Diploma in Culinary Arts

Intakes - January / February / April / May / July / August / September / November

The BHMS Diploma in Culinary Arts introduces students to the world of food production through basic operational techniques and hands-on core competency training. Highlights of this first year include classic European cooking methods, cuts, stocks and sauces as a foundation stone. Patisserie skills are developed through two specialised courses and industry essentials of food safety and nutrition are taught in preparation for the students’ first industry training placement.

SEMESTER 1 (6 months)

  • Essentials of Culinary Operations LAB

  • Food Preparation Techniques LAB

  • European Cuisine LAB

  • Garde Manger I LAB

  • Cakes & Creams LAB

  • Bakery & Breads LAB

  • Nutrition

  • Food Safety

  • Introduction to the Hospitality Industry

  • Certificate in Wines

  • German or French Language

  • Business Communication I

  • Industry Training Preparation

SEMESTER 2 (4 - 6 months)

Paid Industry Training

Call for free counseling



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