This program is designed to accommodate students who wants to master either culinary arts or baking and pastry arts. The program will be done in 1 year which will consist of full practical skills.

Culinary arts is designed to develop proficiency in food preparation and production, general knowledge of the kitchen, menu planning and development, traditional culinary arts skill, classic and modern cooking skills, gastronomy science, food service management, hygiene and sanitation, nutrition, food safety and cost control.

Baking and pastry arts is designed to develop proficiency in baking and pastry fundamentals and technology, modern and classical French pastries, plated desserts design, cakes and quick breads make-up techniques.