For two years, two courses were followed. First year of culinary arts studies. In the second year, you will learn to make pastry. The learning approach is based entirely on practice, with no theory.
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 skill, 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, new business planning strategies, bar and beverage operation quality management and new product research and development.