Food Sciences
Associate Diploma in Cooking and Baking
- Food Safety Principles
- Safety and Sanitation Principles 3 credit hour(s)
- Introduction to Culinary Skills
- Beverage Service I 3 credit hour(s)
- Intermediate Culinary Skills 4 credit hour(s)
- Purchasing and Cost Controls 3 credit hour(s)
- Personal and Practical Nutrition 3 credit hour(s)
- Introduction to Baking Fundamentals 4 credit hour(s)
- Entrepreneurial Food Operations
- Baking and Pastry Arts
- Communication and Mangement Skills
- Beverage Management
- Classical, Contemporary, and international Cooking Methods
- Computer Applications in Food Service
- Food purchasing and Cost Controls
- Industry Food Trends
- Management and Motivating Employees
- Menu design
- Restaurant and Business Management
- Sanitation For Food Service Operations
- Soup & Stock Production
- Restaurant Sales And Promotion
- Restaurant Operations 2
- Restaurant Cost Controls
- Introduction To Sociology
- Wait Staff Training
Associate Diploma in Fast Food
- Introduction to Fast Food Industry
- Food Safety and Hygiene
- Customer Service
- Hospitality Management Principles
- Food Production and Cooking Techniques
- Kitchen Management and Operations
- Menu Planning and Design
- Beverage Management
- Nutrition and Dietetics
- Human Resource Management in Fast Food Industry
- Inventory Management and Control
- Marketing and Promotion for Fast Food Businesses
- Financial Management for Fast Food Businesses
- Leadership and Management in the Fast Food Industry
- Food Science and Technology
- Entrepreneurship and Small Business Management
- Cost Control and Budgeting
- Strategic Management in the Fast Food Industry
- Global Fast Food Trends and Innovations
- Project Management and Implementation
- Quality Assurance and Control in Fast Food Businesses
- Ethics and Social Responsibility in the Fast Food Industry
- Environmental Sustainability in the Fast Food Industry
- Legal Aspects of Fast Food Business Operations
- Industry Internship and Professional Development
Diploma in Professional Cooking (level-1)
- Food Safety
- Knife Skill and Vegetable Cuts
- Stocks/Soups/Sauces and Cafe
- Bistro and Breakfast
- Sandwiches/Salads
- Jams/Pickles/Chutneys
- Restaurant Service and Healthy Food
- Fish/Seafood
- Meat/Poultry
- Local Wild Food
- Vegetarian Cooking
- Desserts/Pastries
- chocolate Making
- Venison Workshop
- Culinary Competitions
- International City and Guilds
- Practical Work training
Certificate in Professional Cooking (level-1)
- Food Safety
- Knife Skill and Vegetable Cuts
- Stocks/Soups/Sauces and Cafe
- Jams/Pickles/Chutneys
- Restaurant Service and Healthy Food
- Fish/Seafood
- International City and Guilds
- Vegetarian Cooking
- Venison Workshop
- Practical Work training