| Programme Name | Diploma in Culinary Arts (Level 5) |
|---|---|
| Programme Description | Programme participants who successfully complete this qualification can apply for cooking posts in the hotel, restaurant and commercial catering sector as Demi Chef, Section Chef, Sous Chef and Head Chef from the Trade Diploma program. |
| Majors | Cookery |
| Minimum Requirement | 1. Students must pass Fiji Year 12 Certificate Examination or have a Certificate in the respective field of study. 2. Matured students who need to upgrade qualification with industry experience in the Cookery Section. |
| Programme Type | Trade Diploma |
| Credit Points Required | 240 |
| Campus | Labasa,Namaka,Nasese |
| Duration | 2 Years |
| Estimated Tution Fees - Local (FJD) | $7,686.00 |
| Estimated Tution Fees - Regional | $23,058.00 |
| Note | * Directed Industrial Attachment: 6 Months |
| Core Units | Offered In |
|---|---|
| CKY404 - Principles of Cookery Skills | Semester 2 |
| OHS445 - Workplace Health & Safety | Semester 1 |
| FBV402 - Banquet and Functions | Semester 1 |
| CKY406 - Food Preparation to Dietary & Health Needs | Semester 2 |
| CKY403 - Food Production Foundation | Semester 1 |
| FBV404 - Restaurant Service Operations | Semester 2 |
| BKY405 - Hot and Cold Dessert Presentation I | Semester 2 |
| COM408. - Professional Communication | Semester 1 |
| CKY401 - Kitchen Hygiene and Food Commodities | Semester 1 |
| CKY402. - Catering Control | Semester 2 |
| Core Units | Offered In |
|---|---|
| BKY502 - Hot and Cold Dessert Presentation II | Semester 2 |
| CKY503 - International Cuisine I | Semester 1 |
| HTS502 - Introduction to Hospitality & Hotel Operations | Semester 1 |
| HTS501 - Introduction to Tourism | Semester 1 |
| CKY501 - Kitchen Management and Supervision | Semester 2 |
| ACO501 - Hospitality Sales & Marketing | Semester 2 |
| CKY505 - International Cuisine II | Semester 2 |
| CKY502. - Menu Engineering and Pricing Strategy | Semester 1 |