Diploma In Professional Cookery
Master the art of cooking, food preparation, and restaurant management with hands-on training for a successful career in the culinary world.
Eligibility Criteria for Enrollment:
Age
16 years & above
Minimum Education
SLC/SEE
Course Timeline:
Theory & Practical
6 Months
Internship
6 Months
Gain expertise in:
Front Office:
Interact with clients and collaborate with marketing, sales, and service teams.
Housekeeping:
Learn daily tasks that keep places clean, safe, and organized.
Culinary Arts Services:
Master the skills of food preparation, cooking, and presenting dishes.
Food & Beverage Services:
Understand how to prepare, serve, and present food and drinks to customers.
Restaurant Operations:
Manage the planning, direction, and coordination of restaurant activities.