Food Production (Chef)

The culinary department plays an important role in achieving customer satisfaction and delight. As part of the Food & Beverage function, the kitchen can contribute significantly to the success of an establishment. Cooking is a science and an art – it requires fundamental knowledge of practices as well as creativity.
This course is designed to teach you the fundamentals of food preparation in theory and practice to enable you to start your career as a professional cook in any hotel, lodge, restaurant or catering establishment. Training includes actual cooking as well as store management, food hygiene & safety, menu creation, and food costing.


  1. Introduction to Hospitality
  2. Hygiene & Safety
  3. Nutrition & Menu Planning
  4. Methods of Cooking
  5. Culinary Knowledge
  6. Guest Relations and Customer Service
  7. Computer Awareness
  8. HIV / AIDS Awareness

Duration: 6 Months
Admission Requirements: Junior Certificate (JC) / Form 3 or 1-year work experience in any field. Those with a lower qualification are invited to contact the college for consultation and interview.