Diploma in Culinary Arts

The Diploma in Culinary Arts is a well-balanced program designed to impart knowledge in hospitality, particularly in the culinary area. This program provides students with practical education in food production while developing professionalism and excellence required in different types of kitchens. Students can gain practical experience in the kitchen with other related disciplines like business of cost control, sanitation and safety, menu and beverage management, nutrition, and kitchen management. Students will learn to produce food quickly and in quantity while working with others. The program combines precise training in international relations theory and practice with the analytical and quantitative tools of policy making. This is designed as a transformative program, which offers students the education, training, and first-hand experience essential for successful international careers.

The program of Diploma in Culinary Arts will produce professionals who are eligible to:

• Accomplish knowledge and efficiency in analyzing culinary arts related problems
• Adopt practical measures with interpersonal accuracy through effective communication in culinary arts related task
• Develop digital and numerical solutions using necessary tools for better performance in culinary arts related task
• Execute leadership, autonomy, and responsive skills to personally undergo entrepreneurial work in the field of culinary arts
• Display ethical skills and professional responsibility in culinary arts

The job opportunities for Diploma in Culinary Arts graduates are very high owing to the relevancy of education. Students with a Diploma in Culinary Arts can pursue prestigious positions as:

• Food Production (hotel or resort)
• Food & Beverage Service (F&B)
• Commis chef
• Entrepreneurs/restaurant owner
• Food and beverage manager
• Food Stylist
• Catering Supervisor/Manager

1. English I
2. Fundamental of Marketing
3. Introduction to Hospitality & Tourism Industry
4. Theory of Food
5. Fundamentals of Culinary
6. English II
7. Culinary Science
8. Entrepreneurship
9. Food Safety and Hygiene
10. Introduction to Pastry and Bakery
11. Principle of Accounting
12. International Cuisine
13. Cuisine of Myanmar
14. Restaurant Operation
15. Garde Manger
16. Asian Cuisine
17. Food & Beverages Service Skills
18. Commercial Food Production
19. Kitchen Management
20. Food and Beverage Cost Control
21. Food Nutrition
22. Fundamental of Purchasing
23. Industrial Training
24. Butchery
25. Local Hors D’oeuvres & Pastry of Learning

Certificate [Level 3] in a related field or its equivalent.

International students are required to have a minimum score of 4.0 in the International English Testing System (IELTS) with Band 2 or equivalent.