Diploma in Culinary Arts

This programme provides students with basic education and training in culinary arts and is designed for those students who want to enter the workforce directly after graduation. The programme is accredited by the American Culinary Federation (ACF). Course offerings emphasise practical applications and follow the ACF curriculum. Students complete a 12- week internship at a local hotel or restaurant where they will rotate through different sections of a kitchen.
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Programme Details

CURRICULUM TOTAL CREDITS: 63

Year 1 

First semester - 18 credits

CIS 1120 Introduction to Business Applications of Computers 3
CUL 1020 English for Culinary Arts 3
CUL 1102 Introduction to Culinary Arts 1
CUL 1105 Meat Identification and Fabrication 2
CUL 1108 Introduction to Preparation of Soups, Stocks and Sauces 2
CUL 1109 Introduction to Vegetable and Starch Cookery 2
CUL 1110 Introduction to Cooking Methods 2
CUL 1104 Sanitation and Safety 2
CSC 1110 Learning Strategies for Student Success 1

Second semester - 18 credits

CUL 1103 Culinary Mathematics 3
CUL 1111 Introduction to Production Cookery 2
CUL 1112 Breakfast and Short Order Cooking 1
CUL 1114 Seafood Cookery 2
CUL 1131 Nutrition 2
CUL 1116 Introduction to Garde Manger 2
CUL 1117 Introduction to Breads and Pastry 3

CUL 1119 SUMMER INTERNSHIP  3 

Year 2

First semester - 14 credits

CUL 1128 International Cuisine 2
CUL 1122 Introduction to Caribbean and Bermudian Cuisine 2
CUL 1130 American Regional Cuisine 2
CUL 2124 Techniques in Healthy Cooking 2
CUL 1106 Purchasing & Product Identification 3
HMT 1155 Introduction to the Hospitality Industry 3

Second semester - 16 credits

CUL 2126 Advanced Production Cookery 2
CUL 1127 Oriental Cuisine 2
CUL 1125 Food and Beverage Service 4
CUL 2118 Menu Planning 3
CUL 1129 Italian Cuisine 2
HMT 2255 Hospitality Supervision 3


Credit Course Descriptions