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scholarship
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Associate Culinary Arts Diploma – 1 Year

Course Description:

The Associate Diploma in Culinary Arts at HTMi Saudi Arabia is an intensive, hands-on program designed to build foundational and intermediate culinary skills for students aspiring to begin their careers in professional kitchens. The course combines practical food preparation training with theoretical knowledge in kitchen operations, food safety, and classical cooking techniques. With a strong focus on both international and Middle Eastern cuisines, the program equips students to work confidently in hotels, restaurants, catering companies, and institutional kitchens.

Course Objectives:

  • To provide a solid foundation in core culinary techniques, food handling, and professional kitchen behavior.
  • To develop skills in hot and cold food preparation, knife handling, mise en place, and cooking methods.
  • To introduce students to basic kitchen management practices including hygiene, stock control, and workflow.
  • To expose students to a range of regional and global culinary traditions and service expectations.
  • To prepare students for entry-level roles in culinary operations or for further studies in advanced culinary arts or kitchen management.

Learning Outcomes:

  • By the end of the course, students will be able to:
  • Demonstrate proficiency in basic and intermediate food preparation and cooking techniques.
  • Identify and correctly use professional kitchen tools, equipment, and ingredients.
  • Apply hygiene and food safety standards in accordance with HACCP principles.
  • Follow recipes accurately, including portion control, timing, and plating standards.
  • Work effectively in a team under kitchen production timelines and pressure.
  • Prepare dishes from selected international and regional cuisines with proper presentation and taste balance.
  • Maintain cleanliness, organization, and safety in a professional kitchen setting.

Technical Skills:

  • Knife skills and ingredient preparation
  • Cooking methods: boiling, sautéing, grilling, baking, steaming, roasting, braising
  • Cold kitchen skills: salads, dressings, cold sauces, canapés
  • Food safety and sanitation (HACCP application)
  • Recipe comprehension, costing, and scaling
  • Kitchen organization and mise en place
  • Use of professional kitchen equipment and tools
  • Teamwork, communication, and time management in the kitchen
  • Basic stock management and inventory rotation

Target Jobs:

  • Commis Chef (Hot or Cold Kitchen)
  • Kitchen Assistant
  • Prep Cook
  • Pastry Assistant
  • Line Cook
  • Catering Assistant
  • Culinary Intern or Trainee Chef
  • Institutional Cook (schools, hospitals, etc.)
  • Food Production Assistant
  • Entry-Level Chef at Hotels or Casual Dining Restaurants