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Culinary Arts Management Diploma – 2 Years

Course Description:

The Culinary Arts Management Diploma at HTMi Saudi Arabia is a comprehensive two-year program designed  to prepare students for successful careers in the culinary industry. Combining theoretical knowledge with hands-on practical experience, this course covers a wide range of culinary techniques, management principles, and industry best practices. Students will learn from experienced chefs and hospitality professionals, gaining the skills and expertise needed to thrive in various culinary management roles.

Course Objectives:

  • To provide students with a strong foundation in culinary arts, including cooking techniques, food safety, and kitchen management.
  • To develop students’ leadership and management skills necessary for supervising culinary teams and overseeing kitchen operations.
  • To cultivate creativity and innovation in menu development, food presentation, and culinary entrepreneurship.
  • To familiarize students with industry trends, sustainability practices, and ethical considerations in culinary management.
  • To prepare students for entry-level positions in culinary arts management or further academic study in hospitality and culinary fields.

Learning Outcomes:

  • Upon completion of the Culinary Arts Management Diploma, students will be able to:
  • Demonstrate proficiency in a variety of culinary techniques and cooking methods across different cuisines.
  • Apply principles of food safety, sanitation, and hygiene to ensure compliance with industry standards and regulations.
  • Manage kitchen operations effectively, including inventory control, cost management, and scheduling.
  • Develop and execute creative and innovative menus that meet the preferences and dietary needs of diverse clientele.
  • Lead and motivate culinary teams to achieve high standards of quality, consistency, and customer satisfaction.
  • Communicate effectively with staff, vendors, and customers to ensure smooth and efficient operation of the culinary establishment.
  • Demonstrate professionalism, adaptability, and problem-solving skills in various culinary management scenarios.

Technical Skills:

  • Culinary techniques (e.g., knife skills, cooking methods, pastry arts)
  • Menu planning and development
  • Kitchen management and operations
  • Food safety and sanitation practices
  • Inventory management and cost control
  • Customer service and guest relations
  • Leadership and team management
  • Culinary entrepreneurship and business fundamentals
  • Sustainability practices in the culinary industry
  • Culinary creativity and innovation

Target Jobs:

  • Sous Chef
  • Kitchen Manager
  • Catering Manager
  • Restaurant Manager
  • Food and Beverage Manager
  • Culinary Instructor
  • Personal Chef
  • Culinary Entrepreneur (e.g., food truck owner, catering business owner)
  • Food Stylist
  • Research and Development Chef
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