DIPLOMA IN CULINARY ARTS (DCA)
ABOUT dca
The Diploma in Culinary Arts is an advanced professional cookery qualification that covers the theoretical and practical skills to work in a professional culinary environment. The Diploma in Culinary Arts course is offered to students who are interested in pursuing a career as a chef in any hospitality related environment. The programme introduces students to the world of food production through basic operation techniques and hands-on core competency training. It introduces students to the basic cooking methods, kitchen equipment, machinery, and utensils, as well as recipe costing and kitchen procedures. Students will also learn how to use food ingredients, develop their skills in utilizing kitchen equipment and utensils, learn how to prepare basic stocks, soups, sauces, and salads and become familiar with kitchen terminology, nutrition, and kitchen accounting principles.
why study?
- Utilise fundamental skills in culinary arts and technical skills in kitchen setup, organisation, food product knowledge, patisserie, hot cooking, Garde manger, pastry, baking, and artistic skills.
- Apply different cooking techniques in African and Western cuisines.
- Achieve a high degree of professionalism and focus on the quality of the product and customers’ expectations.
- Utilise the required technical skills to effectively apply different cooking methods suitable for events Determine the role of ingredients in preparing various dishes.
- Demonstrate entrepreneurial initiative applied in the development of a business plan for a hospitality enterprise.
- Utilise the technical skills to effectively apply creativeness in the development and cooking methods suitable for various events.
Admission Requirements:
Senior six Certificate. (UACE Certificate)
Any other relevancecertificate
course outline
Career Opportunities
- The carrier opportunities graduate in a Diploma in Culinary Arts are as follows:
- Cafe Head Chef
- Medical Facility First Cook
- Industrial Catering Sous Chef
- Hotel Sous Chef
- Catering and Events Junior Sous Chef
- Restaurant Sous Chef
- Rest home First Cook
- Management jobs in all areas of hospitality are also fair game for dedicated professionals, but some kitchen jobs include:
- Executive Chef
- Manages the kitchen staff, prepares work schedules, creates menus, and computes food costs.
- Sous Chef
- Assists the Executive Chef in running the kitchen by covering shifts during the Executive’s off time.
- Banquet Chef