This course imparts knowledge and skills required for students to be successful in the hotel and restaurant industry. The program deploys an industry driven curriculum to teach & test students and also awards industry recognized certificates to students meeting high standards of education. This twelve‐month program integrates theoretical and practical knowledge in kitchen lab, front office, house-keeping, food & beverage production, service operation and culinary work. On the job experience imparted during the course enriches and reinforces what students learn in the classroom and develops their practical skills, which is critical for future success in the industry. In addition, various opportunities are provided to the student to learn and practice important skills related to responsibilities of a chef. This Dip2>1Business Communication2Basic Food & BCstrong>Course Outline:

Academic Session:

January intake
Admission: October/November/ December
Class Start: 1st January
Final Examination: Last June
Internship: 1st July
Result: 1 month after submitting internship evaluation and assessment details.

April Intake
Admission: January/February/ March
Class Start: 1st April
Final Examination: Last September
Internship: 1st October
Result: 1 month after submitting internship evaluation and assessment details.

July Intake
Admission: April/May/June
Class Start: 1st July
Final Examination: Last December
Internship: 1st January
Result: 1 month after submitting internship evaluation and assessment details.

October Intake
Admission: July/August/ September
Class Start: 1st October
Final Examination: Last March
Internship: 1st April
Result: 1 month after submitting internship evaluation and assessment details.
Short Term Training: Starting to Every Month
DHM/DCA(L3): 6+12=18 Months Program
DHM/DCA (L4): 6+12=18 Months Program