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The Culinary Arts Program is an academic and professional program that aims to prepare scientifically and professionally qualified cadres in the Culinary Arts field by providing a package of high-quality theoretical and practical courses that enable them to compete in the labor market.
The Culinary Arts Program aims to: - Prepare academically and professionally qualified graduates in the Culinary Arts field who are able to compete in the labor market. - Build strategic partnerships with government and private institutions in the Culinary Arts field to develop field training. - Propose activities and initiatives that contribute to community service and its development. - Build the graduates' capabilities to deal with various variables, developments and situations in the Culinary Arts field. - Prepare students for the professional certification exam (Certified Kitchen Cook (CKC)) by studying the following courses: • Introduction to Culinary Arts • Food Safety • Sanitation and Soups, Vegetables and Starches Production.
- Culinary specialists - Supervisors of various kitchen departments - Food safety supervisor in hotels and hospitality institutions - Supervisor in the Food and Beverage Department
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