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Diploma in Culinary Arts

About The Academic Program

An academic program that aims to qualify scientifically and professionally qualified female cadres in the field of gastronomy through a high-quality educational and training program that enables them to compete in the labor market.

Major

Culinary Art

Language of instruction

English

Duration

2 Years

Academic degree

Diploma in Culinary Arts

Career opportunities

Culinary Specialists - Supervisors of Various Kitchen Departments - Food Safety Supervisors in Hotels and Hospitality Establishments - Supervisors in the Food and Beverage Department

Nature and Goals of the Program

The specialization aims to qualify female students as professionals in cooking and preparing dishes in a variety of ways with the highest standards of health and food safety, including teaching them on cooking techniques, preparing foods of various types, training in the skills of serving dishes in a professional manner, using cooking techniques based on various types of ingredients, and developing their skills in time management and working under pressure in professional cooking environments.

1.To prepare scientifically and professionally qualified graduates in the field of gastronomy who are able to compete in the job market.
2.Building the capabilities of female graduates to deal with various variables and developments in the field of gastronomy.
3.Build strategic partnerships with government and private institutions in the field of gastronomy to develop field training.
4.Proposing activities and initiatives that contribute to and serve the community.
5.Preparing female students for the professional certificate exam in the specialization.

1. Explore the techniques and skills needed to prepare high-quality food in a professional setting.
2.Present the general concept of food purchasing, receiving, and storing practices.
3.Apply safety and health principles in food service operations.
4.Use the principles of menu planning, formatting, and cost control to develop lists.
5.Use culinary basics in the preparation of a variety of food products.
6.Resource Management in a Commercial Culinary Environment.

1.Teamwork: Excels in teamwork, contributing to a productive and collaborative kitchen environment.
2.Career readiness: Graduates possess the skills and knowledge necessary for immediate entry into the culinary industry.
3.Readiness for Continuous Learning: Graduates have an effective ability to manage time and tasks in dynamic culinary environments.

Study Plan

Course Code Course Title Credit
Ethics and Islamic Values 2
Islamic Banking and Economics 2
Community Building in Islam 2
English Language (1) 3
English Language (2) 3

Course Code Course Title Credit
Communication Skills 2
Creative Writing 2
Writing Academic Reports 2
Emotional Intelligence Course 2
Basics of Entrepreneurship 2
Principles of Projects Management 2
Giftedness and Mental Superiority 2
Principles of E-Commerce 2
Financial Literacy 2
Leadership and Change Management 2
Health Awareness 2
Poetry and Prose in Arabic Literature 2
Well-Being and Quality of Life 2
Fitness and Sport Science 2
Sustainable Development 2
Global Citizenship 2
Lifelong Learning Skills 2
Sustainable Ecosystems 2
History of Kingdom of Saudi Arabia and its Pioneering Role 2
Community Building in Islam 2
Good Citizenship Values 2
Saudi Arts and Heritage 2
Studies in Saudi Literature 2
Computer Skills and Information Technology 2
Basics of Programming 2
Data Analysis and Management 2
Artificial Intelligence For Healthcare Disciplines 2
Artificial Intelligence For Scientific Discipines 2
Artificial Intelligence For Humanities Disciplines 2

Course Code Course Title Credit
International Financial Reporting Standards 3
Internal Audit 3
Principle of Finance 3

Course Code Course Title Credit
Food Quality Management 3
Culinary Entrepreneurship 3
Customer service 3

Course Code Course Title Credit Pre-Requisite
Introduction to Culinary Arts 3
Food Safety and Sanitation 3
English Language (1) 3
English Language (2) 3 OR ENG101OR ENG101-1
Introduction to Tourism and Hospitality Industry 3
Hospitality Legal Issues in KSA 3
Principles of Hospitality Accounting 3

Course Code Course Title Credit Pre-Requisite
Meat, Poultry and Seafood Production 3 CUL101
Pastry & Bakery 3
Saudi Cuisine 3
Nutrition & Menu Engineering 3
Breakfast Cuisine 3
Soups, Vegetables and Starches Production 3 CUL100

Course Code Course Title Credit Pre-Requisite
Cold Cuisine 3 CUL111
International Cuisine 3 CUL120
Food Purchasing, Receiving and Storing 3 CUL140
Food & Beverage Cost Control 3 HOS141
Specialized English Language 3 ENG102
Food & Beverage Management 3

Course Code Course Title Credit Pre-Requisite
Cooperative Training 6 CUL2250AND CUL213AND CUL221AND CUL230AND CUL231AND HOS121AND CUL232OR HOS203OR CUL233