Culinary Arts
Students are introduced to a comprehensive understanding of the essential management and culinary skills necessary to operate as a Food & Beverage professional. The foundation skills taught can be applied to food establishments globally. In addition to learning classical and contemporary culinary techniques such as international dining room service, garde manger, et cetera, students will be exposed to the areas of nutrition, menu planning, cost control and food sanitation, among others.
Curriculum
Year 1
| CODE | COURSE | THEORY | PRACTICAL | CREDITS |
|---|---|---|---|---|
| SEMESTER 1 | ||||
| Business Core | ||||
| BUS100 | Introduction to Hospitality & Tourism | 45 | 3 | |
| Culinary Arts | ||||
| CFB131 | Sanitation, Hygiene & Safety (Pre requisite for CFB217) | 45 | 3 | |
| CFB111 | Food Preparation I (Pre requisite for CFB112, CFB217) | 30 | 60 | 4 |
| CFB101 | Food Science & Nutrition (Pre requisite for CFB217) | 45 | 3 | |
| HTS161 | Food & Beverage Service (Pre requisite for CFB217) | 30 | 60 | 4 |
| General Education | ||||
| SOC101 | Sociology | 45 | 3 | |
| GED102 | Maths I(Pre requisite for GED103, GED210, CFB126) | 45 | 3 | |
| SEMESTER 2 | ||||
| Culinary Arts | ||||
| CFB113 | Baking Technology I(Pre requisite for CFB114) | 30 | 60 | 4 |
| CFB126 | Food & Beverage Cost Control (Pre requisite for CFB217) | 45 | 3 | |
| CFB121 | Menu Planning (Pre requisite for CFB217) | 45 | 3 | |
| CFB112 | Food Preparation II(Pre requisite for CFB217) | 30 | 60 | 4 |
| CFB115 | Butchery (Pre requisite for CFB217) | 30 | 30 | 3 |
| General Education | ||||
| GED110 | English & Communication | 45 | 3 | |
| BUS150 | Information Technology | 45 | 3 | |
| SEMESTER 3 | ||||
| IND150 | Internship I | 320 | 4 | |
Year 2
| CODE | COURSE | THEORY | PRACTICAL | CREDITS |
|---|---|---|---|---|
| SEMESTER 1 | ||||
| Business Core | ||||
| BUS210 | Quality Customer Care | 45 | 3 | |
| Culinary Arts | ||||
| CFB256 | Kitchen Organization (Pre requisite for CFB290) | 45 | 3 | |
| CFB114 | Baking Technology II(Pre requisite for CFB290) | 30 | 60 | 4 |
| CFB217 | International Cuisine (Pre requisite for CFB290) | 30 | 90 | 4 |
| General Education | ||||
| GED160 | Caribbean Studies | 45 | 3 | |
| GED103 | Maths II | 45 | 3 | |
| GED210 | Statistics | 45 | 3 | |
| SEMESTER 2 | ||||
| Business Core | ||||
| BUS110 | Introduction to Management | 45 | 3 | |
| Business Elective | 45 | 3 | ||
| Business Elective | 45 | 3 | ||
| Culinary Arts | ||||
| CFB290 | Food Preparation III | 30 | 60 | 4 |
| CFB281 | Food Art (Culinary Elective) | 30 | 60 | 4 |
| General Education | ||||
| Language Elective | 45 | 3 | ||
| SEMESTER 3 | ||||
| IND250 | Internship II | 320 | 4 | |
| Total Credits | 97 | |||
