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One-Year Professional Diploma in Culinary Arts

One-Year Professional Diploma In Culinary Arts

The one-year Professional Diploma program in Culinary Arts prepares students to explore the culinary field by addressing the demand of having a short program (one year). This program makes them qualified to start a career in the hospitality industry or have the fundamentals to start a home-based business in the food catering field.

This program makes them qualified to start a career in the hospitality industry or have the fundamentals to start a home-based business in the food catering field and Ideal for ambitious students who were not fortunate to pass high school or Tawjihi and is keen to explore the culinary world.

  • Curriculum endorsed by EHL.
  • Includes hands-on culinary courses and specialized culinary academic subjects.

By the end of the program, students will be able to:

  • Perform effectively in a variety of culinary operational settings.
  • Demonstrate an understanding of the best practices with regards to kitchen organization, quality, hygiene and teamwork.
  • Use the knowledge they have gained to develop culinary managerial competencies in a junior management setting.
  • Employ common skills that enhance their effectiveness in a personal and professional context.
  • Be aware of their environmental responsibilities.
  • Demonstrate understanding and awareness of moral and ethical issues in culinary industry organizations.

Documents

  • A completed application form with all required attachments must be submitted (application fee of JOD 25 must be paid).
  • Official copy of high school diploma, transcript or equivalent.
  • A completed hand-written letter of motivation (250 words) in English on stating the reasons why the applicant wants to study culinary arts at RACA.
  • A valid medical certificate.

English Language

If English is not the applicant’s first language, she/he must provide evidence of English language proficiency.

The minimum English language test score requirements for the first, and second year are outlined below:

 

  • TOEFL (PBT) minimum overall score of 400
  • Internet-based TOEFL (IBT) minimum overall score of 32
  • IELTS overall minimum score of 4.5

Admission Interview

This is the last phase of the admission cycle. For the applicant to pass the interview she/he should:

  • Represent a hospitality outlook with formal outfit
  • Be passionate for the career and show motivation
  • Wear a nice smile and show a friendly attitude
  • Show the fundamental skills of professional communication
  • Good command of English language

Semester 1

Course Name

    • Commissary and Knife Skills (Preparation Kitchen )
    • Fundamentals in Cooking Methods
    • Bakery
    • Dessert & Pastry Making
    • Food & Beverage Service I
    • Beverage Science & Lounge Service (Bar Service)
    • Food Safety & Nutrition
    • Stewarding & Hygiene
    • Introduction to F&B Management
    • International Business Protocol
    • Mathematics for Hospitality
    • Applied English I Or Foreign Language I
    • Computer Application I – Microsoft Suite

Semester 2

Course Name

    • Kitchen II – Individual Cooking (Fine Dining)
    • Kitchen II – Cooking in Restaurant Operation (Top Restaurant)
    • F&B Service Techniques in Restaurants Operation (Top Restaurant)
    • F&B Service Techniques in Fine Dining (Fine Dining)
    • F&B – Purchasing & Cost Control
    • Human Behavior & Performance in the Workplace
    • Recipe Development & Menu Analysis
    • Room Division – Theory & Practice
    • Room Division I – Front Office
    • Room Division I – Housekeeping
    • Room Division I – Laundry & Public Areas
    • Applied English II Or Foreign Language II
    • Computer application II – PowerPoint, Publisher & Excel Level 2

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