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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 & Knife Skills
    • Fundamentals in Cooking Methods
    • F&B Service Techniques in Restaurant Operation
    • F&B Service Techniques in Fine Dining
    • Stewarding & Cleaning Science
    • ServSafe & Food Hygiene
    • Culinary & Beverage Science

Languages

    • English Communication & Writing Skills – Level 1

or

  • English Communication & Writing Skills – Level 2

or

  • Foreign Language – French Level 1

General Education

  • Introduction to Computer Skills
  • Professional Development & Life Skills

Semester 2

Course Name

    • CBL – Individual Cooking
    • CBL – Cooking in Restaurant Operation
    • CBL– Pastry & Bakery – Bakery Level 1
    • CBL – Pastry & Bakery – Pastry Level 1
    • Menu & Recipe Development
    • Purchasing & Principles of Accounting in Hospitality

Languages

    • Technical Writing in English Language

or

  • Foreign Language – French Level 2

General Education

  • Management Principles in Hospitality & Tourism

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