Certificate 3 in Culinary Arts

Centre for Foundation Studies

Course Fee

MVR 4,000 Per Month x 6 Months

Certificate 3 in Culinary Arts

MVR 4,000 Per Month x 6 Months

Duration

6 months

Programme Level

Foundation Programmes

MNQF Level: - (3)

Awarding Body

Villa College

Intakes

January / May / September

Study Mode

Face To Face

Code

C3CA

Explore

Course Overview Entry Requirement Programme Structure Key Features Programme Fees Leaning Outcomes

Overview

Certificate 3 in Culinary Arts provides a distinctive learning experience to the students through a combination of knowledge and practical skills highly valued and recognised by the hospitality and tourism industry. The students will learn about the culinary processes, concepts, and principles.

The programme enhances and encourages students to explore and develop up-to-date skills in the area and make use of technology and industry-standard equipment. The programme includes food safety and sanitation, equipment use, safety and security, basic culinary techniques, and culinary math. In addition, students will learn the fundamentals of food preparation techniques for desserts and baked goods; meat, poultry, and seafood; and stocks, sauces, and soups.

The participants undergo extensive skills training activities and they will apply their knowledge and skills in the placement settings. The participants will learn to build workplace etiquette and promote proper ethical values. Upon successful completion of the programme the graduates would have the opportunity to further pursue education in baking and pastry.

Entry Requirement

General Entry Criteria

Completion of Basic Education (Key Stage 2 / Grade 6) OR
Attainment of a Level 2 qualification

Alternative Criteria

18 years of age AND
Ability to communicate in the language of instruction.

Programme Structure

Core Modules

Food Sanitation
Food Nutrition
Culinary Fundamentals
Foundation of Stocks, Soups, and Sauces
Introduction to Meat, Poultry and Seafood
Fundamentals of Garde Manger
Pastry and Baking Essentials
Dry and Moist Heat Cooking Methods
Industrial Placement

Key Features

The broader goals of the programme are as follows:

Prepare students academically and professionally for culinary skills through the execution of food preparation techniques, artistry and creativity
Produce graduates with effective practical skills and incorporate sustainability concepts and understand the fundamentals of classic cuisine creation
Help to build personnel with capacity to maintain industry standards of sanitation and safety
Contribute towards interpersonal, teamwork and leadership skills
Provide opportunities for successful graduates to enter into the professional kitchen as a Commis level 1
Provide a pathway to progress into level 4 programs

Programme Fees

MVR 4,000 Per Month x 6 Months

Leaning Outcomes

Upon successful completion of this programme, participants will be able to

Demonstrate and apply principles of food nutrition and food safety, product knowledge and functions of ingredients
Work collaboratively with others to solve problems in a range of professional-level contexts by applying relevant theories and techniques
Recommend the ingredients and equipment required to produce the dishes.
Demonstrate proper scaling and measurement techniques and calculate formulas of kitchen recipes
Use and apply the skills learned in using the kitchen equipment.
Determine the underlying techniques involved in the preparation of different styles of dishes

Villa College began its historic journey on the 28th of January 2007, with the registration of its first institute, Villa Institute of Water Sports followed by the Villa Institute of Information Technology (VIIT) and Villa Institute of Hospitality and Tourism Studies.

Villa College QI Campus

Rah Dhebai Hingun 20373 Male', Maldives

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