Certificate 4 in Culinary Arts

Centre for Foundation Studies

Course Fee

MVR 4000 x 15 months

Certificate 4 in Culinary Arts

MVR 4000 x 15 months

Duration

1 year

Programme Level

Foundation Programmes

MNQF Level: - (4)

Awarding Body

Villa College

Intakes

January / May / September

Study Mode

Face To Face

Code

C4CA_VC

Explore

Course Overview Entry Requirement Programme Structure Programme Fees Leaning Outcomes

Overview

This programme is designed for students who want to learn the science of cooking and apply relevant theory into practice. Students will practice a variety of basic methods of food preparation through extensive kitchen laboratory practices. Creative cooking and working in group as a team will be emphasized in this programme and the fundamentals of kitchen operations and cooking will be demonstrated. In addition, students will acquire basic skills in food handling, food and nutritional science, equipment technology, cooking methods, kitchen safety, and sanitation procedures. The theory and applications of this programme emphasizes real-world, hands-on practice in food preparation.

Entry Requirement

General Entry Criteria:

Successful completion of Lower Secondary Education OR
Attainment of a Level 3 qualification

Alternative Entry Criteria

18 years old and 1 year work experience AND
Ability to communicate in the language of instruction

Programme Structure

Semester 1

Food Safety and Sanitation

Nutrition, Healthier Diets and Menu Planning

Culinary Essentials

Preparation of Meat, Poultry and Seafood

Foundation of Stocks, Soups and Sauces

Food Preparation Techniques and Cooking Methods

Fundamentals of Baking and Pastry

Semester 2

Industrial Placement

Semester 3

Culinary Entrepreneurship

Garde Manger and Breakfast Cooking

Cuisine of Asia

Maldivian Cuisine

Cuisine of Europe and Mediterranean

Contemporary A la Carte Cooking

Modern Banquet Cooking

Award Certificate 4 in Culinary Arts

Programme Fees

MVR 4000 per month x 15 months

Leaning Outcomes

Programme Outcomes

Demonstrate the fundamental skills of cooking methods and techniques, including culinary knowledge and kitchen organization.
Apply knowledge and principles of food nutrition, food safety, and functions of ingredients.
Demonstrate professionalism, strong teamwork and kitchen and leadership skills.
Explain the use of formula and food cost percentage
Identify the ingredients and equipment required to produce various 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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