Academic Requirements

• GCE “N” level holders with 2 credit passes – one in English and any other subject or equivalent
• Candidates who have been awarded the Certificate in Culinary Arts by OSAC or its equivalent from any approved further education institution may be considered for admission into the programme
• Mature learners with a varied profile of achievements and work experience may apply
• English Language Proficiency
  • IELTS 5.0 or equivalent
  • Candidates who have taken OSAC’s English Placement Test and achieved an equivalent score to IELTS 5.0 may also be considered

Non-Academic Requirements

• At least 17 years old and above

Modules Covered

• Menu Planning
• Professional Kitchen Skills
• Prepare, Cook and Finish
• Introduction to Food Service Industry
• Management
• Kitchen Accounting
• Purchasing and Receiving 
• Dining Room Service
• Nutrition and Menu Planning
• Business Communication
• Employability Skills
• Safety, Hygiene and Sanitation
• Inspiring Guest Lectures
• Field Trips and Visits
• Ethics and Issues
• Becoming an Entrepreneur
• Building a Business Plan
• Financial Accounting for Chefs and Hospitality Professionals
• Social Media and Marketing 101
• Arts and Craft of Food Photography
• Molecular Gastronomy 

Delivery Mode

• Full-time/Part-time

Delivery Methods

• This will include theory sessions and chef demonstrations, but predominantly this will be hands-on cookery training in the kitchen. 

Duration

• Full-time: 12 months
• Part-time: 18 months

Timetable

• Full-time
  • Mondays to Fridays
  • 3 hours per day
• Part-time
  • Two evenings every week
  • 3 hours per day

Commencement Dates

• January
• June

Assessment Methods

Your skills will be assessed through regular assessments that will take place during the course of your studies. You will also need to complete an e-portfolio to showcase your work.

Graduation Criteria

• Complete and pass all assignments, tests, exams and/or practical assessments
• Students will need to achieve a 90% attendance for the entire programme.

Awards

• OSAC Diploma in Culinary Management
• CTH Level 4 Professional Diploma in Culinary Arts
• WSQ Basic Food Hygiene Certificate
• WSET UK Level 1 Foundation Certificate in Wines

Local Students

International Students