Certificate 4 in Culinary Arts
Course Fee
MVR 4000 x 15 months
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.
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
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
MVR 4000 per month x 15 months
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.