Overview
Kamaxi Skills’ Diploma in Culinary Arts is a one-year program that blends academic learning with hands-on industry experience, preparing students for a successful career in hospitality. Designed for flexibility, students can gain real-world exposure while mastering essential culinary techniques. The curriculum covers innovative cooking methods, kitchen operations, and professional skills, ensuring a well-rounded education.
A key highlight of the program is the mentorship from world-class chefs like Chef Patrick Albert, Maitre Cuisinier de France, who share their extensive industry expertise. This direct guidance enhances students’ learning, equipping them with practical skills, industry insights, and a competitive edge. With a forward-thinking approach, Kamaxi Skills ensures students are job-ready and prepared to excel in the dynamic culinary world.
Programme Structure
1 Year
Certificate in Culinary Arts
NSQF Level 4
Semester I
- Basic Communication and Soft Skills
- Introduction to Hospitality and Tourism
- Fundamentals of Information Technology
Diploma in Culinary Arts
NSQF Level 5
Semester II
- Bakery and Pastry Theory
- Fundamentals of Accounting
- Gastronomic Tourism
Why Choose This Programme?
In Kamaxi’s hospitality diploma program, students will acquire a comprehensive understanding of the culinary arts, blending theoretical knowledge with practical skills. Through hands-on learning experiences, students will master innovative cooking techniques and gain insights into industry trends. They will also develop essential hospitality management skills, including customer service, event planning, and operational management. With mentorship from renowned chefs like Chef Patrick Albert, students will learn from industry experts, honing their craft and preparing for rewarding careers in the dynamic world of hospitality.
Who Do We Help?
If you have passed in Class 12 examination or its equivalent with English as one of the Subjects, you can apply. Those appearing in Class 10+2 or equivalent examination can also appear for counselling, Admission Test & Personal Interview.
Programme Outcome
- Indepth understanding of how tourism, hospitality and culinary management and entrepreneurship interlink to impact operations and strategies around the world
- Comprehensive knowledge of the industries as well as the ability to research and discuss future trends
- The ability to investigate problematic issues and produce innovative, practical solutions
- Management of operations and people to successfully keep in step with quickly changing industry trends
- Reviewing of knowledge and skills to enhance decision-making
- Successful organisation of projects and events that help achieve strategic marketing goals
- Effective communication with people across relevant industries as well as those outside
- Management of professional development, using the vast global network of alumni, mentors, colleagues and industry leaders as well as publications, research and opportunities
Core Modules
- Fundamentals of Culinary Arts – Introduction to essential cooking techniques, ingredient handling, and kitchen safety.
- Food Preparation & Presentation – Hands-on training in modern and traditional plating techniques.
- Bakery & Patisserie Basics – Learning fundamental baking methods, pastry techniques, and dessert creation.
- Kitchen Operations & Management – Understanding workflow, stock control, and maintaining efficiency in professional kitchens.
- Food Safety, Hygiene & Sanitation – Mastering industry standards for cleanliness and HACCP protocols.
- Costing, Pricing & Inventory Management – Developing financial literacy to manage food costs and inventory effectively.
- IT in Hospitality & Culinary Management – Training in digital tools, reservation systems, and kitchen technology.
- Customer Service & Hospitality Principles – Building strong guest relations, service etiquette, and communication skills.
- Sustainability & Conservation in Culinary Arts – Learning eco-friendly cooking practices and responsible sourcing.
- Entrepreneurship & Business Skills – Equipping students with knowledge of menu planning, restaurant operations, and business management.
- Professional Communication & Presentation – Enhancing verbal and written skills for career growth in the hospitality industry.
Our Internship & Placement Partners
For more details call on
+08326621915
