At INC the Culinary Arts Diploma follows industry trends and market needs applying modern concepts about food and food production. The diploma program aims to prepare students for careers in the foodservice industry in kitchens at entry-level positions in restaurants and hotels that will lead to supervisory/managerial positions in the near future. The program offers a combination of classroom theory, practical application, and industrial training.
Min. 50% on your Higher Secondary School Leaving Certificate
Upon completion of this degree students are expected to:
Learn the fundamentals of cooking, pastry, and baking preparations;
Become familiar with various cuisines, cooking techniques, and ingredients;
Acquire technical skills and theoretical knowledge in food preparation, presentation and service (hot and cold) through a systematic approach to quality and quantity food production;
Study the basics of food hygiene and sanitation;
Develop a critical mindset and judgment in menu planning, plated or buffet service;
Understand and learn about the organizational and leadership skills required in kitchen management;
Improve their talent in culinary creativity and artistic skills.
Subject Knowledge and Understanding:
Distinguish the fundamentals of cooking, pastry and baking preparation through multivariate food, sweet and bread preparations;
Become familiar with the basic principles and origins of International, European and Ethnic Cuisine;
Foster an understanding of the basics of nutrition, food hygiene, and sanitation;
Understand trends in culinary arts in the foodservice sector and in the management of businesses in this area;
Appreciate the economic development of personnel and resources in a socio-economic setting with an emphasis on human behavior, societal factors, and business acumen.
Develop technical skills and theoretical knowledge in food preparation (hot and cold) through a systematic approach to quality and quantity food production;
Acquire professional vocabulary of the specific field as well as to gain knowledge in food and beverage service and its importance in the hospitality industry;
Develop skills to facilitate perception, diagnosis, and analysis of business situations enhancing the creative and perspective ability to tackle them;
Recognize the organizational and management skills and abilities required in kitchen management;
Comprehend the significance of the foodservice industry to tourism and the economy at large.
Establish problem-solving skills and accept responsibility and accountability for determining and achieving personal and/or group outcomes;
Gain practical experience in the foodservice industry;
Demonstrate competence as self-directed, reflective learners who are able to continuously appraise their personal capability and work towards personal, career and academic development;
Establish a critical mindset and judgment in food preparation, cooking degree level and tastes;
Develop their talent in culinary creativity and artistic skills.
Graduates should expect to start their careers in kitchens at entry-level positions in restaurants and hotels that will lead them to supervisory/managerial positions in the near future.
"I perceive INC as my golden gate for success in life. I got my motivation and self-confidence from my culinary mentors."
Pakistan, 2nd year
Normal duration of the program is two years (four semesters), during which it is expected that the student will have successfully completed the required credits in order to graduate.
31 Credits, 57 ECTS
Introduction to Gastronomy & Culinary Theory, 3 Credits, 6 ECTS
Fundamentals of Food Production, 3 Credits, 5 ECTS
Introduction to Garde Manger, 3 Credits, 5 ECTS
Introduction to Pastry Arts & Baking, 3 Credits, 5 ECTS
Pasta, Grain and Vegetable Preparation, 3 Credits, 5 ECTS