Programme Objectives and Courses

  • Lays the groundwork for a basic understanding demonstrate the use of different cooking methods, difference between different kinds of dough and their use, trainee will be able to make egg custard and creams and to make international desserts and to prepare common breakfast foods, salads, dressings, sandwiches / Food presentation / Garnish hors d'oeuvres, vegetables / Stocks, sauces & soups.
  • Occupations: Cook, chef pastry, demi chef.

Programme Details

Trainees learn many creative ideas and basics of food production and understand not only how to use ingredients and processes, but why they are used in the food production. Also, it describes essential knowledge for understanding professional culinary preparation, including hot and cold food preparation, baking and sanitation. Proper storage, handling food, and creative presentation of food are also discussed.

  • Age “ 18 – 40 “.
  • High School graduates.
  • Aptitude Test “ HRDF “.
  • Gosi Clearance Proof .
  • Proof of not receiving any subsidy from HRDF.
  • Health fitness.
  • English entry level.

  • Mode of delivery: Face-to-face, blended learning platforms, online, research, student centered learning, tutorials, lecture, presentations, assessments, project-based assignments, and applied learning.
  • Final assessment: Written/Practical exams and final projects.
  • Graduation requirements: 50%.
  • Total contact hours: 400 - 500 hours full-time.
  • Duration of program: Academic Study: 3 Months and Work Placement / Internship: 1 Month.

Students who successfully complete the program (academic study and work placement/internship) will be awarded with the Certificate in Food Production Course by HTMi. Saudi Arabia – Higher Institute for Tourism & Hospitality.

Course will be completed in 4 Months, total hours for delivery are 432

Graduates build applicable skills through knowledge in culinary arts, food production and recepies creation coupled with a broad education and awareness of skills and attitudes which will prepare students for responsible leadership roles in culinary arts field.