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Hospitality Discipline

Higher Diploma in Classic Western Cuisine

Programme code HT114302

Curriculum
  • Classic Western Cuisine and Cultures
  • Gastronomy and Sustainability
  • Fundamentals in Classic Western Cooking
  • Restaurant Services
  • Modern Garde Manger
  • Fundamentals in Butchery
  • Classic French Cuisine
  • Pastry and Bakery Arts
  • Artisan Bread
  • Modern Global Cuisine
  • Hospitality Industry in a Global Perspective
  • Kitchen Management
  • Cheese, Wine and Spirits
Note : Items listed above in the Curriculum are key modules only, more modules are included in the programme.