Certificate 3 in Culinary Arts

SUMMARY

Level
Certificate 3(MNQF Level 3)
Duration
0.5 years(1 Semester)
Modes
Available Modes (Full-Time)
Course Fee
Course FeeMVR 3,818

current Intake

current Intake
August Intake 2024
Campus
Male' (Full-Time (Morning), Full-Time (Morning))

Overview

This program offers a comprehensive introduction to the feild of culinary arts. It provides an essential foundation in professional cookery, meeting the needs of both beginners and experienced students. The curriculum for this program allows the students to acquire the skills and knowledge required to operate as a chef in a commercial kitchen environment.

Entry Requirements

General Entry

  • i) Successful completion of Basic Education OR
  • ii) Attainment of a Level 2 qualification OR

Alternative Entry

  • i) 18 years old and 1 year work experience

General Notes

  • Entry requirements are indicative. Depending on the sequence and the number of applications received, all qualifying students may not gain entry.
  • Circumstances may require the University to defer or cancel some courses, especially when the minimum class size (10 for certificate & diploma courses, 15 for Degrees courses) is not achieved.
  • Passes at GCE OL/SSC and HSC is considered to be grades "C" or above and passes at GCE AL is considered to be the grades "E" or above.

Structure

Semester 1

Name Credit Points Fee (MVR)
CAT023
Receive and Store Kitchen Supplies (CORE)
249
CAT031
Foundation of Soups and Sauces (CORE)
415
CAT071
Culinary Foundations (CORE)
498
CAT083
Fundamental, Skills and Techniques in Patisserie (CORE)
415
CAT085
Garde Mange (CORE)
415
CAT091
Prepare Meat, Poultry and Seafood (CORE)
498
HAS013
Food Safety and Sanitation (CORE)
249
HAS015
Introduction to Nutrition (CORE)
249
HOS067
First Aid and Firefighting (CORE)
830
Course Total 46 CP
Total: 3,818

Careers

Successful completion of this course will enable students to pursue job titles such as Commis Chef or Commercial Cook in a restaurant, hotel or resort setting and will equip students to start their own small culinary businesses.