February Intake 2025Admission for February Intake 2025 is now open. More courses will be open to application soon.

Certificate 3 in Culinary Arts

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: February Intake 2025
Campus: Male' (Full-Time (Morning), Full-Time (Evening))

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

Type	Code	Name	Prerequisites	Credit Points	Fee (MVR)
CORE	CAT023 Receive and Store Kitchen Supplies (CORE)	Receive and Store Kitchen Supplies	Nil	3 Receive and Store Kitchen Supplies (CORE) (3) (3)	249 249
CORE	CAT031 Foundation of Soups and Sauces (CORE)	Foundation of Soups and Sauces	Nil	5 Foundation of Soups and Sauces (CORE) (5) (5)	415 415
CORE	CAT071 Culinary Foundations (CORE)	Culinary Foundations	Nil	6 Culinary Foundations (CORE) (6) (6)	498 498
CORE	CAT083 Fundamental, Skills and Techniques in Patisserie (CORE)	Fundamental, Skills and Techniques in Patisserie	Nil	5 Fundamental, Skills and Techniques in Patisserie (CORE) (5) (5)	415 415
CORE	CAT085 Garde Mange (CORE)	Garde Mange	Nil	5 Garde Mange (CORE) (5) (5)	415 415
CORE	CAT091 Prepare Meat, Poultry and Seafood (CORE)	Prepare Meat, Poultry and Seafood	Nil	6 Prepare Meat, Poultry and Seafood (CORE) (6) (6)	498 498
CORE	HAS013 Food Safety and Sanitation (CORE)	Food Safety and Sanitation	Nil	3 Food Safety and Sanitation (CORE) (3) (3)	249 249
CORE	HAS015 Introduction to Nutrition (CORE)	Introduction to Nutrition	Nil	3 Introduction to Nutrition (CORE) (3) (3)	249 249
CORE	HOS067 First Aid and Firefighting (CORE)	First Aid and Firefighting	Nil	10 First Aid and Firefighting (CORE) (10) (10)	830 830

Course Total

46 CP

Total: 3,818

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.