SUMMARY
previous Intake
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.
General Entry
Alternative Entry
General Notes
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 |
CAT031 Foundation of Soups and Sauces (CORE) | Nil | 415 415 | |||
CAT071 Culinary Foundations (CORE) | Nil | 498 498 | |||
CAT083 Fundamental, Skills and Techniques in Patisserie (CORE) | Nil | 415 415 | |||
CAT085 Garde Mange (CORE) | Nil | 415 415 | |||
CAT091 Prepare Meat, Poultry and Seafood (CORE) | Nil | 498 498 | |||
HAS013 Food Safety and Sanitation (CORE) | Nil | 249 249 | |||
HAS015 Introduction to Nutrition (CORE) | Nil | 249 249 | |||
HOS067 First Aid and Firefighting (CORE) | Nil | 830 830 |
Course Total | 46 CP | Total: 3,818 3,818 |
Fees stated above are tuition fees for local students. Fees for international students is twice the stated fees. All fees are quoted in MVR.
While every reasonable effort has been exerted to ensure the accuracy of the fees published by the Maldives National University, it is important to note that the University reserves the prerogative to modify fees without prior notification, whether prompted by altered circumstances or otherwise. Applicants are hereby alerted to the fact that the outlined plans for various courses (including but not limited to lecturers and terms) as disclosed in the University's publications are indicative of intent. Such representations shall not be construed as constituting a binding offer or covenant for which the University assumes liability. Should you desire to pursue a specific subject as an elective, it is incumbent upon you to verify its availability in the respective term. In the event of any verbal communication from a University representative conflicting with a document officially published by the University, the latter shall be deemed authoritative.
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.