Diploma in Culinary Arts & Catering Management (DCCM)


Duration: 1 year (Including 2 months Industrial Attachment) only on Friday & Saturday.
Entry Requirements: S.S.C. or equivalent.
Course Contents:

  • Kitchen organisation Kitchen planning & basic kitchen equipment
  • Costing & portion control Menu planning
  • Cookery methods "theory" Practical & demonstration
  • Principles of purchasing, storage,
  • Bakery & Pastry Catering
  • Catering management
  • Food & Beverage service
  • Food & Beverage Sales & Marketing
  • Food carving
  • Barista (coffee making art)
  • Film show (Documentaries developed by ILO) Kitchen English culture
  • Computer literacy
  • First aid
  • Tests & final examination

Internship: 2 Months in hotels/restaurants from 3 to 5 star standard.

Training Methods:

    • Assignment
    • Theory lectures
    • Practical lectures and demonstration c Group work
    • Presentation
    • Theory 40% and practical 60%
    • Group lectures with Audio Visual Aids
    • Group discussion
    • Role play
    • Demonstration
    • Practical application sessions