Through a balanced blend of theory and practical training in this program, students will gain a deep understanding of various subjects. In the theoretical component, students will delve into essential topics such as the foundation course in food production, food hygiene and sanitation, nutrition and food science, quantity food production, culinary management, and more. This knowledge will lay the groundwork for understanding the principles and best practices in the industry.

Practical training plays a vital role in this program, allowing students to apply their learning in real-world settings. They will gain hands-on experience in areas such as food production, food and beverage service, quantity food production, housekeeping operations, front office operations, advanced culinary techniques, bakery and confectionery, food and beverage operations, and management.