The Diploma in Culinary Arts is designed to provide learners with a strong foundation in essential culinary skills and knowledge required for the food service industry. The programme combines both practical and theoretical training across all areas of food production, preparing learners for entry- to mid-level positions and future career advancement. It covers a wide range of competencies, including Asian and European cooking techniques, food presentation and design principles, nutrition planning, as well as management and leadership skills, ensuring graduates are well-equipped for diverse opportunities in the culinary and hospitality industry.