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Course Description:
The Culinary Arts and Food Processing program at St. Magdalen Institute (SMI) equips students with the skills, creativity, and technical knowledge required for a successful career in the culinary industry. This program combines theoretical instruction with hands-on practical training to prepare students for various roles in food preparation, culinary management, and food safety.
Students will learn the art of cooking, menu planning, food safety standards, nutrition, and the economics of food service. Practical experiences in the kitchen, complemented by theoretical classes, will ensure that graduates are well-prepared to meet the demands of the culinary profession. The program also covers food processing techniques and entrepreneurship skills, enabling students to create their own food-related ventures if desired.
This program is completed over 2.5 years, combining classroom instruction, kitchen labs, and internships in professional kitchens and catering businesses.
Graduates will receive a diploma in Culinary Arts and Food Processing, preparing them for a variety of roles including chefs, sous chefs, pastry chefs, food entrepreneurs, catering managers, and food processing specialists. They will have the knowledge and skills to work in restaurants, hotels, food factories, or even establish their own food businesses. Additionally, this program provides a strong foundation for those wishing to pursue further studies in culinary arts or food sciences.
Free
This program aims to empower students to create nutritious, delicious, and sustainable food solutions, contributing to the health and well-being of their communities.
