Culinary Arts (Certificate)

This certificate programme is designed to provide persons with the opportunity to receive formal education and training in their field of work. The Certificate in Culinary Arts programme differs from the Culinary Arts Associate Degree programme as it offers fewer courses, more introductory level courses and the level of academic and analytical skills varies from that required for the Associate Degree. Persons who are already working can have their skills validated.

The learning outcomes for the Certificate in Culinary Arts specialty are listed. The theory courses are calculated as 15 hours per credit with a minimum of 45 hours of instruction and practical courses are calculated at 30 hours per credit with a minimum of 4-6 credits per course. In addition to general education courses, business courses and electives agreed to by industry leaders and educators, each certificate programme will offer a range of specialty courses.

Entry Requirements

Programme Objectives

This programme was developed as an important component of the Caribbean Tourism Learning System (CTLS). It addresses the growing need for a common, competency-based curriculum and provides the employers with potential employees who possess a sound theoretical and practical base.

The programme is designed to:
Improve the level of professionalism of an ever changing tourism and hospitality industry.
Educate and train productive and employable people in a global community.
Provide consistent delivery of content so employers will have realistic expectations of graduates with a Certificate in Culinary Arts.
Ensure transferability and articulation with other colleges and universities within the region and where relevant, meet regional occupational standards.

AWARDS
CFBC Certificate in Culinary Arts.

To obtain a CFBC Certificate in Culinary Arts candidates will be required to successfully complete all courses.