The executive professional diploma in culinary arts programme is designed for those who are passionate about food, have a strong sense of business savvy and want to make career in the kitchen management field. It present basic skill required for entry-level employment in a variety of kitchen settings and classical skills and mastery of fundamental kitchen techniques. This program focuses on providing students with advanced culinary skills and management skills with knowledge to an applied level in a range of advanced culinary disciplines, including cold larder and hot kitchen work, food and beverage management, team leadership, menu and kitchen design and the promotion of theoretical investigative skills aligned with practical components within the fields of culinary product and production systems, regional cuisine and nutrition. Students of this course can expect to learn all the basic techniques required in a professional kitchen as they undergo training that pairs intensive hands – on practice with in – depth theoretical coverage.