DIPLOMA IN CULLINARY MANAGEMENT (DCM)

The Diploma in Culinary Management (DCM) provides advanced skills in both culinary arts and kitchen management, preparing participants for leadership roles in the foodservice industry. The course covers essential culinary techniques, kitchen operations, menu planning, and food cost management.

Key topics include:

• Advanced cooking techniques and food preparation.
• Kitchen management, staff supervision, and workflow optimization.
• Menu planning, food costing, and inventory management.
• Health, safety, and sanitation practices in the kitchen.
• Restaurant and hospitality management, including customer service.

This course is ideal for individuals aspiring to become chefs, kitchen managers, or food service entrepreneurs, equipping them with the knowledge and skills to excel in culinary leadership roles.