Diploma in Hospitality Management
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Diploma in Culinary Arts



Overview

The Diploma in Culinary Arts consists of one intensive study period of 6 months at the Woolich Education campus in Lucerne, Mauritius, and one practical paid industry training period of 4-6 months in the Swiss hospitality industry.

Woolich Education is a member of the Bénédict Mauritius group of schools, founded in 1928, whose mission is to provide adult education for people with a desire to succeed. Bénédict School is one of Mauritius’s largest private education organizations and is teaching each year more than 15,000 full and part time students.

The Diploma program is accredited by the American Culinary Federation Education Foundation (ACFEF), established in 1929, and the largest professional chefs' organization in North America. ACFEF comprises more than 230 chapters and 20’000 members across the United States. The mission of ACFEF is to make a positive difference for culinarians through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.

Students learn from a dedicated faculty, who in addition to their academic credentials, bring extensive know-how and experience in the culinary field. This ensures that what is learnt in class is contemporary in a daily food and beverage environment and highly relevant to real operational situations.


Aim of the Program

The Woolich Education Diploma in Culinary Arts program is specifically designed for young adults wishing to enter the field of gastronomy. The program offers students practical and professional core competency training in food creation, so that they are able fully competent to contribute to the industry upon. This carries considerable value and prestige with employers worldwide. It can also benefit people looking to obtain the necessary specialized knowledge when contemplating opening their own culinary or catering business. Students with the appropriate qualifications can enter the program in the second year.

This first year program introduces potential students to the wonderful world of food and food production. It teaches basic food production techniques and allows the students to understand what the demands are that the industry requires of future culinarians. This basic course prepares a student for his/her first internship in a commercial kitchen and will allow him/her to develop the confidence, team-work capability, knowledge and skills to survive in the hustle and bustle of a large, fully-functional kitchen.


Paid Industry Training in Mauritius

Industry training is an integral part of the study program at Woolich Education and provides an opportunity to gain paid work-experience during the early stages of a career. This will prove invaluable when applying for the first supervisory or management position. Generally, the first industry training position will be in a junior position, where students can practice the skills that they learned in the first academic year at Woolich Education. Students will complete their training in the kitchen area according to their talent. Successful students may be able to assume more responsibility and develop their culinary creativity in their second year.

The industry training salary in Mauritius, negotiated between the employers’ association and the Employee Union, is presently set at minimum CHF 2’168 per month gross. From this salary, students have to pay for room, board, and taxes. The average net income per month varies from CHF 1’000 to 1’400.


Entry Requirements

  • 18 years of age
  • 10 + 2 years of secondary higher education
  • English language skills at a level equal to IELTS 5.0

Intakes

January, February, April, May, July, August, October and November. Please contact the Woolich Education admission office for the next intake opportunity.

Course Times

Monday to Friday from 08:00 to 13:00 OR from 13:00 to 19:00. Saturday courses may be offered in some terms from 11:00 to 17:00.



Course Content


Semester 1 (6 months)

  • Business Communication I
  • Essentials of Culinary Operations (Lab)
  • Food Preparation Techniques (Lab)
  • European Cuisine (Lab)
  • Garde Manger (Lab)
  • Nutrition
  • Food Safety
  • Cakes and Creams (Lab)
  • Bakery and Breads (Lab)
  • German or French
  • Hospitality and Tourism Industry
  • Certificate in Wines
  • Industry Training Preparation

Semester 2 (6 months)

  • Industry Training