MSU Colombo Learning Centre


 

Diploma in Culinary Arts


Introduction
The Diploma in Culinary Arts (DCA) is designed for students who have chosen to pursue a career in the demanding and exciting arena of culinary arts. Therefore, Management & Science University (MSU) offers a comprehensive theory lectures and practical tutorials in our strategically-built School of Hospitality and Tourism. Our exceptional training hotel creates a realistic commercial environment in which to learn the curriculum developed and guided by culinary professionals.

The program is conducted over the period of two and half years on a semester basis (four long and three short semesters). Our career courses are ideal for the student who wants to train for a higher-level culinary career quickly and well. Papers studied in year one lay the foundation of professional cookery concepts and systems essential for managing a professional kitchen. Papers studied in year two build on from Year One and allow students to develop confidence in their culinary and supervisory skills.

Core Subject Description

Theory of Food
An introduction to the principles of planning, preparation, and presentation of wholesome, nutritionally balanced meals. This subject offers a wide scope of food in term of physical and chemical reaction of foods based on scientific theory.

Larder and Production
This subject offers a wide scope of basic culinary skills so that student will understand the different aspect an application of gastronomic. The student will be given the hands-on experience on how to prepare products such as breakfast, soups, stocks, entrees, sauces, vegetables, and starches and practice culinary knife skills and cuts.

Garde Manger
In this course student will be introduced to three main areas of the cold kitchen: reception food, plated appetizers, and buffet arrangement. They will also learn to prepare canapes, hot and cold hors d’ouvre, appetizers, forcemeat, pates, galantines, terrines, salad and sausages.

Asian Food
This course encompasses the learning of preparation, tasting, serving and evaluating of traditional international dishes. It emphasis will be placed on ingredients, flavour profiles, preparation and techniques representative of the cuisines of Middle East, India, Vietnam, Korea, Philippines and Cambodia.

Food Safety & Sanitation
This subject covers the topics of safety and sanitation in food service industry. It reveals the importance of HACCP in food preparation processes in meeting the customers’ needs and wants. Among the topics coved include; Hazards To Food Safety, Factors That Affect Foodborne Illness, Food Product Flow, Hazard Analysis Critical Control Point (HACCP), Cleaning and Sanitizing Operation and Accident Prevention and Crisis Management.

Catering System Management
This course provide an overview of traditional and contemporary banquet menus with emphasis on quality, quantity, setup, timing, service, event planning, and execution of large-volume cooking and catering. It reinforces basic cooking and serving competencies and develops new skills specific to banquet preparation and service. Topics include contemporary American banquets, classical cuisine banquets, hot and cold buffet stations, special events, various styles of service, psychology of service, guest relations, the sequence of service, and professional standards for dining room personnel.

Purchasing and Cost Control
This course examines the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.

Pastry, Bakery and Confectionery
The subject explains the principles of basic preparation and knowledge of pastry and cake makings. The practical classes consist of hands-on, demonstration and theoretical aspects of pastisserie, bakery & confectionary including basic preparation, decorations, dessert presentation and kitchen organizations. Students will also be exposed to bakery industry. In addition, the subject provides the knowledge and understanding on the importance of baking principles, tools, and equipment, yield management, conversion formula and storage management.

Event Practice
This course introduces students to event planning processes and technique suit able to the hospitality and tourism industry. Emphasis is on creating, organizing, identifying sponsors, marketing and implementing real life event. For evaluation and effectiveness of teaching and learning process student.

Culinary Arts Design A
This course is an introduction to four main areas of food carving. Students will be taught to prepare fruits, vegetables, styrofoam and ice sculpture. They will practice on the carving skills within a given time frame, along with contemporary styles of presenting food and preparation of buffets.

Culinary Arts Design B
This course is an introduction to four main areas of artistic pastry. Student will be trained to prepare styrofoam, butter, chocolate, and sugar work. They will practice on the artistic pastry work within a given time frame, along with contemporary styles of presenting food and preparation of buffets.

Customer Service & Sales
This course explains the practice and theory of basic customer services, self-presentation and social-interaction skills, telemarketing, face to face marketing as well as the group dynamics, conflict resolution and negotiation. Among the topics covered include; the fundamental of customer services, interpersonal communication skills, handling customer complaints, coping with challenging customer and delivering high quality service.

International Cuisine
This course encompasses the learning of preparation, tasting, serving and evaluating of traditional international dishes. It emphasis will be placed on ingredients, flavor profiles, preparation and techniques representative of the cuisines of French, Italy, Germany, Mexican, Morocco, Russian, Hungary, Turkish, Spain and Sweden.

Career Opportunities
Graduates will find ample opportunity in not only availing themselves to careers in the kitchen but also in various hospitality and tourism organizations, government sectors, customer services, academia as well as careers in internationally recognized food producing companies.

Organizationally, graduates will be absorbed into :

  1. Government ministries and departments
  2. Local authorities
  3. Government enforcement agencies (income tax;immigration; custom; etc.)
  4. Hotels
  5. Event companies
  6. Transport operators;airlines and cruises
  7. Corporations and companies
  8. Catering companies
  9. Food establishment;restaurants, catering companies, fast food franchise

Fee Structure
For information on fees, please contact the university

Duration Of Programmes
2 years (full-time I part time basis)

Annual Intakes
Refer to University

Admission Requirements
O - Level with five credits. Students who have qualifications other than the ones stated, are to submit them for the University's Senate consideration.

For a detailed breakdown of the entry requirement, please liaise with the Counselling & Communications department or email your queries to enquiry@msu.edu.lk

The above information is accurate at the time of printing. However MSU reserves the right to make changes where required without notice.

    a) Total tuition fees charged is based on credit hour taken for each semester

    b) Full payment of tuition fee must be made on the Registration Day Or Prior To The Commencement of the semester

    c) Fees are charged on per semester basis and are based on credit hours taken by the respective students. Please contact the Counselling & Communications department on fees and other payments details

    d) Tuition fees inclusive of taxes

    Registration fees must be paid on the registration day
    Registration fees paid are not refundable