{"id":471,"date":"2024-02-10T15:34:50","date_gmt":"2024-02-10T15:34:50","guid":{"rendered":"https:\/\/hospitalitycollegebtl.com\/?page_id=471"},"modified":"2026-01-03T06:32:35","modified_gmt":"2026-01-03T06:32:35","slug":"pdca","status":"publish","type":"page","link":"https:\/\/hospitalitycollegebtl.com\/?page_id=471","title":{"rendered":"PDCA"},"content":{"rendered":"\t\t
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Professional Diploma In Culinary Arts<\/h1><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Professional Diploma In Culinary Arts- PDCA
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(Level III, IV, V)<\/h6><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This course involves both theory and actual hands-on kitchen lab and culinary work experience. The program includes an industry-driven curriculum to teach, test, and award industry-recognized certificates to students meeting high standards in food service and restaurant education.<\/p>

By integrating classroom learning with on-the-job experiences, the Professional Diploma in Global Culinary Arts provides students with opportunities to learn and practice important skills related to the leadership and responsibilities of the chefs. These skill sets serve as a foundation for professional, trained, and educated employees. It is a school-to-career path for people interested in the Hotel, Restaurant or any Foodservice industry.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Course Objectives<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • Demonstrate basic knife skills, hand tools, and equipment operation, emphasizing proper safety.<\/li>
  • Demonstrate good communication skills, good personal hygiene, and health habits.<\/li>
  • Perform safe food handling and sanitation procedures, Identify and use utensils, pots, and pans, and demonstrate sage practices operating stoves, mixers, blenders, ovens, etc<\/li>
  • Perform basic Culinary Math and its application to the food service industry.<\/li>
  • Demonstrate understanding of standard weights and measures, and scaling of ingredients. Learn and apply the different methods of cooking<\/li>
  • Cook a variety of meats, poultry, and fish using various cooking techniques.<\/li>
  • Prepare a variety of fruits and vegetables, starches, legumes, and grains using a variety of cooking methods.<\/li>
  • Prepare a variety of fruits and vegetables, starches, legumes, and grains using a variety of cooking methods.
    Prepare a variety of salads and salad dressings and evaluate their flavors.<\/li>
  • Prepare baked goods and desserts. Perform recipe yield conversions.<\/li>
  • Prepare breakfast, lunch, and dinner food menu items from various global cuisines.<\/li>
  • Perform dishwashing and hand ware-washing requirements, and clean of production area after each use.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Job prospectus<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    The students will be eligible to enter the hospitality industry in baseline and further elevate to the top-level managers. Upon successful completion of the course, students will be able<\/p>

      • To work independently in the hospitality industry with specialized knowledge of the core department of a hotel \/ Restaurant Kitchen<\/li>
      • To open restaurants, fast food centers, specialty food service counters, etc<\/li>
      • To continue further study for an advanced diploma in hospitality management at Gateway College.<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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        Culinary Arts Practical Detail<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Total 1600 Hrs Practical exposure in the center and Industry with probability of converting it into a Job.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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        Course Duration<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        The total course duration is 6 months in center and 6 months internship.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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        Value Added Course<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Every student is required to attain 15 hours of \u201cSkills for Employment\u201d, a training program that is additionally developed to inculcate interpersonal skills to increase the employability capabilities in an individual.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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        Curricular Structure<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Professional Diploma in Global Culinary Arts Program is divided into five main components; the business course, care course, optional course, industrial visit, report writing, and internship.<\/p>

        1. Business Courses:<\/strong> Business Courses are designed to provide students with background knowledge on the basics of the hospitality industry. This composition consists of two major components: English for Culinary Arts and Material Management.<\/li>
        2. Core Courses:<\/strong> Core courses are designed for the functional areas of hospitality operations. It includes Kitchen Administration and Food Production, Fundamentals of Food and Beverage Services, Food Science and Hygiene, Principles of Vegetable and Ice Carving, and Fundamentals of Kitchen Stewarding.<\/li>
        3. Optional Courses:<\/strong> the students have a choice of honing their creative skills by learning the expertise of ice and vegetable carving or familiarizing themselves with the running of the kitchen stewarding department. The courses are designed to provide additional knowledge and skills within the kitchen brigade.<\/li>
        4. Industry Visit and Project Work:<\/strong> Project work is designed for the students to five an observational framework for the study. Students are required to visit the hospitality industry to observe the operational aspects of running a full-fledged main kitchen, patisserie, grade manager, and satellite and banquet kitchen and submit a report as per the format. It could be of duration from 2-3 days to one week. Observation project work could be in any Hotel, Restaurant, or Resort. It should be in a complete operational setup.<\/li>
        5. Internship and Report writing:<\/strong> The internship is for 6 months in any Star Hotel or Resort property in Nepal or abroad as per availability. This is a very important part of the course as this will bridge the gap between the theoretical input and the real working environment.<\/li><\/ol>

          Emphasis is laid on a hands-on approach to successfully damage the various types of kitchens.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Professional Diploma In Culinary Arts Professional Diploma In Culinary Arts- PDCA (Level III, IV, V) This course involves both theory and actual hands-on kitchen lab and culinary work experience. The program includes an industry-driven curriculum to teach, test, and award industry-recognized certificates to students meeting high standards in food service and restaurant education. By integrating…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-471","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/hospitalitycollegebtl.com\/index.php?rest_route=\/wp\/v2\/pages\/471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hospitalitycollegebtl.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/hospitalitycollegebtl.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/hospitalitycollegebtl.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hospitalitycollegebtl.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=471"}],"version-history":[{"count":29,"href":"https:\/\/hospitalitycollegebtl.com\/index.php?rest_route=\/wp\/v2\/pages\/471\/revisions"}],"predecessor-version":[{"id":2162,"href":"https:\/\/hospitalitycollegebtl.com\/index.php?rest_route=\/wp\/v2\/pages\/471\/revisions\/2162"}],"wp:attachment":[{"href":"https:\/\/hospitalitycollegebtl.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}