The program aims to provide students with theoretical knowledge and practical experience in culinary arts. It covers key areas such as fundamental culinary skills, pastries, baked goods and chocolate, basic hot kitchen and cold kitchen techniques. In addition, the program provides essential skills in kitchen management and organization, as well as occupational and food safety in this field.
The program is distinguished by being the first specialized program of its kind to offer a bachelor's degree in Culinary Arts. It is also distinguished by its development and partnerships with some of the world's leading culinary arts schools.
The study plan for the Culinary Arts Program aims to equip students with the professional knowledge and skills required in food preparation, production, and presentation through courses that combine theoretical and practical components. The plan contributes to developing students’ capabilities in culinary techniques, food safety and quality, menu planning, and kitchen operations management, preparing them to work efficiently and professionally in the culinary arts and hospitality sector.
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Total Credit Hours: 138 credit hours.
Language of Instruction: English
Strategic planning skills in kitchen and restaurant management.
Menu development and cost management skills.
Teamwork and effective team management skills in international restaurants and kitchens.
Occupational health and safety management skills in restaurants.
Food health and safety skills in kitchens.
Skills in preparing various types of desserts.
Skills in preparing international and local hot dishes.
Skills in preparing cold appetizers.
Skills in preparing hot and cold beverages.
Skills in food decoration and the presentation of international dishes.
Teaching Assistant.
Executive Chef.
Managers of Various Kitchen Departments.
Administrative Managers.
Food Safety and Food Service Managers in Hotels, Hospitality Establishments, and Hospitals.
Food and Beverage Department Managers.
Chef (Home-Style Cuisine, Hot or Cold Food Preparation, and Transportation Catering).
Food Service Managers.