This diploma provides comprehensive vocational training in culinary arts, preparing trainees with the practical skills and professional competencies required to work successfully in the hospitality industry. The curriculum follows the latest international practices, with a strong focus on practical training, culinary creativity, and adherence to quality and food safety standards.
Program Overview
The Professional Diploma in Culinary Arts aims to equip trainees with the essential and advanced professional knowledge and skills required in the culinary field. Through hands-on training, participants learn food preparation and cooking techniques in accordance with international standards, develop the ability to prepare both local and international cuisines, master food presentation, and gain kitchen management skills, while emphasizing practical application and food safety practices.
The program follows a progressive learning pathway, beginning with the fundamentals of cooking and the proper use of kitchen tools and equipment, and advancing to menu planning and the efficient management of food production operations.
The diploma is designed for beginners holding a high school diploma or higher, students, graduates, individuals interested in culinary arts, and professionals working in the hospitality sector who wish to enhance their skills. No prior culinary experience is required. It provides a strong foundation for employment in restaurants, hotels, hospitality companies, and entrepreneurial ventures within the food and beverage industry. The program places significant emphasis on practical learning through training kitchens, hands-on exercises, and professional projects.
Why This Program?
The hospitality and restaurant industry continues to experience rapid growth, creating increasing demand for qualified culinary professionals. Practical skills and technical expertise have become essential for success in this field.
This program provides a solid professional foundation in culinary arts, enabling participants to prepare dishes professionally, manage kitchen operations efficiently, and pursue diverse career opportunities or establish their own food business.
Learning Outcomes
Upon successful completion of the program, participants will be able to:
- Understand the fundamentals of culinary arts and professional kitchen operations.
- Safely and correctly use kitchen tools and equipment.
- Apply various food preparation and cooking techniques.
- Prepare local and international dishes according to professional recipes and standards.
- Implement food safety and hygiene standards.
- Prepare basic bakery products and desserts.
- Plan and develop menus.
- Apply professional food presentation and plating techniques.
- Manage time and organize workflow within a professional kitchen.
- Complete an integrated practical culinary project.
Program Structure
- Introduction to Culinary Arts and Hospitality
- Fundamentals of Kitchen Tools and Equipment
- Food Preparation and Processing Skills
- Arabic and Middle Eastern Cuisine
- International Cuisine
- Basic Baking and Pastry
- Food Presentation and Plate Design
- Food Safety and Occupational Health
- Kitchen Management and Basic Cost Control
- Practical Training and Applied Projects
Training Methodology
- Hands-on practical training in professional training kitchens
- Practical laboratory sessions using modern kitchen equipment
- Practical applications covering a wide variety of culinary preparations
- Professional projects and practical assessments
- Interactive workshops led by hospitality industry specialists.
Target Audience
- Beginners holding a high school diploma or higher
- Students and graduates interested in culinary arts
- Individuals seeking careers in hospitality and restaurant industries
- Restaurant and hotel employees wishing to upgrade their professional skills
- Entrepreneurs interested in establishing food and beverage businesses.
Career Opportunities
- Commis Chef
- Chef in restaurants and hotels
- Assistant Kitchen Supervisor
- Bakery and Pastry Specialist
- Catering and Hospitality Services Professional
- Restaurant owner or manager, production kitchen operator, or specialized home-based food business entrepreneur.
Admission Requirements
- Minimum qualification: High School Certificate (or equivalent)
- Basic literacy skills
- Medical fitness suitable for working in kitchen environments
- No previous culinary experience required
Program Details
- Duration: 12 months
- Training Hours: 900 training hours
- Tuition Fees: Determined according to the University's approved fee policy.
Registration Procedures
- Complete the registration application form.
- Contact the Center for Consultations and Training Internal Extensions: 2590 / 2272 Email: CCE@AMMANU.EDU.JO
- Pay the tuition fees according to the approved registration procedures.
