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The overall purpose of this two year program is to prepare students for the reality of working in the Catering and Hospitality Industry, including theory and practical components covering food preparation, Cooking Principles and Practices, Food Safety and Hygiene. This diploma also develops essential culinary skills and knowledge to an applied level in a range of patisserie and bakery disciplines. Students will gain practical experience and increased capability in food and kitchen safety, bakeshop operations, planning and design, and patisserie and bakery production, as well as aspects of artistic presentation of patisserie, artisan and specialty breads, and bakeshop product development.
To prepare and ready students to work in the kitchens of various food organisations and catering establishments.
10th with 50% marks
Frontline cooks in Hotels, Restaurants, Cruiselines, Airlines, Institutions and Catering Establishments. Entrepreneurs