This qualification is internationally accredited by the International Centre for Excellence in Tourism and Hospitality Education (THE-ICE), and nationally accredited on the Fiji Qualifications Framework (FQF) by the Fiji Higher Education Commission (FHEC). It is also registered on the Pacific Register of Qualifications and Standards (PRQS).
This qualification prepares students with a wide range of specialised skills in food preparation and service in a commercial kitchen. The training involves developing discretion, judgment and sound knowledge of kitchen operations. Graduates will be able to work with some independence, under limited supervision and may provide operational advice and support to team members.
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include but not limited to:
|Full Time||1 year|
With a current medical certificate, the student must;
(This programme is restricted to 20 admissions per semester.)
This programme has a total of five (5) courses.
|Course Code||Course Title||Semester||Delivery Mode||Campus||Fees (FJD)|
|CECC31||Kitchen Ergonomics||1 & 2||Face to face||Laucala/Nadi||$835|
|CECC32||Cookery Methods & Skills I||1 & 2||Face to face||Laucala/Nadi||$835|
|CECC33||Cookery Methods & Skills II||1 & 2||Face to face||Laucala/Nadi||$835|
|CECC34||Technology, Menu Planning & Stock Control||1 & 2||Face to face||Laucala/Nadi||$835|
|CECC35||Commercial Cookery Practicum||1 & 2||Face to face||Laucala/Nadi||$835|