This qualification is internationally accredited by the International Centre for Excellence in Tourism and Hospitality Education (THE-ICE), and nationally accredited on the Fiji Qualification Framework (FQF) by the Fiji Higher Education Commission (FHEC). It is also registered on the Pacific Register of Qualifications and Standards (PRQS).
This qualification equips graduates with food preparation skills and technical knowledge to enable them to work independently in a commercial kitchen environment. The programme covers priority industry standards on safety, hygiene, equipment maintenance, menu development, ingredient quality, purchasing, storage, food preparation, cost control, food service, people skills, communication, technology and sustainable environmental practices. The practical and theoretical courses in this programme address the science, art and business principles of food preparation and service.
Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include but not limited to:
| Full Time | 1 and half years |
With a current medical certificate, the student must;
This programme has a total of Nine (9) 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 |
| CECC41 | Pacific Rim Cuisine | 1 & 2 | Face to face | Laucala/Nadi | $1,175 |
| CECC42 | International Cuisine | 1 & 2 | Face to face | Laucala/Nadi | $1,175 |
| CECC43 | Kitchen Menus & Budgets | 1 & 2 | Face to face | Laucala/Nadi | $850 |
| CECC44 | Kitchen Teams & Leadership | 1 & 2 | Face to face | Laucala/Nadi | $850 |
