The CTH Diploma in Patisserie and Confectionery Skills offers an excellent opportunity for learners to acquire the essential knowledge needed to thrive in a professional bakery setting, with a specialized emphasis on skills pertinent to the creation of delectable pastries and baked goods.

Join other students for a transformative experience and open your mind to the diverse career opportunities in hospitality, travel, entertainment, luxury brands, high tech and many more.

The CTH Diploma in Culinary Skills provide a great opportunity for learners to gain the required knowledge to work in a professional kitchen, with a specific focus on the skills associated with the production of Dishes.

Workplace Safety and Health for Food & Beverage Operations program, tailor-made for young and experienced F&B professionals. This course imparts essential workplace safety skills, preventing injuries caused by lack of awareness.

The programme aims to give the students the basic skills and abilities to operate and manage a Small Hotel, a Restaurant, a Bar, the Rooms Division and the Food & Beverage departments of a large hotel or resort.

WSQ Prepare Mise En Place For Food And Beverage will provide you with the skills in identifying the different equipment and components in the dining environment, using these components to give customers an amazing experience, preparing for shift change-over and also cleanliness including personal hygiene.

The Diploma in Culinary and Catering Operations is designed to equip students with basic western culinary knowledge and skills.

The Advanced Diploma in Hotel and Restaurant Management with Specialisation in Digital Business is a comprehensive programme focusing on developing a strong fundamental understanding of the key areas of hospitality and restaurant operations and management with a heavy focus on digital business in the current and future economy.

His course provides students with the skills and knowledge to set up and operate a restaurant and manage its culinary operations, dinner events, purchasing and sales, F&B budget, staff, and research and development to introduce the new menu and concepts of a French restaurant.