STAR Professional Certificate Course

Course Description

This one-year certificate blends savory cuisine with pastry & bakery arts, giving beginners a solid, job-ready foundation across both sides of the professional kitchen. Through intensive practical labs, culinary theory, and industry exposure, you’ll graduate able to plan, prepare, and present complete menus—entrées to plated desserts—while upholding global food-safety and hospitality standards.

Course Intake

Course Requirements

1. Three passport-size photos.
2. A Copy of your valid ID (Passport or National ID)
3. A Copy of your Senior 4 certificate (or equivalent) / a certificate in catering.

Study days and hours

Course Fees Ugx Per Annum

Days : Monday to Friday*
Time : The program runs 3 classes a Week, each lasting 3 hours, offered in morning, afternoon, and evening sessions.

Tuition: UGX 2,100,000 per term*
Total Tuition: 6,300,000 for 1 years

SEMESTER 01

1. PROFESSIONALISM/ PROFESSIONAL CHEF
2. KITCHEN LAYOUT AND HIERARCHY
3. HACCP
4. KNIFE SKILLS HEAT AND COOKING METHODS
5. FLAVOUR STRUCTURE
6. EGGS, BREAKFAST
7. APPETIZERS
8. SIMPLE FAST FOODS
9. STOCKS,SOUPS, SAUCES

SEMESTER 2

1. VEGETABLES, CEREALS, GRAINS, AND PASTAS
2. MEAT, FISH, POULTRY, SEA FOOD FABRICATION AND PRINCIPLES OF COOKERY
3. SPECIALITY CUISINES

SEMESTER 3

1. CONTROLLING WASTAGE,
2. MENU COSTING AND MENU ENGINEERING.
3. PROFESSIONAL DEVELOPMENT; COMMUNICATION, COMMUNICATION COMPETITIONS
4. RECORD KEEPING.

SEMESTER 01

1. INTRODUCTION TO BAKERY
2. HEALTH AND SAFETY IN THE PASTRY SECTION

[HACCP]

3. INTRODUCTION TO PASTRY GARNISHES
4. INTRODUCTION TO PASTRY SAUCES
5. QUICK BREADS

SEMESTER 2

1. YEASTED BREADS
2. FLAT BREADS
3. LONG AND SHORT BREADS
4. BREAD LOAF

SEMESTER 3

1. CAKE PRODUCTION AND CAKE DECORATION
2. CLASSIC CAKE BAKING
3. CAKE DECORATION
4. FOOD COST IN CAKE PRODUCTION AND MARKETING

Our programs blend hands-on kitchen training with academic depth, guided by an award-winning team of culinary experts. Students gain practical skills in food preparation and presentation, along with essential knowledge in business, marketing, and kitchen management, preparing them to thrive in today’s culinary industry.