Course Description
Star Professional Diploma Course
This program is designed to take you from the foundations of cookery to advanced culinary techniques, taught by seasoned chefs and instructors with both local and international experience. Our graduates are prepared to excel as chefs, caterers, private chefs, food entrepreneurs, or further their studies
Course Duration
2 Years (4 terms)
Course Intake
January, May, August
Entry Requirements
- Three passport-size photos.
- A Copy of your valid ID (Passport or National ID)
- A Copy of your Senior 4 or 6 certificate (or equivalent) / a certificate in catering.
Study days and hours
Course Fees Ugx Per Annum
Study times and days
Tuition: Monday to Friday
Time : The program runs 4 classes a Week, each lasting 4 hours, offered in morning, afternoon, and evening sessions.
Tuition: UGX 2,460,000 per term*
Total Tuition: 9,840,000 for two years
Study Areas
CUISINE / COOKERY OUTLINE
SEMESTER 01
- PROFESSIONALISM/ PROFESSIONAL CHEF
- HISTORY AND TRENDS OF CHEFS AND RESTAURANTS
- KITCHEN LAYOUT AND HIERARCHY
- SANITATION AND SAFETY
- HACCP
- KITCHEN TOOLS AND EQUIPMENT’S
- KNIFE SKILLS HEAT AND COOKING METHODS
- MENU LANGUAGE
- FLAVOUR STRUCTURE
- PLATING, GARNISHING, AND PRESENTATION
- EGGS, BREAKFAST & BRUNCH
- STARTERS, HORS D’UOEVRES, & AMUSE BOUCHES
- FAST FOODS
SEMESTER 2
- STOCKS, SAUCES, AND SOUPS
- VEGETABLES, CEREALS, GRAINS, AND PASTAS
- MEAT, FISH, POULTRY, SEAFOOD FABRICATION AND PRINCIPLES OF COOKERY
SEMESTER 3
- SPECIALITY CUISINES
SEMESTER 4
- CONTROLLING WASTAGE,
- MENU COSTING AND MENU ENGINEERING.
- RECIPE BOOK WRITING PUBLISHING
- PROFESSIONAL DEVELOPMENT: COMMUNICATION, COMMUNICATION COMPETITIONS
- RECORD KEEPING.
- FINE DINING
PASTRY AND BAKERY OUTLINE
SEMESTER 01
- INTRODUCTION TO BAKERY
- HEALTH AND SAFETY IN THE PASTRY SECTION [HACCP]
- INTRODUCTION TO PASTRY GARNISHES
- INTRODUCTION TO PASTRY SAUCES
- QUICK BREADS
SEMESTER 2
- YEASTED BREADS
- FLAT BREADS
- LONG AND SHORT BREADS
- BREAD LOAF
SEMESTER 3
- INTRODUCTION TO CHOUX PASTRY
- INTRODUCTION TO LAMINATED DOUGH
SEMESTER 4
- DESSERTS AND CAKES
- CLASSIC CAKE BAKING
- CAKE DECORATION
- 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.