Diploma in Culinary Arts (Level 5)

Fiji National University's Diploma in Culinary Arts (Level 5) prepares graduates for cooking roles in hotels, restaurants and the commercial catering sector, progressing from Demi Chef through Section Chef and Sous Chef to Head Chef. Delivered over two years for 240 credit points at the Labasa, Namaka and Nasese campuses, the programme covers cookery skills, workplace health and safety, banquet and function service, dietary and health-focused food preparation, food production foundations, restaurant service operations, dessert presentation, professional communication, kitchen hygiene and catering control in the first year, advancing to further dessert presentation, international cuisine across two levels, hospitality and tourism fundamentals, kitchen management and supervision, hospitality sales and marketing, and menu engineering and pricing strategy in the second. A six-month directed industrial attachment is built into the qualification. Entry requires a pass in the Fiji Year 12 Certificate Examination or a Certificate in the relevant field; students upgrading their qualification with industry experience in a cookery section may also enrol.