Professional Diploma in Patisserie & Practice (Taiwan)

Course Schedule

Duration: 1390 hour
Time: 9.00am – 5.00pm (theory and practical)
Lessons: Monday to Friday

Practical Training

After in-class training, students move off-site to participate in a 6 months internship. There you’ll put your skills to the test and continue the educational process in a pastry house, hotel or catering kitchen or other culinary enterprise.

Program of Study

The global presence of AHA has made us acutely aware of the diversity of educational systems, cultures, standards, and expectations around the world as well as the specific needs and challenges of the hospitality industry in the 21st Century.

Our curriculum is career focused and ensures our courses are relevant to the hospitality industry and your future career. We not only provide our students with a strong academic foundation, but also give the practical training, teamwork and cultural understanding skills they need to function from day one in the workplace anywhere in the world.

Diploma in International Culinary Arts

Diploma in International Culinary Arts equips aspiring chefs with the fundamentals of cooking and baking and covers principles, procedures and techniques in the preparation of different types of food. It provides students with a comprehensive culinary education grounded in an in-depth understanding of the culinary industry.

This program offers students a balance of academic and practical skills learning built on a foundation of strong work ethics, positive attitude, values, understanding culture  and a desire for excellence, all which are then applied to real world situations through an internship at one of  AHA-IHMS  industry partner properties.

Upon successful completion of the DICA and DIHM program, it is expected that graduates will have developed:

  • The knowledge and practical skills necessary for a career in the hospitality industry.
  • The technical skills and product knowledge required in their chosen field.
  • An understanding and application of basic supervisory management skills.
  • Teamwork and leadership skills relevant to managing a culturally-diverse workforce.
  • A strong work and service ethic, positive attitude, sense of responsibility and integrity.
  • A global perspective on the operations of industry.
  • Service Basics
  • Hospitality & Tourism Today
  • Introduction To Culinary Art
  • Applied Math
  • Community Service
  • Practical
  • Introduction To Culture
  • Business Communication
  • Fundamental Of Food And Beverage
  • Food Sanitation & Safety
  • Practical
  • Professional Cooking 1
  • Purchasing & Product Identification
  • Nutrition In Food Service
  • Service Management
  • Practical
  • Professional Cooking II
  • Event Management
  • Wine & Bar Management
  • Revenue & Menu Management
  • Practical
  • Professional Baking & Pastry
  • Cuisine Around The World
  • Human Resource Management
  • Service Leadership
  • Practical
  • Internship
  • Knife Skills
  • Principle Of Cooking
  • Local Cuisine
  • Stock and Sauces
  • Soups
  • Local Cuisine
  • Meat, Poultry , Fish
  • Eggs and Breakfast
  • Garde Manger
  • Baking
  • Breads
  • Dessert
  • European Cakes & Pastries