This program prepares students for successful hospitality careers by covering key topics like hospitality fundamentals, business success, guest service, and sustainability. The curriculum includes food safety, hygiene, menu planning, and cooking techniques (boiling, steaming, baking, etc.), as well as food commodities, wine production, and food-wine pairing. Students also learn about food and beverage operations, management, marketing, nutrition, and financial management, including cost control, sanitation, and facility management. This comprehensive training equips graduates for diverse roles, from chefs to food service managers, ensuring they can deliver exceptional dining experiences. 

LEARNING OUTCOMES

On successful completion of this programme, students will be able to:

• Students will explore hospitality roles and structures, uncovering career paths tied to their skills. 

• The curriculum addresses internal and external factors influencing business success, including legislative compliance, health and safety management, and leveraging emerging technologies for operational efficiency.

• Learners will study about communication strategies and guest management to ensure satisfaction in diverse hospitality scenarios. 

• Students learn sustainability principles and their practical application in hospitality operations to improve environmental and operational efficiency.

• Practical training covers essential areas including food safety, nutrition-based menu planning, and cooking techniques from boiling to frying, focusing on ingredient selection and quality assurance.

• The curriculum integrates marketing principles, menu planning strategies addressing nutrition and dietary needs, and the role of menus as effective marketing tools in hospitality establishments.

DURATION

One years (12 months)

COURSE FEE 

15,700 AZN

FEE INCLUDED 

Tuition fee, Qualification Handbook, Online Learning Resource, Practical Training Material, Uniform which included jacket, pants, apron, and hat (2 sets), one of knife set for cookery.

INTAKE

• January Intake: 19 Jan 2026 (Class start date)
• April Intake: 20 April 2026 (Class start date)
• July Intake: 20 July 2026 (Class start date)
• October Intake: 19 October 2026 (Class start date)

CERTIFICATION & RESULTS

• International Vocational Qualification (IVQ) Level 2 – Diploma in Food Preparation and Culinary Arts (8064-01) from City & Guilds, UK.

• CÀSÀ Diploma in Program in Food Preparation and Culinary Arts (Cookery)

• Management of Food & Beverage Operations Certificate from American Hotels & Lodging Educational Institute (AHLEI)

• Certificate of WSET ® Level 1 Award in Wines (600/1504/4)

• Certificate of Food Safety & HACCP

• Certificate of participation for an overseas study tour

This course provides students with hands-on cooking skills, kitchen operations knowledge, and preparation for culinary and hospitality roles. It covers food preparation, cooking techniques, and kitchen management.

The program ensures that students are industry-ready by emphasizing transferable and job-specific skills. It also offers pathways for further education, enabling advanced studies.

Graduates of the Level 2 Diploma in Food Preparation and Culinary Arts: Cookery can pursue advanced culinary programs and may earn credits toward higher qualifications in culinary arts or hospitality management. 

LEARNING OUTCOMES

On successful completion of this programme, students will be able to:

• Learners will understand the industry's structure, job roles in various departments, and how skills in these roles support career growth.

• Gain knowledge of relevant business legislation, health and safety risks, profit management, people management, and emerging technologies in hospitality.

• Learn effective communication principles, guest service, and handling service issues, benefiting various stakeholders like guests, suppliers, and colleagues.

• Understand sustainability principles and how to implement sustainable practices in hospitality, with specific examples of contributions they can make.

• Develop professional appearance, organizational skills, teamwork, and responsiveness to feedback through self-assessment and following a development plan.

• Understand food safety procedures, hygiene practices, the importance of proper food storage and handling, nutrition, special diets, menu development, cooking methods, and related food commodities and preparation techniques.

DURATION

3 or 6 months 

COURSE FEE 

8,500 USD

FEE INCLUDED

Tuition fee, Qualification Handbook, Online Learning Resource, Practical Training Material, Uniform which included jacket, pants, apron, and hat (2 sets)], one of knife set for cookery.

INTAKE

• January Intake: 19 Jan 2026 (Class start date)
• April Intake: 20 April 2026 (Class start date)
• July Intake: 20 July 2026 (Class start date)
• October Intake: 19 October 2026 (Class start date)

CERTIFICATION & RESULTS

• International Vocational Qualification (IVQ) Level 2 – Diploma in Food Preparation and Culinary Arts (8064-01) from City & Guilds, UK.

• Management of Food & Beverage Operations Certificate from American Hotels & Lodging Educational Institute (AHLEI).

• Certificate of Food Safety & HACCP

A Prestigious State-of-the-Art Culinary Education Center

Immerse yourself in an unparalleled culinary journey at CÀSÀ, where our meticulously designed campus reflects harmony, balance, and cultural identity. Experience exceptional attention to detail, ensuring an unforgettable learning environment.

Internationally Acclaimed Culinary Excellence 

CÀSÀ stands at the forefront of culinary education, recognized globally for its commitment to excellence. Our accolades include the Asia Awards for Culinary Education Excellence, Asia's Most Promising Culinary Arts Center, and Asia's Award for International Young Chef Culinary Arts Center of the Year 2023-2024, underscoring our dedication to delivering unparalleled learning experiences.

Award-Winning Excellence

CÀSÀ students have achieved remarkable success on the international stage, winning awards at prestigious culinary competitions like the IIHM Young Chef Olympiad, the Golden Shah Culinary Championship, etc.

World-Class Faculty of Culinary Experts 

Our international team of industry-seasoned chefs, certified by City & Guilds, UK, ensures superior instructional quality and expertise 

Hands-On Training 

Programs emphasize practical, hands-on learning in state-of-the-art kitchens, allowing students to refine their skills with confidence.

Internationally Recognized Certifications

Earn global certifications, such as City & Guilds and AHLEI, enhancing employability and credibility in the culinary world.

Industry Connections 

CÀSÀ’s strong ties with top hotels, restaurants, and culinary establishments offer valuable internship and job placement opportunities.

Aligned with Global Leaders 

We collaborate closely with premier original equipment manufacturers and top ingredient suppliers worldwide, ensuring industry-standard excellence in every aspect of our culinary education.

World-Class Curriculum

CÀSÀ offers a comprehensive curriculum aligned with industry standards, covering essential culinary skills, global cuisines, and advanced techniques.

Career Support and Development

CÀSÀ provides ongoing career counseling, networking events, and lifelong learning programs to support students at every career stage.

• No entry requirements for these qualifications.

• Learners must reach 16 and above.

• Proficiency in speaking and understanding basic English