A1: We offer a variety of courses ranging from short-term certificate programs in Food Safety & Hygiene, Food Protection, Food & Beverage Production, and Pastry & Bakery to long-term professional diploma courses in Food & Beverage Production and Pastry & Bakery.
A2: Our courses cater to students at different levels of proficiency. While certain advanced courses may require previous experience or foundational knowledge, many of our programs are designed for beginners with no prior background in culinary arts. We encourage prospective students to check specific course requirements before enrollment.
A3: Absolutely! We welcome visits from potential students. To schedule a tour of our facilities and meet some of our instructors, please contact us at +880 1973-370580
A4: Our instructors are highly qualified professionals with extensive experience in the culinary field. They include chefs who have worked in premier restaurants and hotels around the world.
A5: While we currently do not offer direct financial aid, we do provide guidance on potential scholarship opportunities and payment plan options. We aim to make our courses accessible to passionate students and are always looking for ways to help.
A6: Upon completion of any course at Khalil Culinary Arts Center, students receive a certificate that is recognized by leading hospitality organizations, both domestically and internationally.
A7: We offer internship opportunities and job placement assistance. Our strong connections with the hospitality industry and our extensive network of alumni can help open doors for our graduates in top hotels, restaurants, and resorts.
A8: Yes, our courses are crafted to meet international standards, ensuring that our certifications are recognized and respected globally.
A9: Our center is founded by the internationally acclaimed Chef Md Khalilur Rahman, ensuring a curriculum that combines his expertise with global culinary standards. Our state-of-the-art kitchen labs and hands-on approach to education set us apart.
A10: We are committed to sustainability and ethical practices in our teaching. Our courses integrate these concepts into the curriculum, and we encourage our students and staff to adopt practices that minimize waste and support sustainable food systems.
