023 456 789 | info@pie.com.kh | Mon-Fri (8 AM - 5 PM)
Duration
2 Years Full-Time
Next Intake
September 2026
Degree Awarded
Bachelor of F& B Management
Craft Exceptional Experiences: Food and Beverage Professional Program
Ignite your passion for culinary artistry and impeccable service with the Professional Institute of Excellence (PIE)’s Food and Beverage Professional program. Taught entirely in English, this dynamic program delves into the heart of restaurant and bar operations, equipping you with the practical skills, extensive product knowledge, and sophisticated service techniques required to excel in the global F&B industry. Prepare to create unforgettable dining and beverage experiences in the finest establishments.
Watch Intro Video
Curriculum Outline
The Diploma in Culinary Arts is a two-year, full-time program designed to train the next generation of professional chefs. The program combines classical culinary foundations with modern techniques, international standards, and real-world kitchen experience.
The program is delivered under the academic umbrella of SHL Schweizerische Hotelfachschule Luzern, reinforcing international quality standards and industry relevance.
Year 1
Semester 1
| Course Code | Course Name | Theory (Hours) | Practical (Hours) | Credits |
|---|---|---|---|---|
| FU 01 | Principles of F&B Service | 200 | 6.5 | |
| FU 02 | Basic Restaurant Operations | 140 | 4.5 | |
| FU 03 | Purchasing & Inventory Control | 45 | 3 | |
| GEN 01 | Beverage Knowledge | 45 | 3 | |
| GEN 02 | Food Knowledge | 45 | 3 | |
| FU 04 | Food Safety & Hygiene | 45 | 3 | |
| CO 01 | Elementary English in Hospitality | 45 | 3 | |
| Total Hours/Credits | 225 | 340 | 26 | |
Semester 2
| Course Code | Course Name | Theory (Hours) | Practical (Hours) | Credits |
|---|---|---|---|---|
| GEN 10 | Industry Internship | 900 | 20 | |
| Total Hours/Credits | 900 | 20 | ||
Year 2
Semester 3
| Course Code | Course Name | Theory (Hours) | Practical (Hours) | Credits |
|---|---|---|---|---|
| FU 05 | Fine Dining Service & Pairing Techniques | 200 | 6.5 | |
| FU 06 | Restaurant Supervision Management | 140 | 4.5 | |
| GEN 03 | Bar Management & Mixology | 45 | 3 | |
| GEN 04 | Cost Control & Basic Accounting | 45 | 3 | |
| CO 03 | Nutrition & Menu Balancing | 45 | 3 | |
| GEN 05 | Menu Planning & Design | 45 | 3 | |
| CO 02 | Intermediate English for Hospitality | 45 | 3 | |
| Total Hours/Credits | 225 | 340 | 26 | |
Semester 4
| Course Code | Course Name | Theory (Hours) | Practical (Hours) | Credits |
|---|---|---|---|---|
| GEN 11 | Industry Internship | 900 | 20 | |
| Total Hours/Credits | 900 | 20 | ||
Summary Overview
| 2 Year Disploma Program | ||||
|---|---|---|---|---|
| Total Hours Practical | 680 | 22 | ||
| Total Hours Theory | 450 | 30 | ||
| Total Hours Internship | 1800 | 40 | ||
| Total Hours 2 Year Diploma | 2930 | |||
| Total Credits 2 Year Diploma | 92 | |||
Tuition Fee
| Fee Breakdown | Semester 1 Campus |
Semester 2 Internship |
Semester 3 Campus |
Semester 4 Internship |
||
|---|---|---|---|---|---|---|
| Installment 1 | Installment 2 | Installment 1 | Installment 2 | |||
| Application Fee | $30 | - | - | - | - | - |
| Tuition Fee | $1,990 | $2,020 | - | $2,020 | $2,020 | - |
| F&B Cost & Academic Materials | Incl. | Incl. | - | Incl. | Incl. | - |
| Uniform Sets | Incl. | Incl. | - | Incl. | Incl. | - |
| Total Fees | $2,020 | $2,020 | - | $2,020 | $2,020 | $8,080 |
| Fee Breakdown | Semester 1 Campus |
Semester 2 Internship |
Semester 3 Campus |
Semester 4 Internship |
||
|---|---|---|---|---|---|---|
| Installment 1 | Installment 2 | Installment 1 | Installment 2 | |||
| Application Fee | $30 | - | - | - | - | - |
| Tuition Fee | $2,370 | $2,400 | - | $2,020 | $2,020 | - |
| F&B Cost & Academic Materials | Incl. | Incl. | - | Incl. | Incl. | - |
| Uniform Sets | Incl. | Incl. | - | Incl. | Incl. | - |
| Total Fees | $2,020 | $2,020 | - | $2,020 | $2,020 | $8,080 |
Ready to mix, serve, and lead in the world of food and beverage?
Apply Now for the PIE Food and Beverage Professional program and contribute to unforgettable dining experiences "From Cambodia to the World, with Hospitality at Heart."