{"id":117,"date":"2021-10-27T08:52:23","date_gmt":"2021-10-27T08:52:23","guid":{"rendered":"https:\/\/cle.edu.np\/?page_id=117"},"modified":"2023-01-17T14:59:46","modified_gmt":"2023-01-17T09:14:46","slug":"diploma","status":"publish","type":"page","link":"https:\/\/cle.edu.np\/diploma\/","title":{"rendered":"Diploma"},"content":{"rendered":"\t\t
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Diploma in Culinary Arts<\/p>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Program Overview<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\tDiploma in Culinary Arts program offered by Academy of Culinary Arts & Hospitality Management, the subsidiary of CLE, aims to prepare professional chefs for the global hotel industry.<\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Affiliation<\/p><\/div><\/div><\/td>

Culinary Solutions Australia International<\/p><\/div><\/div><\/td><\/tr>

Period of Study<\/p><\/div><\/div><\/td>

800 hours<\/p><\/div><\/div><\/td><\/tr>

Program Outline<\/p><\/div><\/div><\/td>

29 Modules spread across 8 Sections<\/p><\/div><\/div><\/td><\/tr>

Class Schedule<\/p><\/div><\/div><\/td>

Open and Flexible (cohort-wise)<\/p><\/div><\/div><\/td><\/tr>

Eligibility<\/p><\/div><\/div><\/td>

Plus Two (with English as a compulsory course)<\/p><\/div><\/div><\/td><\/tr>

Offered By<\/p><\/div><\/div><\/td>

Academy of Culinary Arts & Hospitality Management, Lagankhel, Lalitpur<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\tAffiliation\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: Culinary Solutions Australia International<\/span>
\n\nPeriod of Study\u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 800 hours<\/span>
\n\nProgram Outline\u00a0 \u00a0 \u00a0 \u00a0 : 28 Modules<\/span>
\n\nClass Schedule\u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0 : Open and Flexible (cohort-wise)<\/span>
\n\nEligibility\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 : Plus Two (with English as a compulsory course)<\/span>\u00a0
\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 a compulsory subject)<\/span>
\n\nOffered By\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: Academy of Culinary Arts & Hospitality Management, \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Lagankhel, Lalitpur<\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Admission Procedure<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\tCandidates holding a minimum Plus Two degree in any discipline, with English as a compulsory course, from a school\/college\/university recognized by Nepal government\u00a0are eligible to apply for enrollment into the program.<\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For enrollment, candidates must fill up an <\/span>Online Application Form<\/a><\/span><\/em><\/strong> and participate in the Selection Process comprising of two assessment components \u2013 Entrance Test and Interview.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\tAt the time of admission, candidates will be required to fill up and submit a detailed Registration Form attaching the certified copies of the following documents.<\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • Academic Transcripts and Certificates (SEE and above)<\/span><\/li>
  • Citizenship (for Nepali nationals)<\/span><\/li>
  • Passport (for foreign nationals)<\/span><\/li>
  • Two recent passport size color photographs <\/span><\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Curricular Structure<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    \n\t\t\t\t\t\t\tThe program includes 29 course modules spread across 8 sections. Detailed course outline appears below.<\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Code<\/strong><\/p><\/div><\/div><\/td>

    Course Modules<\/strong><\/p><\/div><\/div><\/td><\/tr>

    CSADIP028<\/p><\/div><\/div><\/td>

    Manage a Diverse Workforce<\/p><\/div><\/div><\/td><\/tr>

    CSADIP026<\/p><\/div><\/div><\/td>

    Developing and Implementing Business Plans<\/p><\/div><\/div><\/td><\/tr>

    CSACA026<\/p><\/div><\/div><\/td>

    Provide Customer Service<\/p><\/div><\/div><\/td><\/tr>

    CSADIP029<\/p><\/div><\/div><\/td>

    Manage Customer Service<\/p><\/div><\/div><\/td><\/tr>

    CSACA027<\/p><\/div><\/div><\/td>

    Deal With Conflict Situation<\/p><\/div><\/div><\/td><\/tr>

    CSADIP036<\/p><\/div><\/div><\/td>

    Managing Finances Within a Budget<\/p><\/div><\/div><\/td><\/tr>

    CSADIP035<\/p><\/div><\/div><\/td>

    Budget Preparation<\/p><\/div><\/div><\/td><\/tr>

    CSACA006<\/p><\/div><\/div><\/td>

    Hygiene in the Workplace<\/p><\/div><\/div><\/td><\/tr>

    CSADIP032<\/p><\/div><\/div><\/td>

    Understanding Business Law<\/p><\/div><\/div><\/td><\/tr>

    CSADIP031<\/p><\/div><\/div><\/td>

    Rostering Staff<\/p><\/div><\/div><\/td><\/tr>

    CSADIP027<\/p><\/div><\/div><\/td>

    Leading and Managing Staff<\/p><\/div><\/div><\/td><\/tr>

    CSADIP030<\/p><\/div><\/div><\/td>

    Monitor Day to Day Operations<\/p><\/div><\/div><\/td><\/tr>

    CSADIP033<\/p><\/div><\/div><\/td>

    Building and Maintaining Business Relationships<\/p><\/div><\/div><\/td><\/tr>

    CSAOHS026<\/p><\/div><\/div><\/td>

    Implementing Occupational Health and Safety Plan<\/p><\/div><\/div><\/td><\/tr>

    CSAOHS027<\/p><\/div><\/div><\/td>

    Developing and Maintaining Occupational Health and Safety Plan<\/p><\/div><\/div><\/td><\/tr>

    CSAFOH003<\/p><\/div><\/div><\/td>

    Provide and Deliver Hospitality Service<\/p><\/div><\/div><\/td><\/tr>

    CSACA029<\/p><\/div><\/div><\/td>

    Prepare, Cook and Serve Food For Menus<\/p><\/div><\/div><\/td><\/tr>

    CSACA0041<\/p><\/div><\/div><\/td>

    Occupational Health and Safety in the Workplace<\/p><\/div><\/div><\/td><\/tr>

    CSACA028<\/p><\/div><\/div><\/td>

    Training and Team Development<\/p><\/div><\/div><\/td><\/tr>

    CSAFOH02l<\/p><\/div><\/div><\/td>

    Responsible Service Of Alcohol<\/p><\/div><\/div><\/td><\/tr>

    CSACA024<\/p><\/div><\/div><\/td>

    Menu Planning, Development and Implementation<\/p><\/div><\/div><\/td><\/tr>

    CSACA009<\/p><\/div><\/div><\/td>

    Storage and Receival Of Kitchen Supplies<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Code<\/strong><\/p><\/div><\/div><\/td>

    Course Modules<\/strong><\/p><\/div><\/div><\/td><\/tr>

    CSADIP025<\/p><\/div><\/div><\/td>

    Stock Ordering and Control<\/p><\/div><\/div><\/td><\/tr>

    CSAFOH001<\/p><\/div><\/div><\/td>

    Bar Operations<\/p><\/div><\/div><\/td><\/tr>

    CSAFOH002<\/p><\/div><\/div><\/td>

    Clean the Bar Area<\/p><\/div><\/div><\/td><\/tr>

    CSAFOH008<\/p><\/div><\/div><\/td>

    Cocktail Service<\/p><\/div><\/div><\/td><\/tr>

    CSACOFOH-001<\/p><\/div><\/div><\/td>

    Espresso Coffee Preparation and Service<\/p><\/div><\/div><\/td><\/tr>

    CSAFOH006<\/p><\/div><\/div><\/td>

    Develop and Maintain Menu Knowledge<\/p><\/div><\/div><\/td><\/tr>

    CSAFOH022 <\/p><\/div><\/div><\/td>

    Food and Beverage Service<\/p><\/div><\/div><\/td><\/tr>

    CSAFOH012 <\/p><\/div><\/div><\/td>

    Processing Financial Transaction<\/p><\/div><\/div><\/td><\/tr>

    CSAFOH023<\/p><\/div><\/div><\/td>

    Serving Non-Alcoholic Beverages at the Table<\/p><\/div><\/div><\/td><\/tr>

    CSAFOH004 <\/p><\/div><\/div><\/td>

    Serving Alcoholic Beverages at the Table<\/p><\/div><\/div><\/td><\/tr>

    CSACA011<\/p><\/div><\/div><\/td>

    Principles of Cookery Methods<\/p><\/div><\/div><\/td><\/tr>

    CSACA007<\/p><\/div><\/div><\/td>

    Mise En Place and Preparation of Food<\/p><\/div><\/div><\/td><\/tr>

    CSACA008<\/p><\/div><\/div><\/td>

    Presentation of Food<\/p><\/div><\/div><\/td><\/tr>

    CSACA010<\/p><\/div><\/div><\/td>

    Kitchen Cleaning and Maintenance<\/p><\/div><\/div><\/td><\/tr>

    CSACA019<\/p><\/div><\/div><\/td>

    Preparation and Cooking of Desserts<\/p><\/div><\/div><\/td><\/tr>

    CSACA013<\/p><\/div><\/div><\/td>

    Preparation of Entrees and Salad<\/p><\/div><\/div><\/td><\/tr>

    CSACA014<\/p><\/div><\/div><\/td>

    Preparation and Cooking of Stocks, Soups and Sauces<\/p><\/div><\/div><\/td><\/tr>

    CSACA015<\/p><\/div><\/div><\/td>

    Preparation of Vegetables, Fruits, Eggs and Farinaceous Dishes<\/p><\/div><\/div><\/td><\/tr>

    CSACA017<\/p><\/div><\/div><\/td>

    Preparation and Cooking of Seafood<\/p><\/div><\/div><\/td><\/tr>

    CSACA018<\/p><\/div><\/div><\/td>

    Preparation and Cooking of Meat<\/p><\/div><\/div><\/td><\/tr>

    CSACA016<\/p><\/div><\/div><\/td>

    Preparation and Cooking of Poultry<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Section 1<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Course Code<\/strong><\/p><\/div><\/div><\/td>

    Course Module<\/strong><\/p><\/div><\/div><\/td><\/tr>

    CSACA005<\/p><\/div><\/div><\/td>

    Update Hospitality Industry Trends<\/p><\/div><\/div><\/td><\/tr>

    CSACA006<\/p><\/div><\/div><\/td>

    Hygiene In the Workplace<\/p><\/div><\/div><\/td><\/tr>

    CSACA007<\/p><\/div><\/div><\/td>

    Mise en place and preparation of food<\/p><\/div><\/div><\/td><\/tr>

    CSAD016<\/p><\/div><\/div><\/td>

    Food safety in the workplace<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Section 2<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Course Code<\/strong><\/p><\/div><\/div><\/td>

    Course Module<\/strong><\/p><\/div><\/div><\/td><\/tr>

    CSACA011<\/p><\/div><\/div><\/td>

    Principles of cookery methods<\/p><\/div><\/div><\/td><\/tr>

    CSACA013<\/p><\/div><\/div><\/td>

    Preparation of entrée’s and salads<\/p><\/div><\/div><\/td><\/tr>

    CSACA014<\/p><\/div><\/div><\/td>

    Preparation and cooking of stocks, soups and sauces<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Section 3<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Course Code<\/strong><\/p><\/div><\/div><\/td>

    Course Module<\/strong><\/p><\/div><\/div><\/td><\/tr>

    CSACA004<\/p><\/div><\/div><\/td>

    Occupational health and safety in the workplace<\/p><\/div><\/div><\/td><\/tr>

    CSACA008<\/p><\/div><\/div><\/td>

    Presentation of food<\/p><\/div><\/div><\/td><\/tr>

    CSACA015<\/p><\/div><\/div><\/td>

    Preparation of vegetables, fruits, eggs and farinaceous dishes<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Section 4<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Course Code<\/strong><\/p><\/div><\/div><\/td>

    Course Module<\/strong><\/p><\/div><\/div><\/td><\/tr>

    CSACA016<\/p><\/div><\/div><\/td>

    Preparation and cooking of poultry<\/p><\/div><\/div><\/td><\/tr>

    CSACA017<\/p><\/div><\/div><\/td>

    Preparation and cooking of seafood<\/p><\/div><\/div><\/td><\/tr>

    CSACA018<\/p><\/div><\/div><\/td>

    Preparation and cooking of meat<\/p><\/div><\/div><\/td><\/tr>

    CSACA024<\/p><\/div><\/div><\/td>

    Menu planning, development & implementation<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Section 5<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Course Code<\/strong><\/p><\/div><\/div><\/td>

    Course Module<\/strong><\/p><\/div><\/div><\/td><\/tr>

    CSACA020<\/p><\/div><\/div><\/td>

    Prepare pastries, cakes and yeast goods<\/p><\/div><\/div><\/td><\/tr>

    CSACA019<\/p><\/div><\/div><\/td>

    Preparation and cooking of desserts<\/p><\/div><\/div><\/td><\/tr>

    CSACA003<\/p><\/div><\/div><\/td>

    Deal with conflict situations<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Section 6<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Course Code<\/strong><\/p><\/div><\/div><\/td>

    Course Module<\/strong><\/p><\/div><\/div><\/td><\/tr>

    CSACA026<\/p><\/div><\/div><\/td>

    Provide customer service<\/p><\/div><\/div><\/td><\/tr>

    CSADIP027<\/p><\/div><\/div><\/td>

    Leading and managing staff<\/p><\/div><\/div><\/td><\/tr>

    CSADIP029<\/p><\/div><\/div><\/td>

    Managing customer service<\/p><\/div><\/div><\/td><\/tr>

    CSAOHS026<\/p><\/div><\/div><\/td>

    Implementing an Occupational Health and Safety plan<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Section 7<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Course Code<\/strong><\/p><\/div><\/div><\/td>

    Course Module<\/strong><\/p><\/div><\/div><\/td><\/tr>

    CSADIP026<\/p><\/div><\/div><\/td>

    Developing and implementing operational plans<\/p><\/div><\/div><\/td><\/tr>

    CSADIP028<\/p><\/div><\/div><\/td>

    Managing a diverse workforce<\/p><\/div><\/div><\/td><\/tr>

    CSADIP030<\/p><\/div><\/div><\/td>

    Monitor day to day work operations<\/p><\/div><\/div><\/td><\/tr>

    CSADIP031<\/p><\/div><\/div><\/td>

    Rostering Staff<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Section 8<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Course Code<\/strong><\/p><\/div><\/div><\/td>

    Course Module<\/strong><\/p><\/div><\/div><\/td><\/tr>

    CSADIP032<\/p><\/div><\/div><\/td>

    Understanding business law<\/p><\/div><\/div><\/td><\/tr>

    CSADIP033<\/p><\/div><\/div><\/td>

    Building and maintaining business relationships<\/p><\/div><\/div><\/td><\/tr>

    CSADIP035<\/p><\/div><\/div><\/td>

    Budget preparation<\/p><\/div><\/div><\/td><\/tr>

    CSADIP036<\/p><\/div><\/div><\/td>

    Managing and maintaining budgets<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Frequently Asked Questions<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Eligibility<\/div>\n\t\t\t\t\t\t\t\t\t
    Admission<\/div>\n\t\t\t\t\t\t\t\t\t
    Scholarship<\/div>\n\t\t\t\t\t\t\t\t\t
    Documents<\/div>\n\t\t\t\t\t\t\t\t\t
    Affiliation<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t
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    Eligibility<\/div>\n\t\t\t\t\t