Culinary Art Full Course

Certification

CERTIFICATE IN COOKING SCIENCE BY PASTRY ART & CULINARY ACADEMY 
LEADING TO EXTERNAL DIPLOMA IN CULINARY ARTS BY TQUK INTERNATIONAL, LONDON (EXTERNAL)

Fee

Course fee inclusive of uniform, handkerchief, hat, cooking materials, text notes Administration charges
Examination fees inclusive of TQUK exam fee

Requirement

Minimum admission age of 16
Have a clear understanding of English

Course Schedule For

- Day Class
Duration: 4 Months Theory and practical assessment public holiday not included. 
Time: 9.00am to 5.00pm (theory & practical)
Lessons: Monday to Friday (5 days week)
Industrial training 8 months

Course Objectives

Students will learn more varieties of cooking methods as well as understanding the fundamen-tal of cooking. This course will enhance more practical cooking skills for students in order to prepare them to work in the field industry.

Course Content

01. Safety at work and hygiene Personal Hygiene Kitchen Safety Food Hygiene 02. Kitchen equipment and utensils 03. Food preparation methods 04. Cost control operations 05. Operation management 06-: Storage and care of materials 07. Nutrition at work 08. Menu planning 09. Cooking methods: boiling 10. Cooking methods: poaching 11. Cooking methods: stewing 12. Cooking methods: steaming 13. Cooking methods: braising 14. Cooking methods: deep flying 15. Cooking methods: shallow frying 16. Cooking methods: baking 17. Cooking methods: roasting 18. Cooking methods: grilling

19. Cooking methods: microwave cooking 20. Cold food preparations 21. Basic pastry techniques 22. Basic preparation of salads and fruits stocks and sauces soups 23. Basic preparations of Vegetables 24. Basic preparations of Potatoes 25. Basic preparations of Eggs 26. Basic preparations of Farinaceous (Rice and pasta) 27. Basic preparations of Fish and Shellfish 28. Basic preparations of Chicken/poultry 29. Basic preparations of Lamb 30. Basic preparations of Beef 31. Fruits carving 32. Malay food 33. Japanese food 34. Chinese food 35. Portugese food 36. Dessert making