Culinary Full Time Course - English

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Culinary Full Time Course - English Culinary Full Time Course


Culinary Art Full Course

Certification

CERTIFICATE IN COOKING SCIENCE BY PUSAT KEMAHIRAN KEK DAN ROTI AKA-DEMI CEMERLANG
LEADING TO EXTERNAL DIPLOMA IN CULINARY ARTS BY CITY & GUILDS INTERNATIONAL, LONDON (EXTERNAL)

Fee

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

Requirement

Minimum admission age of 16
Have a clear understanding of English

Course Schedule For

- Day Class
Duration: 3 'A Months Theory and practical assessment public holiday not included (Approximately 700 hours of study)
Time: 9.00am to 5.00pm (theory & practical)
Lessons: Monday to Friday (5 days week)
Industrial training 3 months

- Evening Class
Duration: 9 months course (public holiday not included)
Time: 6.00pm to 9.30pm (theory & practical)
Lessons: Tuesday, Thursday & Saturday

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


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