Program Overview

Our unique professional training program offers you the opportunity to harness the fundamentals skill sets in both Culinary Arts, Baking & Pastry.

 

This program will offer you the opportunity to learn two unique disciplines within one year – tri semester to better round your knowledge and skills as a professional for the hospitality foodservice industry.

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Course Curriculum

• Introduction to Culinary Arts

• General Safety at Work Place

• Safe Food Preparation Procedures

• Personal Hygiene and Kitchen Hygiene

• Menu Planning & Recipe Costing

• Identifying and familiarizing  Kitchen Equipment

• Market Tour and Farm Tour

• Introduction to the 5 Mother Sauces 

• Basic Knife Skills

• Different Cooking and Preparation Methods

• National Soups of various countries

• International Pasta Dishes and Egg Cookery

• Pork, Beef and Poultry Dishes

• Vegetarian Cookery

• Food Processing

• Different International Cuisines

• Preparation of White Loaf and Whole Wheat Bread

• Basics of Dough and Dough handling

• Preparation of French Baguette & Crispy Bread Rolls

• Preparation of Brioche & Croissant  

• Danish Pastry with various fillings

• Muffins and Cup Cakes and Cookies

• Storage of Bread Products 

• Decoration of Bakery Products

• Sponge Cake and variations

• Preparation of various Tarts, Tartelette & Pie

• Preparation of Chocolate Mousse and Fruit Mousse

• Preparation of Brownies and Cookies

• Preparation of Petit Fours made of Marzipan

• Decoration Ideas for Cakes and Pastries

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Internship Opportunities

With this program, you’re eligible to gain international experience in any of these countries: USA, Southeast Asian Countries, Spain, Poland, France, Greece, Malta, Mauritius & Czech Republic.

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Pathway Opportunities

Bridging program to the prestigious culinary school in the Europe: Netherlands, Poland, Romania, Croatia and Czech Republic

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