Duration: 8 Weeks | 80 Contact Hours
The Certificate in Cuisine focuses on giving the student a proper introduction into the culinary arts profession with some historical background into the professional kitchen and an overview into the development of modern foodservice establishments.
Learners will be introduced to the hospitality and tourism sector and become acquainted with the local, regional and international perspectives of the industry. From the practical aspect, students will get acquainted with tools, equipment and go directly into the basics of cuisine starting with fundamental knife skills, mise en place, cooking techniques, kitchen terminology measurements, portion sizes, standard conversions, food costing and teamwork. Upon completion, candidates will be able to demonstrate competency in preparing select local, regional and international dishes.
This Certificate course provides the student with the basic platform to advance to the Diploma in Culinary Arts. Students completing this Certificate will be able to access entry level jobs at restaurants, hotel kitchens, food court operations, catering companies and other foodservice establishments as it provides the international foundation knowledge and practice of cooking techniques and food production. Graduates may also be inclined to do a start-up home foodservice business as they would have enough basic training.
Duration: 24 Weeks | 520 Contact Hours
The Diploma in Culinary Arts is designed to produce competent professionals for potential employment at entry-level positions. These positions would be available at resorts, hotels, cruise ships, restaurants, bakeries, catering companies, major grocery chains, packaged food establishments and other foodservice companies.
The students will be exposed to the background and present trends in the wider tourism sector, get an introduction to food and beverage management, and spend most of their course time in the kitchen where they would develop and strengthen their skills in food preparation. The classical French culinary approach will be taken to bring these students up to the international level with additional exposure to various global cuisines. Students will be taught the critical fundamentals of cuisine, baking and pastry, along with the basics of menu planning, cost control, portion sizing, purchasing methods, safety and sanitation, networking and professional etiquette.
Candidates will have to undergo an industry externship as their final course in the Diploma.
Upon completion, candidates will be able to demonstrate competency in preparing a variety of local, regional and international dishes, working both as individuals and within a team environment, all while developing a professional attitude and demeanor.
The Certificate in Baking and Pastry Arts begins with coursework covering safety and sanitation, proper hygiene, tools, equipment, ingredients, knife skills, recipe costing and yield tests. Students will learn basic baking techniques which will include bread and pastry doughs, pate a choux, pies and tarts, custards, quick breads, scones, muffins, basic cakes, cookies and dessert sauces.
This Certificate programme is designed to produce professionals who are seeking entry level positions at bakeries, supermarkets, catering companies and other foodservice establishments where there is a bakery. Upon completion, students will be able to naturally advance to the Diploma in Culinary Arts to further their training into becoming a more all-round kitchen employee which would give them access to even more opportunities in the global industry. Graduates may also be inclined to do a start-up a home foodservice business.