PROGRAMME OVERVIEW
By the end of this 36-hour course, participants will be able to:
- Demonstrate proper kitchen safety, hygiene, and sanitation practices.
- Apply essential knife skills and food preparation techniques.
- Prepare a variety of international and local dishes using professional methods.
- Understand flavor profiles, plating, and food presentation standards.
- Work efficiently as part of a kitchen team under time constraints.
- Use basic culinary terminology and follow standard recipes accurately.
MODULES AND ASSESSMENT STRUCTURES
| Module | Topics Covered |
|---|---|
|
1. Kitchen Safety & Sanitation |
HACCP basics, personal hygiene, cross-contamination |
|
2. Knife Skills & Prep Techniques |
Knife handling, vegetable cuts, mise en place |
|
3. Soups, Stocks & Sauces |
Mother sauces, broths, thickening agents |
|
4. Vegetables, Grains & Pasta |
Cooking methods (boiling, sautéing, roasting) |
|
5. Proteins (Meat, Poultry, Fish) |
Selection, marinating, searing, roasting, grilling |
|
6. Baking Basics & Desserts |
Simple pastries, custards, plated desserts |
|
7. Plating & Presentation |
Modern plating styles, color and texture balance |
|
8. Final Practical & Evaluation |
Preparation of a full dish or menu under timed conditions |
| Study Modes | Part Time |
|---|---|
|
Course Duration |
12 Weeks |
|
Total Contact Hours |
36 Contact Hours |
|
Schedule |
WEEKEND:
12 Sundays (3 Hours/class) |
|
Mode |
E-learning / Face-to-Face |
Entry Qualification:
- Minimum age requirement: Must be 16 years old
- Secondary School Pass
- Working Experience: Matured candidate (i.e. minimum 25 years old with 3 years of working experience) with another relevant certificate qualification.
- The final decision concerning admission to the programme rests with the Academic Advisory Board
Teacher-to-Student Ratio:
The Teacher-to-student ratio is 1: 30 (Lecture)
Certification: