Course details
The Diploma in Culinary Arts was written to address the need for skilled kitchen staff to work in restaurant kitchens. Kitchen careers are not popular among jobseekers as they are often thought of as lowly-paid jobs with long hours and poor prospects. In reality, they are rewarding jobs which not only require specialised skills but also creativity in the planning of nutritive value, visual aesthetics, tantalising flavours and memorable tastes in every dish and menu. This course is suitable for learners who have an interest and passion for cooking and creativity in food presentation and who want to pursue a career in the culinary arts. Modules cover front- and back-of-the-house skills, which also makes it suitable for entrepreneurs who wish to start a food service business.
MODULE DESCRIPTIONS
Service Quality
Learners will review the purpose and importance of customer service in the business world, understanding how providing superior customer service is more cost-effective than service recovery. This cost effectiveness is also demonstrated through the concepts of customer attraction and retention. The unit is designed to introduce learners to concepts they may already be aware of in their daily lives, but which may not readily be apparent to them. Through the use of practical examples or service organisations and the extensive use of role play in the classroom, learners will be given the opportunity to apply their knowledge and put them to practical use.
Food and Beverage Operations
This unit gives students an overview of the F&B industry, and the organization of a restaurant/food service department within a hotel. Learners are introduced to the F&B departments of a hotel, namely room service and banqueting. They are taught how to prepare event orders and banquet orders for various functions. They also taught about the support services (Human resources, IT, finance, purchasing and stewarding) which work closely with restaurant operations on a daily basis. Learners are given an assignment which reinforces how these departments work together to provide seamless services in the hotel.
Restaurant Service
This unit introduces students to restaurant practice and the organization of the F&B business. The importance of nutrition in menu planning is explored, with a detailed look at the nutrients found in the main food groups. The basics of restaurant operations (meal periods, menu types, service styles), are discussed, before moving on to menu planning using nutrition as a guide. Learners will investigate the nutritive value of common foods groups, and how a balanced meal can be planned. The unit ends with a chapter on food spoilage and preservation methods.
Beverage Service
This unit covers both non-alcoholic beverages (juice, water, soft drinks, coffee, tea) and alcoholic beverages (beer, wine and spirits), including the alcohol production, preparation (mixing) service and storage. Includes a chapter on the responsible sale of alcoholic beverages, legislation, and the effect of alcohol abuse. Learners are taught to recognise various types of beverages, common alternatives, preparation and presentation skills. They will investigate further into how tea and coffee are grown and processed, and their nutritive value,; how beer and wine are produced and how their quality and taste are determined.
Advanced Restaurant Service
This unit provides students with the knowledge of showmanship and flamb service, equipment, usage and principles of tableside service. Learners are also introduced to the principles of workplace safety, health and welfare issues which are an essential part of F&B operations.
They are engaged in an assignment which covers the conversion of a fine-dining restaurant into a niche tableside service restaurant, including the considerations of staffing, menu planning, equipment and safety. Includes chapters on cooking methods and uses of stocks and sauces.
Restaurant Practical
This module provides students with the practical skills of restaurant operations like performing common table settings and according to order, perform various napkin folds, order-taking. Students are taught using practical demonstrations and role-play.
Beverage Practical
This module provides students with the practical skills of bar and beverage operations. Through practical demonstrations and role-play, students are taught to demonstrate tea and coffee service, mixing of a cocktail/mocktail, identify the common liqueurs and spirits by sight and smell, ingredients in common liqueurs and common bar tools.
Advanced Restaurant Practical
This module provides students with the basic practical skills of food preparation, flamb and presentation. Through practical demonstrations and role-play, students are taught to identify the common kitchen utensils and their uses, demonstrate the common vegetable cuts (knife skills) and perform a flambe safely.
Food Preparation 1
Learners are taught to handle and prepare standard menu items, starting from the foundation stocks, sauces, flavourings and seasonings to poultry and seafood. Asian and Western cuisine are introduced in each module. The theory for this unit is taught during the corresponding lectures and features practical application of skills learned in class.
Food Preparation 2
In this second part, learners are taught to handle and prepare standard menu items (meats, fruits & vegetables, nuts and mushrooms) and desserts. Asian and Western cuisine are introduced in each module. The theory for this unit is taught during the corresponding lectures and features practical application of skills learned in class.
Cooking Methods
Learners are taught to prepare a standard menu, starting from the foundation stocks, sauces, flavourings and seasonings to food preparation of main course items (starches, proteins and vegetables) and finally desserts. Asian and Western cuisine are introduced in each module. This theory for this unit is taught during the corresponding lectures and features practical application of skills learned in class.
*As part of their training, students will complete the WSQ Follows Food & Beverage Safety and Hygiene Policies and Procedures course, conducted by a WSQ-approved training centre
DELIVERY METHOD
Classroom lessons include some or all of the following:
Lectures
Group discussions
Presentations
Case studies
Videos
Practical lessons include some of all of the following:
Practical demonstrations
Hands-on training
TEACHER : STUDENT RATIO
1:20
ADMISSION REQUIREMENTS
Minimum Age Requirement
Minimum 16 years of age
Academic Requirements
AEC Certificate or any other recognised certificate, or
2 GCE O-Level passes, or
3 GCE N-Level passes, or
NITEC qualification with minimum C grades, or
BTEC Level 3 qualification, or equivalent
English Language Requirement
Pass in English at GCE N/O-Level, or
IELTS 5.5, or
Pass in AEC Level 4 English Proficiency Test, or equivalent
Mature applicants
Mature applicants above 21 years of age with secondary school education and 2 years relevant working experience may be considered
MODULE ASSESSMENT
The modules in the programme are assessed by a combination of coursework, written, oral or demonstrative assessment. Students must attain an overall Passgrade in the formative and summative assessments in order to pass the module.
FINAL TERM PROJECT
As part of their final evaluation, students will undertake a group project to create and prepare a four-course set menu, comprising:
cold appetiser
hot appetiser
entree
dessert
hot beverage service
wine pairing
Students are assessed by the following criteria:
a. Nutritive value of each course/entire set meal
b. Correct use of flavourings and seasonings
c. Correct use of cooking method for food preparation
d. Creativity of plating
e. Food and wine service
f. Presentation of each course
g. Timeliness of service
h. Teamwork
GRADUATION CRITERIA
Students must successfully pass all prescribed modules in the programme and the final term group project in order to graduate with a Diploma in Culinary Arts awarded by AEC College.
INTAKE DATES
20 January 2014
17 March 2014
12 May 2014
7 July 2014
1 September 2014
27 October 2014
22 December 2014
