Diploma in Culinary Management

Course details

This programme is designed for those who wish to work in the Catering & Hospitality Industry such as Hotels, Restaurants and In-company facilities, throughout the world. Its purpose is to establish the knowledge and skills required through progressive levels from initial food preparation training in a kitchen to culinary arts and supervisory responsibilities. It has been designed to allow for food preparation, cooking methods and presentation across a wide range of cultures.

The programme combines theory with practical hands-on learning & through internship preparatory training in our service star award Oriton Café. The programme is taught by highly regarded, award winning chefs with a wealth of experience in the industry.

Objectives

This programme introduces students to the world of food production through basic operation techniques and hands-on core competency training. It focuses on how to handle kitchen utensils and equipments, the making of bread and pastry, cold kitchen, plate preparation & presentation, food safety and nutrition & basic kitchen accounting, kitchen design and maintenance.

Student should be able to incorporate the essential skills introduced in the professional Classic Culinary Arts including preparing stocks, soups and sauces, meats & seafood fabrications and executing classic recipes.

Entry Requirement

• 16 years of age & successfully completed 10 years of studies.
• Be able to speak, read and write English, or possess a 4.5 score in IELTS, 500 in TOEFL or ESS certification level 4, IESOL Preliminary or equivalent.

Assessment

Students will be eligible to attempt the final examination when the following requirements are met

• 50% pass marks for each module
• Achieve at least a 90% attendance rate
• Submission of individual portfolio

Students who qualified for the final examination can be conferred the award when the following requirements are met

• 50% pass mark for Theory Examination
• 70% pass mark for Practical Examination

Grading Scheme

Assessment will be graded Pass, Merit or Distinction

Certification

The Advanced Diploma in Culinary Management offered at ICASTEC is the same as that awarded to on-campus students of BHMS Switzerland

Students who have completed all the required assignments, project/portfolio and have passed the necessary examinations for both theory & practical will be awarded

• Diploma in Culinary Management

Course Content

• Introduction to Hospitality and Food Service
• Food Service Management
• Introduction to Spirits & Other Alcoholic Beverages
• Nutrition, Safety, Hygiene & Sanitation
• Kitchen Accounting
• Food Production Lab : Culinary Principles
• Food Production Lab : Hot Kitchen
• Food Production Lab : Pastries and Breads
• Food Production Lab : Garde Manger
• Business Communication
• Internship Preparatory Training

Course Outline

• Introduction to Hospitality and Food Services: This course provides an introduction of the Hospitality & Food Service & Tourism, major developments in tourism and accommodations, so as the history of the modern food service. Students will also examine the different job functions and organizational hierarchy in the hospitality sector and types of F&B operations. Students are required to write a report about the impact of tourism and F&B in a local context and towards the development of a region.
• Food Service Management: An exploration of the principles of table service, skills with an emphasis on customer service in a restaurant. Topics to be examined include guest relations, professional communications, service sequence, table skills and dining room preparation, professional standards of performance for dining room personnel, the fundamental skills required for service ware handling, the service sequence, order taking, and guest relations. Sanitation and safety in the dining room are discussed, as is the identification and correct use of all related equipment. Students will also practice fundamental table service. An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.
• Introduction to Spirits and other Alchoholic Bevrages: This course will provide an introduction to a wide variety of beverages, a major profit center for the industry, exploration into the various types of beverage service is emphasized. The focus is on wine, mixed drinks, coffees and teas, specialty beverages. Students will explore how a beverage type can identify an establishment. Instruction will emphasize hot beverages such as teas, coffees, coffee-based drinks, and cocoas; cold drinks such as beer, wine, spirits, juices, sodas, and fruit drinks; and the range of alcoholic and non-alcoholic drinks available to patrons of retail food and pastry establishments. The course will also provide the foundation in the knowledge of wine making liqueurs, fortified wines and specialty beverages.
• Nutrition, Safety, Hygiene & Sanitation
  • Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes.
  • Introduction to food preparation safety practices; statutory regulations in food service industry. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will take the Workforce Skills Qualification of Singapore (WSQ) Basic Food Hygiene examination in this course.
• Kitchen Accounting: Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency. Flow of goods and food costing. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders. Kitchen Planning & Design will also be covered. Student will be required to research and design a kitchen & pantry of a 50 sitting capacity café.
• Food Production Lab: Cullinary Principles: This course will provide students the foundation theory, concept and application of food preparation. The course will enable students to demonstrate understanding of the following
  • Kitchen Tools & Equipments
  • Misen Place
  • Knife Skills
  • Flavors & Flavorings
  • Stocks And Sauces
  • Soups
  • Principles of Meat Cookery
  • Beef & Veal
  • Lamb & Pork
  • Poultry & Game
  • Fish & Shellfish
  • Eggs & Breakfast Preparations
  • Vegetables, Potatoes, Grains & Pasta
  • Vegetarian Cooking
  • Food Presentation & Garnish
  • Buffet Presentation
• Food Production Lab: Hot Kitchen: This course is will provide students the classical fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on cooking foundations, students will research and prepare menu items as well as complete an intensive analysis of the principles of cuisine. The course will also examine meat and meat fabrication for foodservice operations. students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchens.
• Food Production Labs: Pastries and Breads: A series of introduction to the basic methods used in baking and pastry techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations. Creaming method, thickening method for custards, pre-cooked method, foaming method, cut-in/rubbing method, straight dough method, blending method, and lamination. Students taste and test products that they create as well as complete a research assignment. a comparison of classical and modern preparations, classical cakes will also be examined. Techniques of preparing multi-grain breads, holiday or seasonal breads, and flat breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods will also be covered. Focus will also be given to phyllo dough, sweet dough, and Brioche with emphasis on the method and production of Danish and croissant dough. Students will explore pâte á choux, stirred and baked custards, Bavarians and mousses.
• Food Production Lab: Garde Manger: An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d'oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparation of buffets.
• Foundation Certificate in Wines: An examination of the roles that wines play as quality beverages in professional foodservice operations. The course will emphasize basic styles of wine from new world to old world premise; the theory of matching wine with food; tasting wines and other beverages; and organizing wine service. Subjects to be explored include purchasing, storing, issuing, pricing, and serving wines in a restaurant setting. Students also participates in a classroom -based wine and food tasting
• Business Communications: This course examines the use of written English in a variety of business situations. Student should be able to understand the principles of business communication, appreciate common barriers to clear communication and how to overcome them. Students will prepare correspondence and write letters, reports and memoranda in unambiguous, correct English, using the approach most appropriate to given situation. A review of the ways in which people communicate with each other and an introduction to the skills needed to communicate effectively in work situations. Through small and large group discussions and problem-solving situations, students will cover the fundamentals of listening skills, group dynamics, verbal and nonverbal communication, and public speaking .Effective writing of resumes & CV and preparation for employment and interview skills are the key focus to enhance the employability of student after completion of their studies. Guest interaction and ways of handling and dealing with guest complains where also included in this course to reinforce and relate the importance of communication to the Hospitality & Service Industry.
• Internishipo Prepatory Training: Experience the reality of producing and marketing products in the setting of an actual café which offers cakes & pastries. Students prepare, display, and present savory items, and pastry products, and signature baked goods in Oriton Café, students practice the skills of controlling inventory, analyzing sales, and operating a complete shop. Specialty items for customers are developed under the direction of a Chef Instructors & Café Managers.