Certificate in Culinary skills Central

Course details

The objective of the Certificate in Culinary Skills is to develop student knowledge in the field of culinary arts with strong emphasis on practical skills and requisite knowledge and understanding in the operational level of hot kitchen environment.

Objectives and Expected Outcomes

At the end of the programme, the students will have acquired:

• Fundamental skills in Culinary Arts and Hot Kitchen operations
• Understanding of Food Preparation and Cooking environment and operations.

Course Syllabus

• Personal Development and Hospitality English
• Food Safety and Hygiene
• Kitchen Safety
• Introduction to Food and Beverage and Kitchen Operation
• Customer Care and Experience
• Garde Manger
• Understanding Mise en Place
• Preparation, Cooking of Stocks, Sauces and Soups
• Preparation, Cooking of Meat, Poultry and Seafood
• Preparation, Cooking of Starch and Vegetables
• Asian Cuisine
• Work Experience

Entry Requirements

• Minimum Age: At least 14 years old
• Academic Level: Secondary School education, High School or equivalent
• Language Proficiency: IELTS 3.5 or equivalent

Assessment

1. Each Module will be assessed via the coursework the following formats:
   • Class Participation
   • Assignments
   • Written and/or Practical Examination
2. The examinations will be set and marked by ICASTEC.
3. 6-month Work Experience is assessed through an "Industrial Attachment" Logbook.

Examination

The examination will cover both written and practical examinations. The written paper shall comprises multiple-choice questions.

Eligilibilty for Graduation

Students are expected to attain a minimum of 40% in order to pass each examination paper.

Students who have successfully passed all required modules and achieve minimum average score of 50% will be eligible for graduation.

Should students fail in any module, one can re- register for followings with costs:

• Re-examination with revision
• Re-take entire module( with exam and revision)

Certification

Students who have completed and passed all the required modules will be awarded

• Certificate in Cullinary Arts

Course Outline

• Personal Development and Hospitality English: This module incorporate personal development such as staff appearance, student service attitude, dealing with guest service etiquette, personal and interview skills via through theory and concept, personal experience and role play. Students will be taught to apply and use hospitality vocabulary, idiomatic expressions and abbreviations generally used in the Hospitality Industry which focuses on Listening, Speaking, Reading and Writing skills.
• Food Safety and Hygiene: This module introduces students on how to practice and maintain good cleanliness and hygiene at all time. Students are also taught on how to prevent cross contamination.
• Kitchen Safety: In this module, students will learn how to take appropriate action to care for person in the event of injury. They will be able to carry out workshop hazard inspection, check for fire safety equipment and recognize dangerous substances, handle and store appropriately
• Introduction to Food and Beverage and Kitchen Operation: In this module, students will learn the different roles and responsibilities in the various departments of restaurant and kitchen operation.
• Customer Care and Experience: In this module, students are taught on various methods of greeting and handling of customers, and understanding and establishing customer needs, and providing appropriate services and recovering from customer complaints.
• Work Experience: The Industrial Attachment is a short-term work experience for students to have an opportunity to put into practice their knowledge and skills which they have acquired during their study into the real world workplace. This allows students to gain valuable real life experience while working under the supervision of experienced supervisor(s) and thus enhancing their learning experience. A variety of skills that can be applied may include teamwork, analytical skills, knowledge & competency acquired during their study.

Food Preparation and Cooking Modules

• Garde Manger: This module introduces students to select appropriate ingredients, equipment and utensils for food preparation and cooking. Students will be taught on how to prepare cold dishes such as basic salad and salad dressing, canapés, pate and forcemeat. Student will also learn how to finish and serve dishes according to establishment styles and customer requirements.
• Understanding Mis en Place: This module introduces students to preparing their workstation prior to commencing actual cooking. Basic cut and preparation of ingredients will also be taught in this module.
• Preparation, Cooking of Stocks, Sauces and Soups: This module introduces students to the different types of stocks, sauce and soups and the preparation methods. Student will be taught on how to select appropriate ingredient for the different types of stock, sauce and soup. They will also be taught on how to monitor the cooking process, finish and serve soup or sauces according to recipe and customer requirements.
• Preparation, Cooking of Meat, Poultry and Seafood: This module introduces students to the different types of poultry, meat and seafood and the preparation methods. The module will also teach student on how to check on the poultry, meat and seafood freshness and cooking of the items according to recipe
• Preparation, Cooking of Starch and Vegetables: This module introduces students to the different types of starch and vegetables and the preparation methods. The module will also teach student on how to check on the quality of the starch and vegetables and cooking of the items according to recipe
• Asian Cuisine: This module introduces students to different Asian cuisine and techniques. In this module, students will learn local, Chinese, Thai and Japanese cuisine and the different techniques used in these cuisine.