Professional Certificate In Culinary

Type of Course : Skill/Technical Course

Mode of Training : Face to Face (Theory & Practical)

Skills Area : Culinary

Duration : 6 days / 48 credit hours

Level of Certification : Professional Certificate

Entry Requirement : School Leavers / SPM / Adult Learning

Learning Objectives

to provide participants with hands-on training and practice in various culinary techniques, including knife skills, cooking methods, baking, pastry, and presentation.
to provide participants with hands-on training and practice in various culinary techniques, including knife skills, cooking methods, baking, pastry, and presentation.
fundamental culinary theory, including food safety and sanitation, menu planning, nutrition, culinary history, and culinary terminology. Participants will gain a solid foundation of theoretical knowledge that supports their practical culinary skills.

Learning Outcomes

Understand the techniques and skills required for the preparation and service of quality food in a professional setting.
Demonstrate the ability to prepare and serve special meals from all kinds of food service facilities.
Learn many career possibilities in Culinary & Hospitality and develop the skills needed for employment.
Demonstrated the ability to apply basic accounting skills to Culinary industry applications.
Demonstrate the ability of use, purchase, and inventory information by designing menus for different types of dining places while considering all aspects of basic menu planning including current nutritional trends.

Modules

CULINARY FOUNDATION AND TECHNIQUES

FOOD HYGIENE AND SAFETY

ASIAN CUISINE FOOD PREPARING AND COOKING

WESTERN CUISINE FOOD PREPARING AND COOKING

CULINARY MANAGEMENT & ENTREPENEURSHIP

GASTRONOMY AND FOOD CULTURE