No. |
Topic |
Methodology |
---|---|---|
1 |
INTRODUCTION TO COOKERY
|
Demonstrations by instructor and application by students Practical + Theory |
2 |
BASICS
|
Demonstrations by instructor and application by students Practical + Theory |
3 |
BREAK FAST PREPARATIONS |
Practical Event |
4 |
BAKING BASICS
|
Demonstrations by instructor and application by students Practical + Theory |
No. | Topic | Methodology |
---|---|---|
1 |
INTERNATIONAL CUISINESSOUP - STARTERS - MAIN COURSE
SIZZLER PLATING |
Demonstrations by instructor and application by students Practical |
2 |
TRADITIONAL CUISINESAUTHENTIC THALI FOOD
TRADITIONAL THEME LUNCH FROM ABOVE |
Demonstrations by instructor and application by students Practical + Theory Events by Students |
3 |
BAKERY AND PATTISSERIES
|
Demonstrations by instructor and application by students Practical |
4 |
SPECIALTY SESSION
|
Demonstrations by instructor and application by students Practical |
5 |
TERM END PROJECT ON CAFÉ/RESTAURANT/BAKERY
BUDGETING |
Theoretical guidance and mentoring by instructor |
Note: Students are supposed to be in full grooming with black oxford shoes and plain black full socks. This expense would be borne by the students themselves.