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Certificate:
With Government and International Certificate
Uniform:
Uniform, kitchen kit and study materials
Home / Course Details
Foundation Course in Food Production (1 Year)
Basic Culinary Level 1
No.
Topic
Methodology
1
INTRODUCTION TO CULINARY
Demonstrations by instructor and application by students
Practical + Theory
2
BASIC
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
Advanced Culinary Level 2
No.
Topic
Methodology
1
INTERNATIONAL CUISINES SOUP – STARTERS – MAIN COURSE
Demonstrations by instructor and application by students
Practical
2
TRADITIONAL CUISINES AUTHENTIC THALI FOOD
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
Theoretical guidance and mentoring by instructor
Beyond Theory and Practicals
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.
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