Courses

Full Time Courses

(International Examination)

Course Content:
• Safety, hygiene, kitchen maintenance
• Costing and control
• Prepare paste based products and desserts
• Prepare and bake cake and sponge
• Prepare meringue based products
• Prepare gelatin set
• Prepare egg set desserts
• Prepare and bake chemically aerated products
• Prepare and cook fruit base desserts
• Prepare egg set desserts
• Prepare and bake fermented products
• Prepare and use creams, fillings and glazes
• Prepare hot and cold sauces
• Prepare and use decorative mediums

Course Content:
• Knowledge of Work Safety
• Knowledge of Work Hygiene
• Management of Kitchen Cleanest
• Food Preparation
• Cooking Method
• Cooking Theory
• Operation Management
• Pastry
• Plate Decoration
• Material & Food Preservation
• Preparing Frozen Food
• Menu Planning
• Creating Personal Menu
• Cost and Quality Control
• Preparation of Fish & Shellfish
• Preparation of Chicken & Poultry
• Preparation of Lamb
• Preparation of Beef

Course Content:
• Safety , Hygiene and Kitchen Maintenance
• Supervise staff training
• Food safety supervision for catering
• Resource management in food preparation
• Menu planning and costing
• Global influences on eating and drinking
• Supervise food production
• Food Preparation and Cookery Supervision Principles

• Minimum admission age of 16
• Passionate in Baking, Patisserie & Cooking

Course fees included: All ingredients and tools used in class.

Contact us for more information.

Part Time Courses

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Sausage Bun, Butter cake, Cream puff, Flower shape Bun, Fruit Tartlets, Chiffon cakes, Cake breads, ……..

Sponge, Butter, Chiffon, Mousse, Cheese, Continental, ….

Flatbread, Cheese tart, Meringue, Ginger bread, ….

Polo bun, Mexico bun, Assorted Danish, Garlic bun, Pizza bun, …

Chiffon cake, Flower shape, Red bean, Butter, Garlic bun, Tiramisu, Cookies, Swiss roll, ….

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Fees and Enrollment

Contact us for more details.