STUDY CULINARY ARTS IN SINGAPORE
Overview
This program is designed to provide students with the essential skills required to kick start a strong career in the Food Services sector as a dedicated culinary professional. Graduates are set out with a strong foundation in culinary techniques, comprehensive knowledge in food and beverage as well as competencies in management and entrepreneurship.Developed under the brand new Skills Framework for Food Services, the Diploma in Food Services (Culinary Arts) is offered as an integrated programme encompassing skills from Certificate, Higher Certificate, Advanced Certificate and Diploma levels. It is the complete training track for the Diploma qualification.
What you will study:
- Food Hygiene
- Food and Beverage Safety and Hygiene Policies and Procedures
- Basic Skills for Kitchen Operations
Demonstrate Basic Knife Skills Prepare Western Cold Sauces
- Professional Development 1
- Fundamentals of Western Cooking
- Principles of Western Cooking
- Prepare Fish and Seafood for Cooking
- Prepare Basic Western Egg and Dairy Products
- Demonstrate Basic Dry Heat Cooking Methods
- Demonstrate Basic Moist Heat Cooking Methods
- Prepare Vegetables, Fruits, Nuts and Mushrooms
- Prepare Basic Western Grains and Legumes
- Prepare Cold Plates and Garnishes
- Restaurant Service Skills for Chefs
- Interact and Serve Food and Beverage Customers
- Prepare for Service (Mise En Place)
- Provide Go-the-Extra-Mile Service
- Food Quality Management
- Conduct Food and Beverage Hygiene Audits
- Supervise Quality Procedures
- Pastry and Baking Techniques
Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
- Prepare Sweet and Savory Fillings, Sauces and Creams
- Food Nutrition
- Understand Nutritional Knowledge and Dietary Requirements
- Food Production Management
- Supervise Food Production
- Maintain Inventories
- Food and Beverage Cost Control
- Manage Cost and Quality Controls
- Problem Solving Skills for Managers
- Solve Problems and Make Decisions at Managerial Level
Career Opportunities:-
- Chef. Chefs, sometimes called head cooks, direct food preparation and supervise food preparation staff. …
- Cook. Becoming a cook is one of the most common options for culinary arts graduates. …
- Personal chef. …
- Food service manager. …
- Caterer. …
- Food stylist. …
- Food scientist.
- Executive Chef. …
- Sous Chef. …
- Banquet Chef. …
- Pastry Chef. …
- Food Production Manager. …
- Purchasing Manager. …
- Private Club and Resort Manager. …
- Institutional Food Service.