A Diploma in Culinary Arts can open a variety of doors for those aspiring to make a career in Culinary Arts, Hospitality, Food Services, Food & Beverage, Tourism and Entrepreneurship.
Here are some benefits:
All modules will involve classroom delivery. Each module will be assessed using written assessments and/or practicum.
Learner to Trainer ratio – 1:12
Term 1 |
||
| 1 | Food Safety and Hygiene | Learners will be able to demonstrate the following: a) Implementing and practicing good personal hygiene b) Handle food in safe manners c) Store food in safe manners d) Use safe ingredients e) Cleanliness of equipment and premises |
| 2 | Introduction to Cooking Methods | Learners will be able to demonstrate the following: a) Confirm food production requirements from standard recipes b) Calculate ingredient amounts according to requirements c) Select type and size of equipment suitable to requirements d) Safely assemble and ensure cleanliness of equipment before use e) Select and use cookery methods for dishes following standard recipes f) Complete cooking process in a logical, planned and safe manner g) Identify problems with the cooking process and take corrective action |
| 3 | Optimizing Inventory | Learners will be able to demonstrate the following: a) Check incoming stock against orders and delivery documentation b) Inspect items for damage, quality and use-by dates and record findings according to organisational procedures c) Conduct and record temperature checks on perishable stock, ensuring they are within specified tolerances d) Identify discrepancies or deficiencies with delivered stock items, and reject supply within scope of own responsibility, or report findings e) Record details of incoming stock according to organisational procedures f) Choose and prepare correct environmental conditions for the storage of stock g) Store supplies in appropriate storage area to minimise wastage and avoid food contamination h) Rotate perishable supplies according to principles of first-in-first-out to minimise wastage according to expiration dates i) Regularly check the quality of stock, identify deficiencies and report according to organisational procedures |
| 4 | Optimizing Kitchen Space | Learners will be able to demonstrate the following: a) Follow instructions about menu requirements, workgroup and job roles. b) Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members. c) Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. d) Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships. e) Follow workplace safety and hygiene procedures according to organisational and legislative requirements. f) Identify conflict encountered in the workplace. g) Seek assistance from workgroup members when conflicts arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person |
Term 2 |
||
| 5 | Appetisers & Salads | Learners will be able to demonstrate the following: a) Prepare multiple complex salads using correct cooking techniques in a timely manner. b Identify unique ingredients used in the preparation of salads. c) Demonstrate different mixing and cooking techniques and methods of preparing different salads. |
| 6 | Sauces | Learners will be able to demonstrate the following: a) Prepare multiple complex sauces using correct cooking techniques in a timely manner. b) Identify unique ingredients used in the preparation of sauces. c) Demonstrate different mixing and cooking techniques and methods of preparing different sauces. |
| 7 | Pasta | Learners will be able to demonstrate the following: a) Inspect the quality characteristics on the different ingredients used for Italian pasta dishes. b) Improvise on different ingredients used for Italian pasta dishes. c) Interpret recipes and methods of preparing different types Italian pasta dishes. d) Mix ingredients to achieve desired tastes by combining complementary flavours and cooking techniques to prepare and cook different Italian pasta dishes. e) Present finished pasta dishes with complementary flavours, suitable colours, heights, shapes, garnishes, textures and tableware. f) Present pasta dishes according to Italian culture and eating manners accordingly. |
| 8 | Poultry | Learners will be able to demonstrate the following: a) Inspect the quality characteristics on the different ingredients used for western moist-heat poultry dishes. b) Improvise on different complementary combinations of ingredients for spreads, fillings and garnishes best suited for western moist-heat poultry dishes. c) Prepare flavourful cooking liquids and match aromatics to main food ingredients according to recipes for different types of western moist-heat poultry dishes. d} Mix ingredients and aromatics like seasoning, herbs and spices to achieve desired taste to cook different western moist-heat poultry dishes. e) Apply artistic balance of complementary flavours, colours, shapes, textures in garnishes and western moist-heat poultry dishes. f) Present finished western moist-heat poultry dishes by applying different methods of assessing suitable colours, heights, shapes and textures. |
| 9 | Meat (Lamb & Beef) | Learners will be able to demonstrate the following: a) Cater different western dry-heat meat dishes to special cultural and dietary restrictions and requirements. b) Curate different western dry-heat meat dishes based on types of events and profiles of customers. c) Conduct trim tests, drained weight tests and shrinkage tests to ensure quality and consistency in western dry-heat beef dishes. Prepare and cook different complex western dry-heat meat dishes using a combination of cooking techniques d) Inspect consistency and provide improvement suggestions in preparing different types of western dry-heat meat dishes. e) Coordinate preparation time needed for different components of western dry-heat meat dishes to be ready at the allocated time. f) Prepare and cook different complex western dry-heat beef dishes using a combination of cooking techniques. g) Plate complex western dry-heat meat dishes finely. |
Term 3 |
||
| 10 | Fish & Seafood | Learners will be able to demonstrate the following: a) Cater different western moist-heat fish and seafood dishes to special cultural and dietary restrictions and requirements. b) Curate different western moist-heat fish and seafood dishes based on types of events and profiles of customers. c) Conduct trim tests, drained weight tests and shrinkage tests to ensure quality and consistency in western moist-heat fish and seafood dishes. d) Inspect consistency and provide improvement suggestions in preparing different types of western moist-heat fish and seafood dishes. e) Coordinate preparation time needed for different components of western moist-heat fish and seafood dishes to be ready within the allocated time. f) Prepare and cook different complex western moist-heat fish and seafood dishes using a combination of cooking techniques. g) Plate complex western moist-heat fish and seafood dishes finely. |
| 11 | Sous Vide | Learners will be able to demonstrate the following: a) Inspect and improvise on different ingredients used in the preparation of 7 sous vide dishes. b) Interpret recipes and prepare multiple complex sous vide dishes using correct preparation techniques in a timely manner. c) Apply different mixing and cooking techniques and methods of preparing different types of sous vide dishes. d) Present different sous vide dishes with suitable colour, height and textures. |
| 12 | Barista Training | Learners will be able to demonstrate the following: a. Evaluate Arabica and Robusta coffee and the key differences between coffees from different regions. b. Use the different methods of processing coffee beans, the different roasting styles to make recommendations to customers based on their preferences. c. Grind coffee according to different brewing methods and brew coffee using the French Press and V60 Pour Over. d. Demonstrate the skill of frothing milk correctly and consistently extract espresso following the recipe. e. Make Espresso based drinks including Long Black, Cappuccino, Latte and Mocha. |
TGS-2025058439
Admission
Graduation Criteria:
Important Notes:
| Diploma in Patisserie Arts | Singaporean/SPR/LTVP | Foreigner |
| Programme Fee | $4,800 | $5,600 |
| Application Fee | $150 | $150 |
| Personal Cooking Kit | $600 | $600 |
| Course Materials | $200 | $200 |
| Fees Payable | $5,750 | $6,550 |
| GST (9%) | $517.5 | $589.5 |
| Total Fees Payable | $6267.5 | $7,139.5 |
Additional fees maybe incurred. Please refer to Student Contract.Important Note:
Search here
