조리 학과 디플로마 (Diploma in Culinary Arts)

• 입학 조건 : 만 17세 이상의 고등학교 졸업자, 최소 1주일 F&B 경험

• 영어 기준 : IELTS 영역별 5.0 / TOEFL 61점 / 시험 합격

• 수업 시작 : 2월 / 4월 / 5월 / 7월 / 9월 / 10월 / 11월

• 기간 : 18개월

• 학비 : S$31,150.00 (GST 미포함)

• 신청비 및 기타 비용 : S$2,448.84 (GST 미포함)

• 과목 안내

Term 1

- Food Safety Course I

- Maintain Safe and Secure Working Environment

- Maintain Food and Beverage Production Environment

- Maintain Quality Control Procedures

- Prepare Equipment and Ingredients

- Demonstrate Basic Knife Skills

- Prepare Spices, Seasonings and Marinades

- Prepare Vegetables, Fruits, Nuts and Mushrooms

- Prepare Meat and Poultry for Cooking

- Prepare Fish and Seafood for Cooking

- Demonstrate Basic Dry Heat Cooking Methods

- Demonstrate Basic Moist Heat Cooking Methods

- Prepare Basic Western Stocks and Soups

- Prepare Western Foundation Sauces

- Prepare Cold Plates and Garnishes

- Prepare Pasta

- Prepare Basic Indian Breads

- Make Basic Breads

- Make Muffins and Scones

- Solve Problems and Make Decisions at Operational Level

- Cultivate a Productivity and Innovative Mindset

- Interact and Serve F&B Customers

Term 2

- Facilitate Effective Communication and Engagement at the Workplace

- Supervise Quality Procedures

- Facilitate Effective Work Teams

- Maintain Workplace Safety and Health Policies and Procedures

- Establish Relationships for Customer Confidence

- Demonstrate Advanced Moist Heat Cooking Techniques

- Prepare Sandwiches

- Prepare Singapore Heritage Dishes

- Understand Nutritional Knowledge and Dietary Requirements

Term 3

- Demonstrate Sous Vide Method

- Carve Fruits and Vegetables for Food Presentation

- Prepare Advanced Chinese Noodle Dishes

- Prepare Advanced Chinese Shoup & Broth Dishes

- Prepare Advanced Chinese Rice Dishes

- Prepare Advanced Chinese Stir Fried Dishes

- Prepare Advance Dim Sum Dishes

- Conduct Staff Performance Assessment Processes

- Develop Menu

- Develop and Implement Budget

Term 4

- Supervise Food Production

- Maintain Inventories

- Administer Purchading and Receiving Procedures

- Make Hot and Cold Desserts

- Prepare and Serve Wines

- Prepare and Serve Alcoholic Beverages

- Product La Mien and Prepare the Dishes

- Prepare Herb & Spice Blends of Various Cuisines

- Use Herbs & Spices in Various Cuisine Preparation and Presentation

- Apply Sensory Analysis to Food & Beverage Preparation and Presentation

- Prepare Various Types of Cuisines

- Manage Crisis Situations

- Solve Problems and Make Decisions at Managerial Level

- Lean Workplace Communication and Engagement

- Implement Site / Outlet and Equipment Maintenance Plan

- Maintain Displays

- Spice Odyssey Capstone Project

제빵 학과 디플로마 (Diploma in Pastry & Bakery)

• 입학 조건 : 만 17세 이상의 고등학교 졸업자, 최소 1주일 F&B 경험

• 영어 기준 : IELTS 영역별 5.0 / TOEFL 61점 / 시험 합격

• 수업 시작 : 2월 / 4월 / 5월 / 7월 / 9월 / 10월 / 11월

• 기간 : 18개월

• 학비 : S$33,020.00 (GST 미포함)

• 신청비 및 기타 비용 : S$2,441.51 (GST 미포함)

• 과목 안내

Term 1

- Follow Food & Beverage Safety and Hygiene Policies and Procedures

- Maintain Safe and Secure Working Environment

- Maintain Food & Beverage Production Environment

- Prepare Equipment and Ingredients

- Maintain Quality Control Procedures

- Demonstrate Baking Techniques, Mixing Methods and Piping Skills

- Make Cookies

- Prepare Basic Malay Desserts

- Prepare Sweet and Savoury Fillings, Sauces and Creams

- Make Choux Pastries

- Solve Problems and Make Decisions at Operations Level

- Cultivate a Productivity and Innovative Mindset

- Make Tarts and Short Crust Pastries

- Make Basic Cakes

- Make Basic Breads

- Interact with and Serve F&B Customers

Term 2

- Prepare Advanced Cakes

- Facoilitate Effectove Work Teams

- Establish Relationships for Customer Confidence

- Maintain Workplace Safety and Health Policies and Procedures

- Facilitate Effective Communication and Engagement at the Workplace

- Supervise Quality Procedures

- Understand Nutritional Knowledge and Dietary Requirements

- Prepare Basic Chinese Desserts

Term 3

- Make Cafe Style Breads

- Prepare Macaroons

- Make Puff Pastry Products

- Make Yeast-raised Pastries

- Conduct Staff Performance Assessment Process

- Administer Purchasing and Receiving Procedures

Term 4

- Supervise Food Production

- Maintain Inventories

- Bake for Health

- Bake Artisan and Decorative Breads

- Solve Problems and Make Decisions at Managerial Level

- Manage Crisis Situations

- Make Hot and Cold Desserts

- Design Contemporary Plated Desserts

- Lead Workplace Communication and Engagement

- Maintain Displays

- Develop Menus

- Implement Site / Outlet and Equipment Maintenance Plan

- Prepare and Serve Wines

- Develop and Implement Budgets

- Develop Ice Cream Recipes

- Prepare Advanced Confectionery

- Prepare Advanced Entremets and Tarts

- Prepare Chocolate Decorations and Make Pralines

- Fabricate Chocolate Decorations

- Spice Odyssey Project

- Master Sugar Works Techniques