제빵제과학 (Diploma in Pastry & Bakery)

• 입학조건 : 만 17세 이상 고등학교 졸업자 + 최소 1주일 간의 F&B 직업 경험자

• 영어 기준 : IELTS 5.5 / TOEFL 46~59점

• 수업 시작일 : 2022년 8월,11월 / 2023년 2월, 5월, 8월,11월

• 원서 접수 기간: 각 수업 시작일 최소 5주 전까지 제출 요망

• 기간 : 1년 6개월 (1년 이론 + 6개월 유급 인턴쉽 - 월 S$1,000) - 이론은 총 4개의 Term으로 구성

• 학비 : S$37,922.27

• 과목 안내

Term1

ollow 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 Mind-set

Make Tarts and Short Crust Pastries

Make Basic Cakes & Breads

Interact With and Serve F&B Customers

Term2

Prepare Advanced Cakes

Facilitate Effective 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

Term3

Make Café Style Breads

Prepare Macaroons

Make Puff Pastry Products & Yeast-raised Pastries

Conduct Staff Performance Assessment Process

Administer Purchasing and Receiving Procedures

Term4

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 & Entremets and Tarts

Prepare Chocolate Decorations and Make Pralines

Fabricate Chocolate Decorations

SpiceOdyssey™ Project (non WSQ)

Master Sugar Works Techniques – Value added lesson

조리학 (Diploma in Culinary Arts)

• 입학조건 : 만 17세 이상 고등학교 졸업자 + 최소 1주일 간의 F&B 직업 경험자

• 영어 기준 : IELTS 5.5 / TOEFL 46~59점

• 수업 시작일 : 2022년 8월,11월 / 2023년 2월, 5월, 8월,11월

• 원서 접수 기간: 각 수업 시작일 최소 5주 전까지 제출 요망

• 기간 : 1년 6개월 (1년 이론 + 6개월 유급 인턴쉽 - 월 S$1,000) - 이론은 총 4개의 Term으로 구성

• 학비 : S$35,972.01

• 과목 안내

Term 1

- Followed Food & Beverage Safety and Hygiene Policies and Procedures

- Maintain safe and Secure Working Environment

- Maintain food & Beverage Production Environment

- Prepare Equipments and Ingredients

- Demonstrate Basic Knife Skills

- Prepare Spices, Seasonings and Marinades

- Prepare Vegetables, Fruits, Nuts and Mushrooms

- Maintain Quality Control Procedures

- Prepare Basic Indian Breads

- Prepare Basic Breads

- Make Muffines and Scones

- 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

- Solve Problems and Make Decisions at operations level

- Cultivate a Productivity and Innovative Mind-set

- Interact and Serve F & B customers

Term 2

- Facilitate Effective Communication and Engagement at the Workplace

- Supervise Quality Procedures

- Maintain Workplace Safety and Health Policies and Procedures

- Demonstrate Advanced Moist Heat Cooking Techniques

- Establish Relationships for Customer Confidence

- Facilitate Effective Work Teams

- Prepare Sandwiches

- Prepare Singapore Heritage Dishes

Term 3

- Understand Nutritional Knowledge and Dietary Requirements

- Demonstrate Sous Vide Method

- Prepare Advanced Chinese Food

- Conduct Staff Performance Assessment Process

- Develop and Implement Budget

- Develop Menu

Term 4

- Manage Crisis Situations

- Solve Problems and Make Decisions at Managerial Level

- Lead Workplace Communication and Engagement

- Implement Site/Outlet and Equipments Maintenance Plan

- Supervise Food Production

- Maintain Inventories

- Administer Purchasing and Receiving Procedures

- Maintain Displays

- Make Hot and Cold Desserts

- Prepare and Serve Wines

- Prepare and Serve Alcoholic Beverage

- Produce La Mien and La Mien Dishes

- Apply Sensory Analysis to Food and Beverage Preparation and Presentation

- Use Herbs and Spices in Various Cuisine Preparation and Presentation

- Prepare Herb and Spice Blends of Various Cuisines

- Prepare Various Types of Cuisines