At-Sunrice Global Chef Academy > 사립대학교

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프로그램
  •    조리학(Culinary Arts)   
    • 입학조건 : 만 17세 이상 고등학교 졸업자 , 인터뷰 , Online Profile Testing
    • 영어조건 : IELTS 5.5 이상 / TOEFL 46 이상 
    • 수업 시작일(2020년) : 2월10일, 3월16일, 4월20일, 6월1일, 7월6일, 8월17일, 10월5일, 11월2일
    • 등록 마감일 : 시작일 기준 6주 전
    • 기간 : 1년 6개월(6개월 유급인턴쉽 포함(월 S$600~800)
    • 학비 : S$33,708.53
    • 수업과정 
    - Term 1 (이론)
    - Term 2 ~ (1주 이론 + 2주 인턴쉽)
    • 과목 안내 
    Term 1
    - Maintain Safe and Secure Working Environment
    - Follow Food and Beverage Safety and Hygiene Policies and Procedures
    - Prepare Mise En Place 1
    - Prepare Meat, Poultry, Fish and Seafood
    - Prepare Vegetables, Fruits, Nuts and Mushrooms
    - Demonstrate Basic Moist Heat Cooking Methods
    - Demonstrate Basic Dry Heat Cooking Methods
    - Receive and Store Products 
    - Prepare Basic Western Stocks and Soups
    - Prepare Western Foundation Sauces
    - Provide Essentials of Dining Room Service
    - Provide Advanced Dining Room Service
    - Prepare Pre-mix, Frozen and Bake-off Products
    - Prepare Basic Breads
    - Prepare Muffins and Scones
    - Prepare Cookies
    - Prepare Sweet & Savoury Fillings, Sauces and Creams
    - Prepare Hot and Cold Desserts
     
    Term 2
    - Prepare Mise En Place 2
    - Prepare Pasta
    - Prepare Cold Plates and Garnishes
    - Prepare Sandwiches
    - Demonstrate Advanced Moist Heat Cooking Techniques 
    - Prepare Basic Malay Desserts
    - Prepare Advanced Chinese Desserts
     
    Term 3
    - Supervise Food Production
    - Maintain Inventories
    - Prepare Advanced Chinese Rice Dishes
    - Prepare Advanced Chinese Noodle Dishes
    - Prepare Advanced Dim Sum Dishes
    - Prepare Advanced Chinese Stir Fried Dishes
    - Prepare Advanced Chinese Soup/ Broth Dishes
    - Prepare Alcoholic Drinks for Service
    - Study Wine and Spirits
    Term 4
    - Supervise Staff
    - Develop and Implement Budget
    - Administer Purchasing and Receiving Procedures
    - Carve Fruits and Vegetables for Food Presentation
    - Produce La Mien and Prepare the 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
     
    Term 5
    - Hire Staff
    - Appraise/ Evaluate Staff
    - Develop Menu
    - Understand Nutritional Knowledge and Dietary Requirements
    - Master Recipes from Various Cuisines
    - SpiceOdysseyTM Project
     
       제과제빵학(Pastry & Bakery)   
    • 입학조건 : 만 17세 이상 고등학교 졸업자 , 인터뷰 , Online Profile Testing
    • 영어조건 : IELTS 5.5 이상 / TOEFL 46 이상 
    • 수업 시작일(2020년) : 2월10일, 3월16일, 4월20일, 6월1일, 7월6일, 8월17일, 10월5일, 11월2일
    • 등록 마감일 : 시작일 기준 6주 전
    • 기간 : 1년 6개월(6개월 유급인턴쉽 포함(월 S$600~800)
    • 학비 : S$35,658.78
    • 수업과정 
    - Term 1 (이론)
    - Term 2 ~ (1주 이론 + 2주 인턴쉽)
    • 과목 안내 
    Term 1
    - Maintain Safe and Secure Working Environment
    - Follow Food and Beverage Safety and Hygiene Policies and Procedures
    - Maintain Quality Control Procedures
    - Maintain Food and Beverage Production Environment
    - Prepare Mise En Place 1
    - Demonstrate Baking Techniques, Mixing Methods and Piping Skills
    - Prepare Pre-mix, Frozen and Bake-off Products
    - Prepare Basic Indian Breads
    - Conduct Baking Ingredients Experiments 
    - Prepare Basic Breads
    - Prepare Basic Cakes
    - Prepare Short-crust Pastry
    - Prepare Icing, Chocolate and Glazes
    - Prepare Sweet and Savoury Fillings, Sauces and Creams
    - Prepare Basic Chinese Desserts
    - Prepare Basic Malay Desserts
     
    Term 2
    - Prepare Advanced Malay Desserts
    - Prepare Advanced Chinese Desserts
    - Prepare Puff Pastries
    - Prepare Yeast-raised Pastries
    - Prepare Choux Pastries
    - Prepare Advanced Cakes
     
    Term 3
    - Supervise Food Production
    - Maintain Inventories
    - Prepare Café Style Breads
    - Bake Artisan Bread
    - Bake for Health
    - Understand Nutritional Knowledge and Dietary Requirements
    - Apply Sensory Analysis to Food and Beverage Preparation and Presentation
     
    Term 4
    - Develop Ice Cream Recipes
    - Develop and Implement Budget
    - Develop Menu
    - Carve Fruits and Vegetables for Food Presentation
    - Design Contemporary Plated Desserts
    - Prepare Marzipan Decorations
     
    Term 5
    - Fabricate Chocolate Decorations
    - Prepare Advanced Petit Fours and Macaroons
    - Prepare Advanced Confectionery
    - Prepare Advanced Entremets and Tarts
    - Master Sugar Work Techniques
    - SpiceOdysseyTM Project
     
       식음료 매니지먼트(Food & Beverage Management)   
    • 입학조건 : 만 17세이상 고등학교 졸업자 , 인터뷰 , Online Profile Testing
    • 영어조건 : IELTS 5.5 이상 / TOEFL 46 이상 
    • 수업 시작일(2020년) : 2월10일, 3월16일, 4월20일, 6월1일, 7월6일, 8월17일, 10월5일, 11월2일
    • 등록 마감일 : 시작일 기준 6주 전
    • 기간 : 1년 6개월(6개월 유급 인턴쉽 포함(월 S$600~800) 
    • 학비 : S$30,857.49
    • 수업과정 
    - Term 1 (이론)
    - Term 2 ~ (1주 이론 + 2주 인턴쉽)
    • 과목 안내 
    Term 1
    - Interact With and Serve Food & Beverage Guests
    - Prepare Non-alcoholic Beverages
    - Maintain Food and Beverage Service Environment
    - Prepare and Serve Coffee and Tea
    - Follow Food and Beverage Safety and Hygiene Policies and Procedures
    - Prepare for Service (Mise En Place)
    - Provide Counter/ Take-Away Service
    - Receive and Store Products 
    - Maintain Safe and Secure Working Environment
    - Prepare Meat, Poultry, Fish and Seafood
    - Demonstrate Basic Moist Heat Cooking Methods
    - Demonstrate Basic Dry Heat Cooking Methods
    - Prepare Basic Western Stocks and Soups
    - Prepare Western Foundation Sauces
    - Demonstrate Advanced Dry Heat Cooking Techniques
     
    Term 2
    - Coordinate Food and Beverage Service
    - Provide Essentials of Dining Room Service
    - Provide Specialty Coffee Service
    - Provide Specialty Tea Service
    - Provide Hot Beverage Service
     
    Term 3
    - Supervise Staff
    - Maintain Inventories
    - Supervise Bar Service
    - Prepare Alcoholic Drinks for Service
    - Study Spirits
    - Study Wine and Spirits
     
    Term 4
    - Provide Advanced Dining Room Service
    - Manage Food and Beverage Operations
    - Develop and Implement Budget
    - Administer Purchasing and Receiving Procedures
    - Manage Training
    - Manage Cost and Quality Controls 
     
    Term 5
    - Hire Staff
    - Appraise/ Evaluate Staff
    - Handle Terminations, Dismissals and Resignations
    - Manage Catering
    - Manage Service Improvements
    - Develop and Customise Service Offerings
    - Provide Advanced Buffet and Special Functions Operations
    - Design Restaurant Concepts
대학유학
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