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Levels 2 & 3 / Diploma City & Guilds
New Intake starts 2nd September 2014

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Silverspoon Finest

Full Time Courses

Delivering high quality commercial cookery and patisserie certificate courses in Selangor, Malaysia

FULL TIME COURSE OF STUDY

1. SKM CERTIFICATE LEVEL 2 & 3

COURSE AIMS

To provide students with a sound basic training in culinary skills for hospitality andcourse for culinary art food industry. To understand the importance of hygiene and safety standards in the food production environment. Upon completion of the course, students will acquire confidence in organising and running the kitchen operation as well as basic knowledge of the pastry, butchery, hot kitchen and cold kitchen production. Students will also be guided on planning and costing menus.

COURSE CONTENT

  • Introduction to the Hospitality Industry
  • Basic Sanitation, Hygiene and Safety
  • Kitchen Organisation
  • Culinary Skill Practical
  • Intro to Food Costing & Menu Planning
  • Hospitality English

PROGRAM OUTLINE

  • Food Service Sanitation
  • Kitchen Management
  • Fundamentals Of Food
  • Food Productions
  • English For Hospitality & Personal Development l
  • Introduction To Hospitality
  • Hygiene, Kitchen Safety & Food Handling
  • Cost Control
  • Food Service & Catering Operations
  • English For Hospitality & Personal Development ll

REQUIREMENTS

  • Aged : 16 years and above
  • Min: PMR / SPM / UEC
  • School Leaving Certificate

 

COURSE AIMS

To train and develop students in proper techniques in the baking and pastry preparation incourse-patisserie the hotel industry, bakery and pastry shop commercial baking and pastry production unit. Students graduating from this course will be proficient in the hygiene and safety standards being practiced during production. Students will also learn to prepare and use appropriate baking and pastry preparation methods as instructed in accordance to recipe.

COURSE CONTENT

  • Food Service Sanitation
  • Kitchen Management
  • Fundamentals Of Baking
  • Pastry & Bakery Productions
  • English for Hospitality & Personal Development l
  • Introduction To Hospitality
  • Patisserie Production, Stock & Cost Control
  • Chocolate & Confectionery
  • Frozen Desserts
  • Patisserie Design & Innovation
  • English For Hospitality & Personal Development ll

REQUIREMENTS

  • Aged : 16 years and above
  • Min: PMR / SPM / UEC
  • School Leaving Certificate

2. DIPLOMA LEVEL

COURSE CONTENTdiploma in culinary art

  • Safety at work
  • Food Safety
  • Kitchen Maintenance and Design
  • Budgeting, Costing and Control
  • Nutrition and Dietetics
  • Menu Planning
  • Preparation, Cooking and Service:
    • Meat and Poultry Dishes
    • Fish and Shellfish Dishes
    • Stocks, Sauces and Soups
    • Pulse and Vegetable Dishes
    • Pastry and Baking Dishes
    • Farinaceous, Pasta and Rice Dishes
    • Cold Preparation Dishes
    • Egg Dishes and Savouries

COURSE CONTENTdiploma in pastry and baking

  • Safety at Work in Food Preparation
  • Hygiene at Work in Food Preparation
  • Kitchen Maintenance and Design
  • Budgets, Costing and Control in Food Preparations
  • Prepare:
    • Meringue Based Products and Desserts
    • Gelatine Set Desserts
    • Simple Frozen Desserts
    • Hot and Cold Sauces
  • Prepare & Bake:
    • Paste Based Products and Desserts
    • Cakes and Sponges
    • Chemically Aerated Products
    • Fermented Products
  • Prepare & Cook:
    • Fruit Based Desserts
    • Prepare & Use:
    • Creams, Fillings and Glazes
    • Decorative Mediums

PROGRAMME OUTLINE

  • Food Service Sanitation
  • Kitchen Management
  • Fundamentals Of Baking
  • Pastry & Bakery Productions
  • English For Hospitality & Personal Development I
  • Introduction To Hospitality
  • Patisserie Production, Stock & Cost Control
  • Chocolate & Confectionery
  • Frozen Desserts
  • Patisserie Design & Innovation
  • English For Hospitality & Personal Development II
  • Food Safety
  • Patisserie Principles I
  • Advanced Baking Essentials I
  • Business Communication I
  • Patisserie Principles II
  • Advanced Baking Essentials II
  • Business Communication II
  • Project – Patisserie Gallery

3. ADVANCED DIPLOMA LEVEL

COURSE CONTENTadvance culinary art certification

  • Food Safety Operations and Supervision
  • Staff Organisation in the Kitchen and Ancillary Areas
  • Product Development and Presentation
  • Cultural Dimensions of Food
  • Costing, Budgets and Control
  • Materials Management in Culinary Arts
  • Production Systems, Planning and Organisation in Culinary Arts
  • Quality Assurance of Products and Services
  • Menu Policy and Planning
  • Training and Team Development

4. DEGREE (UK/US) AND MBA (UK/USA)

INFORMATION

  • Coming Soon

INFORMATION

  • Coming Soon

Full Time Course of Study in 4 steps

SKM Certificate Level 2 & 3

Sijil Kemahiran Malaysia - SKM

Diploma Level

Diploma Accredited by City & Guilds (UK)

Advanced Diploma Level

Advance Diploma Level accredited by City & Guilds (UK)

Degree (UK/US) and MBA (UK/USA)

We can arrange for degree and MBA for you
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