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Diploma In Culinary Arts- 12  + 4 months Internship (Total 16 Months)

烹饪专业文凭课程 – 12 个月 + 4 个月 实习 (总共16个月)

Entry Requirements

  1. PMR, SPM, UEC, STPM, A Levels or equivalent.
  2. Minimum 16 years of age by the time the course commences.
  3. No credit or relevant experience required.

Ecole Quality Assurance

  1. Quality learning – Maximum 26 students
  2. Language used – English, Chinese
  3. Very Experienced and talented Chef Instructors
  4. Western, Continental, Oriental and Asian Cuisine
  5. Cozy, Clean, High Quality and Friendly Learning Environment
  6. Plenty of hand-on practice lesson with all ingredients included
  7. Nearby major highways and amenities within walking distant
  8. Nearby MRT Station with FREE shuttle van service from Surian MRT Station (The Curve Station)
  9. Hostel with Air-Con, Water Heater, Wifi facilities, swimming pool, gym and etc.
  10. Graduation Ceremony and Graduation Trip arrangement
  11. Payment by installment and KOJADI Loan available. Come Talk to us
  12. Internship at major hotels, restaurant, Cafe and in Singapore

Ecole 艺高烘焙与烹饪学院 品资保证

  • 高素质的学习- 每班最多26个学生,2人一组
  • 教学语言 – 英语、华语
  • 敬业、多才多艺、经验丰富的导师
  • 有西餐,中餐,马来餐,印度餐,日本餐,泰国餐 和 本地美食
  • 优雅,时尚,高水准和友善的学习环境
  • 大量的实践经验
  • 毗邻主要高速公路和设施
  • 附近有MRT 站,(Surian MRT) 免费接送服务
  • 备有住宿安排服务
  • 毕业典礼 , 毕业旅行
  • 可选择分期付款或 KOJADI  贷款服务
  • 在各大酒店,餐厅或新加坡实习

 School Fee Including (School Fee can be downloaded)

All Ingredients, Internal and City & Guilds Exam Fees (Practical & Theory),Imported Text Book, City & Guilds Log Book, Teaching Materials, 2 Set of Uniform, Hats & Aprons, 1 Pair of  Safety Shoe, 2 School T-Shirt , Utensil Kit, PA Insurance , , GST

 学费包括

所有材料,学校 和 City & Guilds英国烹饪专业文凭考试费(实践与理论), 进口课本,City & Guilds 记录簿,课程教材,两套厨师制服+厨师帽+围裙,安全鞋一双,学校 T-Shirt 2件,厨房工具, 个人意外保险一年, GST


Syllabus for Diploma in Culinary Arts (City & Guilds)

烹饪专业文凭课程纲要(英国伦敦城市行业协会)

  • Principles of Cooking & Food Science 烹饪与食品科学原理
  • Safety at Work in Kitchen 厨房工作安全
  • Food Safety in Catering 餐饮食品安全
  • Costing 成本核算
  • Identification of Equipment and Ingredient 设备及食材鉴定
  • Nutrition, Healthy Food of Special Diet 营养与健康原理
  • Menu Planning & Cost Management 菜单规划与成本管理
  • Catering Operations 餐饮业务
  • Principles of Baking Science 烘焙原理
  • Western Cuisine 西方料理
  • Chinese Cuisine 东方料理
  • Malay Cuisine 马来料理
  • Japanese Cuisine 日本料理
  • Thai Cuisine 泰国料理
  • Indian Cuisine 印度料理
  • Local Cuisine 本地料理

Prepare & Cook (准备与烹饪)

  • Basic Cutting 基础刀工
  • Bakery and Pastry 面包和糕点
  • Hot & Cold Desserts and Puddings 冷热甜品和布丁
  • Basic Cutting 基础刀工
  • Hors d’Oeuvres 开胃小菜
  • Meat, Poultry, Fish and Shellfish 肉类,家禽,鱼类和贝壳类
  • Stocks, Soups, Sauces and Dressing 烹饪酱汁和汤类
  • Egg Products 蛋类食品
  • Vegetables & Salad 蔬菜与沙拉
  • Pasta ,Farinaceous and Rice 面食,淀粉和米饭
  • Cold Preparation 冷荤

Cooking Methods(烹饪法)

  • Boiling 煲
  • Stewing 炖
  • Braising 焖
  • Steaming 蒸
  • Baking 烘
  • Roasting 烤
  • Poaching 飞水
  • Oil Poaching 拉油
  • Deep Frying 油炸/油浸
  • Stir Fried 炒
  • Pan Fried 煎
  • Grilling 烧
  • Basic Pastry Technique 基本烘焙技术