DIPLOMA IN INTERNATIONAL COOKERY & BASICS OF PASTRY AND BAKERY
This course is designed for students either who are looking for a recognized accreditation for their professional portfolio or who has never been in kitchen to cook. The course covers a diverse range of cuisines and vast varieties of dishes all over the globe. Moreover, it also assists you to develop your fundamental skills and techniques with the knowledge in basic baking. And establishes your dream of becoming a professional chef.
2 in 1 Course:
- Diploma in International Cookery
(ISO 9001:2015 CERTIFIED)
- Certificate Level Course in Pastry and Bakery
(TVEC APPROVED COURSE)
Course Content: Consisting of 80-85 practicals incorporating theoretical lessons and industrial kitchen visits.
UNDER DIPLOMA IN INTERNATIONAL COOKERY:
THEORETICAL-BASED LESSONS
- Hygiene Management
- HACCP
- Allergen Management
- Food Safety
- Ethnic Cookery
- Cooking Methods
PRACTICAL-BASED LESSONS
- 14 Chinese Ethnic Cuisines
- 06 Italian Ethnic Cuisines
- 08 Indian Ethnic Cuisines
- Soup Base (Varieties of Soups)
- International Mother Sauces (Teaching from The Stock Base)
- Bbq Platter (Set Menu)
- Varieties of Starters
- Preparation of Pasta Dough
- International Cuts of Meat
- International Cuts of Vegetables
UNDER CERTIFICATE LEVEL COURSE IN PASTRY AND BAKERY:
THEORETICAL-BASED LESSONS
- Basics of Pastry and Bakery
PRACTICAL-BASED LESSONS
- Desserts:
Chocolate Mousse
Crème Brulee
Pineapple Bavrois
Mango Blancmange
Cream Caramel
- Pastry & Bakery-
- Soft Roll Dough:
Sausage Bun
Submarine Bun
Vienna Roll
Fishbun
- Puff Paste
Chicken Pie
Cheese Sticks
- Choux Paste
Eclairs
Bouchees
Profiteroles
- Doughnut
- Cookies
- Short Paste
Quiche De Loraine
- Cakes & Frostings
Butter Cake
Rich Fruit Cake
Cupcakes
Swiss Roll
Chocolate Cake
French Butter Cream
Mocha Cream
Chocolate Ganache
Basic Butter Cream
- Diploma + Certificate Level
- 8 months
