Diploma in Culinary & Baking

The Diploma in Culinary and Baking course is designed for learners who aspire to be a pastry or culinary chef. Through a combination of theoretical learning in the classrooms and practical training in the kitchens, learners will acquire the knowledge, skills and competencies to design and create an assortment of western dishes, breads, cakes and pastries.

MODULE SYNOPSIS

Code: 001 FS     Contact Hours: 8

WSQ Food Safety Level 1

The aim of this module is to provide learners with the knowledge and application skills to follow food safety and hygiene procedures and policies, as well as maintain the cleanliness and upkeep of F&B premises.

Code: 002 BPCP     Contact Hours: 16

Baking, Pastry and Cookery Process

The aim of this module is to provide learners with an appreciation to the art of pastry and baking. It deals with the tools, skills and knowledge required to understand baking. It introduces the fundamentals of basic baking knowledge and understanding of how ingredients function in recipes

Code: 003 FPT     Contact Hours: 16

Food Preparation Techniques

The aim of this module is to provide learners with the understanding of kitchen development of practices and procedures that include dealing with the tools, skills and knowledge required in the art of preparing Western food. It also provides an understanding of the art and science of food preparation and presentation.

Code: 005 WFD   Contact Hours: 24

World of French Desserts

The aim of this module is to enable learners to design, prepare and produce a range of French Desserts. They will learn to evaluate and improve the quality of these French Desserts.

Code: 006 MCSB     Contact Hours: 32

World of Café Style Bread Making

The aim of this module is to enable learners to design, prepare and produce a range of Café Style Breads. They will learn to evaluate and improve the quality of Café Style Breads.

Code: 007 WCC     Contact Hours: 32

World of Cakes and Confectionaries

The aim of this module is to enable learners to design, prepare and produce a range of cakes and various confectionaries. They will learn to evaluate and improve the quality of cakes and various confectionaries.

Code: 008 PAC     Contact Hours: 24

Western Cold Dish Preparation

The syllabus coverage allows the students to select, prepare, cook and present a range of foods suitable for serving cold. They will learn to evaluate and improve the quality of western cold dishes. 

Code: 009 PBSS    Contact Hours: 32

Prepare Basic Western Cooking

The aim of this module is to enable learners to prepare cook and finish many dishes in relation to Western, Appetizers, Main course, Sauces and Soup dishes. They will learn to evaluate and improve the quality of the basic western dishes. 

Code: 011 IPC     Contact Hours:24

Integrated Production Cookery

This subject is a capstone and allows students to apply all the knowledge and skills learnt during the programme. Students are required to develop an original menu, produce the menu and present the finished products.