ABOUT THE PROGRAMME
Diploma in Culinary Studies course is designed to produce graduates who will eventually pursue a career in the culinary industry, whether to own a food business or achieve a managerial position.
This course equips students with essential food knowledge and contemporary skills in food preparation and presentation; bread, pastries and desserts; and kitchen management through classroom learning, e-learning and practical session.
To graduate successfully, students must complete and pass all 10 modules. Upon successful completion, students will be awarded with the Diploma in Culinary Studies qualification
COOKING METHODS (GREENS AND SAUCES)
In this module, students will be exposed with the fundamentals of knife handling, basic vegetable cuts, and cooking principles. Students will learn the correct method to hold and use a knife to cut various vegetables; learn about the effects of heat on food, the proper way of making stock, sauces and the essentials of seasoning and flavouring.
COOKING TECHNIQUES (GREENS AND SAUCES)
Cooking Techniques (Greens and Sauces) provide students with practical training (hands-on) on knife handling and major vegetable cuts and demonstrations of various cooking methods. This module is the fundamental for more challenging cooking tasks.
COOKING METHODS (SEAFOODS AND MEATS)
Cooking methods for seafood and meat provide students on the underpinning knowledge of cooking eggs, meat, poultry, fish, and shellfish, as well as baking. Students will also learn to apply the knowledge and skillsets gained in this module.
COOKING TECHNIQUES (SEAFOODS AND MEATS)
Cooking Techniques provides students with practical training on various cooking methods. Students will be trained on egg cooking and meat cooking. Demonstrations of various cooking methods will be conducted with hands-on training involved. This module is the fundamental for handling more challenging cooking tasks.
Menu Engineering provides the students with the in-depth knowledge required to create menu and evaluate menu pricing using the restaurant data. Students will be looking into a few aspects such as the menu design and planning, menu pricing, food and beverage production that is in-line with the digital transformation.
ESSENTIALS KNOWLEDGE IN FOODS
This module provides students with the important knowledge of food nutrition; as well as the composition and structure of meat, poultry, fish, shellfish, and vegetables. It also covers issues such as grading, inspection, basic cuts, and appropriate cooking and storage methods.
FOOD AND BEVERAGE BUDGETING MANAGEMENT
Food and Beverage Budgeting Management equips students with knowledge of the procedures and principles for effective food and beverage control. The module covers issues such as standard determination, operating budget, cost-volume-profit analysis, income and cost control, theft prevention, and labour cost control. Students will also be equipped with the basic knowledge of inventory management systems, point-of-sale system, and sales reporting.
Organisation Management introduces students the fundamentals theories of both management and organisational behaviour with application of business management system. Topics covered include planning and decision making; leadership and interpersonal relations; methods to motivate employees and etc. Students will also learn the organisation’s structure and the cause of management change.