Qualification
Diploma
Awarding body
At-Sunrice Globalchef Academy
Course variations
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Course summary
In this course students learn the basic skills and knowledge of culinary craft and service in Eastern and Western cuisines through theory, practical workshops and immersion in the rich and diverse heritage of culture of food.
Program modules
The modules are Hygiene and Sanitation, Introduction to Food and Beverage Service, Professionalism in Customer Service, Wine Service, Alcoholic and Non Alcoholic Beverages, Restaurant Set-up and Service, Kitchen Structure, Tools and Equipment, Safety at Work, Housekeeping, Knife Skills, Quality Control Procedures, Mise-en-place, Work Area Reinstating, Meat, Poultry, Fish and Seafood Identification, Vegetables, Fruits, Nuts and Mushroom, Asian and Western Cooking Techniques, Western and Asian Stocks, Soups, Broths and Sauces, Supervise Food Production and Staff, Advanced Chinese Rice, Vegetable, Tofu and Noodle Dishes, Dim Sum, Chinese Desserts, Sensory Analysis and Food and Beverage Pairing, Fruit and Vegetable Carving, Menu Development, Cost and Quality Control, Asian and Western Herbs and Spices, Spice and Herb Blends of Eastern and Western Cuisines, Hiring, Appraising and Evaluating Staff, Handling Terminations and Resignations, La Mien, Nutritional Knowledge and Dietary Requirements, Mastering Recipes from: French, Italian, Chinese, Thai, Malay and Indian Cuisines, SpiceOdyssey.
Entry requirement for international students
Students must be able to speak, read and write English, or obtain a score of 5.5 in IELTS, 500 in TOFEL or ESS certification with level 4. Singapore males must have already completed or be completely exempt from National Service. All applicants are required to undergo three rounds of interviews.