Certificate Programmes
Certificate in Culinary
Certificate in Pastry and Bakery
Certificate in Professional Cookery
CERTIFICATE IN CULINARY
This certificate is most suitable to start a career for those who did not finish their SPM. Students will be exposed to the basic skills needed to progress in culinary art. The program will include a 3 months internship in a restaurant. The certificate will be an entry level to the Diploma in Professional Chef and UK London City & Guild Level 2 Culinary Arts.
Module for Certificate in Culinary
Module 1
Level 1 – Preparation of food for cold presentation
Module 2
Level 1 – Healthier food and special diet
Module 3
Level 1 – Prepare, cook and finish stocks, soups and sauces (stocks)
Module 4
Level 1 – Prepare, cook and finish stocks, soups and sauces (soups)
Module 5
Level 1 – Prepare, cook and finish stocks, soups and sauces (sauces)
Module 6
Level 1 – Prepare, cook and finish fish and shellfish dishes
Module 7
Level 1 – Prepare, cook and finish meat, poultry, offal
Module 8
Level 1 – Prepare, cook and finish vegetables, fruit and pulses
Module 9
Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (rice)
Module 10
Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (grains)
Module 11
Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (pasta)
Module 12
Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (eggs)
Module 13
Level 1 – Prepare, cook and finish bakery products
Module 14
Level 1 – Prepare, cook and finish hot and cold desserts and puddings
Module 15
Level 1 – Catering operations and menu planning
Module 16
Introduction to Pastry & Bakery, tools, safety and ingredients
Module 17
Rich Short pastry, shortcrust, tartlets, pies, tarts, filling, toppings
Module 18
Rich sponges, Butter cakes, Cup cakes, cakes with fruits, Sponge slices
Module 19
Pastries; Choux pastry, Puff pastry, Sweet and savoury fillings
Module 20
Bread: fermented yeast dough: Loafs, buns, Croissants, Danish pastries, fancy breads
Module 21
Genose sponge ; Sponges, cakes with cream , flans, fruits fillings, Swiss rolls, Light chiffon
Module 22
Desserts and cake decorations.
Intakes
January, April and July
Duration
6 months
Course Days
Monday to Friday
CERTIFICATE IN PROFESSIONAL COOKERY
This certificate is most suitable to start a career for those who did not finish their SPM. Students will be exposed to the basic skills needed to progress in culinary art. The program will include a 3 months internship in a restaurant. The certificate will be an entry level to the Diploma in Professional Chef and UK London City & Guild Level 2 Culinary Arts.
Module for Certificate in Professional Cookery
Module 1
Level 1 – Preparation of food for cold presentation
Module 2
Level 1 – Healthier food and special diet
Module 3
Level 1 – Prepare, cook and finish stocks, soups and sauces (stocks)
Module 4
Level 1 – Prepare, cook and finish stocks, soups and sauces (soups)
Module 5
Level 1 – Prepare, cook and finish stocks, soups and sauces (sauces)
Module 6
Level 1 – Prepare, cook and finish fish and shellfish dishes
Module 7
Level 1 – Prepare, cook and finish meat, poultry, offal
Module 8
Level 1 – Prepare, cook and finish vegetables, fruit and pulses
Module 9
Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (rice)
Module 10
Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (grains)
Module 11
Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (pasta)
Module 12
Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (eggs)
Module 13
Level 1 – Prepare, cook and finish bakery products
Module 14
Level 1 – Prepare, cook and finish hot and cold desserts and puddings
Module 15
Level 1 – Catering operations and menu planning
Intakes
January, April and July
Duration
3 months
Course Days
Tuesday, Thursday & Friday
CERTIFICATE IN PASTRY AND BAKERY
Everyone has a favourite cake, pastry, pudding or pie from when they were kids. But to recreate them, it takes a strong palette and some good pastry skills. Pastry isn’t just everything dumped together like how you can do with normal cooking, pastry is about art, it’s about formula, and it’s about the chemistry between the ingredients. So what are you waiting for pastry lovers? Join us to brush up your pastry and baking skills today!!
Modules for Certificate in Pastry and Bakery
Module 1
Introduction to Pastry & Bakery, tools, safety and ingredients
Module 2
Rich Short pastry,Shortcrust, tartlets, pies, tarts, filling, toppings
Module 3
Rich sponges,Butter cakes, Cup cakes, cakes with fruits, Sponge slices
Module 4
Pastries; Choux pastry, Puff pastry, Sweet and savoury fillings
Module 5
Bread: fermented yeast dough: Loafs, buns, Croissants, Danish pastries, fancy breads
Module 6
Genose sponge ; Sponges ,cakes with cream , flans, fruits fillings, Swiss rolls, Light chiffon.
Module 7
Desserts and cake decorations.
Intakes
January, April and July
Duration
3 months
Course Days
Monday, Wednesday & Friday