Professional Foundation

Foundation in
Culinary

This foundation 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 programme includes a 3-month internship in a restaurant. The foundation is an entry level to the Diploma in Professional Chef and UK London City & Guild Level 2 Culinary Arts.

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Duration

6 Months Full-Time

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Internship

3-Month Placement

Foundation in Culinary pathway
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Class Schedule

Monday to Friday intensive sessions designed to build muscle memory and professional discipline.

09:00 AM — 04:00 PM

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Level & Scope

Focused on core fundamentals: knife skills, stock preparation, and heat management in a brigade system.

Foundation to Mastery

Industry Immersion

The programme includes a 3-month internship in a restaurant to build real-world kitchen experience.

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The Curriculum

A comprehensive journey through twenty-two rigorous modules covering every facet of the culinary arts, from sanitation to sophisticated plated service.

01 Level 1 – Preparation of food for cold presentation
02 Level 1 – Healthier food and special diet
03 Level 1 – Prepare, cook and finish stocks, soups and sauces (stocks)
04 Level 1 – Prepare, cook and finish stocks, soups and sauces (soups)
05 Level 1 – Prepare, cook and finish stocks, soups and sauces (sauces)
06 Level 1 – Prepare, cook and finish fish and shellfish dishes
07 Level 1 – Prepare, cook and finish meat, poultry, offal
08 Level 1 – Prepare, cook and finish vegetables, fruit and pulses
09 Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (rice)
10 Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (grains)
11 Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (pasta)
12 Level 1 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (eggs)
13 Level 1 – Prepare, cook and finish bakery products
14 Level 1 – Prepare, cook and finish hot and cold desserts and puddings
15 Level 1 – Catering operations and menu planning
16 Introduction to Pastry & Bakery, tools, safety and ingredients
17 Rich Short pastry, shortcrust, tartlets, pies, tarts, filling, toppings
18 Rich sponges, Butter cakes, Cup cakes, cakes with fruits, Sponge slices
19 Pastries; Choux pastry, Puff pastry, Sweet and savoury fillings
20 Bread: fermented yeast dough: Loafs, buns, Croissants, Danish pastries, fancy breads
21 Genose sponge; Sponges, cakes with cream, flans, fruits fillings, Swiss rolls, Light chiffon
22 Desserts and cake decorations.

Begin Your Culinary Legacy Today.

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