About this Course

The objective of the Certificate in Culinary Skills is to develop student knowledge in the field of  culinary arts with strong emphasis on practical skills and requisite knowledge and understanding in  the operational level of hot kitchen environment.

Objectives and  Expected Outcomes

At the end of the programme, the students will have acquired:

• Fundamental skills in Culinary Arts and Hot Kitchen operations

• Understanding of Food Preparation and Cooking environment and operations.

Core Modules

Personal Development and Hospitality English

This module incorporate personal development such as staff appearance, student service attitude, dealing with guest  service etiquette, personal and interview skills via through theory and concept, personal experience and role play.  Students will be taught to apply and use hospitality vocabulary, idiomatic expressions and abbreviations generally  used in the Hospitality Industry which focuses on Listening, Speaking, Reading and Writing skills.

Food Safety and Hygiene

This module introduces students on how to practice and maintain good cleanliness and hygiene at all time. Students  are also taught on how to prevent cross contamination.

Kitchen Safety

In this module, students will learn how to take appropriate action to care for person in the event of injury. They will  be able to carry out  workshop hazard inspection, check for fire safety equipment and recognize dangerous  substances, handle and store appropriately

Introduction to Food and Beverage and Kitchen Operation

In this module, students will learn the different roles and responsibilities in the various departments of restaurant and kitchen operation.

Customer Care and Experience

In this module, students are taught on various methods of greeting and handling of customers, and understanding  and establishing customer needs, and providing appropriate services and recovering from customer complaints.

Work Experience

The Industrial Attachment is a short-term work experience for students to have an opportunity to put into practice  their knowledge and skills which they have acquired during their study into the real world workplace. This allows  students to gain valuable real life experience while working under the supervision of experienced supervisor(s) and  thus enhancing their learning experience. A variety of skills that can be applied may include teamwork, analytical  skills, knowledge & competency acquired during their study.

 Food Preparation and Cooking Modules

Garde Manger

This module introduces students to select appropriate ingredients, equipment and utensils for food preparation and  cooking. Students will be taught on how to prepare cold dishes such as basic salad and salad dressing, canapés,  pate and forcemeat. Student will also learn how to finish and serve dishes according to establishment styles and  customer requirements.

Understanding Mis en Place

This module introduces students to preparing their workstation prior to commencing actual cooking. Basic cut and  preparation of ingredients will also be taught in this module.

Preparation, Cooking of Stocks, Sauces and Soups

This module introduces students to the different types of stocks, sauce and soups and the preparation methods.  Student will be taught on how to select appropriate ingredient for the different types of stock, sauce and soup. They  will also be taught on how to monitor the cooking process, finish and serve soup or sauces according to recipe and  customer requirements.

Preparation, Cooking of Meat, Poultry and Seafood

This module introduces students to the different types of poultry, meat and seafood and the preparation methods.  The module will also teach student on how to check on the poultry, meat and seafood freshness and cooking of the  items according to recipe

Preparation, Cooking of Starch and Vegetables

This module introduces students to the different types of starch and vegetables and the preparation methods. The  module will also teach student on how to check on the quality of the starch and vegetables and cooking of the items  according to recipe

Asian Cuisine

This module introduces students to different Asian cuisine and techniques. In this module, students will learn local,  Chinese, Thai and Japanese cuisine and the different techniques used in these cuisine.

Assessment

i) Each Module will be assessed via coursework in the following formats:

• Class Participation;
• Assignments;
• Written and/or Practical Examinations;

ii) The examinations will be set and marked by ICASTEC.  

iii) 6-month Work Experience is assessed through an “Industrial Attachment” Logbook. 

Certification

Students who have completed and passed  all the required modules will be awarded

• CERTIFICATE IN CULINARY SKILLS 

Progression Path

Students are able to progress to ICASTEC Diploma in Food & Beverage and Catering Management (DFCM)

Entry Requirements

• Minimum Age: At least 14 years old
• Academic Level: Secondary School education, High School or equivalent
• Language Proficiency: IELTS 3.5 or equivalent

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