• Personal Development and Hospitality English
• Food Safety and Hygiene
• Kitchen Safety
• Introduction to Food and Beverage and Kitchen Operation
• Customer Care and Experience
• Understanding Mise en Place
• Prepare and Bake Cake and Sponge
• Prepare Hot and Cold Sauce
• Prepare and Bake Classic French Pastry and Dessert
• Prepare and Bake Basic Bread
• Prepare and Bake Asian Pastry and Dessert
• Work Experience

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.

Patisserie Modules

Understanding Mis en Place

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

Prepare and Bake Cake and Sponge

In this module, students are taught how to prepare cakes and sponges using the traditional  methods  and prepare sponge-related products. Students are also taught to produce fruitless  cakes,  light,  medium and heavy fruit cakes, and test and judge products to be cooked.  

Prepare Hot and Cold Sauce

In this module, students are taught on how to prepare hot and cold sauces. Students are also  taught on how to select ingredients and equipment and test and judged sauces to be processed /  cooked.

Prepare and Bake Classic French Pastry and Dessert

In this module, students will learn to prepare and bake classical French pastry, including the  different  ingredients used.

Prepare and Bake Basic Bread

In this module, students will learn to prepare basic bread and artisan bread and other fermented  products.

Prepare and Bake Asian Pastry and Dessert

In this module, students will learn different types of Asian pastry and dessert ranging from local to Chinese, Thai and Japanese.

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 PATISSERIE

Progression Path