Course Objective


For those who wish to pursue their career in F&B production as a professional chef this course is carefully designed to meet the requirement both in theory and practical aspects. After successfully completing the course the candidates will be able to work in any commercial kitchen as a professional F&B production staff.


Admission Requirement


1. Applicant must be at least 16 years. There is no particular age limit above 16 for this course. High School (Grade 11) education is preferable but is not a must

2. Applicant must have good health to work in kitchen environment.

3. Applicant must possess a passion for cooking.


Timetable


Tue Fri Sat Sun Mon
9:00 to 12:00 Class A Class A Class A
12:00 to 15:00 Class B Class B Class B Class A
15:00 to 18:00 Class B

Course Modules


1. Theory

  • Introduction to Kitchen Organization
  • Duties and responsibilities
  • Circle of production
  • Kitchen layoet
  • Equipments and utensils
  • Food knowledge
  • Herbs and spices
  • Food safety and sanitation
  • Personal hygiene
  • Menu planning
  • Cooking methods
  • Standard cutting methods

2. Asian Cuisine

  • Thai Cuisine
  • Chinese Cuisine
  • Malaysian Cuisine
  • Indian Cuisine
  • Japanese Sushi
  • Myanmar Traditioanl Cuisine

3. Asian Cuisine

  • Italian Cuisine
  • French Cuisine
  • Spanish Cuisine
  • American Cuisine
  • Other Mediterranean Cuisine

3 Months Program Consists of 2 Components


Class Room Training : Daily sessions begin with theory lectures which are really essential in culinary art. The theory is reinforced by the practical application followed immediately after the lectures.Practical Sessions :Right after theory and demonstration by the Instructor students will have to participate in preparing and cooking individual dish from
appetizer, salad to soup and main course. Students are divided into one group of 4 and they are assigned to complete a set menu.

Course Delivery


  • Classroom lectures
  • DVD presentation
  • Demonstration
  • Assignments and Project
  • Practical Sessions and Role Play

Resources Provided


Students are provided with

  • A Text Book
  • A set of kitchen uniform
  • Cooking DVDs
  • Fully equipped Training kitchen with utensils for practice
  • Raw materials

Assessment


Culinary art is a combination of knowledge and hands on skill. So students are assessed through their performance and participation daily in the class room and in the kitchen. Just like in other courses they will be assessed as followed:

  • Theory Assessment through written Test( 1st and 2nd Mid Term and Final Exam)
  • Practical skill performance test( Regular practical and final practical test)
  • Oral Test
  • Assignment and project presentation

Job Opportunies


Star Resources provide the students with information on job vacancies in local hotel as well as oversea recruitment. We assist our candidates to get working experience in local establishment and then through this they will be able to participate in any job recruitment.