Culinary Arts Operation

This programme provides students with comprehensive exposure to the field of Culinary Arts, covering both fundamental and advanced skills in food preparation. Throughout the programme, students engage in classroom-based theoretical learning as well as hands-on practical training, focusing on professional cooking techniques, kitchen management, and food hygiene and safety practices based on the principles of Hazard Analysis and Critical Control Points (HACCP).

In addition, the programme emphasises creativity in menu development, food cost control, food presentation, and the production of high-quality dishes that meet the standards and demands of the hospitality industry. By combining strong theoretical knowledge with practical competencies, graduates are well prepared to pursue careers in the food and beverage sector, including hotels, restaurants, catering services, resorts, food service companies, and other related culinary industries.

Level 2

• Practice Kitchen Hygiene and Safety Procedure
• Perform Vegetable Cuts
• Perform Cooking Methods
• Produce Stocks
• Produce Thickening Agents
• Produce Mother Sauces
• Produce Soups
• Produce Vegetable Dishes
• Produce Salads
• Produce Appetizers
• Produce Sandwiches
• Produce Breakfast Dishes
• Produce Coupe Desserts

Level 3

• Monitor Kitchen Hygiene and Safety Procedure
• Salad Dressing
• Produce Sauces
• Produce Soups
• Potato Production
• Produce Rice and Farinaceous Dishes
• Produce Noodles
• Produce Pasta
• Produce Main Dishes
• Plated Dessert