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Qualification

Diploma

Awarding body

Johnson and Wales University (USA)

Course variations

Course summary

In this course students learn advanced techniques in both Eastern and Western culinary arts and develop leadership and supervisory skills to manage F and B operations.

Program modules

The modules are Sanitation Management; Stocks, Soups, Sauces, Culture and Cuisines; Meat and Seafood Fabrication, Fundamentals of Western Cuisine - Italian, French and American cooking, Dining and Beverage Service, Introduction to Herbs and Spices; Dried and Preserved Goods and Exploring Fresh Markets, Techniques of Asian Cuisine, Leadership  and Supervisory Development; Principles of Nutrition Management, Communication Skills; Garde Manger, Baking, Pastry and Plated Desserts, Menu Planning, Cost Control and Concept Design; Scaling of Asian Recipes, Herbs and its Varied Uses; Master Spice Blender and Asian Regional Cuisines: Chinese, Indian, Thai, Indonesian, Indochina, Japanese.

Entry requirement for international students

Students must be able to speak, read and write English, or obtain a score of 5.5 in IELTS, 500 in TOFEL or ESS certification with level 4. Singapore males must have already completed or be completely exempt from National Service. All applicants are required to undergo three rounds of interviews.