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All prices quoted in this section are exclusive of 7% GST. For more information on the GST, click here. Duration
24 months Programme Fee
S$39,000 Apprenticeship Allowance
S$750 monthly Application FeeS$800 Intake Dates1 June 2010 1 November 2010
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EASTERN & WESTERN CUISINE
Students will learn advanced techniques in both Eastern and Western culinary arts and develop leadership and supervisory skills to manage F&B operations.
STUDY & WORK
One-month study and three-month apprenticeship rotations in a hotel over a 24-month period with a monthly apprenticeship allowance of S$750.
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PROGRAMME CONTENT
- Sanitation Management; Stocks, Soups, Sauces
- Culture & Cuisines; Meat & Seafood Fabrication
- Fundamentals of Western Cuisine – Italian, French and American cooking
- Dining & Beverage Service
- Introduction to Herbs & Spices; Dried & Preserved Goods and Exploring Fresh Markets
- Techniques of Asian Cuisine
- Leadership & 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 & its Varied Uses; Master Spice Blender
- Asian Regional Cuisines: Chinese, Indian, Thai, Indonesian, Indochina, Japanese
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