STUDY & WORK
Term 1 comprises full day classroom learning and hands-on practicum in At-Sunrice. There is no allowance in Term 1.

Term 2 onwards are weekly 2-day classroom learning and 4-day apprenticeships with a monthly allowance of S$600. Students apprentice at one Asian and one Western restaurant for a period of 6 months each.

PROGRAMME CONTENT

Term 1

• Hygiene and Sanitation
• Introduction to Food and Beverage Service
• Professionalism in Customer Service
• Wine Service
• Alcoholic and Non Alcoholic Beverages
• Restaurant Set-up and Service
• Kitchen Structure
• Tools and Equipment
• Safety at Work
• Housekeeping
• Knife Skills
• Quality Control Procedures
• Mise-en-place
• Work Area Reinstating
• Meat, Poultry, Fish and Seafood Identification
• Vegetables, Fruits, Nuts and Mushroom

Term 2 – Term 5

• Asian and Western Cooking Techniques
• Western and Asian Stocks, Soups, Broths and Sauces
• Supervise Food Production and Staff
• Advanced Chinese Rice, Vegetable, Tofu and Noodle Dishes
• Dim Sum
• Chinese Desserts
• Sensory Analysis and Food & Beverage Pairing
• Fruit and Vegetable Carving
• Menu Development
• Cost & Quality Control
• Asian and Western Herbs and Spices
• Spice and Herb Blends of Eastern and Western Cuisines
• Hiring, Appraising and Evaluating Staff
• Handling Terminations and Resignations
• La Mien
• Nutritional Knowledge and Dietary Requirements
• Mastering Recipes from: French, Italian, Chinese, Thai, Malay and Indian Cuisines
• SpiceOdyssey®