This one (1) year course will transform your life to an exciting career in culinary and pastry/baking production.

 

Our Professional Chef and Pastry Program is internationally recognized and is developed by industry leaders in the global culinary industry. Students get hands-on education in international culinary arts and hospitality applications, cost control, sanitation, HACCP and food marketing.

 

Essential Basics

 

The Kitchen Brigade; Safety and Sanitation; Food Preparation; Receiving and Storage; Principles of Mise en Place; Culinary Terminologies; Basic French; Cost Control, Nutrition and Dietetics; Herbs and Spices

 

Cuisine Development and Practical Application

 

Basic Cooking Methods; Knife Skills; Stocks, Soups and Sauces, Fruits and Vegetables, Potato dishes, Pasta and Farinaceous; Eggs and Breakfast; Dairy Products; Dried fruit, Pulses and Nuts; Fish, Shellfish and Crustaceans; Meats, Poultry, Game; Cold Kitchen; Hot and Cold Snacks; Sweets and Desserts; Bread, Pastry Products; Specialty Dishes; Classical and International Cuisine

 

Kitchen Management
 

Budgeting, Costing and Control, Menu Planning, Kitchen Maintenance and Design; Basic Business Principles

 

Intakes: June and October