Advanced Diploma Certification in Food Preparation and Patisserie

This programme provides student to gain experience as a chef and increase knowledge for planning and monitoring of operations and staff within the kitchen environment. Student will be required to demonstrate their supervisory skills, both knowledge and practical.

Intakes

Jan, Mar, May, Jul, Sep, Nov

Duration

2 Years

Mode of Studies

Full time

Language of Instruction

English

9. AD Food Preparation and Patisserie - Second Photo

Programme Features

Awarded by City and Guilds (UK)
Advanced Diploma in Food Preparation and Cookery Supervision
Diploma in Food Prep and Cooking (Patisserie)
Diploma in Food Preparation and Cooking (Culinary Art)
Eligible to apply for Worldchefs Global Culinary Certification
*Terms and Condition apply.

Entry Requirements
- 18 years old, or
- City & Guilds Skills Proficiency Certificate
Assessment Methods
Portfolio assessment

Theory assessment

Practical assessment
Programme Modules
Culinary art
1. Prepare food for cold presentation
2. Safety at work food safety in catering
3. Healthier foods and special diets
4. Prepare, cook and finish stocks, soups and sauces
5. Prepare, cook and finish fish and shellfish dishes
6. Prepare, cook and finish meat, poultry and offal
7. Prepare, cook and finish vegetables, fruit and pulses
8. Prepare, cook and finish rice, grain, farinaceous products and egg dishes
9. Prepare, cook and finish bakery products
10. Prepare, cook and finish hot and cold desserts and puddings
11. Catering operations, costs and menu planning
12. Culinary Arts Principles
13. Food safety in catering
Patisserie
1. Safety at work
2. Food safety in catering
3. Prepare, cook and finish cakes, biscuits and sponge products
4. Prepare, cook and finish pastry products
5. Prepare, cook and finish dough products
6. Prepare, cook and finish hot desserts and puddings
7. Prepare, cook and finish cold desserts
8. Patisserie Principles
Advance culinary art
1. Supervise staff training
2. Food safety supervision for catering
3. Resource management in food preparation
4. Menu planning and costing
5. Global influences on eating and drinking
6. Supervise food production
7. Food Preparation and Cookery Principles

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