LEVEL 2 VOCATIONAL BASIC CERTIFICATE IN CULINARY ARTS

This program provides students the basic contemporary skills and techniques in culinary arts, à la carte cuisine, pastry and desserts and kitchen management through hands-on training or skill based and classroom learning as required to meet the operational requirements of culinary and patisserie industry.

Intakes

Feb, May, Aug, October

Duration

Nine (9) Months

Mode of Studies

Full time

Language of Instruction

English

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Entry Requirements
- Foundation Certificate OR 16 years & above
- No Academic Qualification is required
Assessment Methods
- Theory Examination
- Practical Examination
Programme Modules
Course Structure*
1. Hygiene Safety and Kitchen Maintenance
2. Cooking Techniques
3. Stock, Soup and Hot Sauce Production
4. Main Course Production
5. Rice and Farinaceous Production
6. Appetizer Production
7. Breakfast Production
8. Catering Set-up Activities
9. Dessert Production
*NOTE:
BTVET College reserves the right to change the course structure without any prior notice.

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