Advanced Diploma in Culinary Arts

Objectives

1. The Advanced Diploma in Culinary Arts is designed to provide students with the knowledge and skills required to begin or advance in their culinary career.
2. Aimed to manage the balance of lecture, theory, demonstration, and practical application of the culinary arts. In short, students learn best by listening, observing and practicing.
3. The professional chefs the ingredients of culinary success. And you'll master the art of worldwide cuisine. Here's a sample of some of the classes you will take as an Advanced Culinary Arts student:
4. Students are prepared for entry into the culinary field as sauté chef, pastry chef, catering chef, saucier, chef garde manager and other culinary positions. Upon successful completion of the program and all of its requirements, a student earns the Institute's diploma of graduation.

Programme synopsis
The Advanced Diploma provides a ticket to Bachelor Degree programme.  There are total 11 modules overall that student must cover.  12 months will be on theory, practical and management aspects.

Subjects

1. Advanced Culinary Art                                                                
2. Advanced Culinary Theory                                                      
3. Advanced Cooking Techniques                                                
4. Advanced Sauces, Soups and Stock                     
5. Advanced Elements of Entrée Production                             
6. Advanced Cuisine                                                                        
7. Advanced Baking Arts                                                                 
8. Advanced Pasty Arts                                                                    
9. Advanced Hospitality Supervision                                            
10. Advanced Nutrition & Menu Planning                      
11. Advanced Restaurant Dining Services                    
12. Industrial Attachment                                                                 

Curriculum
Students will normally undergo about 12 months’ classroom practical, theory, kitchen and management areas where they will be exposed to the back office operation and Food and Beverage management of the kitchen.  Thereafter all the culinary arts students required to undergo another 6 months industrial training in selected hotels and restaurants
 
Course Duration
Half year theory and half year industrial attachment.

Examination Board

• The examination board comprises of Hospitality Practitioners like Hoteliers Hotel Trainers, and Senior Managers, Restaurant Managers, External Hospitality School Lecturer  who provide vocational training in work related qualifications in the areas of business industry.

• The examination criteria are based on written, and practical assessment.

This course prepares the students for the City and Guilds of London Examination. Students have the option to take this external examination.