Course Reference Number: CRS-Q-0040795-MF
This WSQ Diploma in Food Services (Culinary Arts) is targeted at aspiring chefs as well as existing station and sous chef, specifically for those employed in small to medium sized kitchens.
They oversees a section of the kitchen and their tasks includes preparing, cooking and presenting dishes within his/her speciality. He or she helps the head chef to develop new dishes and menus.
Other responsibilities includes ensuring high standards of food hygiene, adherance to health and safety legislative requirements and monitoring portion and waste control to maintain profit margins. Thus, our Diploma programme is a holistic programme with units that have been sepcifically selected to enhance the competencies where partici[ants will gain competencies in areas such as:
understanding different food cultures and techniques to prepare various types of cuisines which includes Mediterranean, European and local Asian cuisine.
supervising food production and managing production in terms of maintaining cost and quality
coordinating food and beverage service
maintaining workplace safety and health.
Lecture, discussions, demonstrations, show and tell, hands-on practical, role play and case study together with learning activities such as sharing and reflection exercises
On completion of this programme, learners shall be able to apply the following at the workplace:
Prepare exotic Moroccan, Egyptian and Greek dishes
Prepare traditional French, Italian and Spanish dishes
Prepare our all-time favourite local Malay, Indian and Chinese dishes
Supervise food production
Manage cost and quality controls
Coordinate food and beverage service
Manage workplace safety and health system
aspiring station chefs and sous chefs
37 Day(s) (233.5 Hrs)