Course variations

Course summary

This course is ideal for aspiring chefs with a passion for cooking and service, a motivation to excel and dreams for a global career in fine dining. It is also suitable for high school graduates. Students will learn the basic skills and knowledge of culinary craft and service in Eastern and Western cuisines through theory, practical workshops and immersion in the rich and diverse heritage of culture of food. Graduates may progress to degree courses by Johnson and Wales University (USA) or William Angliss Institute (Australia).

Program modules

The Programme Content: Term 1 - Follow F and B Safety and Hygiene Policies and Procedures; Maintain F and B Service Environment; Interact with Guests; Provide Wine Service; Provide Non-Alcoholic Beverages; Prepare For Service; Maintain F and B Production Environment; Maintain Safe and Secure Working Environment; Maintain Quality Control Procedures; Prepare Mise-En-Place 1; Prepare Chinese Desserts; Prepare Basic Malay Desserts; Prepare Basic Indian Breads; Apply Pastry and Bakery Principles and Formulae; Prepare Pre-mix and Frozen Bake-off Products; Term 2 - Term 5: Prepare Muffins and Scones; Prepare Cookies; Prepare Basic Breads; Prepare Icing, Chocolates and Glazes; Prepare Sweet and Savory Fillings, Sauces and Cream; Prepare Basic Cakes; Prepare Pancakes, Crepes and Waffles; Prepare Puff Pastries; Prepare Yeast Raised Pastries; Prepare Choux Pastries; Prepare Hot and Cold Desserts; Supervise Food Production; Apply Sensory Analysis to F and B Preparation and Presentation; Carve Fruits and Vegetables For Food Presentation; Develop Menu; Manage Cost and Quality Controls; Hire Staff; Appraise and Evaluate Staff; Handling Terminations, Dismissals and Resignations; Basic Nutritional Knowledge and Dietary Requirements; Prepare Ice-cream Recipes Entremets and Tarts; Prepare Advanced Entremets and Tarts; Prepare Advanced Petit Fours and Macaroons; Prepare Advanced Confectionery; Prepare Marzipan Decorations; Fabricate Chocolate Decorations; Master Sugar Work Techniques; Spice Odyssey.

Entry requirement for international students

Applicants should have attained an age of 18 years and above. They should have obtained High school diploma or minimum GCE N level with three credits or ES WSQ Workplace Literacy and Numeracy Level 4. Applicants should have a passion for culinary, service and food and beverage. Also they should be culinary, food and beverage, hospitality college students or food and beverage industry professionals. Applicants should also possess leadership qualities of artistic and disciplined. All applicants are required to undergo one round of interview and Singapore males must have already completed or be completely exempt from National Service. International applicants should be able to speak, read and write English, or possess a 5.5 score in IELTS, 500 in TOFEL or ES WSQ certification level 4.

Qualification

Diploma

Awarding body

At-Sunrice GlobalChef Academy