Certificate Level

1. Food Hygiene

   • Follow Food and Beverage Safety and Hygiene Policies and Procedures

2. Basic Skills for Kitchen Operations

   • Demonstrate Basic Knife Skills

   • Receive and Store Products

   • Maintain Safe and Secure Working Environments

   • Prepare Western Cold Sauces

3. Professional Development 1

   • Project a Positive and Professional Image

Higher Certificate Level

1. Fundamentals of Western Cooking

   • Prepare Equipment and Ingredients

   • Prepare Western Foundation Sauces

   • Prepare Western Stocks and Soups

2. Principles of Western Cooking

   • Prepare Fish and Seafood for Cooking

   • Prepare Basic Western Egg and Dairy Products

   • Demonstrate Basic Dry Heat Cooking Methods

   • Demonstrate Basic Moist Heat Cooking Methods

   • Prepare Vegetables, Fruits, Nuts and Mushrooms

   • Prepare Basic Western Grains and Legumes

   • Prepare Cold Plates and Garnishes

3. Restaurant Service Skills for Chefs

   • Interact and Serve Food and Beverage Customers

   • Prepare for Service (Mise En Place)

   • Provide Go-the-Extra-Mile Service

Advanced Certificate Level

1. Advanced Culinary Techniques

   • Demonstrate Advanced Dry Heat Cooking Techniques

   • Demonstrate Advanced Moist Heat Cooking Techniques

   • Demonstrate Sous Vide Method

2. Food Quality Management

   • Conduct Food and Beverage Hygiene Audits

   • Supervise Quality Procedures

3. Pastry and Baking Techniques

   • Demonstrate Baking Techniques, Mixing Methods, and Piping Skills

   • Prepare Sweet and Savoury Fillings, Sauces and Creams

4. Food Nutrition

   • Understand Nutritional Knowledge and Dietary Requirements

5. Communication Skills

   • Facilitate Effective Communication and Engagement at the Workplace

6. Professional Development 2

   • Develop Self to Maintain Professional Competence at Supervisory Level

7. Practicum

Diploma Level

1. Specialty Cuisines

   • Prepare Various Types of Cuisines

   • Prepare Advanced Western Salads and Garnishes

2. Specialty Pastries and Desserts

   • Prepare Dry Heat and Moist Heat Asian Desserts

   • Bake for Health

3. Kitchen Organisation

   • Apply Food and Beverages Concepts and Set-up

4. Food Production Management

   • Supervise Food Production

   • Maintain Inventories

5. Food and Beverage Cost Control

   • Manage Cost and Quality Controls

6. Problem Solving Skills for Managers

   • Solve Problems and Make Decisions at Managerial Level

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