This course is aimed at graduate who are keen to make a career as chef in the hotels, restaurants or cruise industry. The curriculum focuses right from basics, intermediate to the advanced level in the culinary industry.
The programme is developed to provide practical culinary skills and entrepreneurship skills to students. As you advance through the course you will progressively learn to master the techniques from how to hold a knife properly, to preparing vegetables and trussing proteins. You will also get to learn the correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from platter to plate.
You will learn how to make a large variety of cuisines such as Western, European and Asian. You will get to learn various cooking techniques including using basic molecular gastronomy to prepare your dishes from Grade Manger to Desserts.
