ELIGIBILITY

Form 3 or equivalent

Duration: 69 hrs

SCHEME OF MODULES

Introduction to the basic art and decoration of ice and food carving, Technique for basic art and decoration, Cutting and carving technique used for fruit, Cutting and carving technique used for vegetable, Cutting and carving technique used for ice, Origin of art and decoration, The decorative elements, Decorative dressings, Evolution of presentation and decoration.

ELIGIBILITY

Form 3 or equivalent/ basic experience in Pastry

Duration: 108 hrs

SCHEME OF MODULES

Introduction à la décoration, La pâtisserie est un art, le pâtissier doit être un artiste, Décors en sucre, Autres produits utilisés en décoration, Le décor au cornet, Le dessin et la couleur, Décoration des petits fours

ELIGIBILITY

Form 4 or equivalent

Duration: 300 hrs

SCHEME OF MODULES

Introduction to cookery, Culinary history, The Kitchen: Hierarchy, department, organization / layout, Equipment and fuel, Basic menu planning, Aims and Objectives of Cooking, Basic principles of food production, Basic western and Indian Cuisine, Bakery and Patisserie.

ELIGIBILITY

Form 4 or equivalent

Duration: 480 hrs

SCHEME OF MODULES

Safety at work, food safety, food preparation methods, cost control operations, storage and care of materials, nutrition at work, cooking methods: boiling, poaching, stewing, braising, deep frying, shallow frying, baking, roasting, grilling, microwave cooking, cold food preparations, basic pastry techniques.

CERTIFICATION

City and Guilds

ELIGIBILITY

Form 4 or equivalent / Certificate in Food Preparation and Cooking

Duration: 480 hrs

SCHEME OF MODULES

Safety at work, food safety, Kitchen maintenance and design, Budgeting, costing and control, Nutrition and dietetics, Menu planning, Preparation, cooking and service: meat and poultry dishes, fish and shellfish dishes, stocks, sauces and soups, pulse and vegetable dishes, pastry dishes, farinaceous, pasta and rice dishes, cold preparation dishes, egg dishes and savouries.

CERTIFICATION

City and Guilds

ELIGIBILITY

Form 3 or equivalent

Duration: 12 hrs

SCHEME OF MODULES

Knowledge and safe use of Equipment, Knowledge of basic dough, Traditional desserts and cakes, masking & glazing, introduction to chocolate, Introduction to yeast dough.

ELIGIBILITY

Form 3 or equivalent/ Foundation course in pastry

Duration: 135 hrs

SCHEME OF MODULES

Introduction to Advance Course, Study of various basic product, knowledge of basic dough, Knowledge of basic Cream, Knowledge of Appareil de base.

ELIGIBILITY

Form 4 or equivalent / Basic course in Pastry

Duration: 480 hrs

SCHEME OF MODULES

Safety at work, Hygiene at work, Kitchen maintenance and design, Budgeting, costing and control, prepare paste based products & desserts, Prepare and bake cakes and sponges, prepare meringue based products and desserts, prepare gelatine set desserts, prepare and bake chemically aerated products, prepare and cook fruit based desserts, prepare simple frozen desserts, prepare and bake fermented products, prepare and use creams, fillings and glazes, prepare hot & cold sauces, prepare and use decorative mediums.

CERTIFICATION

City and Guilds