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PROFESSIONAL COURSE

Professional Diploma

  • Food Preparation & Cooking
  • Patisserie & Confectionery

2021 intake

Professional Diploma in Food Preparation and Cooking

Programme Overview
This programme provides the knowledge and practical competency in cooking skills, serving up a variety of dishes and cuisines that are up to industrial and professional standards. The programme is designed to provide students with a thorough grounding on what it takes to be a chef in restaurants, café or relevant hospitality and Food and Beverage establishments. This vocational qualification further prepares graduates seeking for a chef career in this exciting culinary world. This diploma is also appropriate for people operating as front line workers with some supervisory responsibilities in a kitchen environment of a typical service outlet.

Entry Requirement

  • No prior culinary experience is required.
  • All students must be aged 18 years or over.
  • Must have some basic understanding of English.

Duration
1 year (9 months of studies and 3 months industrial training)

Programme Structure
Semester 1

  • Food Hygiene & Safety
  • Desserts & Pudding Production
  • Kitchen Skills
  • Fermented & Laminating Dough Production
  • Cooking Techniques

Semester 2

  • Introduction to Gastronomy, Catering & Hospitality Industry with Supervisory Skills
  • Breakfast Production
  • Garde Manger
  • Malaysian Cuisine
  • Asian Cuisine

Semester 3

  • Menu Planning, Costing & Control
  • French & Italian Cuisine
  • Modern European Cuisine
  • Healthy Food & Special Diet Cuisine
  • Artistry Kitchen

Semester 4

  • Industrial Training

Awarded By: Gambang Berlian in partnership with DISTED School of Business and Hospitality and UK City & Guilds. The award is also endorsed by Penang Chefs Association.

Professional Diploma in Patisserie and Confectionery

Programme Overview
This is the ultimate pâtisserie and confectionery qualification which can be obtained in 12 months. The programme incorporates the necessary theory required as well as maximizing the amount of practical training and hands-on practice in the kitchen. The qualification covers all the essential patisserie and confectionery skills which help to prepare graduates seeking for a successful career as professional pastry chefs. It is also ideal for those already in employment who are seeking to progress in their careers or simply for those individuals who enjoy this area of cookery as a hobby.

Entry Requirement

  • No prior culinary experience is required.
  • All students must be aged 18 years or over.
  • Must have some basic understanding of English.

Duration
1 year (9 months of studies and 3 months industrial training)

Programme Structure
Semester 1

  • Food Hygiene & Safety
  • Desserts & Pudding Production
  • Cakes & Sponges Production
  • Fermented & Laminating Dough Production
  • Local Desserts Production

Semester 2

  • Introduction to Gastronomy, Catering & Hospitality Industry with Supervisory Skills
  • Batter & Dough Production
  • Biscuits & Cookies Production
  • Mousses & Chilled Cakes Production
  • Chocolate & Confection

Semester 3

  • Menu Planning, Costing & Control
  • Cake Decoration & Sugar Craft
  • Patisserie Production
  • Healthy Food & Special Diet Cuisine
  • Specialty Cake Production

Semester 4

  • Industrial Training

Awarded By: Gambang Berlian in partnership with DISTED School of Business and Hospitality and UK City & Guilds. The award is also endorsed by Penang Chefs Association.