Diploma in Culinary Arts
IIHM Education Pte Ltd. conducts 6 month Certification Course in Culinary to promote the art of Cooking, Baking, Food presentation and Dining. The course will help the students secure a professional future in the ever-active Food and Dining industry.
Minimum Requirement :
Academic/Work Experience Requirements
• Obtained at least 3 GCSE O level Passes (including English);
Minimum Age Criteria
• 17 years
Language Proficiency Requirements
• Obtained at least an IELTS score of 5.5 / TOEFL (internet-based total) score of 46-59 / WPLN Level 5
Important Information regarding the course
Curriculum :
The Course is divided into 2 semesters, the details of which are given below
Semester I
Module 1 :
Introduction to Culinary Arts & Food Production Business
Theory of Culinary
Importance of Food Production
History of Food Production
Introduction to International Cuisines
Module 2 :
Introduction to Food Hygiene
Rules for Food Handling
Preparing for the Kitchen
Personal Hygiene and Uniform
General Hygienic Food Handling Procedures
Safety Procedures in Handling Food Equipment
HACCP and relevant principles and procedures of Food Hygiene
Module 3 :
Basic Skills for Kitchen Operation
Demonstrate basic knife skills
Receive and Store Products
Maintain Safe & Secure Working Environments
Basic concepts and regulations of food
safety and hygiene
Food hazards and safety measures caused
due to environmental factors.
Preparation of Cold Sauces
Module 4 :
Professional Development Programme I
Enhanced Communication Skills
Planning Presentations and developing Confidence
Communicating Professionally through Emails
Social and General Etiquette
Dining Etiquette
Grooming
Module 5 :
Fundamentals of European Cooking
Mise en place
Ingredients and Equipment
Mother Sauces & Derivatives
Basic Stocks
Soups
Semester 2 :
Module 1 :
Principles of Western Cooking
Seafood, Meat, Egg and Dairy Products – Sourcing Specifications, Pre-Preparation and Cooking Methods, Dry & Wet Cooking Method
Sourcing Specifications & Cooking techniques for Fresh Fruits & Vegetables; Dry Fruits & Tree Nuts
Sourcing Specifications & Preparation of Grains & Legumes
Cold Plates & Garnishes
Module 2 :
Food Cost & Basic Accounting
Calculation of Food Cost
Maintaining Kitchen Accounts
Cost Control
Module 3 :
Technology Applications in Food Business
Overview of Kitchen Technology
Efficiency & Time Saving
Handling Heavy Appliances
Kitchen related Software
Module 4 :
Professional Development Programme II
Self Awareness (SWOT)
Developing Communication Skills
Business Communication Skills
Creating a Good CV
Interview and Group Discussion
Grooming
Module 5 :
Basic Digital Marketing
Marketing Management Process
Relevance of Marketing Mix : 7 P’s
Segmentation Targeting and positioning
Digital – the next wave of marketing
Applications of Digital Marketing
Internet Basics
Digital Marketing Tools and channels
Opportunities and Challenges of Digital Marketing
Course Assessment Plan for Each Semester
