2-Year Diploma

The ACAC takes a dual-education approach fostering academic knowledge and vocational skills

Curriculum

The ACAC takes a dual-education approach, fostering academic knowledge and vocational skills. The ACAC curriculum, developed by SHL, the Academy’s technical training partner, is diverse and broad and tailored to the needs of the Cambodian hospitality industry and the Academy’s future students.

It ensures students access both classroom and theory-based education as well as real work experience. Teaching methods include lectures and tutorials, in-kitchen training and practice, market visits, live cooking demonstrations, team work/group discussions and case studies.

Course outline

2 YEAR DIPLOMA OUTLINE

2-Year Diploma Program
Theory Practical Credits
Total hours Practical 680 22
Total hours Theory  450 30
Total hours Internship  1800 40
Total Hours – 2 year diploma 2930
Total Credits – 2 year diploma 92

YEAR  1

Semester 1
Course Code Course Name Contact Hours/Semester Credits
Theory Practical
FU 01 Basic Practical Cooking Application 200 6.5
FU 02 Basic Pastry 140 4.5
FU 03 Purchasing 45 3
GEN 01 Culinary Theory 45 3
GEN 02 Food Knowledge 45 3
FU 04 Food Safety and Hygiene 45 3
CO 04 Elementary English 45 3
Total hours/credits 225 340 26
Semester 2
Course Code Course Name Contact Hours/Semester Credits
Practical
GEN 10 Industry Internship 900 20

YEAR 2

Semester 3
Course Code Course Name Contact Hours/Semester Credits
Theory Practical
FU 05 Advanced Practical Cooking Application 200 6.5
FU 06 Advanced Pastry 140 4.5
FU 03 Menu and Recipe development 45 3
GEN 04 Nutrition 45 3
CO 03 Kitchen Accounting 45 3
GEN 05 History, Flavors and Culture 45 3
CO 02 Intermediate English 45 3
Total hours/credits 225 340 26
Semester 4
Course Code Course Name Contact Hours/Semester Credits
Practical
GEN 11 Industry Internship 900 20

Course Description

Semester 1

Basic Practical Cooking Application                FU 01

The course introduces students to the basic culinary skills needed in a professional kitchen. Students will acquire skills in all major cooking methods, using proper hygiene practices in the preparation of food and creating portion-controlled meals to prevent wastage. The course teaches students to produce quality food in an effective and efficient way. Students are exposed to the main systems of food production, and will learn to respect best practices and instructions. The kitchen working environment will provide the student with the opportunity to learn the proper use and maintenance of kitchen equipment and selection of correct utensils according to the task. Furthermore, the practical class activities will nurture skills in working with a team, good communication, and developing a sense of responsibility. The knowledge learned is based on industry-relevant requirements. and will assist students in product processing, flow of food and organisation.

Basic Pastry                                                            FU 02

The course is designed to enable students to understand the basics of a pastry and bakery operation. Students will learn to follow recipes, and the importance of measuring ingredients accurately. The course will teach students a variety of different breads, bakery items and desserts, from traditional items through today’s modern recipes. Students will learn to appreciate that small differences in time, temperature, method and proportions can have significant effects on the outcome of the product. Students will develop an understanding of pastry ingredients, equipment and machinery, and techniques, as well as the physical and chemical reactions that take place during processing. Through demonstrations, group work and individual assignments, students will develop a sense of urgency and team spirit.

Purchasing                                                             FU 03

This course covers the main functions of purchasing activities, including vendor selection, purchasing procedures, receiving, storage and distribution within an organisation. Students will be introduced to different control systems and gain an understanding of the importance of stock rotation and inventory. Students evaluate the ethical issues that need thorough consideration when purchasing food.

Culinary Theory                                                  GEN 01

This course helps students to understand the association between practical cooking applications and the theoretical information needed to deliver high-quality food. Areas of study include the nature of food components, and how they can be changed and controlled during food production processes. Students will be introduced to the different production methods of processed food such as marinating, pickling, curing, and cheese and butter production. Furthermore, the various preservation methods in food production will be discussed.

Food Knowledge                                                GEN 02

This course covers the interrelated parts of a full understanding of how various types of food are produced and categorized. Students will learn how food is classified, and will be able to differentiate the qualities of the same products. The anatomies of various animals are discussed to distinguish the various parts of an animal and determine the use of it in the kitchen.

Food Safety and Hygiene                                      FU 04

This course covers the importance of hygiene in all areas of food preparation and serving, and teaches students how to ensure the highest standards of hygiene are followed in all aspects of their work in the hospitality industry. International standards are followed in all classes, and students are required to show a full understanding of the hygiene and food safety standards maintained by world-class hotels and kitchens.

Elementary English                                            CO 01

Students will increase their vocabulary through the study of word parts, specifically kitchen terminology, and practice with a dictionary. Through the development of listening and speaking skills students will be able to understand short conversations and exhibit the ability to employ grammatical knowledge to produce proper sentences in written and spoken English.

Semester 2 & 4

Industry Internship                                          GEN 11 & GEN 12

The internship is an integral part in the education and development of students, and it will provide students with real life work experience at nationally- and internationally-recognized establishments. Students will have the opportunity to apply the skills they have learned, and further deepen and develop new competencies and skills by observing an existing operation and receiving factual and constructive feedback. This experience will prepare students to better comprehend the proficiencies needed in the industry. The Academy of Culinary Arts Cambodia will closely supervise the desired learning outcomes through various projects, and the intern will be required to complete a work journal.

Semester 3

Advanced Practical Cooking Application   FU 05

This course component will expand the student’s practical skills gained in the first semester and the internship. Students will be required to carry out food preparations that are more complex, using a wide range of ingredients. The mise en place and menus need to be prepared in a more restricted timeframe, requiring careful planning and execution. Students will improve their capability to work independently and self-sufficiently, and they will be required to develop preliminary supervisory skills.

Advanced Pastry                                                  FU 06

This unit will build on the knowledge and skills attained in the first semester, extending the students’ knowledge to a broad and thorough foundation in the art of pastry and baking. The students will be introduced to a wide range of sweet and savoury products, using a variety of techniques and industry best practices. Likewise, the unit includes the tempering and production of chocolate and modern plating techniques for desserts.

Menu and Recipe Development                            GEN 03

In this course, students are introduced to the tools used in modern menu writing and in developing menus while considering the restrictions of a food and beverage operation. Students will be able to distinguish between different types of menus, and to apply correct standards and terminology in menu writing. They will learn to determine the right amount of food needed to execute a menu, and will gain the competency to develop and write corresponding recipes with correct weights and costing for various menus. The students will understand the advantage of standardized recipes, and the importance of maintaining and updating a recipe bank.

Nutrition                                                                 GEN 04

This course is a thorough overview of the basic concept of nutrition, offering the student a thorough and up-to-date overview of information on nutritional principles. Students will then be able to use this knowledge to create balanced menu options and meet special dietary needs.

Kitchen Accounting                                             CO 03

This course will help students to develop a solid understanding of hotel and restaurant accounting practice. Students will be introduced to the basic culinary accounting terms and procedures, and will be acquainted with the different costs that occur in the purchasing, preparation and serving of food. By the end of the course, students will have acquired the knowledge to apply mathematical procedures that are used in professional kitchens and bakeshops, and understand the necessary principles to keep costs under control.

History, Flavors and Culture                                FU 05

Identity – religious, ethnic, and national – is intensely bound up with food. The student will be presented with an overview of the ways in which social and historical events, religious movements, and the changing demands in food consumption have significantly influenced the character and substances of varying cultures and their cuisines. The course examines structural menu development and explores past, current and developing trends in the world of food. The relevance of the course also includes the analysis of ingredients and kitchen equipment used in various ethnic cuisines. Students will research ethnic Cambodian foods and ingredients.

Intermediate English                                         CO 02

This course is designed to build the reading and writing skills of non-native speakers of English. The focus is on reading comprehension, vocabulary development, and sentence structure. Students will learn how to enhance their English proficiency through intermediate-level study of listening and speaking skills. With a focus on writing, this course will prepare students for the academic demands of the culinary stream. It will focus on different styles of writing, particularly the process of writing from sentence to paragraph. Students will develop and demonstrate their skills in a professional presentation.

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