Up-Skill Training

Course Outline
 

 Course Name  Duration Weekday Total Contact Hours Time
Theory Practical
Food Hygiene &
Food Safety (HACCP)
3 month
10.01.-28.03.2017
 Each Tuesday 36 3.00 pm – 6.00 pm
Culinary Financial
Principle
3 month
25.01.-29.03.2017
Each Wednesday 36 3.00 pm – 6.00 pm
Menu & Recipe
Development
3 month
10.02.-21.04.2017
Each Friday 36 3.00 pm – 6.00 pm
Leadership /
Teamwork
3 month
03.04.-19.06.2017
Each Monday 36 3.00 pm – 6.00 pm
Practical Workshop;
– Use of Secondary Cuts
4 weeks
21.01.-25.02.2017
Each Saturday 4 12 2.00 pm – 6.00 pm

 
Tuition Fee
 

Fee Lessons Costs
Theory 36 $540
Practical course 16 $288

 
 
Course Description
 

Food Hygiene & Food Safety (HACCP)

Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. Lack of adequate food hygiene can lead to foodborne diseases. The course promotes safe food handling through understanding of the importance of HACCP and food safety. Students will be able to analyze food flow which includes a number of routines that must be followed to avoid potentially severe health hazards.
The course will cover all areas of food safety & hygiene including purchasing, receiving, storage and preparation of food. Participants will understand the various hazards encountered in food production areas and will be able to implement measures and controls to ensure that food is prepared, cooked and served safely.

Culinary Financial Principle

The understanding and management of finance is an essential element in the repertoire of a successful chef and manager. Participants will be introduced to the basic culinary accounting terms and practices. They will be acquainted with the different costs that occur in the purchasing, preparation and serving of food.
By the end of the course participants will have acquired the knowledge to apply mathematical procedure that are frequently used in professional kitchens and bakeshops. Participants understand the principles of keeping cost under control so that a profitable operation can be sustained.

Menu & Recipe Development

Participants will learn the recipe development process and understand the importance of standardized recipes. Students will recognize the advantage of maintaining and updating a recipe bank. Participants will be able to calculate the right amount of ingredients needed to execute recipes for a given amount of guests hence minimize wastage and food leftover.
This course will help participants to develop the knowledge and skills to effectively plan and design menus with its respective recipes, considering the constraints and variables of various food and beverage outlets. Students will be able to distinguish between the different types of menus and apply correct standards and terminology in menu writing.

Leadership / Teamwork

This course helps students to become better employees by helping them understand human behavior, attitude and performance within organizational settings and will acquire how to deal with daily challenges and manage themselves and others in different situations. Participants acquire insights and knowledge concerning the behavior of culturally diverse individuals and groups in work settings. Participants will also develop an appreciation for the way managers design their organizations and will become familiar with some of the problems and issues that employees and managers face on a daily basis. The course investigates various organizational structures and business entities within the hospitality and tourism industry.
Basic management processes are studied, including planning, organizing, directing, controlling and effecting supervisory skills and responsibilities. Students will explore important topics such as communication, assertiveness, time management, planning, providing and receiving feedback, and maintaining a positive attitude.

Use of Secondary Cuts

This course considers the three major ranges of meat cuts (beef, lamb and pork). The expensive nature of meat requires the professional chef to take great care when preparing, portioning and storing it.
Large differences exist in the tenderness, juiciness and flavor of the various meat animal carcasses. The different characteristics of primary cuts versus secondary cuts, possible menu applications, as well as the financial benefits of using secondary cuts, will be explored.This course includes hands on applications in experiencing the various applications of secondary cuts.

Register today to start your career in the culinary arts

Apply Now