Culinary
The Culinary Program (Basic Level / 1 Year Program) is designed to train participants in the fundamentals of professional cooking techniques in accordance with industry standards. Participants will learn kitchen knowledge, food preparation, cutting techniques, cleanliness and sanitation control, and various cooking methods. This program prepares participants to become competent aspiring cooks or kitchen staff ready to work in various culinary fields such as hotels, restaurants, or cruise ships.
Program Objectives
Master basic cooking techniques such as boiling, grilling, sautéing, and frying.
Understand kitchen knowledge, including hygiene, sanitation, and food safety.
Be able to process various ingredients using proper cutting techniques.
Understand the use of kitchen equipment and the management of mise en place.
Be able to read recipes, measure ingredients, and present dishes to professional standards.
Develop creativity and work discipline in the kitchen environment.
Be ready to work as a cook helper or entry-level kitchen staff.
Brief Curriculum
Semester 1 – Food Production
1Organizing & Preparing Food
2Food Safety Procedures
3Salads & Appetizers
4Poultry Preparation & Cooking
5Stocks & Sauces
6Soups
7Vegetables, Eggs & Flour-Based Dishes
8Hot & Cold Desserts
Semester 2 – On-the-Job Training
9Industrial Work-Based Learning (OJT)