Course Title:

Certificate in Culinary Arts - Cuisine

- Dim Sum
- Signature Dishes
- Malaysian Dishes
- Huaiyang
- Thai
- Chocolate and Sugar Work
- Vegetarian and Lifestyle Cuisine
- Regional Chinese Cuisine

Course Objectives / Description

The program will have two focus, theory and practice.

On completion of this program, learners will be able to understand and learn trendy elements of various types of cuisines. Understand and learn the progress and trends of various types of cuisines, SFSMS and its role in Kitchen Operations.

Guest Chefs of different cuisines will train and inspire Learners through culinary art demonstration and question and answer sessions

Course Content

Teambuilding Exercise
Introduction to Food Trends
Kitchen Organization Chart
SFSMS
Fire & Safety
Cooking Method
Food Costing
Kitchen Management
Buffet Knowledge
Demonstration and Question and Answer Sessions on Cuisines

Instructor

Guest Chefs

Max. Class Size

24 participants

Min. Class Size

18 participants

Duration of Course

2 weeks of institutional learning at Shangri la Academy
2 weeks on-the-job training at sending hotel

Target Participants

Full-time Restaurant and Cafe Kitchen employees of Shangri-La Hotels
Sous Chef or Chef de Partie at Restaurants
Sous Chef at Café and Restaurants
Chef de Partie at Café’s and Restaurants

Language Medium

English with Mandarin Translation

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