Diploma in Culinary Management

This programme is designed for those who wish to work in the Catering & Hospitality Industry for example in Hotels, Restaurants and In-company facilities, throughout the world. Its purpose is to establish the knowledge and skills required through progressive levels from initial food preparation training in a kitchen to culinary arts and supervisory responsibilities. The programme has been designed to allow for food preparation, cooking methods and presentation across a wide range of cultures.

SYLLABUS

1.Safety at work.
2.Food safety.
3.Kitchen maintenance and design.
4.Budgeting, costing and control.
5.Nutrition and dietics.
6.Menu planning.
7.Preparation, cooking and service: Meat and poultry dishes.
8.Preparation, cooking and service: fish and shellfish dishes.
9.Preparation, cooking and service: stocks, sauces and soups.
10.Preparation, cooking and service: pulse and vegetable dishes.
11.Preparation, cooking and service; pastry dishes.
12.Preparation, cooking and service: farinaceous, pasta and rice dishes.
13.Preparation, cooking and service: cold preparation dishes.
14.Preparation, cooking and service: egg dishes and savories.

The following Modules to be conducted in India and the rest in Singapore

1.Meat and poultry dishes.
2.Fish and shellfish dishes.
3.Stocks, sauces and soups.
4.Pulse and vegetable dishes.
5.Pastry dishes.
6.Farinaceous, pasta and rice dishes.
7.Cold preparation dishes.
8.Egg dishes and savories