Certificate in Culinary
Certificate in Culinary – This program empowers aspiring individuals to master the art of becoming a competent chef through comprehensive training in both dry and moist cooking techniques. It covers essential aspects such as the fundamentals of cooking and familiarity with various tools & equipment commonly used in the culinary world.
Certificate In Cullinary
Certificate in Culinary – This program empowers aspiring individuals to master the art of becoming a competent chef through comprehensive training in both dry and moist cooking techniques. It covers essential aspects such as the fundamentals of cooking and familiarity with various tools & equipment commonly used in the culinary world. Participants will also gain valuable insights into understanding different ingredients, sauces, spices, and salads, enhancing their culinary expertise to a whole new level.
Upon completion of the course, you will receive an SOA (Statement of Attainment) (e-Cert) in Baking. With this cert you can find more opportunities in Singapore Market.
Course Content
Course Objective:
- To train learners to become competent ‘commis chefs’ who have the skills, knowledge and attitude to be employable in the food & beverage industry in Singapore or abroad.
- To provide the hospitality industry with highly skilled, well-trained individuals who have strong foundation skills in culinary arts.
- To impart foundational skills and knowledge to candidates who want to pursue higher education in culinary or related fields.
Course Content:
- Food Safety and Hygiene 1
- Major Ingredients, Flavorings and Salads.
- Tools, Equipment & Knife Skills.
- Fundamentals of Cooking.
- Basic Dry Heat Cooking Techniques.
- Basic Moist Heat Cooking Techniques.
- Sandwiches & Burgers
- Submit the Application Form.
- Upon receiving the course application, we will contact you if you are shortlisted.
- ATO will issue the Letter of Offer together with Student Contract and Student Handbook.
- Upon signing the contract, you have to do the full payment.
