Professional Certificate in Culinary Arts
(ENDORSEMENT IN ADVANCED HERITAGE COMMERCIAL COOKERY)
Professional Certificate in Culinary Arts​
(ENDORSEMENT IN ADVANCED HERITAGE COMMERCIAL COOKERY)
Modules
6+1 months
Syllabus
- Hygiene, Kitchen Safety and Food Handling
- Basic Cost Control
- Stock, Soup and Sauces Production
- Main Course Production
- Rice and Farinaceous Production
- Appetizer Production
- Breakfast Production
- Dessert Production
- Types of Heritage Cooking Methods and Preparation
- The Arts of Heritage Food Preparation
Objectives
This programme is designed to equip students with advanced culinary skills and knowledge to increase their competencies to be a chef. Local Asian & Western cuisines as well as heritage cuisines from Sarawak and neighbouring countries are taught as part of the course modules. Students are also provided with hands-on training and guided on how to manage a team in the kitchen upon graduation.
Career Path
- Executive Chef
- Sous Chef
- Kitchen Manager
- Food Service Consultant
- Food Writer / Critic Catering Business Entrepreneur
- Restaurant Owner
- Personal Chef
- Celebrity Chef
- Culinary Lecturer
- Research & Development Chef