Diploma In F&B Management &
Diploma In Professional Patisserie

Highlights of the Culinary Course

Duration (课程为期) : 1 Year 3 Months
Courses are combined by two professional program (课程拥有两个专业计划) :

 

DIPLOMA IN F&B MANAGEMENT

  • Special Module:Hospitality English
  • Identify F&B Industry
  • Safety, Hygience and Kitchen Maintain
  • Monitoring Service Procedure
  • Monitoring Kitchen Procedure
  • Food Purching, Receiving and Storing Control
  • Staff Management
  • Financial Management
  • Customer Relation Management
  • Human Resource and Labour Law
  • Marketing in Food and Beverage Industries

DIPLOMA IN PROFESSIONAL PATISSRIE (法式烘焙课程)

MODULE 1

FRENCH PASTRY & DESSERT 法式高点与甜点

  • Kitchen Hygiene & Safety Understanding
  • Pastry Chef Job & Responsibility in Kitchen
  • Basic Sauce
  • Syrup
  • Cream
  • Meringue Making

MODULE 2

PREMIX CAKE AND FILLING LEARNING  基本内陷制作

  • Permix Sponge
  • Custard Products
  • Commercialize Products

MODULE 3

CAKE PREPAEATION (SPONGE & DOUGH) 标准法式糕点技术

  • Classic Cake (POUND CAKE)
  • Specialty Cake
  • Gateaux & Torten
  • Entremets Cake (MODERN CAKE)

MODULE 4

CLASSIC FRENCH DESSERTS AND PASTRY PRODUCTS MAKING 法式古典小甜点

  • Classic French Pastry Products
  • Classic French Dessert Products
  • Pudding , Custard and Mousse
  • Tarts and Pies Products

MODULE 5

BISCUITS & COOKIES BAKING 饼干与曲奇的制作

  • Classic Asian Cookies Making
  • Western Cookies and Biscuits Making
  • Occasional Cookies Making

MODULE 6

BREAD THEORY & MAKING  面包的哲学与制作

  • Quick Bread
  • Fermented Dough’s
  • Enriched Dough’s
  • Lean Yeast, Rich Yeast Dough’s

MODULE 7

OCCASIONAL DESSERT MAKING 精致甜点

  • Japanese Desserts
  • Chinese Desserts

MODULE 8

INTRODUCTION TO ARTISTIC KITCHEN CLASS 翻糖蛋糕

  • Fresh Cream Cake Shaping and Making
  • Korean Piping
  • Fondant & Royal Icing Making
  • Novelty Cake
  • Chocolate Art Making & Introduction

MODULE 9

FROZEN DESSERTS PREPARATION 冷冻甜点制作

  • Understanding Concept of Frozen Dessert
  • Cream, Milk and Water Based Frozen Food

MODULE 10

DESSERT PLATING AND COMBINATION FUNDAMENTAL 创意摆盘与展示作品核心技能

  • Understanding the Concept of Plating
  • Ingredients Flavor Paring
  • Dessert Menu Design

MODULE 11

MENU PLANING AND KITCHEN MANAGEMENT 食品创新管理与食物成本分析, 控制

  • Cost & Quality Control
  • Kitchen & Menu Planing

MODULE 12

INTRODUCTION TO BARISTA 咖啡拉花课程

  • Coffee Bean Understanding
  •  Coffee Concept