Culinary Schools - Introduction to Basic training programmes

CULINARY SCHOOLS - Standard Training Programmes:

Culinary Arts Programme: ( Basic level courses)

Related Food Service abilities:

Culinary Arts Program expects the student to practically demonstrate fundamental skills, study advanced techniques, and fully integrate related food service abilities.

Hands on Skills:
The focus is hands-on skill development and practical application of techniques.

Right tools for the Right Job:

The Culinary student begins with the proper use of tools and equipment, elements of food science, kitchen safety and sanitation, and the basics of preparing soups, sauces, vegetables, seafood, and meats.

Knife Skills:

The Culinary Schools teaches the Fundamental knife skills and knowledge of food chemistry which are prerequisites to higher-level courses.

The Culinary student advances to apply his/her skills to garde manger, catering services, production, and wine.

Classical Cooking techniques :

He/she can then learn the brigade system and focuses on classical cooking techniques and their evolution in the modern kitchen.

Speed, timing, and teamwork are increasingly emphasized throughout the intermediate classes.
Courses in
product purchasing,
menu planning, and
human-resource management build additional kitchen-management skills.

Student Rotation based learning Programmes: On the Job training:

Work station method:

In Culinary Schools , at professional kitchens, each student rotates through stations demonstrating proficiency in various skills as well as the ability to perform at professional standards in a working kitchen.

Off site externship :

Rounding out the Culinary Arts Program is an off-site externship at a site approved by an Executive Chef.

Whether it’s working in a commercial kitchen, at a resort, the externship can provide practical experience and professional exposure to the culinary industry.

Degree upon completion :

Upon successful completion of the program an Associate of Occupational Studies degree is awarded.

2. The Baking and pastry Arts Programme: ( Basic)

In Culinary Schools , The Baking and Pastry Arts Program begins with the fundamentals of
1. ingredients,
2. proportions,
3. consistencies, and
4. chemical reactions.

The student receives hands-on instruction in
• straight and sponge dough methods,
• fillings,
• pastries,
• puff pastry,
• specialty yeast dough items, and
• quick breads.

The program reviews different international recipes for cookies, including
mixing methods and classifications.

Also explored are
• tartlets,
• basic syrups,
• creams,
• icings, and
• pie categories.

As the student progresses, the program introduces a variety of cakes, procedures for mise en place, and production of pastries.

Service pastry training follows, including petits fours, souffles, buffet pastries, and plated desserts.

Achievements after the Programme:

At the conclusion of the program, the student can prepare candies and elaborate showpieces that incorporate chocolate molding and sculpturing, and poured and pulled sugar decorations.

The Baking and Pastry Arts Program is designed to provide comprehensive training in nutrition, safety and sanitation, and human resource management.

Upon successful completion, a certificate in Baking and Pastry Arts will be awarded.



C.EASHWER – SINGAPORE