BERJAYA TVET College | Advanced Diploma Certification in Food Preparation and Patisserie
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Advanced Diploma Certification in Food Preparation and Patisserie

Advanced Diploma Certification in Food Preparation and Patisserie

The Level 3 Advanced Diploma in Food Preparation and Cookery Supervision is for candidates who have gained experience as a chef and wish to extend their knowledge of the planning and monitoring of operations and staff within the kitchen environment. Candidates will be required to demonstrate their supervisory skills, both knowledge based and practically.

Programme Features

  • Awarded by City and Guilds (UK)
Intakes
Jan, Mar, May, Jul, Sep, Nov
Duration
2 years
Mode of Studies
Full time
Language of Instruction
English
Entry Requirements
  • 18 years old, or
  • City & Guilds Skills Proficiency Certificate
Assessment Methods

Portfolio, Theory and Practical assessment

Programme Modules

Culinary art

  1. Prepare food for cold presentation
  2. Safety at work food safety in catering
  3. Healthier foods and special diets
  4. Prepare, cook and finish stocks, soups and sauces
  5. Prepare, cook and finish fish and shellfish dishes
  6. Prepare, cook and finish meat, poultry and offal
  7. Prepare, cook and finish vegetables, fruit and pulses
  8. Prepare, cook and finish rice, grain, farinaceous products and egg dishes
  9. Prepare, cook and finish bakery products
  10. Prepare, cook and finish hot and cold desserts and puddings
  11. Catering operations, costs and menu planning
  12. Culinary Arts Principles
  13. Food safety in catering

Patisserie

  1. Safety at work
  2. Food safety in catering
  3. Prepare, cook and finish cakes, biscuits and sponge products
  4. Prepare, cook and finish pastry products
  5. Prepare, cook and finish dough products
  6. Prepare, cook and finish hot desserts and puddings
  7. Prepare, cook and finish cold desserts
  8. Patisserie Principles

Advance culinary art

  1. Supervise staff training
  2. Food safety supervision for catering
  3. Resource management in food preparation
  4. Menu planning and costing
  5. Global influences on eating and drinking
  6. Supervise food production
  7. Food Preparation and Cookery Principles

Why at BERJAYA TVET College?

  • Students will be able to learn main areas in hospitality such as culinary art and patisserie