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Students
مصاريف
تاريخ البدء
وسيلة الدراسة
مدة
40 hours
حقائق البرنامج
تفاصيل البرنامج
درجة
الدورات
تخصص رئيسي
Culinary Arts | Food Preparation | Food Service Management
التخصص
الضيافة والسياحة
لغة الدورة
إنجليزي
عن البرنامج

نظرة عامة على البرنامج


Culinary Skills

Overview

The Culinary Skills program is designed to provide students with a comprehensive understanding of the culinary industry. The program covers various aspects of cooking, including trade calculations, sanitation and safety training, farm-to-fork concepts, and culinary techniques.


Curriculum

The program consists of 13 lessons, divided into two levels: Basic and Advanced.


Level 01: Basic

  • Lesson 1.1: Trade Calculations and Computer Application
  • Lesson 1.2: Sanitation and Safety Training
  • Lesson 1.3: Farm to Fork
  • Lesson 1.4: Theory of Food
  • Lesson 1.5: Culinary Techniques I
  • Lesson 1.6: Introduction to Baking and Pastry
  • Lesson 1.7: Concepts of Nutrition
  • Lesson 1.8: Culinary Restaurant Operations

Level 02: Advanced Courses

  • Lesson 2.1: Culinary Techniques II
  • Lesson 2.2: Banquet and Restaurant Management
  • Lesson 2.3: Introduction to Pastry and Planting Methods
  • Lesson 2.4: Menu Planning
  • Lesson 2.5: Food and Beverage Management

Duration

The program duration is 40 hours.


About Epic College

Epic College of Technology is an educational institution founded in 2011, offering diplomas, certificates, and courses for various industries. The college provides students with practical experiences and educational qualifications required for their chosen careers.


مخطط البرنامج

Outline:


Level 01: Basic

  • Lesson 1.1: Trade Calculations and Computer Application
  • Lesson 1.2: Sanitation and Safety Training
  • Lesson 1.3: Farm to Fork
  • Lesson 1.4: Theory of Food
  • Lesson 1.5: Culinary Techniques I
  • Lesson 1.6: Introduction to Baking and Pastry
  • Lesson 1.7: Concepts of Nutrition
  • Lesson 1.8: Culinary Restaurant Operations

Level 02: Advanced Courses

  • Lesson 2.1: Culinary Techniques II
  • Lesson 2.2: Banquet and Restaurant Management
  • Lesson 2.3: Introduction to Pastry and Planting Methods
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