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Students
Tuition Fee
Start Date
Medium of studying
Duration
40 hours
Program Facts
Program Details
Degree
Courses
Major
Culinary Arts | Food Preparation | Food Service Management
Area of study
Services
Course Language
English
About Program

Program Overview


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.


Program Outline

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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