Program Overview

Swiss Alpine Certificate in Culinary Arts

Description

This one-year course is designed to equip students with the skills necessary to embark on a career in culinary arts. The programme puts particular emphasis on kitchen and food production skills as well as cooking styles.

What you will learn:

• Thorough knowledge about food commodities and nutrition.
• Kitchen fundamentals such as knife skills and sanitation
• Hands-on practical skills in food production including cooking methods and later on advanced cooking techniques and Menu Planning
• Baking & Pastry
• Teamwork
• Kitchen organization and management

About

The Swiss Alpine Certificate in Culinary Arts at Alpine Center consists of one academic semester (October to March) and one paid industry placement (May to September) and is delivered in an actual hotel campus, in order to offer students opportunities for learning by doing, i.e. the reputed Swiss formula. Equal emphasis is given to acquiring knowledge on operations and management and to applying it in a real working environment.

Content

The exact breakdown of modules is as follows:

• Food Commodities & Culinary Principles
• Food Production and Practicals 1
• Food Science, Hygiene & HACCP
• Academic Research & Writing I: Critical Perspective
• Diversity & Social Inclusion for Hospitality & Tourism
• Menu Planning and Design
• Finance For Hospitality & Tourism Managers
• Managing People and Organisations

Who this course is for:

• Individuals aspiring to commence their career in culinary arts in all types of restaurants, hotels, cafes, cruise ships, catering companies, large offices, hospitals, big events companies, on yachts or in private homes, or they may open their own business.
• Individuals interested in acquiring cooking skills and techniques for their home cooking.