Full Time Diploma in Culinary Arts Course
[ by City & Guilds - external examination (UK) ] |
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Certification文凭 |
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8 months external Diploma in Culinary Arts by City & Guilds-International, London
(external).
(八个月全日課程) 英国倫敦城市行業協会(国际性,伦敦)烹饪毕业证书 |
Entry Requirement 入学資格
Minimum admission age of 16 学生必須滿16岁或以上
Have a clear understanding of English 能理解英文
PMR/SPM/UEC or equivalent 备有PMR/SPM/UEC或同等资格 |
Fees 学费
Course Fees : RM 13,900.00 - RM 3,000.00 (香港奖学金) = RM 10,900.00 |
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Inclusive cooking material, recipes, study notes, chef uniforms, apron, hat.
所有费用包括：烹饪材料，烹饪食谱，笔记，厨师制服，厨师围裙，
厨师帽。 |
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Duration 学期
8 months full-time course
八个月全职课程
5 months ( Theory & Practical ) + 3 months ( Hotel Industrial Training )
五个月（理论＋实习）＋ 三个月（酒店实习 |
Lesson : 3 days a week
课程 : 一个星期三堂课
Time From : 9.30am to 3.30pm ( Theory + Practical )
时间 :早上9点30分至下午3点30分（理论＋实习） |
Course Content |
| 1. |
Safety at work and hygiene
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Personal Hygiene |
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个人卫生 |
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Kitchen Hygiene |
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厨房卫生 |
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Food Hygiene |
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食物卫生 |
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Kitchen Safety |
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厨房安全 |
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| 2. |
Kitchen equipment and utensils |
厨房设备与厨房器材 |
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| 3. |
Kitchen maintenance and design |
厨房保养，管理与设计 |
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| 4. |
Step by step of food preparation |
食物准备程序 |
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| 5. |
Budgeting, costing and control |
成本预算，成本计算及成本控制 |
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| 6. |
Storage and care of material |
食物保质与储存 |
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| 7. |
Nutrition and Dietetics |
营养和饮食管理 |
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| 18. |
Microwave cooking |
微波烹调 |
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Preparation & Cooking |
准备和烹调 |
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| 20. |
Chicken/Poultry, lamb and beef dish |
鸡肉/家禽类,羊肉及牛肉 |
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| 21. |
Fish and Shellfish dish |
鱼及贝类 |
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| 22. |
Stock, Sauce and Soups |
汤料,酱和汤 |
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| 23. |
Farinaceous, Pasta and Rice dishes |
面食,意大利面和饭 |
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| 24. |
Egg dishes and Savories |
蛋菜与小食 |
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| 25. |
Pulse and Vegetables |
谷类与蔬菜 |
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| 27. |
Cold Preparation Dishes ( salad & fruits ) |
冷拌食物（沙拉和水果) |
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| 33. |
Basic pastry techniques |
基本烘焙技巧 |
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Job Interview’s Skill |
工作面试技巧 |
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| 35. |
English Conversation |
英文会话 |
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