DIPLOMA IN CULINARY STUDIES (PART-TIME)

Cooking Techniques provides students with practical training on various cooking methods. Students will be trained on egg cooking and meat cooking. Demonstrations of various cooking methods will be conducted with hands-on training involved. This module is the fundamental for handling more challenging cooking tasks.

Menu Engineering provides the students with the in-depth knowledge required to create menu and evaluate menu pricing using the restaurant data. Students will be looking into a few aspects such as the menu design and planning, menu pricing, food and beverage production that is in-line with the digital transformation.

This module focuses on the basic techniques and methods on bread dough production of a range of bread products. 

The Pastries and Desserts module focuses on the basic techniques and methods of different pastries and desserts production.

Food and Beverage Budgeting Management equips students with knowledge of the procedures and principles for effective food and beverage control. The module covers issues such as standard determination, operating budget, cost-volume-profit analysis, income and cost control, theft prevention, and labour cost control. Students will also be equipped with the basic knowledge of inventory management systems, point-of-sale system, and sales reporting.  

Organisation Management introduces students the fundamentals theories of both management and organisational behaviour with application of business management system. Topics covered include planning and decision making; leadership and interpersonal relations; methods to motivate employees and etc.  Students will also learn the organisation’s structure and the cause of management change.