UK Higher Diploma in Culinology & Supervision - Patisseries

UK Higher Diploma in Culinology & Supervision – Patisseries
Vocational Pre-Degree programme

At Higher Diploma level, the student specializes in higher level of patisseries and will develop a wider range of techniques including sugar arts, chocolate arts, molecular gastronomy, barista skills and management skills.

Aim to advance on higher levels of the hospitality or Food and Beverage industries. Enhancing your analytical and observation skills, supervisory and management capabilities and people management proficiency. Be an all-rounder in not just culinary art and skills, but also in operational aspects.

The students’ skills are developed through the use of a greater range of commodities within the practical units. Additional generic units are introduced, such as food quantity and quality control, resources management, banqueting & catering activities coordination and etc.

Course Contents (Year 1)

  • Safety, health and hygiene practices
  • Budgets, costing and control
  • Pastry products sales and marketing
  • Batter and dough preparation
  • Desserts and pudding preparation
  • Technique of baking and cake decoration
  • Biscuits and Cookies preparation
  • Cakes and sponges preparation
  • Breads and bake fermented products
  • Dough lamination products
  • Chocolate products preparation
  • Ice cream and desserts (hot and cold)
  • Mousses and chilled cheese cakes preparation
  • Introduction to cake decoration using chocolate/butter/cream/fresh cream & sugar paste
  • Cooking technique of Italian and western cuisine

Add on Basic Barista and Latte Arts
Introduction to Coffee and Barista, Introduction to Coffee Beans, Espresso Bar Drink Grinding, Dosing and tamping, milk technique, Latte Arts and etc.

Course Contents (Year 2)

Entrepreneurship & Innovation

  • Hazard Analysis Critical
  • Control Point
  • Business Management in F & B
  • Food Quantity and Quality Control
  • Supervise Food Production
  • Resources Management in Food Preparation
  • Supervise Staff Training
  • Banqueting & Catering Activities Coordination
  • Supervisory Administrative Function
  • Budget, Costing and Control

Global Food and Beverage Service

  • Food and Beverage Management
  • Mixlogy – Cocktail and Mixed drink
  • Basic Barista and Latte Arts

Advanced Food Development

  • Developing Recipes and Menu
  • Advanced Baking Technique Pastries and Bakery
  • Confectionery & Sugar Arts
  • Chocolate Showpieces
  • Fusion Cooking Gastronomy
  • Competition skill and Technique

Global Food and Beverage Service

    • Basic Molecular Gastronomy
    • Technique of Spherification
    • Culinary Smoking
    • Method of Dehydration
    • Air, Foams & Espumas
    • Technique of Sous-vide Cooking
    • Technique – Heat Tolerant Gels
    • High Pressured Cooking

Requirements

      • Age requirement between 17 ~ 30 years old.
      • Able to Reading, Writing, Listening, Speaking in Basic English.

Course Duration

      • Option 1: 2 years + 3 months internship
      • Option 2: UK Diploma Graduated + 1 Year + 3 months internship
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