SYLLABUS

Professional Certification Class

100 Classes / 12 months

Class SUBJECT

1 Warm welcome & Program Introduction by School Principle

CULINARY ART
BASIC SKILL
Class Subject 1st Recipe 2nd Recipe

2 Knife skill Potato Salad Huzarensla Salad

Introduction to Food Basic Knowledege of Fruit and Vegetables

3
Material (carving & garnish basic)

4 Knife skill Pan Seared Chicken with Coleslaw Minestrone Soup

Introduction to chicken
5 Cream of Chicken Soup Chicken Vegetable Soup
stock

Introduction to Food Introduction to Fish, Seafood and Processed Food

6
Material

Introduction to fish
7 Tom Yum Goong Laksa Penang
stock

Introduction to beef
8 French Onion Beef soup Hunggarian Goulash Soup
stock

Introduction to Food
9 Introduction to Beef and Poultry
Material

Introduction to fresh Beef Teppannyaki Set

10
ingredients (beef)

Introduction to fresh
11 Roasted chicken with butter vegetable
ingredients (chicken)

Introduction To Food (Western Culinary)

12
Material Basic Ingredients & Equipments
 Introduction To Fresh
(DEMO CLASS ) Snapper A La Meuniere (Whole Fish)
13 Ingredients (Fish)

14 Basic Salad Dressing Waldorf Salad Nicoise Salad

Basic Kitchen
15 Basic Knowledge Of Purchasing & Receiving
Management

16 Simple Japanese Soup Miso Soup Beef Ramen

17 Simple Chinese Soup Crab Asparagus Soup Wonton Soup

Basic Kitchen
18 Basic Knowledege Of Storing & Equipment Maintenance
Management

Glass Noodle Salad with Prawn

19 Basic Salad Chicken Caesar Salad
& Thai Sauce

INTERMEDIATE SKILL
Class Subject 1st Recipe 2nd Recipe

20 Pan Fried Method Yongcheow Fried Rice Red Snapper a la Meunierre

Basic Kitchen
21 Introduction Of Variety Cooking Method
Management

22 Deep Fried Method Fish & Chips Bitterballen

23 Korean Food Sundubu Jjigae Spicy Cucumbar Salad

Basic Kitchen
24 Leadership & Kitchen Organisation
Management

25 Korean Food Bibimbap & Yangnyeom Tongdak

26 Steam Method Xiao Lung Bao Hongkong Siomay

SUPERIOR SKILL
Class Subject 1st Recipe 2nd Recipe

Basic Kitchen
27 Making standard recipe
Management
28 Deep Fried Method Chicken Cordon Bleu Thai Chicken Pandan

29 Roasting Method Beef Wellington with Mashed Potato

Basic Kitchen
30 Understanding Food Costing
Management

31 Steam Method Lumpia Kulit Tahu Hakau

Rib Eye Steak with Mixed Vegetables & Baked Potato with
32 Grilled Method
Blackpepper Sauce

Basic Kitchen
33 Introduction to Kitchen Lay out
Management

34 Speciality Sauce Chicken with Bechamel Sauce Egg Benedict

35 Chinese Cuisine Rice Hainan Chicken Set

Basic Kitchen
36 Basic Food Safety
Management

37 Singapore Cuisine Chili Crab Beef Samosa

38 Italian Cuisine Homemade Pasta Fettucini Aglio Olio

Basic Kitchen
39 Introducing to First Aid in the kitchen
Management

40 Thai Cuisine Massaman Curry Pad Thai

41 Japanese Cuisine Tempura Moriawasae Oyokodon

Basic Kitchen
42 Menu Engineering
Management

43 Japanese Cuisine Assorted Sushi

44 Mexican Cuisine Chicken Enchiladas Paela Rice

 Basic Kitchen
45 People Management & Developing skill
Management

46 American Cuisine Mac & Cheese Cheese Burger

47 American Cuisine Southern Fried Chicken Jambalaya

PASTRY, BAKERY & INDONESIAN CUISINE

Introduction to Food (Pastry & Bakery)
48
Material Basic Ingredients & Equipments

49 Basic Dough with Yeast Roti Tawar Dinner Roll

50 Basic Dough with Yeast Assorted Taiwanese Bread

Basic Kitchen
51 Introduction to Culinary Industry
Management

52 Basic Cake : Pound Marble Cake Lava Cake

53 Pate a choux Choux & Eclair

Basic Kitchen
54 Basic Knowledge of Restaurant
Management

55 Basic Cake : Sponge Strawberry Cold Cheese Cake Tiramisu

56 Cookies Macaroon Chocolate Chip Cookies

57 Indonesia Snacks Pisang Bolen Brownies Bandung

58 Introduction to Cake Strawberry Mirror Cake

59 International Bakery Italian Pizza Doughnut

60 Sweet Pie Dough Fruit Pie Macau Egg Tart

61 Savoury Dough Quiche Lorarine Chicken Pie

62 Cold Dessert Mangga Pudding Pannacota

63 Kue Basah Kue mangkok Lupis

64 Indonesian Foodstreet Martabak Manis Martabak Telur

65 Basic Variety Cakes Chiffon Pandan Bolu Keju Klasik

66 Laminated Dough Croissant & Danish

67 Cake Decoration Korean Butter Cream

Introduction to Food
68 (Indonesian Culinary) Basic Ingredients & Equipments
Material

Set Nasi Tutug Oncom

69 Set Indonesian Food
(empal, sambal terasi, tempe goreng, lalapan, ikan asin kipas)

Popular Indonesian
70 Kakap Asam Manis Sop Kimlo
Cuisine

Popular Indonesian
71 Sapi Cah Brokoli Bebek Goreng Sambel Ijo
Cuisine

72 Business Frozen Food Chicken Nugget Beef Rollade

73 Business Catering Food Bistik Sapi Udang Saus Padang

Traditional Indonesian
74 Gurame Pesmol & Sop Iga
Food

75 Indonesian Snack Risoles Mayonaise Pastel Ayam

Traditional Indonesian
76 Set Nasi Gudeg Ayam Krecek
Food

77 Indonesian Snack Sosis Solo & Lemper Ayam

Traditional Indonesian
78 Empal Gentong & Sate Ayam Madura
Food

79 Business Catering Food Set Nasi Jeruk Tumpeng

80 Set Indonesian Food Set Nasi Uduk Betawi

81 Menu Catering Ayam Kodok

Set Rice Bowl (Ayam Geprek & Sambel Korek) & Sate Lilit Sambel
82 Menu Business Culinary
Matah

83 Set Business Culinary Set Homemade Mie Ayam Bakso

Ayam Kremes, nasi, lalapan,

84 Basic Indonesian Food Iga Bakar Madu
sambal

DEVELOPING TEAM WORK

85 Popular Food Business Nasi + Sapi Cah Brokoli Martabak Manis

Roasted Chicken
86 Developing Team Work Potato wedges with Butter Fruit Pie
Sauce

87 Developing Team Work Nasi putih Laksa Penang Mango Pudding

88 Developing Team Work Mashed Potato Beef Wellington Lava Cake

Catering Business
89 Menu Management
Management

Glass Noodle
Salad with Thai Chicken
90 Developing Team Work Lupis
Prawn & Thai Pandan
Sauce

91 Developing Team Work Set Chicken Hainan Rice Macau Egg Tart

Chicken with
92 Developing Team Work Boiled Potato Bechamel Tiramisu
Sauce

Catering Business
93 Introduction to Catering Business
Management

Rib Eye Steak with Mixed

94 Developing Team Work Vegetables & Baked Potato with Pannacota
Blackpepper Sauce

Tempura
95 Developing Team Work Miso Soup Choux
Moriawase
 Ayam Kremes,
96 Developing Team Work Nasi putih lalapan, Kue Mangkok
sambal

Chicken
97 Developing Team Work Boiled Potato Chiffon Pandan
Cordon Bleu

School Certificate
98 Culinary & Pastry / Bakery Asessment
Asessment

National Certificate
99 Culinary Art Certicifate Assesment
Assesment

National Certificate
100 Pastry & Bakery Art Assesment
Assesment