Diploma in F&B Management &
Diploma In Culinary Art (Chinese Cuisine)
Highlights of the Culinary Course
Duration: 13 Months
Next Intake: April, July, October 2023
Learning culinary arts in Malaysia with Etasgo Academy is different. Courses are a unique combination of two professional culinary programs. A Food and Beverage Management Course and a Diploma in Culinary Art is combined to let students master the essential skills and knowledge in F&B.
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Diploma In F&B Management
- Special Module:Hospitality English
- Identify F&B Industry
- Safety, Hygiene and Kitchen Maintain
- Monitoring Service Procedure
- Monitoring Kitchen Procedure
- Food Purchasing, Receiving and Storing Control
- Staff Management
- Financial Management
- Customer Relation Management
- Human Resource and Labor Law
- Marketing in Food and Beverage Industries
Diploma In Culinary Art & Chinese Cuisine Course
If you are looking for a diploma in chef or a Chinese cooking course in Kuala Lumpur, Malaysia, Etasgo Academy is the best place for you to pursue culinary arts in Malaysia. Learn the various techniques and theories in the culinary world. Our diploma in culinary art and Chinese cuisine course comprises 17 modules. From pasta to salads, from menu planning to plating, learn the skills that every aspiring chef should master. Whether you dream of opening up your own bakery or serving refined cuisine in a 5-star hotel, taking a professional chef course in Malaysia with us here at Etasgo Academy is your best option! Join us for a diploma in chef or Chinese cooking course, and acquire credentials that will give you an edge in this dynamic and competitive industry.

Module 1
Kitchen Organization and structure, hygiene and equipment

Module 2
Methodology and Practice

Module 3
Temperature Knowledge and Technique Practice

Module 4
Stock and Soup

Module 5
Salad

Module 6
Starch

Module 7
Asian Food

Module 8
Seafood and Fish

Module 9
Vegetables

Module 10
Beef and Poultry

Module 11
Western Food

Module 12
Hong Kong Barbeque

Module 13
Chinese Desserts

Module 14
Fusion Cooking Development

Module 15
Modern Plating

Module 16
Menu Planning

Module 17
Cost and Quality Control

Module 18
Chinese Banquet Basic Dishes