Diploma in F&B Management &
Diploma In Culinary Art (Chinese Cuisine)

Highlights of the Culinary Course

Duration: 1 Year 3 Months

Next Intake: 30.3.2020 / 20.4.2020

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

If you are looking for a chef or 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 Food and Beverage Management course comprises of 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 serve 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, 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

Seafoods and Fish

Module 9

Vagetables

Module 10

Beef and Poultry

Module 11

Western Foods

Module 12

Hong Kong Barbeque

Module 13

Chinese Desserts

Module 14

Fusion Cooking Developing

Module 15

Modern Plating

Module 16

Menu Planning

Module 17

Cost and Quality Control

Module 18

Chinese Banquet Basic Dished