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

Highlights of the Culinary Course

Duration: 1 Year 

Next Intake: October / December 2021

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

The importance of safety, hygiene, and kitchen maintenance

Module 2

Butchers & meat cutter skills and knowledge

Module 3

Basic fruits & vegetables cutting fundamental

Module 4

Introduction to frozen food production

Module 5

Basic Cooking method

Module 6

Basic Stock

Module 7

Introduction to fish and seafood

Module 8

Introduction to fruits and vegetables

Module 9

Introduction to meat and poultry

Module 10

Introduction to pasta

Module 11

Introduction to Asian Gastronomy

Module 12

Plating & combination fundamental

Module 13

Introduction to pork meat

Module 14

Menu planning foundation

Module 15

Cost and quality control

Module 16

Introduction of Canape

Module 17

Basic Western Pastry