Diploma in F&B Management &
Diploma In Culinary Art (Western 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 Basic Soup

Module 5

Salad

Module 6

Pasta

Module 7

Seafood and Fish

Module 8

Beef, Poultry and Lamb

Module 9

Canape

Module 10

Chinese Cuisine

Module 11

Advance Programme

Module 12

Frozen Food

Module 13

Understanding concept of food plating

Module 14

Menu Planning

Module 15

Cost and quality control

Module 16

Fine Dining

Module 17

Basic Western Pastry