Culinary
Arts Centre Sdn. Bhd.
2530, Level 5, Harbour Trade Centre,
Gat Lebuh Macallum,10300 Penang, Malaysia.
Tel : 604-263 7721 Fax : 604-263 6721
Email : lebruce@pc.jaring.my |
 |
|
|
|
 |
|
|
 |
|
|
Accreditation Prior to Achievement (APA) |
|
E-Learning, Certificate in Sanitation Of CAC's Continuing Education Program
A course on Hygiene in the Kitchen & Food production which will assist the cook, chef, caterer, supervisor or manager to provide the highest standard of sanitation. This e-learning will allow you to communicate through the internet thus saving time and our online lecturer will assist you in your course.
Succesful candidate will be awarded with a "Cerfiticate of Accomplisment"
| Course fee : |
RM280-Malaysian Resident |
| : |
USD180-Non Resident |
Yes, it's possible now to study without leavingyour job. Just do it in your own free time. The APA program of the CONTINUING EDUCATION is one of our program to assist those who are working and like to continue their education.
ACREDITATION OF PRIOR ACHIEVEMENT (A. P .A. PROGRAM )
The opportunity to obtain culinary skills qualification through Culinary Arts Centre (CAC ) is one of our main objectives in assisting skilled workers / cooks/ Chef de Partie / Sous chefs / section chefs and others in their quest to improve themselves for better prospects.
The APA program approached was introduced in early 1993 to give value to previously acquired skills and working experiences and learning activities of skilled workers. Candidates should have at least 5 years experience to qualify this program.
CONCEPTS AND PROCEDURES
APA is defined:
A procedure in which the current competencies is assessed and verified for the purpose of a Diploma certificate based on his capabilities.
PROCEDURES:
|
 |
|
|
| LETTER OF OFFER / COUNSELING |
|
|
|
|
|
| SET TIME TABLE FOR TEST / PRACTICAL EXAM |
|
|
|
|
|
| RESULT / AWARD OF DIPLOMA |
|
|
TIME FRAME
6 months
TEST – THEORY
Upon payment, a text book will be sent to candidate to study. Once he is ready for the theory test, he will inform the centre. The papers will be mailed to his invigilator who shall supervise the test. The answers will be sealed and returned to the centre.
PRACTICAL
To prepare a 4-course set menu consisting of the following:
- APPETIZER
- SOUP
- MAIN COURSE
- DESSERT
Points will be given for presentation, texture, and taste. The points will be recorded in the score sheet provided. The result must be sealed and returned to the center for evaluation.
WHO will judge the food/Invigilator
The following person can be appointed:
- A committee member of a Chefs Association
- Your employer / supervisor
PROJECTS
The questions are be based on menu planning, kitchen organization and costing which will be given to the candidate upon registration.
FEES
Registration: RM200
Course fees : RM1,500
or RM770 ( 1st payment)
RM770 ( 2nd payment) upon completion.
All cheques most be made payable to CULINARY ARTS CENTRE.
Note* fees are subjected to change without notice
HOW TO REGISTER?
Email or write to the center for a registration
form.
CULINARY ARTS CENTER SDN BHD
Unit 2530, Level 5, Harbour Trade Centre
Gat Lebuh Maccallum,
10300 Pulau Pinang, Malaysia
Tel:604-2637721
Fax:604-2636721
H/P:019-4469319
E-mail:lebruce@pc.jaring.my
|
Frequently
Asked Questions
|
Are there any age limit for this program?
No , there is no age limit. All ages are welcome.
If I don’t have 5 years of experience and more can I qualify for the program?
Sorry, we are unable to accept your application.
How can I prove my experience?
All applicants must include copies of their certificates (which is being certified ), testimonials and others documents as proof of their experience.
Will applicants be rejected and due to what reasons ?
Yes, applicants can be rejected if their documents and requirements does not satisfy the board.
Are there any textbooks for this program?
Yes, all participants will received a book on PRACTICAL COOKERY by Professor David Foskett.
Are there any referrals from Culinary Arts Centre?
Yes, any committee member of a Chef Association can be your referral. You will get a 10% discount on the program fees.
Can I finish the course as soon as possible?.
Yes, this is similar to a challenge test of yourself . If you can pass the theory, practical and finish your project in your best time.
How long will it takes the issuance of the diploma?
The diploma will be issued after 2 weeks upon successful completion.
If, I can’t find an invigilator, whom would you suggest?
Apart from your superior or employer; the best place is the Chefs Association, nearest to you. Ask them to help you and should you need any assistance, please do not hesitate to contact us.
|
|
|
| Courses
Available |
|
1)
PASTRY & BAKERY CERFITICATE (Part Time)
A 10-week program of ‘Bake with Bruce’ which will enable participants to understand and enjoy the art of baking cakes, pastries and breads. The hand-on experience allow students to learn better.
Syllabus:
- Introduction, course content, etc 學院簡介 Pastry making
- Rich short crust, ingredients, method of preparation (creaming), selection of ingredients such as egg sizes, flour, technique of rolling and molding. Fruit tartlets and custard tartlets. 餅皮，水果塔
- Coconut tart, apple tart and lemon meringue pie 椰塔，蘋果塔，檸檬塔
- Cookies : Types of cookies, butter rosette, chocolate cookies, nestum,nuts and etc. 小餅 一
- Cookies : Chocolate chips, shrimp delight, soft oatmeal cookies, ginger cookies 小餅 二
- Butter cake, marble cake, pineapple-upside-down 牛油蛋糕，云石蛋糕，黃梨顛倒蛋糕
- Fruit cake, sugee cake, coffee cake 干果蛋糕，蘇芝蛋糕，咖啡蛋糕
- Choux pastry, ingredients and technique of cooking. Cream puffs, swan lohengrin 奶油泡 一
- Chocolate ecliar, Gateau St Honore, Paris breast and Pastries 奶油 泡 二
- Puff pastry, technique of rolling, cheese straws, Sardine puff 酥皮 一
pastries & Croissants
- Chicken pie, curry puff, cream horns 酥皮 二
- Bread : Ingredients and yeast fermentation. White pan bread, Video on Bread making in Australia 麵包 一
- Buns, soft buns, buns with filling, technique of rolling and filling麵包 二
- Croissants : technique of rolling, Danish pastries with fillings 麵包 三 Cinnamon Buns
- Zope bread, Twist bread with cheese topping 麵包 四
- Sponge cake : ingredients, technique of folding and baking. Sponge with whipped cream and mask with roasted nuts. Icing skills 海綿蛋糕
- Chocolate cake, fruit flan, black forest 巧克力蛋糕，水果蛋糕，黑森林蛋糕
- Swiss roll : Different sponge mix, honey swiss roll and slices with jam 蛋捲 一
- Swiss rolls, pastries, Christmas log, icing skills 蛋捲 二
- Cheese cake, chiffon cake 乳酪蛋糕，戚風
Group
size: 16 students to a class
Day & Time: Wed & Fri, 7:00pm-9:30pm/.
Medium of instruction: English, Bahasa Malaysia
time
table & fees of courses
1.a) ADVANCE CAKE COURSE
3 lessons on specialty cakes to enhance your baking skills.
- Lesson 1
ROYAL YAM CAKE
BANGKOK CAKE
- Lesson 2
RICH CHOCOLATE CAKE WITH PEPPERMINT
PANDAN SERI KAYA CAKE
- Lesson 3
INDONESIAN LAYER CAKE
STRAWBERRY CREAM CAKE
Group size: 16 students to a class
Day & Time: 7pm – 9.30pm / Wed & Fri
Medium of instruction: English / Bahasa Malaysia
2)
CERTIFICATE IN BASIC CULINARY SKILLS
This
is a 6-month course involving 3 months classroom in
cooking and baking skills and 3 months of industrial
practice in hotels or restaurants.
Syllabus:
- Kitchen
organization, safety Equipment and sanitation
- Terminology
& conversation, culinary terms
- Basic
cooking methods
- Preparations
of stocks, sauces and soups
- The
Menu, recipes and cost;Knowledge of spices, herds
ingrediens and it's applications
- Eggs
and breakfast cookery
- Salads
dressing and sandwiches
- Asians
dishes, Italian food Western specialities
- Food
presentation and garnishes
- Principe
of Baking, cakes, pastries, desserts and breads.
Group
size:18
students to a class
Time:Tue,Wed,Thur & Fri,9:30am-12:30nn
Medium of instruction:English,Bahasa Malaysia
& Chinese
Entry level:PMR/SPM
time
table & fees of courses
3)
DIPLOMA IN PROFESSIONAL CHEF TRAINING
A
one-year program (2 semesters) designed to meet the
demand of high standard in the Chef as profession. Classroom-240
hours and 6 months of industrial practice in hotel/restaurants.
Syllabus:
- Cerfiticate
in Professional Basic Culinary skills
- Food
& beverage knowledge and service
- Cost
control, Menu development, Asian practice, Kitchen
managment, French culinary terms, techniques in preparing,
plating and serving.
Group
size:18 students to a class
Time:Tue,Wed,Thur & Fri, 9:30am-12:30nn Medium
of instruction:English, Bahasa Malaysia & Chinese
Entry level:SPM minimum
time
table & fees of courses
4)
CAKE DECORATING & ICING
10
lessons basic cake decorating and icing using different
icing, piping techniques, color combination and use
of piping tubes will be conducted professionally. Tips
on sugar paste works will be shared and the final includes
a 3-tier wedding cake.
time
table & fees of courses
|
|
|
