In this stage, you will open the door to the world of French cuisine. You will learn from basic skills, including cutting, peeling vegetables to the advanced techniques, such as incorporating the spices and ingredients. You will also have the basic knowledge of mise en place, kitchen process and hygiene.
In Stage 2, you will use the techniques learnt in Stage 1 and leverage into classic French regional dishes and European cuisine techniques. Through practice and repetition, you begin to pergorm tasks instinctively and with greater ease. In this stage, demonstration highlight various kinds of presentation, and become more menu-oriented. You will also put more emphasize on mise en place, organization and production.
During stage 3, you will learn about the current evolution of worldwide cuisine techniques. The ingredients are richer and more refined, exposing students to working with rare and high quality items. Some program will be taken as the form of workshop, to develop students team-work capability. You are also encouraged to be more creative in both taste and presentation.
In this stage, you will incorporate the techniques and knowledge learnt previously and develop their self-management skills in the industrial environment through workshops and projects. In addition, you will also obtain management knowledge by taking courses including Food & Beverage Service, Management Concept, Restaurant Management and Communication and have the comprehensive skills to start your own business or work at the management level.