TRAINING PERIOD: 05 months. ( 5 days / week )

WESTERN COOKING CLASS

TRAINING PROGRAM:

Nutritious Theories – Food Safety Regulations- Ingredients – Menu – Culinary Techniques of Western Dishes.

Culinary Techniques of Western Dishes (70 dishes)- Preparations and Practices. The course is divided into 2 modules

MODULE 1 (35 dishes)

1. 3 kinds of stock
2. Smoked fish chowder soup
3. Omelette
4. Pumkin soup
5. Greek salad
6. Spaghetti seafood
7. Fresh ravioli with pesto sauce
8. Fresh tortellini with mushroom sauce
9. Tuna tarta with avocado and mesclun
10. Mushroom ravioli with slow cooked scampi with fava bean
11. Pork goulash
12. French onion soup
13. Salmon salad
14. Beef rossini
15. Potato dishes
16. Beef steak
17. Pork provencal
18. Nicoise salad
19. Spaghetti Bolognaise
20. Ceasar salad
21. Tuna sandwich
22. Frog leg salad
    

    WESTERN COOKING CLASS

23. Cauliflower soup with salmon mousse and almond foam
24. Classic Italian fresh lasagna
25. Potato salad
26. Ratatouille
27. Vegetable cream soup
28. Pork chop BBQ
29. Choux
30. Cream caramel
31. Tomato terrine and grilled eggplant, Mozzarella with pesto sauce
32. Pan seared seabass, mashed pumpkin, stuffed zucchini flowers
33. Seafood felly with fruit, coriander and avocado salad
34. Pan fried salmon and scallop ratatouille with capsicum
35. Assorted of pizza

MODULE 2 (35 dishes)

1. Potato  cream soup
2. Braised chicken in red wine
3. Bean and bacon soup
4. Oven baked chicken with parmesan and tomato concase
5. Prawn fettuccine
6. Seafood skewers
7. Tian salad
8. French chicken baby wrap clay with croquette potato and porcini sauce
9. Moules frites
10. Stuffed mushroom
11. Maryland crab cake
12. Pork cordon bleu
13. Hungarian beef goulash with paprika, garlic crouton
14. Supreme of chicken with saffron risotto and creamy prawn sauce
15. Grilled fresh water prawn with baked eggplant
    

    WESTERN COOKING CLASS

16. Grilled tartar salmon with baked lump fish
17. Beef burger
18. Chicken chasseur
19. Rolled crab meat salad with capsicum and mango wasabi, mixed herb
20. Roasted duck breast with honey, pumpkin puree and orange sauce
21. Chicken fajita
22. Grilled lamb rack with veg cous-cous and chilli coca sauce
23. Crab fantasy with curry oil and onion pickles
24. Pan seared duck breast with spicy honey
25. Smoke teriyaki scallop with carrot mash, crispy lotus root, truffle foam
26. Lamb fillet crusted with hazelnut and herb, blackened cassava, asparagus, soy daikon, belt tuile, mint gravy
27. Pork loin with apple sauce
28. Grilled vegetable
29. Stuffed quail with mushroom
30. Seabass fillet with butter sauce
31. Pan fried seabass and fennel
32. Roasted lamb rack fillet with sautéed young potato and goat cheese
33. Shrimp bisque
34. Rib eye steak
35. Braised duck with olives

BENEFITS FOR LEARNERS

• Air-conditioned classrooms with modern equipment classrooms and study materials meeting international standards.
• Teachers with intensive working experience in international hotels and restaurants and in-depth training overseas.
• The training certificate is recognized domestically and internationally.

EMPLOYMENT OPPORTUNITIES

• Graduates can work at cooking section of restaurants or hotels.
• STHC Employment Center will assist support graduates in looking for jobs in hotels and restaurants upon request.

REGISTRATION