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)
- 3 kinds of stock
- Smoked fish chowder soup
- Omelette
- Pumkin soup
- Greek salad
- Spaghetti seafood
- Fresh ravioli with pesto sauce
- Fresh tortellini with mushroom sauce
- Tuna tarta with avocado and mesclun
- Mushroom ravioli with slow cooked scampi with fava bean
- Pork goulash
- French onion soup
- Salmon salad
- Beef rossini
- Potato dishes
- Beef steak
- Pork provencal
- Nicoise salad
- Spaghetti Bolognaise
- Ceasar salad
- Tuna sandwich
- Frog leg salad
WESTERN COOKING CLASS
- Cauliflower soup with salmon mousse and almond foam
- Classic Italian fresh lasagna
- Potato salad
- Ratatouille
- Vegetable cream soup
- Pork chop BBQ
- Choux
- Cream caramel
- Tomato terrine and grilled eggplant, Mozzarella with pesto sauce
- Pan seared seabass, mashed pumpkin, stuffed zucchini flowers
- Seafood felly with fruit, coriander and avocado salad
- Pan fried salmon and scallop ratatouille with capsicum
- Assorted of pizza
MODULE 2 (35 dishes)
- Potato cream soup
- Braised chicken in red wine
- Bean and bacon soup
- Oven baked chicken with parmesan and tomato concase
- Prawn fettuccine
- Seafood skewers
- Tian salad
- French chicken baby wrap clay with croquette potato and porcini sauce
- Moules frites
- Stuffed mushroom
- Maryland crab cake
- Pork cordon bleu
- Hungarian beef goulash with paprika, garlic crouton
- Supreme of chicken with saffron risotto and creamy prawn sauce
- Grilled fresh water prawn with baked eggplant
WESTERN COOKING CLASS
- Grilled tartar salmon with baked lump fish
- Beef burger
- Chicken chasseur
- Rolled crab meat salad with capsicum and mango wasabi, mixed herb
- Roasted duck breast with honey, pumpkin puree and orange sauce
- Chicken fajita
- Grilled lamb rack with veg cous-cous and chilli coca sauce
- Crab fantasy with curry oil and onion pickles
- Pan seared duck breast with spicy honey
- Smoke teriyaki scallop with carrot mash, crispy lotus root, truffle foam
- Lamb fillet crusted with hazelnut and herb, blackened cassava, asparagus, soy daikon, belt tuile, mint gravy
- Pork loin with apple sauce
- Grilled vegetable
- Stuffed quail with mushroom
- Seabass fillet with butter sauce
- Pan fried seabass and fennel
- Roasted lamb rack fillet with sautéed young potato and goat cheese
- Shrimp bisque
- Rib eye steak
- 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
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