본 과정은 요리/조리 분야에서 필요한 정확한 지식과 스킬을 체득하는데 목적을 두고 있습니다. 또한, 단순한 음식 만들기를 넘어서 건강, 안전, 위생, 경영, 식사 에티켓 등까지 폭넓게 가르칩니다.

◆ Learning Outcomes

•다양한 서비스 환경에서의 기본적인 메뉴 계획, 준비, 발표 수행
•서비스 팀 안에서의 한 구성원으로서의 수행
•해당 사업 분야에서의 경영 지식 습득
•건강과 안전, 위생, 서비스 규정 등 수행

◆ Subjects

Certificate Level

1. Food Hygiene
   • Follow Food and Beverage Safety and Hygiene Policies and Procedures
2. Basic Skills for Kitchen Operations
   • Demonstrate Basic Knife Skills
   • Receive and Store Products
   • Maintain Safe and Secure Working Environments
   • Prepare Western Cold Sauces
3. Professional Development 1
   • Project a Positive and Professional Image

Higher Certificate Level

4. Fundamentals of Western Cooking
   • Prepare Equipment and Ingredients
   • Prepare Western Foundation Sauces
   • Prepare Western Stocks and Soups
5. Principles of Western Cooking
   • Prepare Fish and Seafood for Cooking
   • Prepare Basic Western Egg and Dairy Products
   • Demonstrate Basic Dry Heat Cooking Methods
   • Demonstrate Basic Moist Heat Cooking Methods
   • Prepare Vegetables, Fruits, Nuts and Mushrooms
   • Prepare Basic Western Grains and Legumes
   • Prepare Cold Plates and Garnishes
6. Restaurant Service Skills for Chefs
   • Interact and Serve Food and Beverage Customers
   • Prepare for Service (Mise En Place)
   • Provide Go-the-Extra-Mile Service

Advanced Certificate Level

7. Advanced Culinary Techniques
   • Demonstrate Advanced Dry Heat Cooking Techniques
   • Demonstrate Advanced Moist Heat Cooking Techniques
   • Demonstrate Sous Vide Method
8. Food Quality Management
   • Conduct Food and Beverage Hygiene Audits
   • Supervise Quality Procedures
9. Pastry and Baking Techniques
   • Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
   • Prepare Sweet and Savoury Fillings, Sauces and Creams
10. Food Nutrition
    • Understand Nutritional Knowledge and Dietary Requirements
11. Communication Skills
    • Facilitate Effective Communication and Engagement at the Workplace
12. Professional Development 2
    • Develop Self to Maintain Professional Competence at Supervisory Level
13. Practicum

Diploma Level

14. Specialty Cuisines
    • Prepare Various Types of Cuisines
    • Prepare Advanced Western Salads and Garnishes
15. Specialty Pastries and Desserts
    • Prepare Dry Heat and Moist Heat Asian Desserts
    • Bake for Health
16. Kitchen Organisation
    • Apply Food and Beverages Concepts and Set-up
17. Food Production Management
    • Supervise Food Production
    • Maintain Inventories
18. Food and Beverage Cost Control
    • Manage Cost and Quality Controls
19. Problem Solving Skills for Managers
    • Solve Problems and Make Decisions at Managerial Level

◆ ENTRY Requirements

•정규 10학년(고1) 수료자(고2부터 입학 가능)

•영어 입학 점수 요건(택일):

o Band 5.0 in IELTS

o 61 points (internet-based total) or 173 points (computer-based total) in TOEFL

o Shatec Institutes English Test  통과

o CHE(영어 연수 과정) 수료

•인터뷰 통과
  

◆ Adimission Interview
입학 지원 후, 1차 인터뷰를 본 다음, 2차 영어 레벨테스트(영어 점수 보유자 면제)가 진행되고, 인터뷰는 Skype 를 통해 이루어집니다. 인터뷰 날짜, 시간, 예상 질문(적중률 98% 이상) 등은 싱준모유학에서 관할 및 보유하고 있으므로 별도 문의 주시기 바랍니다.

 
Shatec Institutes English Test  
학생들 중 영어 점수를 보유하지 않은 학생들 중, 바로 디플로마 과정으로 입학을 원하는 학생들을 위한 시험.