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Micro-Credential in Basic Cookery 2 DHBC2244 (DiHM) **

Overview: 

In this programme, students are introduced to the basics of Food Production as a general with an emphasis on professional culinary for all kitchen skills and techniques. Topics include types of food, products, sauces, soups, vegetables, potatoes, main ingredients, presentation on plate decorating, fruit carving, cheese platter and buffet display.

** indicates that these programmes will be offered soon

Program Fee

Awarding Body: 

This programme is designed, delivered, assessed and awarded by SEGi University through the SEGiUniDigital Platform. 

Discipline: 
Hospitality
Entry Requirements: 

Entry Requirements - No 
Min. Age Requirement - 19 Years Old and Above 
Language Proficiency - Yes 
Numeracy Proficiency - No 
Prerequisites - No

Contents: 
  1. Introduction of Food Production 
  2. French Cuisine (Table D’hôte) 
  3. American & Latin American Cuisine (Table D’hôte) 
  4. Scandinavian Cuisine (Table D’hôte) 
  5. Ala Carte Food 
  6. Preparation of Variety Cold Composed Salad & Dressings such as: Produce Mayonnaise, Mustard, Relish, Cold Sauces & Dressing 
  7. Asian Continents (Table D’hôte) 
  8. Decorative Fruit & Vegetable Carving  
  9. African & Caribbean Continents 
  10. Display Buffet Decoration & Presentation 
Assessments: 

 Test - 20%
 Industry Assessment - 40%
 Practical Examination - 40%

Career Opportunities: 

With a great understanding of the hospitality industry through this programme, you can excel in areas such as hotels, restaurants, catering, retailing and the cruise industry.