New Age Diploma in Culinary Art
   NEW AGE DIPLOMA IN CULINARY ARTS ( Duration:1 Years )
 

This one-year course is designed to equip students with the skills necessary for a career in culinary arts. The program puts particular emphasis on food production skills as well as managerial aspects. The two industry placement semesters as well as the practical duties during the theory semesters make FISDC's graduates highly employable in the catering, food and beverage related industries.

The New Age Diploma in Culinary Arts at FISDC Centre consists of three academic semesters and two industry placements and is delivered in an actual hotel campus, in order to offer students opportunities for learning by doing, i.e. the reputed formula. Equal emphasis is given to acquiring knowledge on operations and management and to applying it in a real working environment.

In their first two semesters of studies, students of the New Age Diploma in Culinary Arts become familiar with essential knowledge in the cooking profession such as food safety, hygiene, the HACCP system, culinary theory, menu planning and design etc. In parallel with the theoretical classes, the culinary arts diploma students work in an actual hotel kitchen in FISDC's hotel campus, and are involved in the mass production of food from several different cuisines on a daily basis. This ensures not only a thorough introduction to culinary theory, but a familiarization with real-life situations and challenges.

During the third semester, students continue to develop their theoretical and technical knowledge by studying advanced aspects of nutrition, menu engineering, Mediterranean cuisine and advanced cooking methods and culinary techniques, but also build their management skills by studying subjects such as bar and beverage theory, restaurant management, food and beverage planning and control and managerial accounting.

On Completion of One Year Program the student proceeds for a Two Year Specialization in Culinary Art at South Seattle College, USA where the focus area of studies are:

1. Culinary Arts: Banquets & Catering
2. Culinary Arts: Restaurant Production

On Completion of Associated Degree the student is entitled for a 14 month Work Permit.

   NEW AGE DIPLOMA IN CULINARY ARTS CONTENT:
The culinary arts diploma curriculum has been devised in collaboration with FISDC's Industry Advisory Board which consists of reputable professionals from different fields including chefs, food and beverage experts, hospitality executives etc., which provides advice and valuable insights on the necessary skills and knowledge that future professionals and leaders in this industry should possess. The exact breakdown of modules is as follows:
9 Month Training & 3 Month Placement
  1. Professionalism Seminar   8. Menu Planning & Design
  2. Customer Service & Effective Communication   9. Cost Accounting
  3. Food Commodities & Culinary Principles   10. Nutrition in Menu Planning
  4. Food Production Theory &Practical   11. Food Production Theory & Practical
  5. Middle East & Indian Cuisine

  12. Restaurant Operations Management

  6. Essential IT & Research Skills   13. Advanced Culinary Techniques
  7. Food Science, Hygiene  
 
   CURRICULUM
 
The diploma program contains 13 courses. The first 12 courses are composed of 110 four-hour lessons held at FISDC. The 13th course is an off-site externship. The program is constructed as follows:
COURSE 1: CULINARY FUNDAMENTALS
Great cuisine rests on the mastery of seemingly simple preparations and techniques that determine the quality of the final product. The most crucial of these is knife skills, which students begin to learn right at the start of their studies. We also emphasize proper preparation of stocks and the essential skills of meat, fish, and poultry fabrication as well as food safety. This would be pointless without a palate that can discern balance and the subtleties of taste, so we incorporate numerous exercises in seasoning and food pairing as well as ingredient taste-perception classes to heighten a student's awareness of these concepts.
COURSE 2: INTRODUCTION TO MEAT, FISH, AND POULTRY
When consumers purchase meat or fish they buy a fillet or a steak, few suspect the skill required to create them. In this course students are immersed in the techniques of protein fabrication. All types of meat and fish are included.
COURSE 3: SOUPS AND SAUCES
Every chef takes great pride in the sauces that transform a good meal into a great dining experience. From the classic sauces of France to modern salsas, relishes, infused oils, coulis and chutneys you will explore all the diverse expressions of the saucer's art. These sauces form the basis for an exploration of full range of soups.
COURSE 4: DRY-HEAT COOKING METHODS
Mastery of cooking technique is an essential yet difficult aspect of the culinary craft. Whenever a chef turns and faces the stove, the outcome is wholly dependent on a few basic skills - sautéing, grilling, and frying among them. These dry-heat methods are taught comprehensively and meticulously, giving students an opportunity for repetition that assures competency and confidence.
COURSE 5: MOIST-HEAT COOKING METHODS
Moist-heat cooking produces some of the great treasures of the kitchen. Profound flavours and comforting textures make braises and stews the highlights of cuisines around the world. Poached and steamed dishes have come into their own and now form the basis of much of today's wellness-centred dishes.
COURSE 6: BREAKFAST, BRUNCH, AND LUNCH
Dinner is the main meal associated with being a chef. But over 30% of all meals eaten in restaurants are breakfast, brunch, and lunch. This course explores the techniques and ingredients used in those meals, from egg cookery and crêpes to sandwiches, vinaigrettes and dressings. Legume, grain, timbale, and soufflé techniques are also part of this course.
COURSE 7: INTERNATIONAL CUISINE

Advanced Culinary Applications: Successful multitasking is one of the hallmarks of every chef. The challenges of bringing together all the components of an entrée require rigorous attention to timing and proper sequencing of tasks. This course is designed to enable students to assimilate these skills as they learn how to prepare and plate contemporary entrées.

Cuisine of France: With good reason, France is considered the touchstone for all western cuisines. In this course students become familiar with characteristic ingredients, methods and dishes from Provence, Burgundy, Normandy, and Alsace.

COURSE 8: INTERNATIONAL CUISINE
Cuisine of Italy: Piedmont, Tuscany, Abruzzo, and 17 other regions comprise what we think of as Italian food. Regionality is the essence of all things Italian and this concept is central to our presentation of this exciting cuisine. Using authentic recipes and ingredients students come to appreciate the diversity and simplicity that characterize this popular yet elusive European cuisine.
COURSE 9: PASTRY & BAKING ESSENTIALS
Even the most basic preparations in the pastry chef's repertoire require practice and skill to master. Silky custards, delicate tarts, and flaky croissants all rely on mastery of the essential skills of rolling, kneading, mixing, and forming. These concepts are emphasized in the comprehensive introduction to baking basics.
COURSE 10: CONTEMPORARY DESSERTS
Today, complex, multielement plates have become the norm in the best kitchens. Texture, flavour, and form combine to create memorable finales to the dining experience. Students explore the interrelation between these concepts as they learn to prepare the components of plated desserts.
COURSE 11: EXTERN SHIP
At the end of their in-class training, all students complete an externship course. We strongly recommends that students extern in restaurant kitchens, they may request venues such as hotels, catering companies, corporate dining rooms, test kitchens, or food magazines in order to meet their professional goals.
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