• Pastry Preparation-2

This module offers students a comprehensive introduction to the art of pastry and baking. They will acquire foundational skills and knowledge to craft exquisite pastries. Students will learn to prepare and bake a diverse range of pastries, mastering techniques for rolling, shaping, and cutting dough, as well as creating visually appealing icings, fillings, and toppings.

• Seafood Storage and Fabrication-2

This module offers students the opportunity to master seafood fabrication and preparation techniques using both moist and dry heat methods. They will receive comprehensive training in handling various seafood components for a range of culinary applications. Additionally, students will explore creating various Western dishes while incorporating these cooking techniques, providing a well-rounded understanding of seafood preparation and Western culinary methods.

• Specialty Cuisine Preparation and Cooking-2

This module equips students with the skills to prepare standard specialty cuisine through menu-based presentations. They will develop an understanding of the cultural significance of culinary practices within a broader context. Additionally, students will learn to conduct physical checks for workplace safety and health, ensuring compliance with organisational policies. The course covers both culinary expertise and workplace safety, providing students with valuable knowledge and practical skills.

• Western Dry-Heat Dish Preparation and Cooking-2

This module offers students the opportunity to master seafood fabrication and preparation techniques using both moist and dry heat methods. They will receive thorough training in handling and preparing various seafood components for diverse culinary applications. Additionally, students will delve into the intricacies of creating various Western dishes while incorporating these cooking techniques, ensuring a well-rounded understanding of seafood preparation and Western culinary methods.

• Western Moist-Heat Dish Preparation and Cooking-2

This module provides students with the opportunity to master seafood fabrication and preparation techniques using both moist and dry heat methods. They will receive comprehensive training in handling and preparing various seafood components for diverse culinary applications. Additionally, students will explore the intricacies of creating various Western dishes while applying these cooking techniques, ensuring a well-rounded understanding of seafood preparation and Western culinary methods.

• Workplace Safety and Health for Food and Beverage Operations-2

This module equips students with the skills to prepare standard specialty cuisine through menu-based presentations. They will gain an appreciation for the cultural significance of culinary practices and learn to abide and conduct workplace safety and health checks to ensure compliance with organisational policies. The course covers both culinary expertise and safety measures, providing valuable knowledge and practical skills.