Theory of Learning
Designed for students seeking academic of bake and culinary and prepare for students dream career in culinary creative and dynamic field, our program focus on theoretical and technical aspects. To become a professional chef, students have to understand theoretical and technical aspects of baking skill. Thus, 30% of theory and 70% of technique skill is provided by our centre.
From the use of advanced culinary equipment to the planning and execution of elaborate pastries by using “the scientific style”, the Diploma in Culinary is a comprehensive introduction to the culinary world. For instance, management of baking time and measurement of ingredients in scientific way is required to maintain products’ quality and high volume in production.
Chef Eddie Choong Bake & Culinary Centre to the students with relax and real industry experience in full-equipped culinary classes combined with strong academics. Our hands-on industry specific approach will prepare to the students with the skill and experience needed to succeed in this rapidly growing field.
Development of further courses at the centre is continuous, aimed at offering an outstanding academic subject to the students to cover all activities and specializations within the local baking industry. Numbers of student is kept to a maximum 10. Students sit close to the chef instructor and what is being taught to ensure everyone can absorb the full education from the professional chef.