Commis Chefs : position is the ideal job for someone fresh out of culinary school. It is a junior or apprentice chef position, and provides the novice chef with an invaluable opportunity to learn about working in every area of the kitchen.
Demi Chefs : serve as valuable assistants to executive chefs in restaurants throughout the globe. In the United States, demi chefs are often known as line cooks or station chefs, but in many French restaurants they retain their traditional title: "demi-chef de partie." Although they may be called by different names, demi chefs play a pivotal role in the kitchen.
Chef de partie : is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a line cook or station chef, the chef de partie has a very important role in any kitchen. The person in this station chef is third in command, with the head chef being first in command the sous chef being second in command.
The management skills and leadership characteristics demanded by today’s employers in the hospitality and culinary sectors are very different from those of the past. Throughout some industrial research and government policies and initiatives provided this study should permit faculty staff to meet industry needs more accurately by preparing graduates to be more effective and successful managers; that is, it should increase awareness of the speciﬁcs managerial competencies and leadership styles needed for success. Students need to have the potential to assist in the development of better relationships between industry and academia as both work to apply the knowledge gained by improving hospitality management education and industry training formats.
As noted previously, a gap may exist between industry and education For example, industry representatives typically do not put as much credibility on advisory boards as do educators In too many instances, industry seeks candidates for employment from academic institutions when there is a staffing need but do not take an active role in the development of that labour force. What is missing is a commitment to active participation and consistent involvement in the education and training process at the secondary and post-secondary level.
Therefore, as an initiative to full fill the government transformation ideas and plan, the curriculum needs to be as relevant and current as possible, while still retaining its fundamental focus Taught entirely by experienced, working chefs and experts in the food industry, Victoria Training Centre full-time culinary program with intensive, semester-long program exposes students to classic local and international techniques and cuisines. Merging the best aspects of traditional culinary study with hands-on instruction in basic and high production state-of-the-art laboratory kitchen, the program provides insight into the food industry and prepares students for a wide variety of jobs.
- Learn from the best professional chefs and teachers in the world of cooking
- Master the basic classic and modern techniques and theories of food production
- Explore a variety of cultures and cuisines
Over 600 Hours of Instruction and training for each level (level 1 & 2), 1200 hours (level 3)
Through hands-on practice as well as lectures, demonstrations, and field trips, students gain experience in the following culinary areas:
- Stocks, soups, and sauces
- Egg dishes
- Pasta, rice, and other grains
- Herbs and salads
- Breads, pastry, and desserts
- Ethnic and regional cuisines
- Food history and nutrition
- Food writing
- Restaurant skills such as menu planning, equipment handling, business practices, and sanitation requirements
- Food and beverage ethics and etiquette
- Social skills (leadership and communication)
Instruction takes place Mondays through Friday, 09:00 a.m. to 4 p.m. In addition, students are required to participate in the daytime core abilities programs Schedules vary each semester and will be provided to students at the start of the program.
Upon successful completion, students receive a Malaysian Skill Certification from Development of Skill Department, Ministry of Human Resources, Malaysia. Enrolment Qualifications.
Applicants will be evaluated on the basis of their dedicated interest in the program and the seriousness with which they intend to pursue the course of study. Work experience in the culinary profession will be considered, but is not a requirement. Applicants must have a command of skills and techniques necessary for reading and executing recipes, such as knowledge of weights and measurements.