Fundamentals of Culinary Arts Hybrid Program

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Gabby Prats

This hybrid, blended learning course is designed to deliver fundamental knowledge and skills training to entry level learners that intend to pursue a professional career in Culinary Arts. Mentoring modules include in-depth theoretical information and detailed step-by-step practical skills training to help ensure both retention and comprehension.

On-the-Job-Training Program

An option for learners to practice their newly acquired knowledge and skills. TEACA has partnered with some of the country’s best hotels and restaurants to serve as an auxiliary training platform for our learners to further develop and hone their skills. This intensive 750-hour OJT program is FREE and does not require any program fees.

 

 

The Food Service Industry · Food Safety and Sanitation · Knife Skills · Base Stocks and Mother Sauces ·Soups · Salads and Salad Dressings · Sandwiches ·  Cooking Principles and Methods · Meat, Poultry, Fish and Shellfish Cookery · Starch and Vegetable Cookery · Assembling Prix Fixe Menus and Plating

Successful completion of this Professional Certificate Course will entitle the learner to the following credentials:

  1. TEACA Certificate of Completion
  2. TEACA Transcript of Records
  3. TESDA National Certificate Level II in Cookery
  4. Royal Institute of Master Chefs Singapore International Certificate Level I in Cookery

Methodology

Hybrid / Blended Learning with Practical Hands-On Assessment

Theoretical Lectures · Practical Demonstrations / Return Demonstrations · Guided Hands-On Approach ·  Mentoring and Coaching · Practical Hands-On Assessment

  • 1. Food Safety 1 - Only with ServSafe
  • 2. Food Safety 2- Starting Out with Food Safety
  • 3. Food Safety 3 - Ensuring Proper Personal Hygiene
  • 4. Food Safety 4 - Purchasing, Receiving and Storing
  • 5. Food Safety 5 - Preparing, Cooking and Serving
  • 6. Food Safety 6 - Cleaning and Sanitizing
  • 7. Food Safety 7 - Personal Hygiene
  • 8. Food Safety 8 - The Flow of Food 1
  • 9. Food Safety 9 - The Flow of Food 2
  • 10. Knife Skills on Basic Cut and Shapes
  • 11. Stocks 1 - Introduction to Stocks
  • 12. Stocks 2 - Brown Beef Stocks
  • 13. Stocks 3 - White Chicken Stock
  • 14. Stocks 4 - Fish Fumet
  • 15. Stocks 5 - Stocks Conclusion
  • 16. Mother Sauce 1 - Béchamel
  • 17. Mother Sauce 2 - Espagnole
  • 18. Mother Sauce 3 - Tomato
  • 19. Mother Sauce 4 - Veloute
  • 20. Mother Sauce 5 - Hollandaise
  • 21. Soups 1 - Vegetable Pasta Soup
  • 22. Soups 2 - Consomme
  • 23. Soups 3 - Cream of 3-Mushroom Soup
  • 24. Soups 4 - Potato, Carrot, Onion Leek Soup
  • 25. Soups 5 - Shrimp Bisque Soup
  • 26. Soups 6 - New England Clam Chowder
  • 27. Soups 7 - French Onion Soup Gratinee
  • 28. Salad and Salad Dressings 1 - Basic Vinaigrette
  • 29. Salad and Salad Dressings 2 - Honey Mustard Vinaigrette
  • 30. Salad and Salad Dressings 3 - Raspberry Vinaigrette
  • 31. Salad and Salad Dressings 4 - Black Fig Vinaigrette
  • 32. Salad and Salad Dressings 5 - Three-Citrus Vinaigrette
  • 33. Salad and Salad Dressings 6 - French Tomato Vinaigrette
  • 34. Salad and Salad Dressings 7 - Balsamic Vinaigrette
  • 35. Salad and Salad Dressings 8 - Bulgogi Vinaigrette
  • 36. Salad and Salad Dressings 9 - Thai Vinaigrette
  • 37. Salad and Salad Dressings 10 - Peanut Vinaigrette
  • 38. Salad and Salad Dressings 11 - Crab Fat Vinaigrette
  • 39. Salad and Salad Dressings 12 - Honey-Calamansi Vinaigrette
  • 40. Salad and Salad Dressings 13 - Smoked Tinapa Vinaigrette
  • 41. Salad and Salad Dressings 14 - Segment Conclusion
  • 42. Salad and Salad Dressings 15 - Mayonaisse
  • 43. Salad and Salad Dressings 16 - Chantilly Dressing
  • 44. Salad and Salad Dressings 17 - Thousand Island Dressing
  • 45. Salad and Salad Dressings 18 - Russian Dressing
  • 46. Salad and Salad Dressings 19 - Segment Conclusion
  • 47. Salad and Salad Dressings 20 - Cooked Salad Dressing
  • 48. Salad and Salad Dressings 21 - Caesar Salad
  • 49. Salad and Salad Dressings 22 - Horiatiki Salata
  • 50. Salad and Salad Dressings 23 - Salad Nicoise
  • 51. Salad and Salad Dressings 24 - Arugulua Citrus Salad
  • 52. Salad and Salad Dressings 25 - Waldorf Salad
  • 53. Salad and Salad Dressings 26 - Potato Salad
  • 54. Salad and Salad Dressings 27 - Cobb Salad
  • 55. Salad and Salad Dressings 28 - Chapter Conclusion
  • 56. Sandwiches - 1 Cheeseburger
  • 57. Sandwiches - 2 Clubhouse Sandwich
  • 58. Sandwiches - 3 Open-faced Ham and Cheese Sandwich
  • 59. Sandwiches - 4 Farmer's Ham and Pastrami BLT
  • 60. Sandwiches - 5 Panini
  • 61. Sandwiches - 6 Tea Sandwiches
  • 62. Sandwiches - 7 Monte Cristo
  • 63. Sandwiches - 8 Chapter Conclusion
  • 64. Meat - 1 Crispy Pork Belly
  • 65. Meat - 2 Fabada
  • 66. Meat - 3 Rib Eye Steak
  • 67. Meat - 4 Osso Buco
  • 68. Poultry - 1 Chicken Fabrication
  • 69. Poultry - 2 Mojo Chicken
  • 70. Poultry - 3 Classic Fried Chicken
  • 71. Poultry - 4 Cassoulet
  • 72. Fish & Shellfish Cookery - 1 Salt-crusted Salmon
  • 73. Fish & Shellfish Cookery - 2 Fish and Chips
  • 74. Fish & Shellfish Cookery - Moules Marinieres
  • 75. Starch - 1 Rice Pilaf
  • 76. Starch - 2 Paella
  • 77. Starch - 3 Tortillas de Patatas
  • 78. Starch - 4 Carbonara
  • 79. Vegetable - 1 Vegetable Mornay
  • 80. Vegetable - 2 Ratatouille
  • 81. Vegetable - 3 Vegetable Frittata
  • 82. Vegetable - 4 Stuffed Zucchini Boats