SYLLABUS

Professional Certification Class

Joyful Cooking Class
145 Classes / 12 months

Class Subject

1 Warm welcome & Program Introduction by School Principle

CULINARY ART
BASIC SKILL

Class Subject 1st Recipe 2nd Recipe

2 Knife skill Potato Salad Huzarensla

3 Introduction to Food Material Basic Knowledege of Fruit and Vegetables

4 Knife skill Coleslaw Minestrone Soup

5 Introduction to chicken stock Cream chicken soup Chicken meatball soup

Introduction to Fish, Seafood and Processed Food

6 Introduction to Food Material

7 Introduction to fish stock Tom Yum Goong Laksa Penang

8 Introduction to beef stock French Onion Beef soup Hunggarian Goulash Soup

9 Introduction to Food Material Introduction to Beef and Poultry

Introduction to fresh ingredients Beef Teppannyaki Set

10
(beef)

Introduction to fresh ingredients

11 Roasted chicken with butter vegetable
(chicken)
 (Western Culinary)
12 Introduction to Food Material
Basic Ingredients & Equipments

Introduction to fresh ingredients

Snapper a la meuniere (whole fish)
13 (fish)

14 Basic Salad Dressing Waldorf salad Nicoise Salad

15 Basic Kitchen Management Basic Knowledge of Purchasing & Receiving

Beef ramen
16 Simple Japanese soup Miso Soup

Wonton soup
17 Simple Chinese soup Crab asparagus soup

18 Basic Kitchen Management Basic Knowledege of Storing & Equipment maintenance

19 Basic Salad Chicken Caesar Salad Som Tam Salad

INTERMEDIATE SKILL
Class Subject 1st Recipe 2nd Recipe

20 Pan Fried Method Yongcheow Fried Rice Red Snapper a la Meunierre

21 Basic Kitchen Management Introduction of variety cooking method

22 Deep Fried Method Fish & Chips Bitterballen

23 Roasting Method Roasted Chicken with Vegetables

24 Basic Kitchen Management Leadership & Kitchen Organisation

25 Grilled Method Grilled Chicken Skewer with Baked Potato

26
Steam Method Charsiu Bao Hongkong Siomay
 SUPERIOR SKILL
Class Subject 1st Recipe 2nd Recipe

27 Basic Kitchen Management Making standard recipe

28 Deep Fried Method Chicken Cordon Bleu Thai Chicken Pandan

29 Roasting Method Beef Wellington with Mashed Potato

30 Basic Kitchen Management Understanding Food Costing

Hakau
31 Steam Method Feng Zhao

32 Grilled Method Rib Eye Steak Grilled Prawn

33 Basic Kitchen Management Introduction to Kitchen Lay out

34 Speciality Sauce Chicken with Bechamel Sauce Egg Benedict

35 Chinese Cuisine Rice Hainan Chicken Set

36 Basic Kitchen Management Basic Food Safety

Beef Samosa
37 Singapore Cuisine Chili Crab

38 Italian Cuisine Homemade Pasta Fettucini Aglio Olio

39 Basic Kitchen Management Introducing to First Aid in the kitchen

40 Thai Cuisine Massaman Curry Green Chicken Curry

41 Japanese Cuisine Tempura Moriawasae Oyokodon

 42 Basic Kitchen Management Menu Engineering

Shabu – Shabu Set

43 Japanese Cuisine

44 Mexican Cuisine Chicken Enchiladas Chili Con Carne

45 Basic Kitchen Management People Management & Developing skill

46 American Cuisine Mac & Cheese Cheese Burger

47 American Cuisine Southern Fried Chicken Jambalaya

PASTRY & BAKERY ART

BASIC SKILL
Class Subject 1st Recipe 2nd Recipe

(Pastry & Bakery)

48 Introduction to Food Material
Basic Ingredients & Equipments

Dinner Roll
49 Basic Dough with Yeast Roti Tawar

50 Basic Dough with Yeast Assorted Taiwanese Bread

51 Basic Kitchen Management Introduction to Culinary Industry

52 Basic Cake : Pound Marble Cake Banana Cake

53 Basic Cake : Pound Assorted Cupcakes

54 Basic Kitchen Management Basic Knowledge of Restaurant

55 Basic Cake : Sponge Strawberry Cheese Cake Classic Cheese Cake

56 Basic Cake : Sponge Mocca Cake Classic Chocolate Cake

 57 Basic Business Knowledge Introduction To Marketing

58 Introduction to Cookies Almond Choco Chips Putri Salju

59 Introduction to Cookies Nastar Kastangel

60 Basic Business Knowledge Basic Knowledge of online marketing

61 Sugar Dough Fruit Pie Milk Pie

62 Salty Dough Quiche Lorraine Chicken Pie

63 Basic Business Knowledge Basic Operational Management

64 Simple Pudding Chocolate Pudding with Fla Panna Cotta

65 Simple Pudding Bread Butter Pudding Caramel Pudding

66 Basic Business Knowledge Managing Capacity

67 Basic Variaty Cakes Almond Choco Brownies Lava Cake

68 Basic Variaty Cakes Chiffon Pandan Chiffon Ketan Hitam

INTERMEDIATE SKILL
Class Subject 1st Recipe 2nd Recipe

69 Basic Business Knowledge Human Resources Management

70 Variaty of Bakery Assorted Doughnut

71 Variaty of Bakery Churros Muffin

72 Basic Business Knowledge Basic Finance for Business 1

 73 Variaty of Bakery Burger Bun Bagel

74 Variaty of Pound Cakes Red Velvet African Gateau

75 Basic Business Knowledge Basic Finance for Business 2

76 Variaty of Sponge Cakes Choco Roll Cake Blueberry with Frosting Cream

77 Variety of Sponge Cake Victoria Sponge Cake Strawberry Cream Cake

78 Basic Business Knowledge Introduction to Business Strategy

79 Variaty of Cakes Éclair Choux

SUPERIOR SKILL
Class Subject 1st Recipe 2nd Recipe

80 Variaty of Mousse Chocolate Mousse Mango Mousse

81 Basic Business Knowledge Business Social Responsibility

82 Variaty of Pralines Mocca Square Rum Raisin

83 Variaty of Cheese Cake Japanese Cheese Cake New York Cheese Cake

84 Basic Business Knowledge Introduction to Tax in Indonesia

85 Variaty Cakes Opera Cake Tiramisu

86 Cake Decoration Class Korean Butter Cream

87 Restaurant Management Introduction to Restaurant Ecosystem

 88 Cake Decoration Class Fondant

89 Variaty Cakes Choco Mille Crepes Macaroon

Double Chocolate Toblerone

90 Creative Pastry Product Es teler cake
Cookies

Restaurant Management
91 Restaurant organisation and Job Description

Strawberry Mirror Cake

92 Introduction to Mirror Cake

Nougat Truffle Ball

93 Chocolate Sugar Piece

(Indonesian Culinary)
94 Introduction to Food Material
Basic Ingredients & Equipments

FOOD BUSINESS (INDONESIAN CATERING)

BASIC SKILL
Class Subject 1st Recipe 2nd Recipe

95 Popular Food Business Martabak Telur Martabak Manis

96 Popular Food Business Pempek Tekwan

97 Restaurant Management Menu Planning

98 Popular Food Business Bakmi Ayam Bakso Komplit

99 Popular Food Business Ayam Kodok

100 Restaurant Management Introduction to Beverage Industry

101 Soup Zuppa Soup Kimlo

102 Fish Dishes Kakap Asam Manis Tofu Seafood

103 Restaurant Management Budget Management

Fish Nugget
104 Fish Dishes Udang Kristal

Chicken Nugget
105 Chicken Dishes Ayam Kremes

106 Restaurant Management Basic Restaurant Lay out

107 Chicken Dishes Rolade Ayam Ayam Goreng ala KFC

Pastel Ayam
108 Jajanan Pasar Risoles Mayonaise

109 Restaurant Management Staff Training Management

110 Jajanan Pasar Sosis Solo Lemper Ayam

111 Beef Dishes Iga Bakar Madu Sop Konro

112 Restaurant Management Promoting & Advertising (Restaurant)

Sapi Cah Brokoli

113 Beef Dishes Bistik Sapi

Ikan Bakar Sambal Matah

114 Aneka Sambal Bebek Goreng Sambal Ijo

115 Basic Business Knowledge Introduction to Business Ecosytem

Set Nasi Tumpeng

116 Variasi Olahan Nasi

Nasi Bakar Oncom

117 Variasi Olahan Nasi Nasi Bakar Teri
118 Catering Business Management Introduction to Catering Business

Sate Lilit Bali

119 Aneka Olahan Sate Ayam Madura

120 Cirebon Cuisine Empal Gentong Nasi Jamblang

121 Catering Business Management Menu Management

122 Jogja Cuisine Set Gudeg Ayam & Krecek

123 Padang Cuisine Soto Padang Ayam Pop

124 Catering Business Management Basic Accounting for Catering

Set Nasi Timbel

125 Sundanese Cuisine

126 Catering Business Management Food Costing (Catering)

127 Catering Business Management Operational Management

128 Catering Business Management Staff Management

129 Catering Business Management Equipment and Packaging in Catering Business

130 Catering Business Management Catering Promotional dan Advertising

131 Food Retail Management Introduction To Food Retail Business

132 Food Retail Management Food Costing

133 Food Retail Management Design a smart packaging

134 Food Retail Management Introduction to legal and permit in food retail

135 Food Retail Management Managing Distribution

136 Food Retail Management Staff Management and training

137 Food Retail Management Operational Management

138 Food Retail Management Promotional and advertising

Head Chef decide the menu

139 Western Set Menu
(Soup, main course, vegetables and potato/rice dishes)

Head Chef decide the menu

140 Asian Set Menu
(Soup, main course, vegetables and potato/rice dishes)

Head Chef decide the menu

141 Indonesian Set Menu
(Soup, main course, vegetables and potato/rice dishes)

142 Creative Class Student may decide what recipe to learn

142 School Certificate Asessment Culinary & Pastry / Bakery Asessment

144 National Certificate Assesment Culinary Art Certicifate Assesment

145 National Certificate Assesment Pastry & Bakery Art Assesment