COURSES OFFERED BY EDUQUEST INTERNATIONAL INSTITUTE

Mandatory training on food hygiene for all food handlers or anyone planning to work in F&B establishments. Equip participants with the knowledge and understanding of the importance of food hygiene and safety while preparing or handling food.

Once you master the art of baking, making homemade bread is as simple as 1,2,3. This unit will equip with the knowledge and application skills on how to make basic breads like Brioche, Stollen, White bread, Baguette, Roasted Oats Courgette and Pesto Pumpkin Over Loaf.

Due to the lack of skilled manpower and rising food cost, most food and beverage establishments nowadays rely on frozen bake-off products, pre-mixes and ready-to-use products.

Served hot or cold, with tomato-based sauce, cream-based sauce or just olive oil and garlic, pasta dishes are enjoyed by many all over the world. This unit will teach learners how to prepare pasta dishes using fresh, frozen and dried pasta.

When prepared correctly, soups are not only flavourful, it also provides nourishment for the body. Good quality stocks are the foundation for excellent soups . This unit will teach learners how to prepare quality stocks and flavourful soups.

On completion of this unit, learners will have the knowledge and application skills to prepare the various types of Indonesian bumbu (spice blends) to be used in preparing quick, easy and delicious Indonesian dishes.

This skill describes the ability to apply the knowledge and skills in preparing vegetables, fruits, nuts and mushrooms. It also includes preparing fresh, canned, frozen and dried vegetables, fruits, nuts, seeds and mushrooms for cooking.

On completion of this unit, learners will have the knowledge and application skills to fabricate and use fish and seafood to prepare local-style seafood dishes. This skill describes the ability to apply the knowledge and skills in preparing fish and seafood for cooking.

This skill describes the ability to apply the knowledge and skills in preparing simple dim sum dishes using basic utensils, ingredients, and applying rudimentary preparation and cooking techniques.

Learners will learn about the tools and equipment, ingredients and techniques involved in the cooking of Western cold dishes such as preparing sauces, dressings and fillings for sandwiches, salads, hors d'oeuvres and canapés.