<\/div><\/div><\/span>Why Choose Silver Chef Academy<\/h3><\/span>
Why Choose Silver Chef Academy<\/h3><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n- Approved Warnborough College (UK) Approved Centre<\/li>\n
- Guided Warnborough College (UK) Advanced Diploma in Patisserie procedures<\/li>\n
- 100% step-by-step hands-on practical classes<\/li>\n
- Each student takes home whole-own-made products<\/li>\n
- Both Chefs (practical lecturers) have more than 35 years of experience<\/li>\n
- Course fees include \u2013 Text book, Course ingredients, Internal exam ingredients, Chef\u2019s uniform, Hat, Apron, Insurance, Student card, Recycle bag, Food container, Cake box, Cake board, Nozzles, Cone holder and External Diploma Exam Fees.\u00a0(Fees exclude safety shoes and long pants)<\/li>\n
- Helpful assistants available during practical classes<\/li>\n
- 4 certificates (Warnborough College (UK) Advanced Diploma in Patisserie, Silver Chef Academy Advanced Baking Arts Skills Programme Certificate, Silver Chef Academy Certificate, Internship Certificate)<\/li>\n
- Replacement class will be arranged if a class falls on a public holiday<\/li>\n
- Students have the chance to return to the Academy for practices<\/li>\n
- Trilingual (if required) classes (Mandarin, Bahasa Malaysia, English)<\/li>\n
- Extensive theory notes<\/li>\n
- KL or Singapore internship arrangement provided in Hotels , Cake Shops or factory<\/li>\n
- State-of-the-art facilities and conducive environment<\/li>\n
- Safe environment (magnetic controlled entrances and CCTV)<\/li>\n
- Conveniently located (15-mins from LRT, bus stop\/taxi nearby)<\/li>\n
- Student\u2019s lounge including water dispenser, students\u2019 lockers<\/li>\n
- Recommendation for competition locally and internationally<\/li>\n
- For non-KL residents, accommodation will be helped arranged<\/li>\n
- Strong established history as proven by our graduates (some of our graduates are working in 5-star hotels, popular bakery chains and also own a bakery shop)<\/li>\n
- Advice provided for graduates who wish to open up a bakery shop\/caf\u00e9<\/li>\n
- Career mapping advice provided in the field of Baking and Culinary Arts<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div>
Course Content (Practical)<\/u><\/h3><\/span><\/div><\/div><\/div><\/div><\/div><\/div>\n- Cakes<\/li>\n
- Breads<\/li>\n
- Hard Breads<\/li>\n
- Biscuits and Cookies<\/li>\n
- Doughnuts<\/li>\n
- Scones<\/li>\n
- Puff and Croissant Pastries (Western)<\/li>\n
- Tarts<\/li>\n
- Desserts, Ice-cream<\/li>\n
- Chocolate Pralines<\/li>\n
- 3D Fondant Cake<\/li>\n
- Fresh Cream and Butter Cream<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div>
\n- Royal Icing Wedding Cake<\/li>\n
- Ginger Bread Man and Tree<\/li>\n
- Various Sweet and Savoury Fillings<\/li>\n
- Decoration Items and Ideas<\/li>\n
- Pulled Sugar Showpiece<\/li>\n
- Chocolate Showpiece<\/li>\n
- French Dessert<\/li>\n
- European Bread<\/li>\n
- Petit-four<\/li>\n
- Plated Dessert<\/li>\n
- Pottery Cake Art<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>
Course Content (Theory)<\/u><\/h3><\/span><\/div><\/div><\/div><\/div><\/div><\/div>\n- Safety at work<\/li>\n
- Hygiene at work<\/li>\n
- Kitchen maintenance and design<\/li>\n
- Ingredients knowledge<\/li>\n
- Budget, Costing, Control<\/li>\n
- Preparation of desserts<\/li>\n
- Preparation of cakes<\/li>\n
- Preparation of meringue products<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div>
\n- Preparation of gelatin set products<\/li>\n
- Preparation of egg set products<\/li>\n
- Preparation of cookies<\/li>\n
- Preparation of frozen products<\/li>\n
- Preparation of bread<\/li>\n
- Preparation of creams, fillings and glazes<\/li>\n
- Preparation of decorative mediums<\/li>\n<\/ul>\n<\/div>
<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>
- \n
- Approved Warnborough College (UK) Approved Centre<\/li>\n
- Guided Warnborough College (UK) Advanced Diploma in Patisserie procedures<\/li>\n
- 100% step-by-step hands-on practical classes<\/li>\n
- Each student takes home whole-own-made products<\/li>\n
- Both Chefs (practical lecturers) have more than 35 years of experience<\/li>\n
- Course fees include \u2013 Text book, Course ingredients, Internal exam ingredients, Chef\u2019s uniform, Hat, Apron, Insurance, Student card, Recycle bag, Food container, Cake box, Cake board, Nozzles, Cone holder and External Diploma Exam Fees.\u00a0(Fees exclude safety shoes and long pants)<\/li>\n
- Helpful assistants available during practical classes<\/li>\n
- 4 certificates (Warnborough College (UK) Advanced Diploma in Patisserie, Silver Chef Academy Advanced Baking Arts Skills Programme Certificate, Silver Chef Academy Certificate, Internship Certificate)<\/li>\n
- Replacement class will be arranged if a class falls on a public holiday<\/li>\n
- Students have the chance to return to the Academy for practices<\/li>\n
- Trilingual (if required) classes (Mandarin, Bahasa Malaysia, English)<\/li>\n
- Extensive theory notes<\/li>\n
- KL or Singapore internship arrangement provided in Hotels , Cake Shops or factory<\/li>\n
- State-of-the-art facilities and conducive environment<\/li>\n
- Safe environment (magnetic controlled entrances and CCTV)<\/li>\n
- Conveniently located (15-mins from LRT, bus stop\/taxi nearby)<\/li>\n
- Student\u2019s lounge including water dispenser, students\u2019 lockers<\/li>\n
- Recommendation for competition locally and internationally<\/li>\n
- For non-KL residents, accommodation will be helped arranged<\/li>\n
- Strong established history as proven by our graduates (some of our graduates are working in 5-star hotels, popular bakery chains and also own a bakery shop)<\/li>\n
- Advice provided for graduates who wish to open up a bakery shop\/caf\u00e9<\/li>\n
- Career mapping advice provided in the field of Baking and Culinary Arts<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div>
Course Content (Practical)<\/u><\/h3><\/span>
<\/div><\/div><\/div><\/div><\/div><\/div>- \n
- Cakes<\/li>\n
- Breads<\/li>\n
- Hard Breads<\/li>\n
- Biscuits and Cookies<\/li>\n
- Doughnuts<\/li>\n
- Scones<\/li>\n
- Puff and Croissant Pastries (Western)<\/li>\n
- Tarts<\/li>\n
- Desserts, Ice-cream<\/li>\n
- Chocolate Pralines<\/li>\n
- 3D Fondant Cake<\/li>\n
- Fresh Cream and Butter Cream<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div>
- \n
- Royal Icing Wedding Cake<\/li>\n
- Ginger Bread Man and Tree<\/li>\n
- Various Sweet and Savoury Fillings<\/li>\n
- Decoration Items and Ideas<\/li>\n
- Pulled Sugar Showpiece<\/li>\n
- Chocolate Showpiece<\/li>\n
- French Dessert<\/li>\n
- European Bread<\/li>\n
- Petit-four<\/li>\n
- Plated Dessert<\/li>\n
- Pottery Cake Art<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>
Course Content (Theory)<\/u><\/h3><\/span>
<\/div><\/div><\/div><\/div><\/div><\/div>- \n
- Safety at work<\/li>\n
- Hygiene at work<\/li>\n
- Kitchen maintenance and design<\/li>\n
- Ingredients knowledge<\/li>\n
- Budget, Costing, Control<\/li>\n
- Preparation of desserts<\/li>\n
- Preparation of cakes<\/li>\n
- Preparation of meringue products<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div>
- \n
- Preparation of gelatin set products<\/li>\n
- Preparation of egg set products<\/li>\n
- Preparation of cookies<\/li>\n
- Preparation of frozen products<\/li>\n
- Preparation of bread<\/li>\n
- Preparation of creams, fillings and glazes<\/li>\n
- Preparation of decorative mediums<\/li>\n<\/ul>\n<\/div>
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