Culinary Arts Academy

Culinary Arts Academy offers the following programmes:

Level 2 and 3 LAPT Vocational Certificates in Culinary Arts and Pastry (1 Year)

Level 2 and Level 3 are combined to ensure a holistic approach to disseminating culinary knowledge to our students who are passionate about culinary and pastry. The duration of this programme is one year, and this certification is internationally recognised through the London Academy of Professional Training. This programme is conducted face-to-face at the Cookhouse, which has state-of-the-art kitchen facilities. Chefs from various hotel industries are ready to provide the latest culinary and patisserie knowledge and expertise, both at local and international standards.

Level 4 LaXenia Vocational Diploma in Culinary Arts (1 Year)

Level 4 Vocational Diploma in Culinary Arts is a one-year programme catered to students who are interested in embarking on supervisory or managerial roles in the hotel industry. Upon successful completion of this programme, the student will be awarded a certificate by the LaXenia Institute of Switzerland. Level 4 Vocational Diploma is conducted via hybrid mode, and students will gain industrial practice simultaneously. KSTVET and students will organise trips, guest speakers, and competitions to expose the students to real-life industrial knowledge, both local and international.

Level 5 and 6 LaXenia Bachelor of Culinary Arts (2 Years)

The Level 5 and 6 programmes are much sought after by all hotel industries, local and international. Students are given the opportunity to travel abroad to do an internship with international hotels for six months with the prospect of job employability. This 2-year programme is conducted online as it is vital for students to gain knowledge and hands-on skills while doing industrial practise. The degree is awarded by the LaXenia International Institute of Switzerland.

A culinary art is an explicit term that refers to the preparation, cooking, plating, presentation, and service of food. It encompasses meals and their components, such as appetisers, side dishes, main courses, desserts, and breads. It also refers to everything that goes into a meal, from the appetiser through the entree. This could include breakfast, lunch, dinner, or snacks. Furthermore, it includes soups, salads, proteins, grains, veggies, and more. And the service style could be plated, family-style, small plates, passed appetisers, or buffet. Patisserie is an art. Baking and pastry include desserts like cakes, pies, petit fours, chocolates, and more. It also includes breads, pastries, croissants, biscuits, and other baked goods. In short, the culinary arts and pastry studies encompass all of our senses to create a rich and multifaceted experience.

Students in this programme gain practical experience through clinical, school-based enterprises, and/or work-based learning in the culinary industry.Upon completion of the programme, students will have the knowledge, professionalism, and skills to succeed in the food service industry. Whether it is to further their education, work their way through college, or go right out into the work force, students will always have the knowledge and skills of a successful profession that is growing each and every year.

Hands-on LEARNING SKILLS based on tasks include:

• Safety and sanitation

• Kitchen equipment identification and use

• Knife skills and cutlery

• Using standardised recipes

• Cooking methods

• Introduction to baking

• Working in a restaurant

Culinary applications: breakfast foods; garde manger; sandwiches, appetisers, and hors d'oeuvre; fruits and vegetables; grains, legumes, and pasta; stocks, sauces, and soups; fish and shellfish; meat and poultry.