PROFESSIONAL SERIES 2010
pastry - culinary - bar - sommelier - restaurant management
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SEPTEMBER 2010 |
PROFESSIONAL SOMMELIER CERTIFICATE
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Module 1: The Wine Fundamentals - Wednesday 1 - Thursday 2 September 2010 Module 2: Wines of the Old and New Worlds - Fri. 3 - Sat. 4 September 2010 Module 3: Wine Pairing, Sales and Cellar Management - Mo. 6 - Tu. 7 September 2010 |
- CLICK HERE FOR THE FULL DETAILS -
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INTERNATIONAL PASTRY CERTIFICATE
"ART
OF MODERN DESSERT
FRENCH CLASSICS REVISITED"
Macarons, modern patachou (eclairs & others), opera, tatin tart, genoises...
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COURSE INFORMATION |
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Dates |
13 to 17 Septembre 2010 |
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Duration |
five (5) days workshops |
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Instructor |
Chef Jean-François ARNAUD, M.O.F. Pâtisserie |
- CLICK HERE FOR THE FULL DETAILS -
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HOW TO OPEN YOUR OWN RESTAURANT
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COURSE INFORMATION |
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Dates |
23 to 25 Septembre 2010 |
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Duration |
Three (3) days workshops |
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Instructor |
Chef Jean Michel FRAISSE |
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Fees |
RM 3,000 per participant per workshop RM 5,000 per participant - Package of two workshops (how to open & how to manage your own restaurant) |
- CLICK HERE FOR THE FULL DETAILS -
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PROFESSIONAL CULINARY CERTIFICATE
"THE ART OF CHARCUTERIE"
The Art of Making Sausages, Pâtés, Smoking and Curing
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COURSE INFORMATION |
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Dates |
27 to 28 September 2010 |
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Duration |
Two (2) days workshops |
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Instructor |
Chef Jean Michel FRAISSE |
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Fees |
RM 1,200 (2-day workshop) |
- CLICK HERE FOR MORE DETAILS -
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OCTOBER 2010 |
HOW TO MANAGE YOUR OWN RESTAURANT
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COURSE INFORMATION |
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Dates |
7 to 9 October 2010 |
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Duration |
Three (3) days workshops |
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Instructor |
Chef Jean Michel FRAISSE |
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Fees |
RM 3,000 per participant per workshop RM 5,000 per participant - Package of two workshops (how to open & how to manage your own restaurant) |
- CLICK HERE FOR THE FULL DETAILS -
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INTERNATIONAL PASTRY CERTIFICATE
"MODERN Christmas dessert"
25 - 27 October
2010
(Christmas desserts, assortment of logs and Christmas cookies)
“VIENNOISERIE & BREAKFAST SPECIALTIES”
28 - 30 October 2010
(Croissants, Danishes and Modern Breakfast pastries)
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COURSE INFORMATION |
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Dates |
Modern Christmas Desserts - 25 to 27 October 2010 |
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Viennoiserie & Breakfast Pastries - 28 to 30 October 2010 |
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Duration |
2 three (3) days workshops |
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Instructor |
Chef Jean-François ARNAUD, M.O.F. Pâtisserie |
- CLICK HERE FOR THE FULL DETAILS -
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COMING UP |
Professional Culinary certificate
“Essentials of modern cooking”
WITH CHEF JEAN MICHEL FRAISSE
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COURSE INFORMATION |
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Module |
1 |
2 |
3 |
4 |
5 |
6 |
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Program |
Starters and Soups |
Eggs and hot appetizers |
Fish and Crustaceans |
Grilling, sautéing meat & roasting with sauces |
Stewing and Braising |
Sausage and pâtés |
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Date |
To Be Advised | To Be Advised | To Be Advised | To Be Advised | To Be Advised | To Be Advised |
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Fees |
RM 1,200 per participant (2 day workshop) |
RM 1,200 per participant (2 day workshop) |
RM 1,200 per participant (2 day workshop) |
RM 1,200 per participant (2 day workshop) |
RM 1,200 per participant (2 day workshop) |
RM 1,200 per participant (2 day workshop) |
executive certificate -
revenue booster programme
“COST CONTROL FOR MANAGERS”
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COURSE INFORMATION |
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Date |
TBA |
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Duration |
2 days; 9am – 5pm daily |
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Instructor |
Mr. Jean Michel Fraisse |
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Audience |
Purchasing Managers, F&B Managers and Assistant Managers, Restaurant Managers and Assistant Manager and Managerial Level Chefs. |
- CLICK HERE FOR THE FULL DETAILS -
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ART OF Modern Mixology & Molecular Cocktails PRESENTED BY FRANCOIS GAUTHIER BAR ACADEMY & LIQUID CHEF - PARIS - FRANCE |
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COURSE INFORMATION |
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Programmes |
Professional Bar Certificate Art of modern mixology & molecular mixology |
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Dates |
NOVEMBER 2010 - to be advised |
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Duration |
2-day workshops (2 sessions) |
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Instructor |
FRANCOIS @ NASTY - BAR ACADEMY - PARIS, FRANCE |
- CLICK HERE FOR THE FULL DETAILS -
pastry - culinary - bar - sommelier - restaurant management
Leisure cooking workshops @ Cuisine Studio
Click here
for more info
Contact us to get latest updates on our 2010 programmes
Our training Centre:
HTC In Asia Sdn. Bhd.
8th floor Annexed
Block - Menara IMC - No. 8, Jalan Sultan Ismail
50250 Kuala Lumpur, MALAYSIA
Tel:+60 (0)3 2026 9188 - Fax:+60 (0)3 2026 4188
E-mail:
professional@htcinasia.com
Equipment partner of the French Culinary School In Asia:
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updated on 19 august 2010 - contact the webmaster
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The French
Culinary
school In Asia
dairy partner
