PROFESSIONAL SERIES 2012
pastry - culinary - bar - sommelier - restaurant management
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FEBRUARY 2012 |
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PROFESSIONAL CULINARY CERTIFICATE |
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COURSE INFORMATION |
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Programmes
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INNOVATIVE RESTAURANT MENU DESIGN & ENGINEERING - PART 1 |
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| Starters | Breakfast |
Sandwiches & Warm Starters |
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| Date | 8 Feb'12 | 9 Feb'12 | 10 Feb'12 |
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Duration |
9 am - 5pm, daily | ||
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Package fee |
RM 800.00 for one (1) day workshop per participant RM 1,500 for two (2) days workshop per participant RM 2,100 for three (3) days workshop per participant |
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| Instructor | Chef Jean Michel Fraisse | ||
RESTAURANT MANAGEMENT
WORKSHOP SERIES
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COURSE INFORMATION |
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Programme |
How to open your own restaurant |
| Date | 20-22 Feb'12 |
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Duration |
9 am - 5 pm daily |
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Instructor |
Mr. Jean Michel Fraisse |
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Fee |
RM 3,000 per participant for three (3) days workshop RM 5,000 per participant for six (6) days workshop |
PROFESSIONAL PASTRY
CERTIFICATE
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COURSE INFORMATION |
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Programme |
CLASSIC REVISITED |
| Date | 27-29 February 2012 |
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Duration |
9 am - 5 pm daily |
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Instructor |
Chef Jean François Arnaud, M.O.F Pâtisserie |
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Fee |
RM 2,250 for three (3) days workshop per participant |
- CLICK HERE FOR THE FULL DETAILS -
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MARCH 2012 |
PROFESSIONAL CULINARY CERTIFICATE
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COURSE INFORMATION |
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Programmes
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INNOVATIVE RESTAURANT MENU DESIGN & ENGINEERING - PART 2 |
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MAINS |
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| Date | 1 - 2 March 2012 |
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Duration |
9 am - 5pm, daily |
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Package fee |
RM 1,500 per participant for two (2) days workshop |
| Instructor | Chef Jean Michel Fraisse |
RESTAURANT MANAGEMENT
WORKSHOP SERIES
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COURSE INFORMATION |
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Programme |
How to manage your own restaurant |
| Date | 5 - 7 March'12 |
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Duration |
9 am - 5 pm daily |
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Instructor |
Mr. Jean Michel Fraisse |
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Fee |
RM 3,000 per participant for three (3) days workshop RM 5,000 per participant for six (6) days workshop |
PROFESSIONAL CULINARY
CERTIFICATE
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COURSE INFORMATION |
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Programmes
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THE ART OF CHARCUTERIE |
| Date | 13 - 14 March 2012 |
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Duration |
9 am - 5pm, daily |
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Package fee |
RM 1,500.00 for two (2) days workshop per participant |
| Instructor | Chef Jean Michel Fraisse |
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APRIL 2012 |
BOULANGERIE PROFESSIONAL CERTIFICATE
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COURSE INFORMATION |
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Programme |
ARTISANAL BREAD MAKING |
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| Basic level of Bread Making | Advanced level of Bread Making | |
| Date | 9-10 April'12 | 11-13 April'12 |
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Duration |
9 am - 5 pm daily |
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Instructor |
Chef Jean Michel Fraisse |
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Fee |
RM 1,500 for two (2) days workshop per participant RM 2,100 for three (3) days workshop per participant RM 3,250 for five (5) days workshop per participant |
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professional sommelier certificate
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COURSE INFORMATION |
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Programme |
SOMMELIER COURSE |
| Date | APRIL 2012 |
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Duration |
9 am - 5 pm daily |
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Instructor |
Bruno Casassus |
pastry - culinary - bar - sommelier - restaurant management
Leisure cooking workshops @ Cuisine Studio
Click here
for more info
Contact us to get latest updates on our 2012 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 26 January 2012 contact the webmaster
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The French
Culinary
school In Asia
dairy partner
