PART A                                     GENERAL INFORMATION

 

Contact                                    Mr. Marco P. Brüschweiler

                                                    Managing Director

                                                    OR

                                                    Mr. Aek Charttrakul

                                                    Ass. General Manager

 

Submission Type                     Accreditation

 

Copyright information

This syllabus document remains the property of TSCEC. The course framework remains the property of TSCEC. Reproduction of this document without the permission of TSCEC is prohibited.

 

Licensing/franchise

Individuals are Organization’s must obtain a permission to use either arrangements or the entire syllabus document from the Office of Thai-Swiss Culinary Education Center. TSCEC reserves the right to levy licensing and franchise fees regards to this Syllabus document.

 

PART B                                 TEST SET-UP

Duration                              1 Day

Cost                                       12,000. - Baht, devided into 500.- THB for the Test, 11500.- THB for service charges, food and cleaning

Locations                             Suitable kitchen with an ASIAN Set up to rectify the testing program

Language                             Thai-English

 

PART C                                  MINIMUM REQUIREMENTS

                                                Knowledge of basic Asian cooking techniques

                                                Knowledge of basic Thai food ingredients

                                                Knowledge of basic cooking terms & methods

                                                Knowledge of basic regional food specialties

                                                Knowledge of basic nutritional knowledge

                                                Knowledge of basic hygienic, first aid & safety standards

                                                Knowledge of basic menu and recipe composition

                                                Knowledge of basic food cost calculation

                                                Knowledge of basic English language

 

                                                                EDUCATION

 

6 years of school

6 years working qualification as a cook

3 years working in a supervisor position

or

9 years of school

6 years working qualification as a cook

2 years working in a supervisor position

or

11 years of school

6 years working qualification as a cook

1 years working in a supervisor position

 

PART D                                                 TEST SYLLABUS

Day one                                               theoretically tests

                                                                In verbal and written form

 

                                                                Written tests multiple answer choice

                                                                75 questions on food ingredients                                             60 minutes

                                                                40 questions on nutrition                                                             30 minutes

                                                                30 questions on kitchen terms                                                   30 minutes

                                                                30 questions on cooking methods                                            30 minutes

                                                                30 question on regional food                                                      30 minutes

                                                               

Compose one 5 course set menu                                             30 minutes

                                                                Calculate a 3 course menu with recipes                                  30 minutes

 

                                                                Verbal test

Questions about ingredients, cooking skills, kitchen terms, hygiene and safety, 30 questions in 30 minutes.

 

Practical tests

Orientation of daily proceedings

Morning part

Preparation of curry pastes                                                      15 minutes

Cutting and de-boning of meat and seafood                       15 minutes

Cuts of fruits and vegetables including carving                15 minutes

Preparations of a one plate dish                                              15 minutes

 

 

 

Lunch break

 

Preparation of a Thai set menu                                                  180 minutes

7 course for a table of 4 persons

Menu Sets are selected by a lucky draw

Menu as followed will be provided by the Judging Chairman

 

Salads or starter

Thai dipping with vegetables

Soup

Curry

Poultry or meat dish

Rice or noodle dish

Vegetables

Dessert

 

Presentation on dishes for 4 person, including decoration

 

Testing by a minimum of 2 professional judges

 

Results will available within the same day of the practical test.

If someone fails in the first time, he will be able to re-register after a period of 3 months, but this can be only done twice.

A certificate of a certified Thai Chef (Level 3) will be issued by the Thai Chef’s Association and approved by the department of skills development, after completing 70% of the requirements.

A total score of 600 points can be reached

The following certification to be given out

 

                                                                420-450 points                   Fair

                                                                451-500 points                   Average

                                                                501-550 points                   Good

                                                                551-580 points                   Excellent

                                                                581-600 points                   Perfect

 

Proposed by the TCA Committee on 3rd of June 1998 in Bangkok

Approved and rectified by TCA AGM 9th September 1998 in Bangkok

Modified and approved by the TCA AGM 13th October 2000 in Bangkok