hello anyone here can answer my question?If i take french diploma at Taylor than how much i need to pay if i want to further my studies to degree?

hey,anyone from taylor can answer my question?In taylor's application form,the number 6 guide it wrote send crossed cheque/money order for first payment made.My question is how much i need to send for the first payment to register for diploma in culinary arts?anyone can answer me?thanKs

After I completed diploma culinary arts, what degree can I take??

May i know whats the mean of culinary arts ?is it same as cookery study?i am going to study cooking soon so is cookery school for me or any college?

and Last question whats the mean of MSc in Culinary Innovation & New Product Development,BA (Honours) in Culinary Arts or BSc (Honours) in Culinary Entrepreneurship ??

Thanks for who solved my problems~

@Using bro's account to ask.

Well, I am kinda interested in CA and wanted to learn since long long time ago. But due to too many lame excuses, I didn't have the chance to do so. =(

Will CA course teach us from the BASIC (including breaking an egg which is sad to say,I am a failure in that) 

basically most of the culinary colleges and academies will teach all the basics which involves theory and practical..
in ur case,u not onli learn how to break eggs but how to determine the freshness of an egg..
of cos it depends on ur lecturers whether he/she is experienced enough or not..

Munka bro, when do you graduate?
Oh yes, the long hours of working.

Actually it's half true, as a Commis to Chef de Partie you usually:
1) spend 9 hours at work (including break) per shift in a hotel, since they got more than sufficient staff, but in hotels you sometimes have to work at odd hours like night shifts.
So for example there are 3 type of shift basically, the early morning shift (I hate this one) from 6:30am to 3:30pm, 1.30pm to 11pm, and 9:30pm to 6am. (Concorde Hotel KL)

2) spend 11 hours (including 2 hours break) per shift in restaurant, I used to work at Santini Restaurant KLCC (that Italian Restaurant below San Francisco Steakhouse) and sometimes you get the split shift, in which you start working @ 9.15am, take a break @ 1.45pm, then come back @ 6.15p.m. and finish @ 11pm+.
I like this shift because you got free time from 1:45pm to 6.15pm to do whatever you want in town.

The 70 hours per week you stated are true for Sous Chef, Junior Executive Chef, Executive Chef. (and any equivalent position)
So basically the "higher rankers" must commit more time to their profession, because they run the show obviously. 

Heck, my previous Junior Executive Chef have the same amount of working hours as me, BUT he's taking ALL the responsibility of what happened in the kitchen, so it makes sense, meaning it's also not about the length of the hours, but the weight of it.

former uitm diploma in food service mgmt reporting in! grad 2006

Anyway, Ill be active in Lowyat.net atm to gather information. to reactive this thread again =)

Some questions about culinary arts(I'm talking about Diploma)..

1. Do you need to like, kill the animals alive? Because as I see, there's butchery included in the course(I'm referring to KDU's).

2. Like many of you out there, I'm stuck in between KDU and Taylors. The new Taylor's lakeside campus seems to have pretty good facilities for culinary course. Some of you advised to go to KDU because it has better facilities, but now with the new lakeside campus does KDU still wins in term of facilities?

3. Other than the facilities, whatelse makes KDU better than Taylor's in your opinion? (Or the other way round if you think Taylor's better)

4. Is there alot of pastry work and baking included in KDU/Taylor's CA? I'm more interested in dessert and pastisserie, most probably I'll opt for Pastry chef instead of usual cooking chef for my career. I see chocolates & confection included in KDU, what about Taylor's?

5. Also, I don't see alot of practical in Taylor's CA based on the programme structure provided in Taylor's site. KDU seems to have more practical sessions. I honestly think that practical is more important than theory as you'll gain far more experiene than just reading it from the book. Thus a question to Taylor's student, do you get to do practical often?

Thanks in advance.

anybody doing dishes for testing? pls call me to try.=P

haha..yealo..better prepare ambulance beside..