Read the first few pages. He was in DC30. Now I'm not sure of his group. But I'm quite sure he's doing Option B, the FnB and CA one.

I have plenty of friends from that batch actually. lol

nice plates

I used to study at William Angliss Institute of Tafe, i only study till Stage 2, didnt finish all the way to stage 4. Anyone heard of this school? Fond memories of those days back in 2004.

Is there any shop sell Victorinox Chef knives? I used to have a nice set but 2 of my knives went missing when i lent it to my uncle. Carving knife and another i forgot which.

This post has been edited by dlyz: Sep 15 2010, 07:13 PM

Yeah apparently so which is kinda sad....

anyway BacPro is the diploma The degree is License


you want you want you want?! :D:D:D:D:D

Is it the one in Melb? yeah I've got 3 friends studying there now.. What course where you taking btw?

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Added on September 15, 2010, 10:59 pm
@julnoel

haha thanks for the offer bro but I think I've got enough plates at home..nanti my mama buat bising

This post has been edited by Seriously: Sep 15 2010, 10:59 PM

Are there anyone who offers scholarships for degrees?

Why dont you try Henckels Zwilling?
Much better knife

Hi guys,

my bro's taking PMR this year and he wants to be a chef. He has been saying that since he was 8. So, to be a chef, he has to get into which stream? Science or Arts? Or doesn't matter? Cos I checked some sites out, and their entry requirement just says "3 credits". what are the 3 credits? Like to be a engineer or chemist, you gotta have credits in physics and chemistry, hence, science stream. But to be an accountant, you can get into either streams. Food science stays in science stream. So culinary arts is under what school? Social science?

Thanks in advance guys.

science is better. in kdu there is a module on "molecular cuisine"

yes, i would recommend science as well as there would be more options for future development, in case he likes science stuff, he can study food science which enables working in a production factory, or maybe some other r&d on food.

My bro's quite clear bout being a chef. He likes cooking and experimenting this with that when it comes to food. But he's insisting to get into arts to learn accounting and business management. Which my family thinks he can do the same if he enters science. We don't know much bout arts actually. All of us went into science and all geeks at home. haha.

He doesn't want to enter plants, food r & d, not these... I don't really know to describe him but er... he has his own sets of knifes, utensils, cutleries, makes his own brand of spices during weekends (which is really really good), whip up a new recipe every week, some that are just so delicious while others are just... ewww... He wants to be those chef you see on tv. yes, that's the right description.

Back to the topic; still science?

IMHO 'experimenting' still sounds a lot like science to me

The option for science stream is just so that you can get a lil more involved in the scientific part of cooking like calorie count, nutritional value, the egg coagulation reaction and what's that got to do with our food. carcinogenic properties, etc etc....

From the way you stated, it looks like your bro knows what he's doing. and since he already has the talent, there's little need to persuade him to go to science stream.

On the other hand, i've had heard things like students in arts are lazier than sci, so if your school has this issue, it might just be a better choice to dump him in sci so he might not get too influenced....

This post has been edited by maxsia: Sep 24 2010, 01:50 PM

Science Stream will be better. Better Result = better understanding.
You need Science and Add Math basic to enter this course too its not easy.
A person who only know how to cook but dont know how to manage is not a Chef but a Cook.

Personally im a Science Stream Student.
Just like Your Brother i inspire to be a Chef when i grow up wearing a tall hat.
But once you enter the hotel industry there is no turning back.
Call your brother think twice, and for better feel and experience go to Kitchen and work for 1-3 months let him feel how was it.

I am abit regretting why i took this course. Some of my friend stop the course after 1 year taking of the course( 1 year to Industry training)

Edit.
Well as far as i can see, He likes cooking, there is passion about cooking there is why we all in this course my friend and I.
1 thing we all dont like " Working Life In Hotel" Seriously there is no life in Hotel.
So ask your brother again, Do you want to be a Chef your whole life?
If Yes, Then he really likes cooking.

FYI, Those Chef appear in TV they been through lots of hardwork. Check Gordon Ramsey history.
Check Chef Micheal Smith, Chef Wan, and other chef.

To be a chef is easy , to be a Master chef is like swimming upstream waterfall.

This post has been edited by munak991: Sep 23 2010, 06:55 PM

hey im interested to know how is the working life in hotel ?
how no life?

my parents are non stop blocking me to go for the the culinary art course as they say the job is very tough.

Yup its actually true, Hotel line let you progress very fast. Eg: u start off as Commis 2( 2nd lowest rank) in the kitchen every 6 month u get promoted cause u got degree. until Sous Chef maximum One department chef.
Then if u have the potential u join those big big hotel. u are selected to transfer and become executive chef in newly open hotel or so.

But the turn down point are?
only 1 day off ( never got to happen in Weekend)
Split Shift( employee hate this the most) work start at 9am end at 2pm continue work at 6pm to 10pm.
Holiday, You are Chinese or Malay ,Chinese New year u are entitle to go back home on the 2nd or 4th of the Chinese new year same goes to Raya.
Sometimes, Hotel Busy, call u work 1 week straight without rest.

Well that's about it. Foreign Country has their Union means law or policy protect the staff. but in Malaysia no.

But if u got the passionate to become a Chef, There is no one to stop you. ^^

Good Luck

omg 1 day work 9hours. lol. but if only got diploma also same can promote so fast?
wa means first day of chinese new year need work?
walao work 1 week straight got extra $$ ?

anyway how is the salary for this job when first started to work like u say commis 2.

Employment Law? Well .. U expressed the lworking ife in hotel so terrible but I think this is also the fact. But never heard of split shift, sounds bad... ur working place dont provide hi-tea service? normally lunch closing at 230pm...

If graduated from Degree maybe lowest can be is 1.2k - 2k+ thats what i heard from Chef

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Added on October 13, 2010, 12:02 amand sorry for my mistake u only work 8 hour.
If they go beyond that u can sue the hotel that is General employment law.

This post has been edited by munak991: Oct 13 2010, 12:02 AM

Haha yeah I totally agree with munak.. its hard work all the way, pay or no pay (face saving purposes most of the time) split shifts are normal is hotels/resorts/restaurants.

I've trained in CM cherating, a restaurant in KL and a restaurant in France, and everywhere is the same.. split shifts. The culinary line requires lots of physical stamina and of course mental stability ( chefs tend to vent their frustration in 'colourful' languages, much like Gordon Ramsay ). Most importantly like what munak said, passion for cooking keeps you going.

There are other options as well to be doing office work but yet related to food industry, e.g. stock taking/ordering, advisor, HACCP agent etc. The food industry has lots to offer, just find which one you're comfortable and confident in then start working hard and climb up the ranks. Nothing in life is easy eh