ACAC

Course
Description

ACAC Course Description

SEMESTER 1
Basic Practical Cooking Application FU 01

The course introduces students to the basic culinary skills needed in a

professional kitchen. Students will acquire skills in all major cooking methods,
using proper hygiene practices in the preparation of food and creating
portion-controlled meals to prevent wastage. The course teaches students to
produce quality food in an effective and efficient way. Students are exposed
to the main systems of food production and will learn to respect best practices
and instructions. The kitchen working environment will provide the students with
the opportunity to learn the proper use and maintenance of kitchen
equipment and selection of correct utensils according to the task.
Furthermore, the practical class activities will nurture skills in working with a
team, good communication, and developing a sense of responsibility. The
knowledge learned is based on industry-relevant requirements. and will assist
students in product processing, flow of food and organization.

Basic Pastry FU 02

The course is designed to enable students to understand the basics of a pastry

and bakery operation. Students will learn to follow recipes, and the importance
of measuring ingredients accurately. The course will teach students a variety
of different breads, bakery items and desserts, from traditional items through
today’s modern recipes. Students will learn to appreciate that small
differences in time, temperature, method, and proportions can have
significant effects on the outcome of the product. Students will develop an
understanding of pastry ingredients, equipment and machinery, and
techniques, as well as the physical and chemical reactions that take place
during processing. Through demonstrations, group work and individual
assignments, students will develop a sense of urgency and team spirit.

Purchasing FU 03

This course covers the main functions of purchasing activities, including vendor
selection, purchasing procedures, receiving, storage and distribution within an
organization. Students will be introduced to different control systems and gain
an understanding of the importance of stock rotation and inventory. Students
evaluate the ethical issues that need thorough consideration when purchasing
food.

ACAC Course Description

Culinary Theory GEN 01

This course helps students to understand the association between practical

cooking applications and the theoretical information needed to deliver high-
quality food. Areas of study include the nature of food components, and how
they can be changed and controlled during food production processes.
Students will be introduced to the different production methods of processed
food such as marinating, pickling, curing, and cheese and butter production.
Furthermore, the various preservation methods in food production will be
discussed.

Food Knowledge GEN 02

This course covers the interrelated parts of a full understanding of how various
types of food are produced and categorized. Students will learn how food is
classified and will be able to differentiate the qualities of the same products.
The anatomies of various animals are discussed to distinguish the various parts
of an animal and determine the use of it in the kitchen.

Food Safety and Hygiene FU 04

This course covers the importance of hygiene in all areas of food preparation
and serving and teaches students how to ensure the highest standards of
hygiene are followed in all aspects of their work in the hospitality industry.
International standards are followed in all classes, and students are required to
show a full understanding of the hygiene and food safety standards
maintained by world-class hotels and kitchens.

Elementary English CO 01

Students will increase their vocabulary through the study of word parts,
specifically kitchen terminology, and practice with a dictionary. Through the
development of listening and speaking skills students will be able to understand
short conversations and exhibit the ability to employ grammatical knowledge
to produce proper sentences in written and spoken English.

ACAC Course Description

SEMESTER 2 & 4
Industry Internship GEN 10 & GEN 11

The internship is an integral part in the education and development of

students, and it will provide students with real life work experience at nationally-
and internationally recognized establishments. Students will have the
opportunity to apply the skills they have learned, and further deepen and
develop new competencies and skills by observing an existing operation and
receiving factual and constructive feedback. This experience will prepare
students to better comprehend the proficiencies needed in the industry. The
Academy of Culinary Arts Cambodia will closely supervise the desired learning
outcomes through various projects, and the intern will be required to complete
a work journal.

ACAC Course Description

SEMESTER 3
Advanced Practical Cooking Application FU 05

This course component will expand the student’s practical skills gained in the
first semester and the internship. Students will be required to carry out food
preparations that are more complex, using a wide range of ingredients. The
mise-en-place and menus need to be prepared in a more restricted
timeframe, requiring careful planning and execution. Students will improve
their capability to work independently and self-sufficiently, and they will be
required to develop preliminary supervisory skills.

Advanced Pastry FU 06

This unit will build on the knowledge and skills attained in the first semester,
extending the students’ knowledge to a broad and thorough foundation in the
art of pastry and baking. The students will be introduced to a wide range of
sweet and savory products, using a variety of techniques and industry best
practices. Likewise, the unit includes the tempering and production of
chocolate and modern plating techniques for desserts.

Menu and Recipe Development GEN 03

In this course, students are introduced to the tools used in modern menu writing
and in developing menus while considering the restrictions of a food and
beverage operation. Students will be able to distinguish between different
types of menus, and to apply correct standards and terminology in menu
writing. They will learn to determine the right amount of food needed to
execute a menu and will gain the competency to develop and write
corresponding recipes with correct weights and costing for various menus. The
students will understand the advantage of standardized recipes, and the
importance of maintaining and updating a recipe bank.

Nutrition GEN 04

This course is a thorough overview of the basic concept of nutrition, offering

the student a thorough and up-to-date overview of information on nutritional
principles. Students will then be able to use this knowledge to create balanced
menu options and meet special dietary needs.

ACAC Course Description

Kitchen Accounting CO 03

This course will help students to develop a solid understanding of hotel and
restaurant accounting practice. Students will be introduced to the basic
culinary accounting terms and procedures and will be acquainted with the
different costs that occur in the purchasing, preparation and serving of food.
By the end of the course, students will have acquired the knowledge to apply
mathematical procedures that are used in professional kitchens and
bakeshops and understand the necessary principles to keep costs under
control.

History, Flavors and Culture GEN 05

Identity – religious, ethnic, and national – is intensely bound up with food. The
student will be presented with an overview of the ways in which social and
historical events, religious movements, and the changing demands in food
consumption have significantly influenced the character and substances of
varying cultures and their cuisines. The course examines structural menu
development and explores past, current, and developing trends in the world
of food. The relevance of the course also includes the analysis of ingredients
and kitchen equipment used in various ethnic cuisines. Students will research
ethnic Cambodian foods and ingredients.

Intermediate English CO 02

This course is designed to build the reading and writing skills of non-native
speakers of English. The focus is on reading comprehension, vocabulary
development, and sentence structure. Students will learn how to enhance their
English proficiency through intermediate-level study of listening and speaking
skills. With a focus on writing, this course will prepare students for the academic
demands of the culinary stream. It will focus on different styles of writing,
particularly the process of writing from sentence to paragraph. Students will
develop and demonstrate their skills in a professional presentation.

ACAC Course Description