Certificate for Professional Cookery

Course ID
HM-008
Department
School of Hospitality and Tourism
Level
Short Course
Method
Online, Practical Sessions, Seminar, Workshops

Are you ready to take your passion for cooking to the next level? Our Certificate in Professional Cookery program is tailor-made for individuals who are eager to pursue a career in the culinary arts without the requirement of On-the-Job Training (OJT).

In just six short months, you’ll acquire the skills and knowledge needed to excel in the world of professional cooking.

With our Certificate in Professional Cookery, you’ll have the opportunity to fast-track your culinary career and enter the workforce as a skilled professional. Whether you aspire to become a chef, restaurant manager, or food entrepreneur, this program will set you on the path to success.

List of units

WHAT YOU WILL LEARN

  • Introduction to Hotel and Catering Industry
  • Kitchen organizational Structure
  • Food knowledge and practices
  • Hygiene standards
  • Occupational Health and Safety Procedures and Practice
  • Cooking methods
  • Time management
  • Communication skills for workplace
  • Basic Food Costing
  • Language literacy
  • Salads & appetizers preparation
  • Desserts preparation
  • Basic ethnic foods
  • Stocks, Soups and Sauces preparation
  • Beverage preparation
  • Introduction to kitchen utensils, tools and equipment
  • Food Safety Standards
  • Team Work
  • Seasoning and marinating
  • Sandwich preparation
  • Hot range foods preparation

Seize the opportunity to enrol in our Certificate in Professional Cookery program and embark on a culinary journey that doesn’t require OJT. Secure your spot today and start your six-month transformation into a culinary expert!

Apply

Entry requirements

This program does not have any prerequisite to enroll, however We look for candidates who have the intellectual qualities and interpersonal skills to be successful leaders in hospitality and service businesses.

Course structure and modules

This course is developed by Polymath Campus and approved by Tertiary and Vocational Education Commission

Modules outline:

  • Communication skills for workplace
  • Team Work
  • Basic Food Costing
  • Language literacy
  • Occupational Health and Safety Procedures and Practice
  • Introduction to Hotel and Catering Industry
  • Hygiene standards
  • Food Safety Standards
  • Kitchen organizational Structure
  • Time management
  • Introduction to kitchen utensils, tools and equipment
  • Food knowledge and practices
  • Cooking methods
  • Mise-en place procedures
  • Beverage preparation
  • Sandwich preparation
  • Salads & appetizers preparation
  • Stocks, Soups and Sauces preparation
  • Seasoning and marinating
  • Hot range foods preparation
  • Desserts preparation
  • Basic ethnic foods

On the job training

Students in NVQ programs are required to undergo on-the-job training (OJT) before they can graduate.

OJT is a type of experiential learning often used in skill-based qualifications that involve hands-on work or the use of specialized equipment, software, or machinery. Right after the course completion. In a OJT you will receive first-hand experience performing tasks related to your role from a co-worker or supervisor.

The purpose of OJT is to prepare you for your position. The instruction and hands-on practice you complete as part of the training can help you develop the skills, competencies, and knowledge you need to carry out your role when you go to the job market. When OJT is complete, you should be able to perform most or all of the tasks for your position without supervision.

In all NVQ Courses, some modules are assessed within the on-the-job training Period. The usual OJT period stems from 3 months to 6 months, depending on the course and level.

This course does not requires an OJT