Professional Cookery

Course ID
HM-001
Department
School of Hospitality and Tourism
Level
NVQ
Method
Lecture, Practical Sessions, Seminar, Workshops

The flexibility to take your skills wherever you go: from cruise ships to resorts and restaurants. As a skilled chef, your opportunities are only limited by your imagination.

If you love nothing more than cooking or consider yourself quite the foodie, a career in commercial cookery might be the perfect choice for you. Our program will prepare you for a future in the industry, whether it’s to become a Sous chef or run a large hotel kitchen.

Our International cookery course will equip you with everything you need to know to run a successful kitchen and offers real-world scenarios and work placement to guarantee a strong and rewarding career in the industry.

List of units

What you will learn

  • Communication skills for workplace
  • Team Work
  • Basic Food Costing
  • Language literacy
  • 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
  • Occupational Health and Safety Procedures and Practice

Whether you dream of opening a restaurant or starting your own innovative F&B business, this course will give you the skills and concepts you need.

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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 based on NATIONAL COMPETENCY STANDARDS for Professional Cookery
(Competency Standards Code: H55S010) published 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 firsthand 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 requires an OJT for 06 months.