Level I Certificate in Professional Cookery
Course Summary
Our Level I Certificate in Professional Cookery is an intensive 3-month program designed to equip students with fundamental culinary skills and basic English proficiency. This course offers hands-on training in essential cooking techniques, kitchen safety, and food hygiene, alongside English language lessons tailored for the hospitality industry.
Course Outcome
Upon completing this course, students will possess a solid foundation in professional cookery and improved English communication skills. Graduates will be well-prepared to join hotels or restaurants as entry-level cooks, with the confidence and competence to start their culinary careers.
Prospect
Graduates of the Level I Certificate in Professional Cookery can look forward to exciting opportunities in the hospitality industry. This course opens doors to entry-level positions in diverse culinary environments, offering a pathway to future growth and specialization within the field.
Standards Maintained
We maintain both the standards of the Australian Qualification Framework and the European Qualification Framework for all our courses. This ensures our students receive globally recognized qualifications, enhancing their employability and allowing them to compete in the international job market.
Course Information
Training Method:
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Classroom Theory, Kitchen Lab Practical, Individual and Group Assignment, Multi-media Presentation, Practice Class
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eLearning
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Industrial Visit
Additional Information:
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Course Duration
3 months full time / 13 weeks
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Industrial Attachment
2-3 months at Star Hotels
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Intake
Jan, Mar, May, July, Sept, Nov
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Assessment Method
Tutorial, Comprehensive Exam – Written, Demonstration, Viva
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Work Placement
Job assist at 5 Star or 4 Star Hotels, and Chain Restaurants globally.
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Entry Requirement
Completion of SSC / O level / equivalent.
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Competency Units
25 distinct competency units, including Generic, Sector and Occupational Competencies.
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Medium Of Instruction
English
Course Curriculum
UNIT OF COMPETENCY
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CPC001 – Work in Tourism & Hospitality Industry
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CPC002 – Work in a Socially Diverse Environment
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CPC003 – Develop Entrepreneurship Skills
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CPC004 – Follow Workplace Hygiene Procedure
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CPC005 – Follow Health Safety and Security Procedure
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CPC006 – Follow Food Safety Procedure
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CPC007 – Comply with Preparatory Works for Food and Beverage Production
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CPC008 – Knife Handling and Cutting Methods
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CPC009 – Prepare Dishes using Basic Methods of Cookery
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CPC010 – Prepare Stock, Roux
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CPC011 – Prepare various types of Sauce
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CPC012 – Prepare various types of Soup
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CPC013 – Prepare Salad and Dressing
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CPC014 – Prepare Indian Cuisine
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CPC015 – Prepare Bangladeshi Cuisine
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CPC016 – Prepare Thai Cuisine
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CPC017 – Prepare Chinese Cuisine
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CPC018 – Prepare Japanese and Korean Cuisine
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CPC019 – Prepare Continental Food
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CPC020 – Prepare Italian Cuisine
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CPC021 – Prepare Mexican Cuisine
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CPC022 – Prepare Greek and Turkish Cuisine
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CPC023 – Produce Cake, Pastries and Bread
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CPC024 – Prepare Dessert and Beverage
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