Level III Diploma in Professional Cookery
Course Summary
Our Level III Diploma in Professional Cookery is a secondary-level program designed for aspiring culinary professionals seeking global standard training, certification, and job opportunities. This comprehensive course includes advanced culinary techniques, kitchen management, and professional English language skills, with a focus on preparing students for the IELTS exam.
Course Outcome
Upon completing this course, students will gain advanced culinary skills and strong proficiency in English, meeting international standards. Graduates will be fully prepared for global job placements, equipped with the necessary skills and certification to excel in the culinary industry.
Prospect
Graduates of the Level III Diploma in Professional Cookery can look forward to high-demand job opportunities worldwide. This course opens doors to advanced positions in top-tier hotels, restaurants, and culinary establishments, paving the way for a successful and rewarding career in the global culinary scene.
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
6 months full time / 26 weeks
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Industrial Attachment
2-3 months at Star Hotels
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Intake
January, March, May, July, September, November
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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 HSC / O level / equivalent.
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Competency Units
50 distinct competency units, including Generic, Sector and Occupational Competencies.
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Medium Of Instruction
English
Course Curriculum
UNIT OF COMPETENCY (PART -I)
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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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CPC025 – Provide effective guest service
UNIT OF COMPETENCY (PART -II)
UNIT OF COMPETENCY (PART – III)
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