Level III Diploma in Professional Cookery

LEVEL III DIPLOMA IN PROFESSIONAL COOKERY

Master the art of professional cookery with our comprehensive Level III Diploma program. Learn from industry experts and gain hands-on experience in state-of-the-art facilities.

18 Months

Duration

45 Modules

Comprehensive

Expert Chefs

Instructors

Certified

Qualification

Why Choose Our Program?

Our Level III Diploma in Professional Cookery is designed to provide you with the skills, knowledge, and experience needed to excel in the culinary industry.

Professional Techniques

Master advanced cooking methods and professional kitchen skills

Menu Development

Learn to create innovative menus and seasonal offerings

Food Safety & Hygiene

Comprehensive training in food safety and kitchen management

Industry Recognition

Gain a qualification respected throughout the culinary industry

Course Information

Duration & Format

18-month program with flexible scheduling options including evening and weekend classes

Entry Requirements

Level 2 qualification in catering or equivalent experience in the industry

Certification

Nationally recognized Level III Diploma accredited by industry bodies

Learning Outcomes

Develop advanced culinary skills and techniques
Understand food science and nutrition principles
Master cost control and kitchen management
Create innovative dishes and seasonal menus
Implement food safety and hygiene standards
Lead kitchen teams effectively

Comprehensive Learning Path

Our structured curriculum takes you from foundational skills to advanced culinary mastery through four progressive modules.

Course Curriculum

UNIT OF COMPETENCY (PART -I)

CPC001 – Work in Tourism & Hospitality Industry
CPC002 – Work in a Socially Diverse Environment
CPC003 – Develop Entrepreneurship Skills
CPC004 – Follow Workplace Hygiene Procedure
CPC005 – Follow Health Safety and Security Procedure
CPC006 – Follow Food Safety Procedure
CPC007 – Comply with Preparatory Works for Food and Beverage Production
CPC008 – Knife Handling and Cutting Methods
CPC009 – Prepare Dishes using Basic Methods of Cookery
CPC010 – Prepare Stock, Roux
CPC011 – Prepare various types of Sauce
CPC012 – Prepare various types of Soup
CPC013 – Prepare Salad and Dressing
CPC014 – Prepare Indian Cuisine
CPC015 – Prepare Bangladeshi Cuisine
CPC016 – Prepare Thai Cuisine
CPC017 – Prepare Chinese Cuisine
CPC018 – Prepare Japanese and Korean Cuisine
CPC019 – Prepare Continental Food
CPC020 – Prepare Italian Cuisine
CPC021 – Prepare Mexican Cuisine
CPC022 – Prepare Greek and Turkish Cuisine
CPC023 – Produce Cake, Pastries and Bread
CPC024 – Prepare Dessert and Beverage
CPC025 – Provide effective guest service

UNIT OF COMPETENCY (PART -II)

DPC013 – Prepare Chocolate Products
DPC014 – Prepare Hot Desserts
DPC015 – Prepare Cold Desserts
DPC016 – Prepare sweet and sugar products
DPC017 – Pest Control and Waste Management
DPC018 – Purchase, Transport and Store Foods
DPC019 – Prepare Continental Food
DPC020 – Prepare All Day Dining (Fast Food)
DPC021 – Prepare Sea Food
DPC022 – Prepare Frozen Food
DPC023 – Asian Cuisine
DPC024 – Indian Cuisine
DPC025 – Bangladeshi Cuisine

UNIT OF COMPETENCY (PART – III)

ADPC013 – Manage Quality Customer Services
ADPC014 – Deal With Conflict Situation
ADPC015 – Developing Skills for Employment in the Catering and Hospitality Industry
ADPC016 – Develop and Update the Legal Knowledge required for Business Compliance
ADPC017 – Establish and Maintain Quality Control
ADPC018 – Control and Order Stocks
ADPC019 – Food & Nutrition
ADPC020 – Prepare Diet based and Preserved Foods
ADPC021 – Recruit and Selection of Staffs
ADPC022 – Prepare and Maintain Budgets
ADPC023 – Culinary Products Development Process
ADPC024 – Effective Digital Marketing Campaigns
ADPC025 – Computer Operations

Meet Your Instructor

Learn from the Best

Our program is led by industry professionals with decades of experience in top kitchens worldwide.

Chef Shapan Muhammad

Master Chef Instructor

About Chef Thompson

With over two decades of experience in world-class kitchens, Chef Shapan Muhammad brings unparalleled expertise to our culinary program. Having worked in Michelin-starred establishments across Europe and trained under renowned chefs, he combines traditional techniques with modern innovation.

Chef Shapan passion for education has led him to mentor hundreds of aspiring chefs, many of whom now lead their own successful restaurants. His teaching philosophy emphasizes both technical excellence and creative expression.

Cooking is not just about following recipes—it's about understanding ingredients, mastering techniques, and expressing creativity. My goal is to help each student discover their unique culinary voice.

— Chef Shapan Muhammad

Student Success

What Our Graduates Say

Don’t just take our word for it. Hear from graduates who have transformed their careers through our program.

"This program completely transformed my career. The hands-on training and expert guidance helped me develop skills I never thought possible. Within 6 months of graduating, I was promoted to Head Chef."

Sarah Johnson

Head Chef at The Garden Restaurant

"The business side of the program was invaluable. I learned not just how to cook, but how to run a profitable kitchen. My restaurant has been consistently booked since opening."

Michael Chen

Restaurant Owner

"Chef Shapan mentorship was incredible. The attention to detail and professional standards taught here are exactly what the industry demands. I felt completely prepared for my role."

Emma Rodriguez

Pastry Chef at Luxury Hotel

"The course exceeded all my expectations. From knife skills to menu planning, everything was covered thoroughly. The networking opportunities with fellow students have been invaluable too."

James Wilson

Catering Business Owner

Ready to Start Your Journey?

Join hundreds of successful graduates who have transformed their culinary careers with our program.

ITICA Graduates: Global Placements

Our graduates are making their mark in the world’s finest kitchens, from 5-star hotels to Michelin-starred restaurants across 47 countries.

47

Countries

Alumni placed globally

2,500+

Placement

Successful job placements

BDT 70K

Avg Salary

Average starting salary

96%

Success Rate

Placement within 6 months

Top Placement Destinations

Sydney

Australia

450

Placement

Bangkok

Thailand

250

Placement

Seoul

South Korea

300

Placement

Paris

France

150

Placement

Ready to Join Our Global Alumni Network?

Start your journey with ITICA and unlock opportunities in the world’s most prestigious culinary destinations.

Got Questions?

Find answers to the most common questions about our Level III Diploma program. Can’t find what you’re looking for? Contact our admissions team.

What are the entry requirements for the Level III Diploma?

You need a Level 2 qualification in catering/hospitality or equivalent industry experience. We also accept mature students with relevant work experience who can demonstrate their commitment to the program.

How is the course delivered and what are the time commitments?

What facilities and equipment will I have access to?

Is financial assistance or payment plans available?

What career support do you provide after graduation?

Can I specialize in a particular area of cookery?

What is included in the course fees?

Still Have Questions?

Our admissions team is here to help you with any questions about the program, application process, or career opportunities.

Call Us

+8801770792880

Email Support

info@itica.education

Live Chat

Instant support available

Ready to Start Your Global Career?

Join ITICA today and get guaranteed job placement support with access to exclusive opportunities from our global partner network.

*Placement guarantee applies to students who successfully complete the program

Start Your Culinary Journey Today

Transform your passion for cooking into a professional career. Our next intake begins in September 2024.