Level IV Advanced Diploma In Professional Cookery

ITICA Academy

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.

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.

Prospect

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:

Classroom Theory, Kitchen Lab Practical, Individual and Group Assignment, Multi-media Presentation, Practice Class
eLearning
Industrial Visit

Additional Information:

Course Duration

6 month full time or 26 weeks
Industrial Attachment

2-3 months at Star Hotels
Intake

January, March, May, July, September, November
Assessment Method

Tutorial, Comprehensive Exam – Written, Demonstration, Viva
Work Placement

Job assist at 5 Star or 4 Star Hotels, and Chain Restaurants globally.
Entry Requirement

Completion of HSC / O level / equivalent.
Competency Units

50 distinct competency units, including Generic, Sector and Occupational Competencies.
Medium Of Instruction

English

by itica-admin

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)

DPC001 – Develop Productive Working Relationship with Colleagues
DPC002 – Contribute to the Development of Recipe and Menu
DPC003 – Developing Skills for Employment in Catering and Hospitality Industry
DPC004 – Prepare various types of Soup
DPC005 – Prepare various types of Sauce
DPC006 – Prepare Appetizer and Finger Foods
DPC007 – Prepare and Cook Fish and Shellfish Dishes
DPC008 – Prepare and Cook Meat Dishes
DPC009 – Prepare and Cook Poultry and Game Dishes
DPC010 – Prepare various types of Bread Products
DPC011 – Prepare Cakes, Sponges, Cookies
DPC012 – Prepare Pastry Products
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)

ADPC001 – Lead and Manage People
ADPC002 – Promote Product and Services to Customers
ADPC003 – Customer Service in the Hospitality Industry
ADPC004 – Develop and Implement a Business Plan
ADPC005 – Develop and Manage Marketing Strategies
ADPC006 – Develop and Implement Operational Plans
ADPC007 – Receive and Store Kitchen Supplies
ADPC008 – Food Storage
ADPC009 – Develop a Food Safety Plan
ADPC010 – Implement Food Safety Procedures
ADPC011 – Catering Operations, Costs and Menu Planning
ADPC012 – Manage Financial Operations
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

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Course Summary

Course Outcome

Prospect

Standards Maintained

Course Information

Training Method:

Additional Information:

Course Duration

Industrial Attachment

Intake

Assessment Method

Work Placement

Entry Requirement

Competency Units

Medium Of Instruction

Training Method

Entry Requirements

Work Placement

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)

DPC001 – Develop Productive Working Relationship with Colleagues

DPC002 – Contribute to the Development of Recipe and Menu

DPC003 – Developing Skills for Employment in Catering and Hospitality Industry

DPC004 – Prepare various types of Soup

DPC005 – Prepare various types of Sauce

DPC006 – Prepare Appetizer and Finger Foods

DPC007 – Prepare and Cook Fish and Shellfish Dishes

DPC008 – Prepare and Cook Meat Dishes

DPC009 – Prepare and Cook Poultry and Game Dishes

DPC010 – Prepare various types of Bread Products

DPC011 – Prepare Cakes, Sponges, Cookies

DPC012 – Prepare Pastry Products

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)

ADPC001 – Lead and Manage People

ADPC002 – Promote Product and Services to Customers

ADPC003 – Customer Service in the Hospitality Industry

ADPC004 – Develop and Implement a Business Plan

ADPC005 – Develop and Manage Marketing Strategies

ADPC006 – Develop and Implement Operational Plans

ADPC007 – Receive and Store Kitchen Supplies

ADPC008 – Food Storage