International Certificate in Professional Cookery
This course consists of the CTH Certificate in Professional Cookery. It will give you a solid foundation of all things culinary; and provides training in the essentials of commercial cookery – carefully structured to prepare students for a first career role in various kitchen environments.
You’ll learn about nutrition, food safety and kitchen hygiene, and you’ll master the fundamental knife skills and cooking methods that any budding chef needs for a thriving career in the culinary world. Not only will you learn to bake bread and produce some timeless classics, but we’ll also teach you to prepare meals with flair.
Hands-on experience: Once you’ve learnt the kitchen essentials, it’s time to test these out in a nine-week industry visit. Additionally, students will spend a week in a bakery or butchery.
This course is ideal for: Anyone who wants to kick-start their career in the culinary industry; or for foodies looking to master the basics of being a good chef. Once you have completed this course, you will have the skills to become an entry-level chef.
How can I add to this course
You may add or continue with any of the following programmes:
- Professional Pastry Programme
- Professional Culinary Arts Programme
- CTIA Certificate of Achievement – Certificate in Professional Cookery
- CTH – Level 3 Certificate in Professional Cookery OR City & Guilds IVQ Level 1 Certificate in Food Preparation and Cooking
Theory & Practical modules
- Introduction to hospitality
- Food and kitchen hygiene and safety
- Introduction to basic kitchen equipment and utensils
- Stocks, soups and sauces
- Moist heat methods of cooking: boiling, poaching, steaming, braising and stewing
- Dry heat methods of cooking: baking, roasting, grilling , frying
- Introduction to nutrition
- Cold presentation
- Introduction to patisserie
- Introduction to costing
- Basic ingredients
The Academy reserves the right to change the training delivery schedule to meet the daily operational requirements and to adjust or upgrade the syllabi, study material and accreditation body in accordance to any new requirements as determined by the Department of Higher Education and Training and/or in the event of any new developments and changes within the Academic field.