Certificate in Professional Cookery


6 Months

The complete base-level certification course offered by Skillston, consisting of a refined outline to be covered in a duration of 6 months. The curriculum is designed to equip enrollees with sufficient knowledge that would be required in a professional kitchen.

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat with basic principles of cooking, baking and kitchen operation. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related food preparation topics. Upon completion, students should be able to exhibit the cooking skills used in the foodservice industry as professional chef.

  • Practical culinary basics such as Knife Handling, Cutting, Seasoning, Plating, Garnishing etc.
  • Learning about various cooking methods and gradually implementing them in further, basic recipes.
  • Learning the basics of baking and the ingredients and equipment revolving it.
  • Practical basic units such as o Cold Presentation o Frying o Boiling, Poaching and Steaming o Braising and Stewing o Baking, roasting and grilling Followed by a couple of mid-level units that would technically train and enhance the enrollees’ basics as well as provide that with surface-level knowledge on mid to high level cooking.
  • Total Qualification Hours → 435
  • Hours → 300
  • Credit Value → 30