Certificate in Professional Cookery
Course Duration
6 Months
Course Description
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.
Learning Outcomes
- 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.
[Student Registration, Orientation & SOP Briefing]
Course Commences
- Total Qualification Hours → 435
- Hours → 300
- Credit Value → 30
Develop fundamental knowledge and understanding of the principles of health and safety in a hospitality and catering environment along with introduction to common hazards in the workplace and immediate action and emergency procedures to ensure a healthy and safe workplace.
Introducing basic fundamentals of culinary arts including introduction to Kitchens, types & procedures and hierarchy. Developing fundamental knowledge about the important areas and essential tools, equipment, machinery in the kitchen environment and their safe usages. Understanding of unit conversions, ingredients, terminologies, temperatures and cooking methods and practicing vegetable cutting techniques along with plating & garnishing.
Developing knowledge of the parameters of basic food safety practices and range of food safety skills directly relevant to the catering and hospitality industry.
Develop the necessary knowledge, understanding and skills required in preparing and presenting cold foods, required in all sectors of the catering industry. introducing the techniques of preparing and presenting a range of cold food items ranging from simple sandwiches to complex cold buffets.
Develop the skills and knowledge required to prepare and cook foods using the frying methods of cookery. Learning about the commodities quality, dish specifications, enhancing their aesthetic skills to produce, present and process finished products.
Stocks, soups and sauces are the key building blocks of many dishes and an understanding of them is essential for any chef. The aim of this unit is to equip learners with the knowledge and skills required to prepare, cook and store stocks, soups and sauces.
Develop the necessary skills, knowledge and understanding of the principle involved in preparing and cooking vegetables, fruit and pulses to produce dishes at a professional level. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge.
Develop the necessary skills, knowledge and understanding of the principle involved in preparing and cooking rice, grains, farinaceous products and egg dishes at a professional level. Emphasis is placed on the development, practice and acquisition of practical skills and theoretical knowledge.
Develop the skills and knowledge required to prepare and cook foods using the boiling, poaching and steaming methods of cookery with emphasis placed on the development, practice and acquisition of practical skills in preparation, production and cooking by steaming, poaching and boiling cooking methods using a range of commodities and ingredients along with presentation skills.
Develop the skills and knowledge required to prepare and cook foods using the Stewing and Braising methods of cookery with emphasis placed on the development, practice and acquisition of practical skills in preparation, production and cooking by Stewing and Braising cooking methods using a range of commodities and ingredients along with presentation skills.
Develop the skills and knowledge required to prepare and cook foods using the Baking Roasting and Grilling methods of cookery with emphasis placed on the development, practice and acquisition of practical skills in preparation, production and cooking by Baking Roasting and Grilling cooking methods using a range of commodities and ingredients along with presentation skills.
Provide learners with a rounded experience in preparing and cooking meat, poultry and offal dishes. They will learn to recognize the quality points of meat, poultry and offal with emphasis placed on the development, practice and acquisition of practical skills in preparation and cooking. The unit focuses on the production of dishes, using suitable tools and equipment and producing finished dishes using a range of commodities and ingredients.
Provide learners with a sound, rounded experience in preparing and cooking fish and shellfish dishes. They will learn to recognize the quality points of fish and shellfish with emphasis on safe and hygienic practices when preparing and cooking fish and shellfish. The unit focuses on the production of dishes, using suitable tools and equipment enabling learners to demonstrate the process of preparing, cooking and producing finished dishes using a range of commodities and ingredients.
