Course Outline
Level 2
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Practice kitchen hygiene and safety procedures
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Perform professional vegetable and potato cuts
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Apply basic cooking methods
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Prepare stocks and thickening agents
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Create mother sauces and basic soups
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Prepare a variety of vegetable dishes, salads and appetizers
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Make sandwiches and simple plated desserts (coupes)
Course Duration
Course Duration: 21 Months
18 months of classroom learning + 3 months of industrial training
Level 3
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Monitor kitchen hygiene and safety standards
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Prepare a variety of salad dressings and sauces
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Produce intermediate-level soups
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Create potato, rice, and farinaceous dishes
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Prepare noodles and pasta dishes
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Develop main courses with proper plating
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Produce advanced plated desserts
Job Opportunities
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Chef
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Cruise Ship Culinary Professional
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Culinary Entrepreneur
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Culinary Instructor or Educator
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Food and Beverage Service Manager
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Culinary Consultant