Certificate in Culinary Skills (Professional Italian & European Chef Programme)

  • Certificate Programmes (20 Credits)
Fact Sheet

Course Overview

The Certificate in Culinary Skills (Professional Italian & European Chef Programme) is designed to provide comprehensive training in advanced culinary techniques with a focus on Italian and European cuisine. This programme aims to equip students with the skills and knowledge required to excel in professional kitchen environments, offering practical and theoretical insights into gourmet cooking, food presentation, and kitchen management. The course covers a wide range of culinary skills, from traditional recipes and modern techniques to innovative culinary trends.

Accredited
Certificate Programmes
20 Credits
The course will be taught for 8 Weeks
All classes will be conducted in English
Hybrid classes (subject to change)
Twice weekly, from 18:30 pm till 20:30 pm (subject to change)
  • Aspiring Chefs: Individuals who wish to specialize in Italian and European cuisines and pursue a career as professional chefs in high-end restaurants or culinary establishments.
  • Current Culinary Professionals: Experienced chefs or kitchen staff seeking to enhance their skills with specialized knowledge in Italian and European cooking techniques.
  • Culinary Enthusiasts: Food enthusiasts and home cooks aiming to refine their culinary skills and gain professional certification in gourmet cooking.
  • Applicants should have a basic culinary qualification or equivalent experience in cooking. A diploma or certificate in culinary arts is preferred.
  • While not mandatory, previous experience in a kitchen environment or culinary-related field is advantageous. Age: Applicants must be at least 18 years old.
  • Proficiency in English (or the language of instruction) is required. Non-native speakers may need to provide proof of language competency through standardised tests such as IELTS or TOEFL.
Unit Name Credits
Food safety in professional kitchen 3
Meat, poultry and offal 3
Fish and shellfish 3
Vegetables, pulses and vegetable protein 3
Stocks, soups and sauces 4
Pasta, rice and eggs 4