Professional Cook Training

The Professional Cook Training course is a comprehensive program designed to equip students with the knowledge and skills necessary for a successful career in the culinary profession. This curriculum has been carefully crafted to incorporate the essential aspects of cooking, enabling students to become self-employed in the field or pursue opportunities in both domestic and international employment markets.

The training program places a strong emphasis on practical learning, providing students with ample opportunities to practice and hone their skills. Through hands-on experiences, students will not only acquire the knowledge outlined in the curriculum but also gain proficiency in the safe use of tools, equipment, and machines required for preparing a wide range of dishes.

In addition to culinary skills, the course encompasses various other areas essential for professional success, such as vocational health and safety, practical mathematics, effective communication, gender and social inclusion, and entrepreneurship development. This comprehensive approach ensures that students receive a well-rounded education that prepares them for the demands of the industry.

Throughout the course, trainers play a vital role in demonstrating and teaching the knowledge and skills outlined in the curriculum, fostering an interactive learning environment. The curriculum dedicates 80% of the training time to practical learning, allowing students to gain hands-on experience and develop their expertise. The remaining 20% is devoted to theoretical learning, providing a solid foundation of culinary principles and concepts.

Upon completion of the Professional Cook Training course, students will possess the necessary qualifications and practical competence to excel in their culinary careers. Whether aspiring to be renowned chefs, kitchen managers, or entrepreneurs in the food industry, this course paves the way for a successful and fulfilling professional journey.

Objectives:
To produce skilled human resources in the field of culinary arts and related industries.

Graduates attributes 

1. Management of kitchen, machinery, and raw materials.
2. Safe use and general maintenance of equipment and utensils used in the kitchen.
3. Implementing safety measures and providing primary care in the kitchen.
4. Preparation of various food items.
5. Creating employment and self-employment opportunities in the relevant industry, contributing to livelihood improvement through income generation within the country.