CULINARY PROFESSIONAL
This program provides participants with the competence to fully operate in a first-class kitchen. Graduates acquire all the necessary knowledge regarding how professional kitchens of different concepts are operated and the tools used.
Program Scope
Preparation of hot and cold dishes according to different recipes and cooking methods. Ability to work both independently and as a team under stressful conditions in the kitchen environment. Fulfillment of the requests of guests in a team spirit, with an economic and ecological outlook. Mastery of the principles of occupational health and safety, environmental health and protection.
Program Outcomes
The certificate of participation (program completion certificate for those who complete three terms) will enable participants to find a place in the industry from entry level to management levels.
Educators
Theoretical and on-the-job training will be provided by leading professionals and trainers in the industry.
COURSES
Training Center, Apprentinceship and Micro Training courses are identical, and the total training hours vary according to the model to be selected.
| FOUNDATION | INDERMEDIATE | ADVANCED |
| Introduction to Hospitality Operations Mathematics Fundamentals Basic Culinary Techniques – Theory Basic Culinary Techniques – Application Introduction to Nutrition & Dietetics Stewarding Theory Hygiene & Occupational Health Practices Goods Management English Essentials |
F&B Service Basics Introduction to Office Tools Introduction to Customer Service for Culinary Staff Intermediate Culinary Techniques: Theory Intermediate Culinary Techniques: Application Goods Management & Purchasing Kitchen Department Operations F&B Department Operations Applied English |
Customer Service Excellence Advanced Culinary Techniques – Theory Advanced Culinary Techniques – Application Gastronomic Trends and Innovation Kitchen Science F&B Pop-up Concept Creation Kitchen Administration Principles Menu Engineering and Cost Control Professional English |
TRAINING CENTER MODEL
Designed to prepare participants for professional life.
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Participants can attend separately in line with personal goals and work experience. The duration of each level is six months on a full-time basis, and a certificate of participation is awarded upon completion.
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Upon successful completion of the foundation, intermediate and advanced levels, a certificate of
program completion is awarded.
| LEVEL | FOUNDATION | INTERMEDIATE | ADVANCED |
|---|---|---|---|
| DURATION | 6 Months Full-Time Theoretical Training – 3 months (390 Hours) Internship Training – 3 Months (390 Hours) |
6 Months Full-Time Theoretical Training – 3 months (390 Hours) Internship Training – 3 Months (390 Hours) |
6 Months Full-Time Theoretical Training – 3 months (390 Hours) Internship Training – 3 Months (390 Hours) |
| TOTAL HOURS | 780 Hours | 780 Hours | 780 Hours |
| ELIGIBLE PARTICIPANTS | Participants with no prior experience High school graduate or higher | All of the following conditions must be met: High school graduates (or higher) who have completed the Foundation level, or have passed the placement test to be organized by the training center 1-2 years of work experiencer |
All of the following conditions must be met: High school graduates (or higher) who have completed the Intermediate level, or have passed the placement test to be organized by the training center 3+ years of work experience |
| OUTCOMES | Participants can choose to enter the industry at Foundation level, or proceed to the Intermediate level | Participants can choose to enter the industry, or proceed to the Advanced level | Participants can be eligible for mid / senior level positions after 1-2 years of work experience |
APPRENTICESHIP MODEL
Intended for participants who are active working professionals.
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Participants can attend separately in line with personal goals and work experience. The duration of each level is six months, with theoretical training one day of each week, and a certificate of participation is awarded upon completion.
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Upon successful completion of the foundation, intermediate and advanced levels, a certificate of program completion is awarded.
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Participants receive classroom-based theoretical training one day of each week, and can continue their professional work on the remaining days.
| LEVEL | FOUNDATION | INTERMEDIATE | ADVANCED |
|---|---|---|---|
| DURATION | 6 months, with theoretical training 1 day of each week | 6 months, with theoretical training 1 day of each week | 6 months, with theoretical training 1 day of each week |
| TOTAL HOURS | 120 Hours | 120 Hours | 120 Hours |
| ELIGIBLE PARTICIPANTS | Participants with no prior experience High school graduate or higher | All of the following conditions must be met: High school graduates (or higher) who have completed the Foundation level, or have passed the placement test to be organized by the training center 1-2 years of work experience | All of the following conditions must be met: High school graduates (or higher) who have completed the Intermediate level, or have passed the placement test to be organized by the training center 3+ years of work experience |
| OUTCOMES | Participants can choose to enter the industry at Foundation level, or proceed to the Intermediate level | Participants can choose to enter the industry, or proceed to the Advanced level | Participants can be eligible for mid / senior level positions after 1-2 years of work experience |
MICRO TRAINING MODEL
Intended for participants who are active working professionals. Allows them to focus on areas they would like to specialize in. Allows them to focus on areas they would like to specialize in.
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Participants can pick particular courses from the course list that they would like to specialize in.
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A certification of participation is awarded upon successful completion of each course.
| LEVEL | FOUNDATION | INTERMEDIATE | ADVANCED |
|---|---|---|---|
| DURATION | All Classes – 20 hours | All Classes – 20 hours | All Classes – 20 hours |
| ELIGIBLE PARTICIPANTS | Working industry professionals | Working industry professionals | Working industry professionals |
| OUTCOMES | Expertise in chosen subjects | Expertise in chosen subjects | Expertise in chosen subjects |
Upon graduation, participants gain the competence to work both independently and as a team in kitchens with a variety of concepts.