Build a solid foundation in culinary techniques, kitchen safety, and cooking principles. This program is perfect for beginners aspiring to start their journey as professional chefs.
This certification course is tailored for aspiring chefs to learn core kitchen operations, hygiene standards, basic knife handling, and introductory cooking styles used in professional kitchens.
This course is open to anyone with a passion for cooking and a desire to begin their professional journey in the culinary world.
| Course Code | Subject Name | Theory | Practical | Total |
|---|---|---|---|---|
| CC101 | Introduction about Cooking | 50 | 50 | 100 |
| CC102 | Cutting Styles | 30 | 70 | 100 |
| CC103 | Stocks, Sauces & Cooking Methods | 40 | 60 | 100 |
| CC104 | Food Safety & Hygiene | 50 | 50 | 100 |
| CC105 | Kitchen Tools, Terminology, Kitchen 40 60 Equipment | 40 | 60 | 100 |
| CC106 | Chinese Cuisine | 30 | 70 | 100 |
| CC107 | Thai Cuisine | 30 | 70 | 100 |
| CC108 | Pakistani Cuisine | 30 | 70 | 100 |
| CC109 | Continental Cuisine | 30 | 70 | 100 |
| CC110 | Baking | 40 | 60 | 100 |
| Total | 370 | 630 | 1000 |
Total Course Marks: 1000 (Theory: 370, Practical: 630)
After completed students can pursue entry-level positions such as Line Cook, Assistant Chef, or Kitchen Helper in restaurants, cafes, hotels, or catering services. It also serves as a foundation for advanced culinary studies.