INTERNATIONAL DIPLOMA COURSES

Advanced Diploma in Professional Cookery and Kitchen Management (Level 2, 3 & 4)

A unique and advance diploma program that includes 3 Culinary Arts National Certification. From Level 2-3 Cookery up to Level 4 Commercial Cooking.

Program Overview


This program will train from the basic culinary such as learning international dishes (hot & cold) up to managing a small restaurant or cooking business and preparing foods that meet specific dietary and cultural requirements.

Some the things that you’ll learn includes developing new recipes, preparing menus according to clients’ requirements, organizing bulk cooking operations, finding cheap but reliable sources of the items you need and pricing menu items to achieve decent profits while keeping the customers happy at the same time.

After graduation, students are eligible to level their study for a pathway program to AUSTRALIA or GERMANY!




Short Summary about the Curriculum


LEVEL 2 Cookery

  • Preparing Meat Dishes
  • Preparing Poultry and Game Dishes
  • Preparing Seafood Dishes
  • Preparing Egg, Vegetable and Farinaceous Dishes
  • Preparing Stocks, Sauces, and Soup
  • Preparing Meat Dishes
  • Preparing Poultry and Game Dishes
  • Preparing Seafood Dishes
  • Preparing Egg, Vegetable and Farinaceous Dishes
  • Preparing Stocks, Sauces, and Soup
  • Preparing Appetizers and Hors d'oeuvres
  • Preparing Salads and Salad Dressings
  • Preparing Sandwiches
  • Preparing Sweets

LEVEL 3 Commercial Cooking

  • Leading small teams
  • Developing and practicing negotiation skills
  • Using Mathematical concept and techniques
  • Controlling order and stock
  • Training small groups
  • Establishing and maintaining quality control
  • Establishing and conducting business relationship

LEVEL 4 Commercial Cooking

  • Planning and organizing work
  • Conducting assessments
  • Managing finances within a budget
  • Managing facilities with commercial catering contracts
  • Managing quality customer service
  • Managing Workplace diversity




Requirements


HIGH PRIORITY (Before Class Starts)

1. Medical Certificate (need to request the ff. Cbc, Urinalysis, Fecalysis, X-ray, Drug Test and Hepa A&B screening and physical examination) We can give a referral for your medical.

2. For minors, Parents or Legal Guardian Consent.

3. Long White Folder

MEDIUM PRIORITY (At the First Day of Class)

4. Photo copy of Birth Certificate or Civil Registry

5. School Credentials

At least one of the following:

a.High School Diploma or Form 137 b.College Diploma or TOR

6. Barangay or Police or NBI clearance,

LAST PRIORITY (When Student Has Chef Uniform)

7. 5 pieces “Passport-size” picture in Chef Uniform with white background.

8. 2 pcs. “1x1-size” picture in Chef Uniform with white background.

9. 1 whole body picture in complete in Chef uniform with white background.

10. Resume – Apicius Format




Duration and Schedule


864 Hours (144 Sessions) + 900 Hours OJT

3 Sessions per week, 6 hours per Session (18 hours per week)

  • Mon-Tue-Wed (8am-2pm)

  • Mon-Tue-Wed (2pm-8pm)

  • Thu-Fri-Sat (8am-2pm)

  • Thu-Fri-Sat (2pm-8pm)




Included in the Course


  • Detailed Course Book
  • Recipes and Information Hand Outs
  • Ingredients for all cooking sessions
  • Free use of all Equipments and Utensils during the course
  • 1 Set of Chef’s Uniform & Shoes
  • 1 Set of Knives





© 2020 Apicius Arts & Hotel Management , Inc. All Rights Reserved