Program Overview

Apicius Culinary School is an accredited training center that proudly offers Level 3 Professional Cookery under a UK program. This course provides students with culinary training that meets internationally recognized standards, meticulously designed to cater to the demands of the hotel and travel industries. Our curriculum is structured to prepare students for a successful culinary career through comprehensive syllabi, challenging examinations, and prestigious certifications.

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This intermediate-level course allows students to refine their culinary skills and deepen their knowledge of sophisticated food preparation, cooking, and finishing techniques. Through hands-on practice and expert instruction, students learn to execute culinary processes with precision, including but not limited to advanced cooking methods, seasoning, and flavor pairings.

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The CTH Level 3 Professional Cookery qualifications offer an in-depth exploration of culinary arts, with a focus on mastering each step in the creation of a dish. Students gain expertise in proper food preparation, from sourcing high-quality ingredients to applying the best cooking practices for optimal flavor and texture.

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Throughout the program, students are taught how to tastefully finish and present dishes with finesse, learning the importance of plating aesthetics to enhance the overall dining experience. Practical skills are honed through guided kitchen practice, culinary demonstrations, and collaborative projects that encourage creativity and innovation.

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Graduates of this program will be equipped with a well-rounded skill set, enabling them to pursue various career paths in the culinary world. Whether aiming for a role in a fine dining establishment, a luxury hotel, or a bustling catering business, our students are prepared to meet the highest standards of culinary excellence. By the end of the program, students will have the confidence and expertise to thrive in diverse culinary settings and make their mark in the industry.

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Course Duration

744 Hours (125 Sessions) + 600 Hours Hotel Internship ( Local or International)

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Course Curriculum

Basic Foundation: Cookery NCII & Bread & Pastry Production NCII under TESDA competency based program.

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Students undertaking this program must study the mandatory units from the Level program plus a choice of five additional options that allow them to focus on particular areas of interest.

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Mandatory Units:

• Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups

• Techniques and skills in preparation, cooking and finishing poultry, meat and game

• Techniques and skills in preparation, cooking and finishing fish and shellfish

• Techniques and skills in producing frozen, cold and hot desserts

• Techniques and skills in baking and baked products

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Optional Units:

• Food safety practices in the preparation, service and storage of food

• Kitchen organization

• Food product development

• Techniques and skills in producing fermented dough products

• Nutrition and producing healthier dishes

• Techniques and skills in producing farinaceous dishes

• Vegetarian and plant-based cookery

• Techniques and skills in producing ethnic dishes

• Techniques and skills in producing international dishes

• Supervising the professional kitchen

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Internship Opportunities

Through this program, you can gain valuable international experience in various countries, including the USA, Southeast Asian nations, Spain, Poland, France, Greece, Malta, Mauritius, and the Czech Republic.

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Pathway Opportunities

Through this program, students can enhance their education in Canada, Australia, New Zealand, or Spain. The program offers a combination of study and a well-paid internship experience.