The 6 months Certificate level program in Professional Cookery introduces students to the world of food production through basic operation techniques and hands-on core competency training. Students are being introduced to the basic cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures.

Students also learn how to use food ingredients from learning how to prepare basic stocks, soups, sauces and salads and become familiar with kitchen terminology, nutrition and kitchen accounting principles to immerse themselves in creating local and international fine dining cuisines as well as other different dishes exposing them to various platters all over the world. It comprises of one semester of 12 weeks (Full time) or 24 weeks (Part time) plus 6 months paid internship in hotels partnered with the institute. Upon completion you will be awarded with the NVQ level 3 'Professional Cookery' certification accredited by TVEC.