Professional Cook – 1696 Hrs. CTEVT / NSTB Level II course with a one-year duration including six months internship.
Training Coverage
Theory, Safety & Business Training
- Hospitality Industries
- Hygiene, HACCP and Food Safety
- Kitchen management
- Restaurant service
- Food costing
- Menu planning
- Nutrition
- Customer service
- Communication
Practical Kitchen Training
- Knife skills
- Cooking techniques and methods
- Food seasoning and portioning
- Ethnic and international cuisines
- Banquet and catering service
- Plating and presentation
- Kitchen tools and equipment
Modules
Theory, Safety & Business Training
- Hospitality Industries
- Hygiene, HACCP and Food Safety
- Kitchen management
- Restaurant service
- Food costing
- Menu planning
- Nutrition
- Customer service
- Communication
Practical Kitchen Training
- Knife skills
- Cooking techniques and methods
- Food seasoning and portioning
- Ethnic and international cuisines
- Banquet and catering service
- Plating and presentation
- Kitchen tools and equipment
FAQ
Does IHM provide internship and placement assistance?
IHM public content highlights OJT / internship assistance locally and globally, five-star hotel exposure, and placement support.