Certificate in Culinary Arts and Cuisine ProChef Certification Level I

Course Objectives / Description

In today’s competitive job market, the more diverse your skills, the more successful you will be. Supercharge your career with this programme, which will prepare you for a professional certification with the world’s leading culinary institution. This programme will enhance learners’ culinary skills and prepare learners for certification according to the pre-requisites and technical competencies required for this certification process.  We hope to improve the effectiveness and efficiency of kitchen operations at the Hotels by helping learners to build a solid foundation of specific kitchen competencies. With this newly acquired set of skills, learners will now be able to add value to their professional qualification in addition to training others to improve their effectiveness.

Course Content

  • Practical Assessment - Culinary Skills
    • Understanding the Human Resource
    • Preparation of Soups, Stocks and Sauces
    • Salad and Salad Dressings
    • Wet and Dry Cooking Methods
    • Vegetable and Starch Cookery
    • Breakfast Eggs Cookery
    • Knife Skills
    • Sanitation and Hygiene
    • Nutrition
    • Principles of Plate Presentation
  • Practical Test Assessment - Leadership Skills
    • Communication skills
    • Effective Work Area Organisation
    • Effective Time Management
  • Written Test Assessment – Financial / Culinary Mathematics
    • Recipes Costing and Food Cost Calculation
    • Weight and Measures Conversion
    • Yield and Yield Concepts
    • Product Identification

Main Instructor(s)

Program Director, Culinary Arts at the Academy
Culinary Assessors are from Culinary Institute of America, New York

Duration of Course

20 days institutional learning in a hosting hotel

Maximum Class Size


Minimum Class Size 


Target Participants

Levels 3 and 4 culinary colleagues, especially Culinary Arts Trainers, are strongly encouraged to attend

    Language Medium 

    English and Chinese

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