SQA Professional Chef Course Level-1

Course ID
Food Production & Patisserie Level-I
Campus
Chattogram, Dhaka
Level
Cooking Level-1
Instructor
MasterChef Daniel C Gomes
Method
Practical, Theoretical
Duration
Three Months

If you’re a culinary passionate who is looking forward to unleash growth opportunities, we bet this is the best culinary institute for you!

The Professional Chef Course  Level – I/Basic (Comprising of Unit HH3W 04 Food Production and Patisseries I) is a comprehensive culinary training program designed to teach students the fundamental to advanced skills and techniques needed to succeed in the culinary industry.

This course is quality assured by the Scottish Qualification Authority(SQA), ensuring that students receive top-notch high-quality, industry-recognized training.

It is designed to provide students with 5 Scottish Credit Points and is benchmarked at Level 5 on the Scottish Credit and Qualifications Framework (SCQF), which is equivalent to Level 3 on the European Qualifications Framework (EQF).

The Professional Chef Course  Level – I covers a wide range of topics, including food production(Nineteen International Cuisine), patisseries, and culinary techniques, and is suitable for those who are just starting their culinary careers or looking to improve their skills.

Upon completion of the course, students will have a strong foundation in culinary arts and be well-prepared to pursue further education or start their career as a professional chef.

 

The Professional Chef Course Leve – I Practical:
   

  1. French Cuisine
  2. Spanish Cuisine
  3. Continental Cuisine
  4. Italian Cuisine
  5. Mexican Cuisine
  6. Japanese Cuisine
  7. Indian Cuisine
  8. Mediterranean Cuisine
  9. Indonesian Cuisine
  10. American Cuisine
  11. Thai Cuisine
  12. Chinese Cuisine
  13. Arabian Cuisine
  14. Malaysian Cuisine
  15. Bengali Cuisine
  16. Afghani Cuisine.
  17. Swiss Cuisine
  18. Bakery 
  19. Pastry
  20. Patisserie
  21. Plate Garnishing

The Professional Chef Course Leve – I  Theory:

  ১/ knowledge of Cuisine, Multi Cuisine, Fusion Food & Courses

  ২/ Basic knowledge of raw materials, Knife Skill & Mise en place

 ৩/ফুড হাইজিন

 ৪/ ফুড সেফটি

 ৫/ হোটেলিয়ারস কমিউনিকেশন ইংলিশ ল্যাঙ্গুয়েজ

 ৬/ ফুড কস্টিং এবং মেনু ইঞ্জিনিয়ারিং

 ৭/ কিচেন এডমিনিস্ট্রেশন

 ৮/ রেসিপি রাইটিং

 ৯ / ফায়ার ফাইটিং

 ১০/ ইকুইপমেন্ট নলেজ

 ১১/ প্রাক্টিস এবং মক টেস্ট

 ১২/ প্রাক্টিসিং ফুড ফটোগ্রাফী

Course Fee: 48,000 Taka Only (You can pay the fees in 3 installments)

Morning Batch

Time Place Day Resource Person
11:00am – 03:00pm DHA, CTG Sun, Mon, Wed  Chef Jennifer Shawon

Evening Batch

Time Place Day Instructor
3:00am – 07:00pm DHA, CTG Sun, Mon, Wed  Chef Jennifer Shawon

To know more about International Culinary Institute, download our brochure.