/Cooking Program
Cooking Program2018-04-24T06:44:13+00:00

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CERTIFICATE III COMERCIAL COOKERY ( Professional Program )

Duration : 1 year 

Graduates of this 1-year course will receive an Australian Certificate III in Commercial Cookery. This enables employment in both Australia an Indonesia, and is also the pre-requisite for an Australian Diploma in Commercial Cookery. It includes 6 months work experience in a 4-5 star F&B establishment in Indonesia.

Graduates in Tangerang will also receive a Sertifikat BNSP and an AIPRO certificate.

With excellent Australian-standard, modern facilities, industry-developed course materials and experienced, sklled trainers, this is an excellent opportunity for Indonesians who would like to pursue a top-level career in commercial cookery.

No prior experience or tertiary qualifications are required, but it is an advantage if applicants are English-language and technology savvy, as regular digital communication with our Australian support team is highly encouraged.

PASTRY & DESSERT EXPERTISE

Duration :  1 month (theory and kitchen time)

This course is suited for those in the food industry, or about to get started!

Students will learn all about pastries, breads and desserts. We cover more than 30 European, Asian, and Indonesian pastries and desserts menus, taught by highly experienced, internationally certified trainers, in our professional teaching kitchens.  We also provide concise, printed ‘take home’ support materials, based on relevant sections of the accredited Australian Certificate III in Commercial Cookery.

Course outline:

  • Basic theory of food safety and hygiene in pastry-orientated, professional kitchen
  • Knowledge of pastry cost control
  • Preparation and cooking techniques for cakes, pastries, breads and desserts
  • Knowledge of pastry equipment
  • Cake decoration

 

KITCHEN MANAGEMENT

Duration :  1 month (theory)

This course is designed to provide the foundation for professional restaurant management. It will bring new levels of both professionalism and profitability to an existing, or start up F&B establishment.

Students will learn the fundamentals of how to plan menus, instigate correct cost control, implement world-class hygiene standards and other essential knowledge required to run food & beverage establishments properly. They will be taught by highly experienced, internationally certified trainers, supported by extensive reference materials sourced primarily from the Australian Certificate III in Commercial Cookery.

Course outline:

  • Planning and costing basic menus
  • Working effectively as a cook
  • How to coach others in the workplace
  • Providing first aid
  • Kitchen HACCP (Hazard Analysis Critical Control Point)

 

MANAGING SPECIAL DIETARY REQUIREMENTS

Duration :  10 days (theory and kitchen time)

AIPRO Training Centre has developed this unique, custom course for either industry professionals OR concerned home-makes who would like to better understand specific customer dietary requirements.

Students will learn how to cater to, and support customers or family with allergic conditions such as gluten intolerance or ………. They will be taught by highly experienced, internationally certified trainers, and partake in hands-on cookery training in our professional teaching kitchens. Based on accredited course material from the Australian Certificate III in Commercial Cookery, undertaking this course will ensure that participants are able to respond to requests from customers with special dietary needs accurately and therefore safely.

Course outline :

  • Specifying dietary and cultural food requirements
  •  Understanding health consequences of ignoring special dietary requirements, and identifying ingredients that are a danger for people with allergies or intolerance.
  • Equipment and cooking techniques for special diets
  • Preparation and cooking techniques for optimal safety, and also nutrition
  • Learn and practice preparing diet-specific meals directly with our trainers

 

Kitchen Introduction

Duration :  1 month (theory and kitchen time)

This course is suited for those about to get started!

Students will learn all about basic cooking method, basic 3 courses menu and basic kitchen safety and hygiene. We cover about 15 European, Asian, and Indonesian menus, taught by highly experienced, internationally certified trainers, in our professional teaching kitchens.  We also provide concise, printed ‘take home’ support materials, based on relevant sections of the accredited Australian Certificate III in Commercial Cookery.

Course outline:

  • Basic theory of food safety and hygiene in professional kitchen
  • Basic knowledge of preparation and cooking techniques
  • Basic Knowledge of kitchen equipment

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