This professional training programme prepares participants for practical work as cooks in restaurants, hotels, catering operations, and other professional kitchens. Training begins with kitchen safety, food hygiene, ingredients, knife work, and mise en place, then develops through core cooking techniques, meat and fish preparation, cold kitchen, bakery and desserts, Georgian cuisine, selected international culinary approaches, menu planning, costing, procurement, and supervised workplace practice. Particular emphasis is placed on repeated hands-on production, food-safety discipline, consistency, timing, portion control, responsible use of ingredients, kitchen documentation, and teamwork during service. By the final stage, participants are expected to organise a workstation independently and produce a multi-component menu to defined quality and food-safety requirements.
People who want a structured, practice-intensive route into professional cookery and intend to work in restaurant, hotel, catering, or production-kitchen environments.
Kitchen workers who already have practical experience and want to strengthen technique, food-safety discipline, production planning, costing, and documented professional competence.
Participants preparing for cook positions in Georgia or abroad who need a clearly documented programme covering the practical tasks commonly expected in professional food-service kitchens.
Maintain a safe, hygienic, and organised professional kitchen workstation; apply personal hygiene, cleaning and disinfection, allergen controls, time-and-temperature rules, and basic HACCP-based procedures.
Receive, inspect, label, store, rotate, and issue food products correctly; maintain the cold chain, apply FIFO/FEFO, recognise unsuitable products, and keep basic receiving and stock records.
Organise mise en place, use knives and common kitchen equipment safely, prepare ingredients to specification, calculate required quantities and yields, and control portion consistency.
Apply dry, moist, and combination cooking methods and prepare stocks, soups, sauces, vegetables, grains, legumes, pasta, eggs, and dairy products to defined quality, texture, flavour, and service standards.
Fabricate, portion, cook, and serve meat, poultry, fish, and seafood using suitable techniques while controlling food safety, doneness, yield, moisture, holding, and waste.
Prepare cold-kitchen items, breakfast dishes, basic breads and yeast doughs, pastry components, and restaurant desserts with appropriate hygiene, production sequence, storage, portioning, and presentation.
Prepare representative Georgian dishes with respect for regional techniques and product character, and apply selected international culinary techniques in a professional restaurant context.
Plan practical menus, identify allergens, adapt dishes safely, standardise recipes, calculate yield and food cost, prepare purchase requirements, control stock, and take practical measures to reduce avoidable waste.
Work effectively as part of a professional kitchen team, organise a station for service, follow production plans, communicate during service, maintain quality and temperature checks, complete handover, and respond appropriately to routine production problems.
Independently plan and execute an integrated cookery assignment, including recipes, quantities, mise en place, food-safety controls, production timing, preparation of a multi-component menu, service-ready presentation, basic costing documentation, and professional review of the result.
Cook
Restaurant Cook
Hotel Kitchen Cook
Catering Cook
Hot Section Cook
Cold Section Cook
Commis Cook / Junior Cook
Qualification type
Private professional training certificate
Language of instruction
Georgian
Instructional time
Total: 2700 academic hours (Theory — 620, Practice — 1700, Independent study — 300, Final assessment — 80).
Issued documents
Assessment
Learning outcomes are assessed throughout the programme through observed kitchen tasks, evaluation of prepared dishes and production quality, short written or oral knowledge checks, recipe and costing assignments, hygiene and HACCP records, review of the workplace-practice logbook, and an integrated final assessment. The final stage requires the participant to plan, prepare and present a multi-component menu under defined time, quality, portion, and food-safety controls, and explain key production and costing decisions. A critical food-safety breach means that the affected practical task cannot be confirmed as passed until the required corrective training and reassessment have been completed.
Prerequisites
Completed general education (secondary education or equivalent), readiness for regular practical kitchen work, ability to follow hygiene and safety instructions, and sufficient physical readiness for prolonged standing and supervised work with kitchen equipment. Previous professional kitchen experience is not required.
Training format
Three-year competence-oriented professional training combining classroom instruction, instructor demonstrations, repeated individual and team kitchen practice, restaurant-style service exercises, recipe and costing assignments, supervised workplace practice, a practice logbook, and an integrated final assessment. Practical sessions are organised around production tasks rather than lecture-only subject blocks.
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