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This programme prepares learners for practical work in restaurant, hotel and catering kitchens. It builds professional habits as well as cooking skills: organising a workstation, handling ingredients safely, following standard recipes, controlling portions and coordinating preparation with service. Learning progresses from knife skills and core cooking methods to complete dishes, kitchen planning and integrated production. The curriculum covers vegetables, grains, eggs, stocks, soups, sauces, meat, poultry, fish, cold dishes, basic bakery and desserts. Selected Georgian dishes and international recipes provide opportunities to apply these techniques in different menus. Supervised practice, recipe and costing work, and individual feedback help learners develop consistency, judgement and teamwork. Completion is based on recorded learning and assessment, including a final practical task; it is not based on attendance alone.
Maintain a hygienic workstation and apply food-safety and occupational-safety procedures during practical work.
Select, receive, store and prepare ingredients to a recipe while controlling quality, waste and contamination.
Apply basic cooking methods and produce consistent vegetable, grain, pasta and egg dishes.
Prepare and safely handle stocks, soups and sauces with the required flavour, consistency and yield.
Prepare and cook meat and poultry safely, selecting methods that suit the product and required result.
Check, prepare and cook fish and seafood while controlling freshness, allergens and food-safety risks.
Prepare cold and plant-based dishes and respond to dietary requests within verified ingredient and safety limits.
Produce basic bakery items and desserts with consistent portioning, texture and safe storage.
Plan a workable menu, calculate ingredient quantities and food costs, and maintain basic stock and waste records.
Prepare selected Georgian and international dishes to documented recipes and explain their key methods and ingredients.
Theory — 40 h
Kitchen roles and workflow. Personal hygiene, food contamination, allergens and safe temperature control. Cleaning, disinfection, pest prevention and the purpose of HACCP-based procedures. Safe handling of knives, heat, electricity and cleaning chemicals. Recognise common routes of cross-contamination and explain corrective action when a control fails. Distinguish cleaning from disinfection and identify when work or food handling must stop.
Supervised practice — 70 h
Set up and close a safe workstation. Separate raw and ready-to-eat food. Measure and record temperatures using the approved kitchen procedure. Clean equipment, label products and report hazards. Practise the site emergency procedure under supervision. Use separate preparation zones and suitable protective equipment. Check labels and storage arrangements, complete a workstation inspection and report an unsafe condition before continuing.
Independent study — 10 h
Complete a sample cleaning plan, temperature record and hazard checklist. Explain the corrective action for a selected food-safety problem.
Theory — 40 h
Ingredient groups, quality and seasonality. Receiving checks, traceability, stock rotation and storage conditions. Recipe quantities, kitchen measurements, usable yield and preparation losses. Compare seasonal quality, usable yield and common defects. Apply stock rotation and basic traceability, using delivery information and product dates.
Supervised practice — 90 h
Check deliveries and store ingredients correctly. Use knives and small equipment safely. Wash, peel, trim, cut, weigh and portion ingredients. Prepare ingredients and equipment before cooking. Record usable yield and waste. Practise consistent cuts, trimming and weighing; compare gross and usable quantities. Organise labelled mise en place and identify deliveries that need to be rejected or referred to a supervisor.
In-person theory sessions, instructor-led kitchen practice and independent recipe and planning work. Practical tasks progress from individual techniques to coordinated preparation and service. Demonstrations, repeated practice, observation and feedback are used throughout. The timetable, training kitchen and required equipment are confirmed before enrolment. Any external workplace placement must be arranged and documented separately; it is not assumed in the published hours.
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.
Progress is assessed through observed kitchen tasks, knowledge checks and a portfolio of recipe cards, costing sheets, production plans and food-safety records. Module criteria consider the product and the working process: preparation, method, safety, yield, timing and presentation. Feedback identifies what is satisfactory and what needs further practice. The final integrated task requires the learner to plan, prepare and present a menu, submit the supporting records and explain professional decisions. Completion is confirmed only when the recorded evidence meets the programme criteria; planned hours and attendance do not replace demonstrated skills.
Assessment covers the relevant programme outcomes. The assessor selects and adapts assignments to the candidate and checks performance across the required areas.
Knowledge of kitchen operations, food safety and professional decision-making is checked through questions and discussion.
Practical assessment considers work organisation, safe methods, process control and the quality of culinary work. Characteristics that cannot be checked reliably by video require in-person observation.
A professional discussion checks the candidate’s reasoning, quality awareness and ability to respond to changing work conditions.
No professional experience is required for the training pathway. Before enrolment, we discuss your starting skills, the language of instruction and any support needed for safe practical work.
Practical work takes place in a kitchen approved by the centre for the programme. The location and timetable are confirmed before enrolment. An external placement is not guaranteed and is arranged separately.
You plan and prepare a menu under supervision, present supporting recipe and costing records, complete a knowledge check and explain your work. The assessor records the result against the approved criteria.
No. It records the training and assessment completed through the centre. Employers decide whether the documented skills meet a role’s requirements. Any additional legal or professional requirements depend on the place of work.
The curriculum supports junior cook, restaurant, hotel and catering kitchen work, including selected hot and cold kitchen duties. The suitable starting role depends on demonstrated skills and previous experience. Employers may require additional experience or local checks.
Yes, you can discuss documented previous learning or a separate skills assessment with the centre. Experience is reviewed individually against the relevant criteria. It does not automatically count as course attendance, completed modules or academic hours.
The certificate and supplement describe the training and assessment recorded by this private institution. They may be presented to an employer for individual consideration. Acceptance, translation requirements and any licensing or other legal conditions depend on the receiving employer and country; automatic international recognition is not promised.
Work within a kitchen team and complete a documented production cycle safely, on time and to the required quality.
Demonstrate the programme outcomes through observed cooking, supporting records and an explanation of professional decisions.
Independent study — 10 h
Prepare a receiving checklist, ingredient specification and yield calculation for a selected recipe.
Theory — 40 h
Heat transfer and the effect of cooking on food. Boiling, steaming, poaching, frying, roasting, grilling and stewing. Preparation of vegetables, potatoes, grains, legumes, pasta, eggs and dairy-based dishes. Relate heat transfer, moisture and cooking time to texture and doneness. Include legumes, pasta and dairy-based preparations alongside vegetables, grains and eggs.
Supervised practice — 130 h
Choose a suitable method and equipment. Prepare dishes and side dishes to standard recipes. Control cooking time, texture, seasoning, temperature and portion size. Identify and correct common cooking faults. Prepare side dishes that can be coordinated with a main course. Compare boiling, steaming, sautéing, roasting and braising; correct seasoning and texture without compromising safe handling.
Independent study — 10 h
Compare cooking methods and record the effects on yield, texture and flavour in a recipe notebook.
Theory — 40 h
Stock extraction, soup structure, thickening and emulsification. Hot and cold sauces, flavour balance and suitable sauce pairings. Safe cooling, storage, reheating and holding of prepared products. Explain clarification, reduction, thickening and simple emulsions, including common causes of separation or an unsuitable consistency.
Supervised practice — 130 h
Prepare vegetable, meat, poultry and fish stocks where ingredients are available. Produce clear and thick soups, hot sauces and cold dressings. Adjust consistency and seasoning. Use approved cooling and reheating procedures. Taste and adjust a preparation in stages. Record yield and apply the kitchen’s procedures for cooling, labelling, storage and reheating rather than judging safety by appearance alone.
Independent study — 10 h
Develop recipe cards with ingredient quantities, production steps, yield and storage instructions.
Theory — 40 h
Meat and poultry cuts, quality, storage and preparation. Match cooking methods to the cut. Control cross-contamination, cooking temperatures, portion size and production losses using approved recipes and food-safety procedures. Match common cuts to dry-heat or moist-heat methods and explain the effect on tenderness, yield and cost.
Supervised practice — 130 h
Trim, debone and portion selected products. Prepare roasted, fried, grilled and stewed dishes with suitable sauces and side dishes. Check safe cooking, resting and service conditions. Record yield and portion cost. Practise trimming, portioning, roasting, pan cooking and braising within the selected product range. Check doneness with appropriate measurements and coordinate the protein, sauce and garnish for service.
Independent study — 10 h
Compare suitable cuts, cooking losses and portion costs for two menu dishes.
Theory — 30 h
Fish and seafood groups, freshness and supplier information. Safe storage, thawing and preparation. Bone and shell hazards, allergens and the choice of cooking method. Raw or lightly cooked products require separate approved controls and are outside routine beginner practice. Identify signs of poor quality and the limits of visual freshness checks. Explain cold-chain control, safe thawing and separation of fish and shellfish allergens.
Supervised practice — 120 h
Clean, fillet and portion selected fish. Prepare fully cooked fish and seafood dishes. Match sauces and side dishes, control cooking and holding conditions, and prevent allergen cross-contact. Prepare appropriate portions, remove bones where required and minimise avoidable waste. Compare suitable moist-heat and dry-heat methods and assess texture, portion size and presentation.
Independent study — 10 h
Prepare product-handling notes and compare yield and cost for selected fish dishes.
Theory — 40 h
Salads, cold starters, sandwiches and dressings. Vegetarian and vegan ingredients. Recipe adaptation for stated dietary requirements. Allergen information, ingredient checks and communication with the supervisor; no medical advice or unsupported allergen-free claims. Distinguish preferences from medically relevant allergen restrictions. Never promise that a dish is allergen-free without verified ingredients, preparation controls and authorised information.
Supervised practice — 110 h
Prepare cold dishes and plant-based meals. Adapt a standard recipe to a documented request. Check labels and prevent cross-contact. Plate, label, chill and serve prepared dishes under the approved kitchen procedure. Prepare salads, dressings, cold appetisers and selected breakfast items. Verify labels for a dietary request, use separate utensils where required and refer uncertainty to the responsible person.
Independent study — 10 h
Create an ingredient and allergen matrix and explain a suitable recipe adaptation and its limitations.
Theory — 30 h
Ingredient functions, accurate weighing and recipe ratios. Basic yeast dough, short pastry, batters, cakes, creams and fruit desserts. Temperature control, dairy and egg safety, allergen labelling and storage. Recognise the roles of flour, fat, sugar, liquid and raising agents. Explain how weighing, mixing and temperature affect a repeatable result.
Supervised practice — 100 h
Prepare selected breads, simple pastries, cakes and plated desserts from standard recipes. Control mixing, fermentation where relevant, baking, cooling and portioning. Identify common defects and make suitable corrections. Keep batch records and compare the finished product with its recipe specification. Include safe cooling and storage of egg- and dairy-based fillings; this module develops basic production rather than a separate pastry qualification.
Independent study — 10 h
Record recipe ratios, batch yield, storage requirements and improvements after a practical trial.
Theory — 50 h
Menu balance, seasonality and production capacity. Standard recipes, recipe scaling, usable yield and food cost per portion. Purchasing quantities, stock records, waste reduction and efficient use of water and energy. Distinguish food cost from selling price and overall business profit. Consider supplier specifications, storage capacity, equipment and service workload when choosing dishes.
Supervised practice — 80 h
Plan a small menu and prepare recipe cost sheets. Scale recipes, calculate purchasing quantities and organise a production list. Compare planned and actual ingredient use and propose realistic waste reductions. Use gross/net quantities, usable yield and portion numbers to produce a checkable purchasing list. Compare supplier options and explain substitutions that preserve the recipe and allergen information.
Independent study — 10 h
Complete a menu-costing exercise and a short review of ingredient use and avoidable waste.
Theory — 30 h
Georgian culinary traditions, regional ingredients and the role of herbs, walnuts, cheese, beans, maize and dough. Compare selected western and eastern Georgian preparations, with attention to technique, seasonality and service format. Introduce selected European/Mediterranean and other international recipes to compare transferable methods, sauces and accompaniments. The module is a focused introduction; it does not claim comprehensive coverage of regional or world cuisines.
Supervised practice — 80 h
Prepare a representative selection of Georgian vegetable, bean, walnut, dough, meat and poultry dishes using documented recipes and available seasonal ingredients. Suitable examples include pkhali, lobio, selected khachapuri, a dumpling preparation and a stew; the exact selection follows the teaching plan and kitchen facilities. Prepare a small comparison menu using selected international recipes. Coordinate main dishes, sauces and accompaniments; check yield, flavour, texture, allergens and service timing. Explain any practical adaptation without presenting it as an authentic version of a dish.
Independent study — 10 h
Prepare recipe cards and explain ingredient choices and practical adjustments for the selected dishes.
Theory — 20 h
Production planning, kitchen communication, order priorities and service timing. Responsibilities within the kitchen team. Quality checks, stock handover, incident reporting and feedback after service. Use production sheets, station responsibilities and clear handovers. Review shortages, delays, customer requests and product defects through appropriate kitchen communication.
Supervised practice — 160 h
Complete repeated supervised production sessions from preparation to closing. Coordinate several dishes, manage time and portions, maintain safety records and respond to changes in orders. Practice may take place in an approved training kitchen; an external placement is included only if separately arranged and documented. Rotate responsibilities across preparation, hot and cold work as facilities allow. Record actual tasks and feedback; do not record workplace attendance or responsibilities that did not take place.
Independent study — 20 h
Maintain a practical-work log, gather assessor feedback and write a short improvement plan based on actual sessions.
Final assessment — 80 h
Plan and produce a balanced menu under supervision. Submit recipe and costing sheets, a production plan, food-safety records and selected practical-work evidence. Complete a knowledge check and explain decisions in a short discussion with the assessor. The assessment allocation covers preparation, observed production, evidence review and feedback; it is not one continuous examination.
The centre records the assessment scope, methods, observed performance, evidence and result. Previous work can support the assessment, but does not replace direct checking of the candidate’s competence.
Assignment versions and follow-up questions vary. Assessment considers the working process, independent decisions and the quality of the result, rather than a rehearsed response to one published task.
In-person assessment. The practical work is observed and checked on site.
If a beneficiary fails any examination or assessment stage, they must complete the relevant course under an individual learning plan before reassessment. The centre determines the content and duration of the course from the identified gaps and agrees the schedule with the beneficiary. The certificate is issued only after the subsequent assessment confirms all required outcomes.
Yes. Existing skills can be assessed through theory and safety questions, practical work and a final discussion. The assessor checks the relevant programme outcomes. The centre issues a certificate only after the required outcomes are demonstrated.
In-person assessment. The practical work is observed and checked on site.
If a beneficiary fails any examination or assessment stage, they must complete the relevant course under an individual learning plan before reassessment. The centre determines the content and duration of the course from the identified gaps and agrees the schedule with the beneficiary. The certificate is issued only after the subsequent assessment confirms all required outcomes.