International Certificate In Culinary Arts & Business Management
Ignite Your Culinary & Hospitality Career with World-Class Training
Discover your path to success in the vibrant culinary and hospitality industries. At Ausphin International Institute, we offer internationally recognized programs designed to equip you with the skills, knowledge, and experience to excel.
Master the Art of Gastronomy and the Science of Kitchen Leadership
Embark on a transformative 12-month journey designed for aspiring culinary professionals ready to elevate their careers. This comprehensive program is designed to build the skills required for Chef de Partie and Sous Chef roles.
Course Details
International Certificate In Culinary Arts & Business Management
- Represents a qualification of the skilled operator who applies a broad range of competencies within a more varied work context, possibly providing technical advice and support to a team including having team leader responsibilities.
- Designed for a Chef de Partie / Sous Chef position in a workplace.
12 months
Certificate III in Commercial Cookery (AQF) & International Certificate in Culinary Arts & Business Management (TESDA)
Year 12 or equivalent;18 years old and above
Php270,000.00 + Php56,000 Materials Fee
Course Fee Includes the Following
- Cost of ingredients
- 2 sets of complete uniform (chef’s jacket, pants, and Polo Shirts)
- 1 Set of Knives, Skull Cap, Kitchen Towel and Apron
- World class Online e-learning Resources, Lecture Manuals, and Recipe Handouts
Why Choose This Program?
- Dual International Recognition: Graduate with two esteemed qualifications: the Australian Certificate III in Commercial Cookery (AQF) and the Philippines’ International Certificate in Culinary Arts & Business Management (TESDA). This dual certification
significantly enhances your global employability.
- Comprehensive Skill Development: Develop a sophisticated repertoire of culinary techniques and a broad range of competencies essential for a skilled culinary artist. You’ll not only master advanced cooking skills but also gain proficiency in kitchen management, enabling you to lead and inspire a team.
- Industry-Ready Expertise: Our curriculum is meticulously crafted to meet the demands of the modern culinary landscape. You’ll learn to apply your skills in diverse work contexts, provide expert technical advice, and confidently assume team leader responsibilities.
- All-Inclusive Learning Experience: We provide everything you need to succeed from day one. Your investment covers:
- All premium-quality ingredients for your hands-on training.
- Two complete sets of professional chef’s uniforms.
- A high-quality, professional knife set.
- Essential kitchen attire: Skull Cap, Kitchen Towel, and Apron.
- Access to world-class online e-learning resources, comprehensive lecture
manuals, and detailed recipe handouts.
What You’ll Master
Core Culinary & Industry Skills:
- Sustainable Practices: Learn to operate efficiently and responsibly within an environmentally conscious kitchen.
- Team Collaboration: Develop effective teamwork and communication skills crucial for a harmonious kitchen environment.
- Essential Equipment & Techniques: Master the use of food preparation equipment and a broad range of fundamental cookery methods.
- Diverse Cuisine Preparation: Gain expertise in preparing a wide array of dishes, including appetisers, salads, stocks, sauces, soups, vegetables, fruits, egg, and farinaceous dishes.
- Specialised Culinary Arts: Become proficient in preparing poultry, seafood, and meat dishes, as well as producing delectable cakes, pastries, breads, and desserts.
- Dietary Adaptations: Understand how to prepare food to meet various special dietary requirements.
- Professional Cookery: Hone your skills to work effectively and efficiently as a professional cook.
- Kitchen Operations: Learn to maintain impeccable kitchen hygiene and equipment, alongside effective menu planning and costing.
- Food Safety & Handling: Implement rigorous hygienic practices and safe food handling procedures.
- Leadership & Inventory: Develop skills in coaching team members and managing the quality of perishable items.
- Workplace Safety: Adhere to and promote safe work practices in a commercial kitchen.
Elective & Business Enhancement Units:
- Workplace Communication: Enhance your ability to communicate effectively in a professional setting.
- Information Management: Learn to source, interpret, and present crucial industry information.
- Procurement & Inventory: Understand the intricacies of purchasing goods and managing stock, including receiving and storing items efficiently.
- Specialised Food Preparation: Expand your repertoire with units on preparing and presenting sandwiches, crafting specialised food items, and handling and serving cheese.
- Buffet & Customer Service: Master the art of producing and serving food for buffets and delivering exceptional customer service.
- Industry Insight: Gain valuable knowledge about the hospitality industry to navigate your career path successfully.
- Leadership & Innovation: Cultivate leadership skills to foster effective workplace relationships and contribute to innovation.
Unit of Competencies
Core Courses
BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES
BSBWOR203 WORK EFFECTIVELY WITH OTHERS
SITHCCC001 USE FOOD PREPARATION EQUIPMENT
SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY
SITHCCC006 PREPARE APPETISERS AND SALADS
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS
SITHCCC008 PREPARE VEGETABLE, FRUIT, EGG AND FARINACEOUS DISHES
SITHCCC012 PREPARE POULTRY DISHES
SITHCCC013 PREPARE SEAFOOD DISHES
SITHCCC014 PREPARE MEAT DISHES
SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS
SITHCCC019 PRODUCE CAKES, PASTRIES AND BREADS
SITHCCC020 WORK EFFECTIVELY AS A COOK
SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT
SITHKOP002 PLAN AND COST BASIC MENUS
SITHPAT006 PRODUCE DESSERTS
SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES
SITXHRM001 COACH OTHERS IN JOB SKILLS
SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS
SITXWHS001 PARTICIPATE IN SAFE WORK PRACTICES
Elective Courses
BSBCMM201 COMMUNICATE IN THE WORKPLACE
SITXCOM001 SOURCE & PRESENT INFORMATION
SITXINV003 PURCHASE GOODS
SITXINV001 RECEIVE AND STORE STOCKS
SITHCCC003 PREPARE AND PRESENT SANDWICHES
SITHCCC021 PREPARE SPECIALISED FOOD ITEMS
SITHCCC017 HANDLE AND SERVE CHEESE
SITHCCC004 PACKAGE PREPARED FOOD STUFF
SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFET
SITXCCS006 PROVIDE SERVICE TO CUSTOMERS
SITHIND002 SOURCE AND USE INFORMATION ON THE HOSPITALITY INDUSTRY
BSBLDR402 LEAD EFFECTIVE WORKPLACE RELATIONSHIPS
BSBINN201 CONTRIBUTE IN WORKPLACE INNOVATION
Admission Requirements
Resume
PSA Birth Certificate (Photocopy)
Marriage Certificate if applicable (Photocopy)
Credentials (original & photocopy)
Form 137/138 (High School Graduate Only)
National Certificate (if applicable)
College Diploma
Transcript of Records
Honorable Dismissal
3pcs. 2×2 Photo (white background)
Medical Documents
(Only with Accredited Clinic)
X-Ray
Hematology (CBC)
Urinalysis
Fecalysis
Hepa A&B
Drug Test