Food Production - Cookery

A culinary journey across the world

Program Overview

Under the guidance of your culinary arts teacher you will cook for our training restaurant and canteen, and learn the basics of culinary arts: food cutting and preparation methods, and table side techniques associated with international cuisine and buffet presentation. 

Award: Certificate II, ASEAN Level 1 in Food Production – Cookery

Skills acquired by the end of the program:

  • Broad knowledge of French, Khmer and international cuisine
  • Ability to follow a recipe, and prepare:
    • Breakfast menus, soups, à-la-carte and buffet menus
    • Raw foods (fruits, vegetables, meat, poultry, fish, seafood)
    • Sauces and salad dressings
  • Carve fruit and vegetables; garnish plates and banquet platters
  • Test the quality of food and understand their relative costs
  • Understand how to order, receive and store perishables
  • Operate and maintain kitchen equipment professionally  
  • Apply the rules of universal hygiene, health and workplace safety

Careers: Across the hospitality industry, such as restaurants, hotels, resorts, food courts, caterers, corporate canteens, on cruise ships or you may wish to start a small business out of your home.