Hotel, Catering and Tourism
Cooks
Detail
Responsibilities
Cooks supervise work of apprentice cooks and check daily and weekly menus. They have to operate utensils and crockery used in the kitchens and perform different types of cookery and meal preparation, as well as to check stocks in the kitchen working area. They may specialise in sauce, soup, roast, butchery, fish, cold cut and vegetable.
Basic qualification requirements
Academic requirements
Secondary 3-4
Work experience
1 to 3 years of relevant work experience
Industry specific capabilities
Knowledge on Food Hygiene and Safety
Related education and training
Degree or above
Bachelor of Arts (Honours) in Culinary Arts and Management
Bachelor of Science (Honours) in Food Science and Safety
Higher Diploma
Higher Diploma in Culinary Arts
Higher Diploma in Hotel and Catering Management
Higher Diploma in Wine and Beverage Business Management
Higher Diploma in Applied Nutritional Studies
Higher Diploma in Food Technology and Safety
Professional Diploma/Certificate
Professional Diploma in International Culinary Arts and Management (QF Level 4)
Diploma
Diploma in European Cuisine (QF Level 3)
Diploma in Western Food Preparation (QF Level 3)
Diploma in Catering with Event Management (QF Level 3)
Diploma in Food and Beverage Operations (QF Level 3)
Certificate
Certificate in Sushi Preparation (QF Level 2)
Certificate in Teppanyaki Cooking (QF Level 2)
Certificate in Cruise Cuisine (QF Level 2)
Certificate in Japanese Cuisine (QF Level 2)
Certificate in Asian Cuisine (QF Level 2)
Certificate in Classical Japanese Cuisine (QF level 2)
Certificate in Italian Cuisine (QF level 2)
Certificate in Food and Beverage Supervision
Basic Food Hygiene Certificate for Hygiene Managers
Basic Food Hygiene Certificate for Hygiene Managers (Bridging Course)
Advanced Certificate in Food & Beverage Management
Skills improvement courses
Workshop for Certified Cook in Western Cuisine Trade Test
Certified Cook in Western Cuisine Programme
Trainer Chef in Western Cuisine Programme
Master Chef in Western Cuisine Programme
