IChef - International Institute Culinary Hospitality

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IChef - International Institute Culinary HospitalityIChef - International Institute Culinary Hospitality


Australian Grand Diploma

Grand Diploma : Australian Commercial Cookery, Professional Baking 
and Entrepreneurship (  20 months or 2 years)
This course adheres to the Australian Qualifications Framework (AQF) of Commercial Cookery and Baking and Pastry Production .
Through theory and practical hospitality training, you will develop an understanding of all the aspects of a commercial kitchen environment; develop a passion for food and understand what it takes to succeed in the culinary industry.
At the completion of this course, graduates can work as a Qualified Chef.
At end of program : Graduates earn the following Credentials
ICHEF Grand Diploma 
The International Management School Diploma in Culinary Entrepreneurship
Australia International Micro Credentials :
  •  WSI Professional Chefs Micro Credentials Skills in Basic Culinary Kitchen Operations
  •  WSI Professional Chefs Micro Credentials Skills in Commercial Cookery 
  •  WSI Professional Chefs Micro Credentials Skills in Pastry and Baking Production
  •  WSI Professional Micro Credentials Chefs Skills in International Cuisine
USA : Hospitality Professional Certificate from the American Hospitality Academy
Units of Competencies :  Individual Culinary Lab, Individual Work Stations and Individual Ingredients
  • Use food preparation equipment
  • Prepare dishes using basic methods of cookery
  • Prepare stocks, sauces and soups
  • Prepare appetizers and salads
  • Prepare vegetable, fruit, egg and farinaceous dishes
  • Produce cakes, pastries and breads and desserts
  • Prepare poultry dishes
  • Prepare seafood dishes
  • Prepare meat dishes
  • Produce cook-chill and cook-freeze foods
  • Use hygienic practices for food safety
  • Participate in safe food handling practices
  • Maintain the quality of perishable items
  • Clean kitchen premises and equipment
  • Plan and cost basic menus
  • Work effectively as a Chef
  • Produce and serve food for buffets
  • Manage Finances within a budget
  • Lead and manage people
  • Implement and monitor environmentally sustainable work practices
  • Coordinate Cooking Operations
  • Implement and monitor work health and safe