International Grand Diploma in Culinary Management

This program represents a qualification based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which may involve team leadership and management and increased responsibility for outcomes. It consists of specialized, technical or managerial competencies used to plan, carry out and evaluate work of self and/or team related to a broader organizational focus. Further, this program is designed for an Executive Sous Chef or Executive Chef/Operations Manager Position in a workplace. Qualification: Certificate IV in Commercial Cookery (Australian Qualification), NC IV Commercial Cookery Pre-requisite : Completion of Certificate III in Commercial Cookery AQF or RPL 18 years old and above

Freshman Admission Requirements:
Admission Requirements - Freshmen: 1. CV / Resume 2. Birth Certificate NSO (Photocopy) 3. Marriage Certificate NSO (Photocopy) 4. Credentials (Original and Photocopy) 5. Form 137/138 (High School Level / Graduate only) 6. National Certificate (if applicable) 7. College Diploma (Bachelor Degree / Graduate Only) 8. Transcript of Records (Bachelor Degree / Graduate Only) 9. Honorable Dismissal 10. 3 pcs. Of 2×2 pictures – white background 11. X-ray 12. Hematology (CBC) 13. Urinalysis 14. Fecalysis 15. Hepa A&B 16. Drug Test