12 Months Diploma Professional Culinary Programme Course (Level 2)

12 Months Diploma Professional Culinary Programme Course

Overview : This 12 months Level 2 Diploma in Food Preparation and Cooking (8065-02) Course accredited by City and Guilds, London(U.K) is ideal for anyone Looking for a successful career in food preparation and cookery, from new starters to experienced professional looking to specialize in Culinary or move into supervisor role. A combination of theoretical and practical classes, this extensive course gives a thorough insight for learners about the various techniques prevailing in the industry. Students who have completed their Level 2 course can further apply to upgrade for a level 3 course with 6 months duration only.

How the Course is Structured?

This 12 Months Level 2 course program has all the elements to transform young amateurs into Culinary professionals. For 6 months students go through extensive practical training under the guidance of IBCA professors who give them a thorough learning and best industry practices. Grinding the next generation of students into basic fundamentals, techniques and daily activities that are must for their learning curve.

For the next 6 months, students are on live industrial training in the top most five-star hotels and restaurant for experiencing the daily work schedules for maintaining as a professional chef. After which their internal assessment is carried out with examinations later along with there are opportunities to get placements in the top most hotels and restaurant chains.

professional Culinary

Regular Assessment

IBCA ensures students get the right attention and focus on their approach to grasp the comprehensive Cooking techniques in every session. Extra instructors are provided in each session when the teacher-student ratio goes above than 1:10. These checks, tests and priorities keep students on the path for acquiring sophisticated skills with impeccable experience.

Internships & Placements

First, 6 months with 24 weeks are dedicated to practical learning in the institute with the rest of the 6 months for training in the industry. They must go through the rigorous of daily activities inside these professional kitchen. After the completion of the industrial training, the student needs to report back for a quick review of their training and assessment after which companies come for placements. IBCA is connected with some of the best hotel and restaurant chains who offers best opportunities for new comers to gain the right experience at the beginning of their career.

Course Accreditation:

This Diploma is accredited by City & Guilds, London(U.K) which upon completion can pursue a career in this artistic field or take a further initiative in International degree and Courses.

Who Can Enroll?

  • Minimum 16 years of Age
  • Students must be 10th Passed from any certification board.


Winter Session: February

Summer Session: July


Morning Batch: 09:30 am to 01:30 pm

Evening Batch: 02:00 pm to 06:00 pm

Weekly Details:

  • Week 1: Food safety hygienic and Theory, measures, Knife skill, cutting and conversions
  • Week 2: Basic knowledge and introduction of ingredients.
  • Week 3&4: Practical Cooking techniques and cold preparations
  • Week 5&6: Basic Soups stocks and Basic sauces
  • Week 7&8: Vegetable, fruits ,pulses and potatoes preparations
  • Week 9&10: Meat, poultry and offal preparations
  • Week 11&12: fish and shellfish preparations
  • Week 13&14: Rice ,grain, farinaceous and eggs preparations
  • Week 15&16: Buffet and staff meal ,Healthier food and special diets
  • Week 17&18: Indian Cuisine and International Cuisine
  • Week 19&20: Practical Culinary techniques, French pastries
  • Week 21&22: Specialty cakes, hot ,cold pudding and plated desserts
  • Week 23&24: Interpersonal & Communication Skills Work effectively as a cook Provide service to customers Show social and cultural sensitivity Manage conflict Communicate on the telephone Coach others in job skills Exam-Theory and Practical (Mandatory for Certification) Arranged by IBCA –New Delhi
professional Culinary
professional Culinary

Fees Structure:

  • Booking Amount-Rs.20,000
  • Tuition Fees-Rs.1,10,000
  • Examination Fee-Rs.40,000 (Level 2)
  • Total-Rs.1,70,000
  • GST(18%)-Rs.30,600
  • Grand Total-Rs.2,00,600

Note: Program Fees Include the following

  • Chef uniform
  • Kitchen tools kit
  • Full course study and raw material
  • Examination Fees
  • Every day tasting session/take home your food
  • Internship in 5 Star hotels/Fine Dining Restaurant
  • 100% Assistance in job Placement after Completion of Industrial training and the Course.
  • City and Guilds Registration Fee

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