6 Months Advance Diploma Professional Programmes Course in Culinary (Level 1)

6 Months Advance Diploma Professional Programmes Course

Overview : This 6 months Level 1 and Diploma in Food Preparation and Cookery Course accredited by THSC and NSDC India 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.

How the Course is Structured?

Accredited THSC Commie Chef Level 1 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.

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.

Course Accreditation:

This Diploma is accredited by THSC India.

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.20,000(Level-1)
  • Total-Rs.1,50,000
  • GST(18%)-Rs.27,000
  • Grand Total-Rs.1,77,000

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
  • THSC Exam Registration Fees

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