What skills will I learn in the culinary diploma program?

ESL’s culinary diploma programs provide a range of essential skills, including food preparation, presentation techniques, kitchen management, recipe development, and hospitality fundamentals. The curriculum balances practical training with theoretical knowledge, preparing students for versatile roles in kitchens, restaurants, and the broader culinary industry.

How long do these culinary programs last?

Program lengths vary, typically around 52 weeks, giving students the flexibility to dive into an intensive, structured curriculum that imparts the essential skills and experience needed for a professional culinary career.

What certifications are offered?

ESL offers a progression of certifications, including the Certificate III in Commercial Cookery, the Certificate IV in Kitchen Management, and the Diploma of Hospitality Management. Each certification emphasizes distinct areas of culinary and hospitality expertise, from foundational cooking techniques to advanced management skills.

Are there work opportunities during the course?

Many students in ESL’s culinary programs can gain work experience through part-time roles, especially in countries like Australia, where student visas often permit part-time work. This enables students to apply their learning in real-world settings while supporting their studies financially.

Professional Culinary diplomas

Certificate III in Commercial Cookery (52 weeks)

This qualification is designed to teach you the skills to work in a commercial kitchen of a culinary-related business – including restaurants, hotels, catering companies, pubs, and more. The course will be given across 20 compulsory units and five elective units. Some examples of this are:

Using food preparation equipment
Preparing vegetable/poultry/meat/seafood dishes
Planning recipes
Working effectively as a cook
Producing desserts
Hygiene practises
Receiving, storing and maintaining stock

Certificate IV in Kitchen Management (52 weeks)

This course will only be available upon completion of Certificate III in Commercial Cookery. Lessons will build upon what you learned in the previous certificate with a particular focus on the logistics and specifics of managing a kitchen. The curriculum is delivered across 27 compulsory units and six elective units, including:

Conflict Management
Leading and Managing people
Creating a staff roster
Plan cooking operations
Managing finances within a budget
Developing and implementing a food safety programme

Diploma of Hospitality Management (52 weeks)

This course will only be available upon completion of Certificate IV in Kitchen Management. After learning how to correctly manage a kitchen, you’ll now learn to apply your knowledge to other sections of the hospitality sector. In this programme, you’ll learn a wide range of managerial skills and will eventually be able to choose to further specialise in either Food and Beverage or Patisserie. Modules include:

Enhancing customer service experiences
Working effectively in hospitality service
Monitoring work operations
Leading and managing people
Identifying and managing legal risks to comply with law

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