Professional Cookery Level 1

If you are interested in a career in Hospitality of Professional Cookery, then our six week level-1 course will provide you with the basic knowledge and skills to become an entry-level chef and professional cook. No formal qualifications are needed.

You will learn

The knowledge and skills for Professional cookery level-1 in our specifically designed and built DAKS Hospitality and Catering Centre overlooking the beautiful Black Sea. We have our own restaurant, “Lighthouse” here you can gain experience working with the public.

Course Modules.

The courses will give special attention to meat, fish, dairy produce, bread, pastry, soups and vegetables.

  • Prepare and cook food by boiling, poaching and steaming
  • Prepare and cook food by stewing and braising
  • Prepare and cook food by baking, roasting and grilling
  • Prepare and cook food by deep frying and shallow frying
  • Regeneration of pre-prepared food
  • Cold food preparation

Level-1 Course Details

Subject Theory Practical
Meat 8 16
Fish 8 16
Dairy 8 16
Bread 8 16
Pastry 8 16
Soups 8 24
Vegetables 8 24
Food Hygeine 8 8
Health & Safety Storage and Garbage 8 8
Exam 4
Total 76 144

How will I be taught?

This course is divided into practical and theory lesson.

There are 72 hours of theory.

There are 144 hours of practical training.

Four hours of examinations.

There will be a personal tutor assigned to each group.

This course focuses first to build the students in understanding the foundation level-1 of Hospitality Professional cookery in which the student will have gained understanding of all Health & Safety aspects and the necessary knives skills.
The course will be delivered to the students by a variety of methods which includes;
Theory notes, lectures, case studies, MS-Windows Powerpoint slides, video clips, Individual and group exercises.

Following this the student will be working in a group and as a team. You will create and execute a themed Menu for our “Lighthouse” restaurant at DAKS complex. In addition, each student will have to complete two practical tests whereby the learner will have to demonstrate the skills learned, this will be marked as pass, merit or distinction by a panel of chef lecturers.

Level-1: The entry requirements to the course: Assessment.

To join this Level-1 course you will be required to take a DAKS assessment prior to the start of their program. This will help us understand your current level of skills, knowledge and we will advise you and give you support to achieve your potential.

Upon joining the level-1 course you will need to be dedicated and committed to hard work, be eager to learn and keep good time keeping.


  • Introduction to the career opportunities in hospitality and catering.
  • Health and safety awareness in hospitality and catering.
  • Food hygiene
  • Introduction to the kitchen equipment