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Food Production Certificate | 4 Months

Course Description:

The Food Production Certificate at HTMi Saudi Arabia is an intensive four- month program designed to provide students with fundamental training in food preparation and production techniques. This course focuses on hands-on practical learning to equip students with the skills needed to work effectively in various culinary environments, including restaurants, hotels, catering companies, and institutional kitchens.

Course Objectives:

  • To introduce students to basic principles and techniques of food preparation and production.
  • To develop students’ proficiency in fundamental cooking methods, knife skills, and kitchen safety.
  • To provide students with practical experience in preparing a variety of dishes across different cuisines.
  • To instill professionalism, teamwork, and time management skills essential for success in the culinary industry.
  • To prepare students for entry-level positions in food production or further education in culinary arts.

Learning Outcomes:

  • Upon completion of the Food Production Certificate, students will be able to:
  • Demonstrate proficiency in basic food preparation techniques, including chopping, slicing, dicing, and mincing.
  • Execute fundamental cooking methods, such as boiling, steaming, sautéing, grilling, and frying, to prepare a range of dishes.
  • Follow recipes accurately and adjust ingredient quantities to achieve desired flavors and textures.
  • Utilize kitchen equipment safely and efficiently, including knives, stoves, ovens, and food processors.
  • Apply principles of food safety and sanitation to prevent cross-contamination and ensure safe food handling practices.
  • Work collaboratively with kitchen staff to organize workflow, prioritize tasks, and meet production deadlines.
  • Adapt to different kitchen environments and demonstrate flexibility in responding to changing culinary demands.
  • Exhibit professionalism, attention to detail, and a commitment to quality in all aspects of food production.

Technical Skills:

  • Knife skills and basic food preparation techniques
  • Cooking methods (boiling, steaming, frying, grilling, etc.)
  • Recipe comprehension and execution
  • Kitchen safety and sanitation practices
  • Food portioning and presentation
  • Ingredient identification and handling
  • Equipment operation and maintenance
  • Time management and organization in the kitchen

Target Jobs:

  • Kitchen Assistant
  • Line Cook
  • Prep Cook
  • Commis Chef
  • Culinary Intern
  • Catering Assistant
  • Food Production Assistant
  • Institutional Cook
  • Entry-level positions in restaurant kitchens or catering companies
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