About Us – ICAS

A Real International College

By delivering modern Professional skills and globally recognized certification

Introducting

International Diploma of Hospitality

with the university pathway partnership and industry placement globally

Enroll in one of the best

International College in Hospitality Management

Vision on creating Skilled Manpower

“Crafting the youth with Professional skill to lead the Hospitality Industry around the globe”

Mission

The best College in Pokhara with 100% Job placement in domestic and global market.

Level 2 Award in Vegetarian Cookery

The aim of this qualification is to equip learners with the skills needed to prepare, cook and finish a range of vegetarian dishes. Learners will be introduced to principles that will help them to become competent members of a professional kitchen. Through demonstrations and practicals, students will become familiar with managing their work stations and understanding key steps when selecting the correct tools, implementing the necessary cooking techniques and using the relevant serving methods. By studying and learning in real kitchen environments, learners become accustomed to the conditions needed to work in commercial kitchens and therefore the skills they learn while studying are easily transferable when they start their careers working in the food industry.

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Level 2 Certificate in Culinary Skills

This Level 2 cooking qualification aims to develop students' culinary skills by teaching them to take a critical approach when producing a variety of dishes. By evaluating what they create, learners can begin to increase the quality of the food they prepare and cook. The course builds on techniques demonstrated at our beginner level qualifications but goes further by improving learners' time management skills, food preparation and hygiene protocols; these factors are all needed to work in a professional kitchen. The Level 2 Certificate in Culinary Skills is great for those who have aspirations to become a professional chef or work in the food industry. The course sets a solid foundation to help build on the key principles for working in a kitchen and cooking with the major food groups.

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Level 2 Diploma in Culinary Skills

The Level 2 Diploma in Culinary Skills strengthens learners' ability in the kitchen by introducing dishes and techniques that require a higher level of skill. Students can build their confidence by becoming familiar with vaster amounts of food and gaining an understanding of senior tasks in a professional kitchen environment. This qualification has more units than the Level 2 Certificate qualification; which gives students more time to work on dishes that are not taught at the beginner levels, such as pastries, desserts and cakes. However, it is not just more dishes; the course introduces units that dive into the role of senior members of staff in a restaurant or hospitality setting. This includes menu planning, working with suppliers and building teamwork. These are skills that you will develop working as a junior, so it is important that students gain this knowledge. As you expand on the skills learned at the Award and Certificate level, this qualification acts as a vital step to gaining seniority and working your way up as a chef.

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Certificate III in Commercial Cookery

Qualifying as a chef in Australia is now more flexible than ever. This one- year full time course provides students with broad cross section of theoretical knowledge and practical skills training in fully equipped commercial kitchens, ensuring graduating students are job ready for their career as a commercial chef. Both International and Australian domestic students can enroll in this qualification. If you are an Australian permanent resident, you will be entitled to some government subsidy for part of the cost of this course under the Priority Industry Training Funding offered by the Department of Training and Workplace Development in Western Australia. With this qualification, students will be able to work in a variety of venues where food is prepared and served. The course includes eight subjects designed to reflect the modern kitchen skill sets required of all chefs. Career outcomes: Commercial Chef | Cook | Assistant cook

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