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PilotHospitality & gastronomy · Foundations
Culinary Arts & Commercial Kitchens
Work safely and efficiently in a professional kitchen, from prep to plating.
Who it's for
- Home cooks moving into professional kitchens
- Kitchen staff formalizing their skills
Skills taught
- Food safety & HACCP
- Knife skills & mise en place
- Station organization
- Venezuelan & international cuisine
Skills assessed
- Food safety practice
- Timing & station control
- Plate consistency
Example practical assignment
Plan and execute a three-course menu with a costed prep list and HACCP checklist.
How you're assessed
Practical cook-off reviewed by a chef instructor plus food-safety knowledge checks.
Where these skills are used
- Line cook
- Prep cook
- Commis chef
Examples of roles that commonly use these skills. Completing the pathway does not by itself qualify you for these roles.
Partner placements for this pathway
Sazón Caribe Group
Commis Chef Apprentice
Caracas12 months5×2 kitchen shiftsRotations of 2 months
Apprenticeship
Hotel Ávila Real
Banquet Kitchen Trainee
Caracas24 months6×1 shiftsRotations of 3 months
Traineeship
Cocina Margarita
Line Cook
Nueva Esparta12 monthsSeasonal 5×2Rotations of 2 months
Fellowship
Arepa & Co.
Prep Cook
Valencia24 months5×2 shiftsRotations of 3 months
Direct hire
Mesón Andino
Pastry Kitchen Apprentice
Mérida12 months5×2 shiftsRotations of 2 months
Apprenticeship