Programs Offered
DIPLOMA IN CULINARY ARTS WITH AUSTRALIAN CERTIFICATE 3 IN COOKERY AND NATIONAL CERTIFICATE 2 (ONE YEAR)
CERTIFICATE IN AUSTRALIAN CULINARY ARTS WITH NATIONAL CERTIFICATE 2
DIPLOMA IN CULINARY ARTS WITH AUSTRALIAN CERTIFICATE 3 IN COOKERY AND NATIONAL CERTIFICATE 2
1-2 DAY WORKSHOP
6 WEEKS FUNDAMENTALS COURSE WITH NC2
1 YEAR DIPLOMA PROGRAM WITH NC2 AND AUSTRALIAN CERTIFICATE 3 IN COMMERCIAL COOKERY
6 MONTH CERTIFICATION WITH NC2
Short Courses
Our Testimonials
Chef Instructors
Vaghn Arquilano
Chef Vaghn is an Instructor at Pro Chef and current Chef at the Marsden Brewhouse in Sydney,Australia, one of the newest and biggest restaurants in the Northwest of Sydney and operated bythe Laundy Hotel Group. He has also been a Chef in manyother big name hotels such as the ParkRoyal Hotel in Sydney, the Sheraton Dubai, Mall of the Emirates, Grand Regal Hotel and Chez Nous.Vaghn also has Certificate 3 and 4 in Commercial Cookery from the Australian International Collegein Sydney andhas taught cooks and Chefs under his guard and as a member of the Pro Chef team heis willing and ready to impart his knowledge in the Hotel Restaurant and Western Style Pubrestaurant business.
Jann Ludwig Calica
Chef Jann is a full-time Instructor at Pro Chef and has worked and trained at many established hotels and restaurants locally and internationally. He has been a Chef at Stokehouse(Brisbane), Mister Paganini (Brisbane), Southbank Beer Garden (Brisbane), Home rest Hotel and Chez Nous, Shingle Inn(Brisbane), Kapsali Taverna (Brisbane). He also has a Bachelor of Arts in Hotel and Restaurant Management.
Richtofen Barraquias
Chef Richtofen has worked and trained at many established hotels and restaurants locally and internationally. He has been a Chef at Marco Polo Davao Philippines, Executive Sous Chef at Vikings Luxury Buffet Davao City Philippines, Head Chef at Diplomat Motel at Alice Springs. He also has a National Certificate II in commercial cooking( TESDA, PHILIPPINES) Culinary Arts (Islacare incorporated ,An affiliate of Most Institute Davao City Philippines) and Certificate IV in Commercial Cookery (William Angliss Institute Melbourne)
Jeferson Leo
Chef Jeferson is an Instructor at Pro Chef and has worked at many established hotels and restaurantslocally and internationally. He has been a Chefat the Ritz Carlton Dubai and has worked atthe BlueJade Restaurant, Amaseena,Splendido, Caravan and the Palm Grill in the United Arab Emirates. Healso has a Bachelor of Arts in Hotel and Restaurant Management.
Ruel Blancaflor Evangelista
Ruel is the Head Chef at the Bedford Hotel and Sous Chef in various restaurants such as Mary Gs Hotel, Grand Central Hotel, New Orana Hotel. Ruel was also the Executive Sous Chef in Vikings Luxury Hotel, Ruel also spent his time in Canada as a Kitchen supervisor.
Lawrence Caro
He has spent time in the US (California and New Orleans), his home country and now residing in the Philippines to be a Consultant and Trainer. Chef Lawrence Caro is a consultant for Primo Cafe & Grill, Garden Oases Hotel, Elena Hotel, Grub Restaurant and Delta Queen Steamboat Company. He is also a Executive Sous Chef for Sheraton Hotel and TJ Peppercorn's, a General Manager for the rib JOINT Restaura and a Owner of a five-star The Rajun Cajun Restaurant.
Durgadas Sable
Chef Durgadas has a lot of experience in International Cookery, being a Sous Chef in numerous restaurants such as Ecole Hotelier (India), Grand Palladium Hotels & Resorts (Jamaica), Rama Heritage (India).
Aldrian Saraña
Chef Aldrian is an Instructor at Pro Chef and current Sous Chef of Vikings Luxury Buffet, the largest luxury buffet chain in the country. He has also been a Chef in many other big name chains such as Coco’s South Bistro, the Swiss Deli Restaurant and the Waterfront Insular Hotel.He has also won the Gold Award–Filipino Cuisine Challenge (Philippine Culinary Cup), Gold Award–Filipino Cuisine (Davao Culinary Cup) and the 12th Mindanao Culinary Festival. Chef Aldrian has taught countless numbers of cooks and Chefs under his guard and as a member of the Pro Chef team he is willing and ready to impart his knowledge in the Luxury Restaurant and Deli style business.
Uno Carlos Lorenzo Liao
Chef Uno is the Chef de Partie in Vask Modern Tapas and Gastronomic Cuisine, his role is to direct chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen. He has been a chef in Barcade, Northpalm Hotel, Playbook Bistro, Bababoy Hotel, Buddha Resort, Siargao Bleu, Spin Bistro Cafe and Faregrounds Foodhall. He finished Culinary Arts in Moose and Sheep Culinary School (Cebu)
Migrating dreams into reality
EduCareer
- https://www.facebook.com/migrationausnz/
- Suite 122, 30 Cowper Street, Parramatta, Sydney, Australia
- Level 19, 1 O'Connell St., Sydney, NSW 2000
- Nica Dulatre
- consultant@edu-career.org
Latest News
NOW PROCESSING STUDENT APPLICATIONS
MIGRATION AUS-NZ Special Promo! Free Visa Consultation with our Migration Lawyer and NO PROCESSING FEE for Student Visa Application. Limited time only! *We can also help you extend your stay in Australia, or if you're finishing your studies, we can check if you're eligible for the 485 graduate work program. Message us now!
Sign up now and be in Australia in less than a month
Perfect time to invest is today
Sign up to one of our programs that can lead you towards working in Australia with our Study-Work-Live Program.
Pro-Chef is now Open!
Pro Chef is now officially open, located in Hotel Elena in Lanang, Davao City.
Classes are now starting in Pro Chef, which caters to interested individuals that would like to discover or develop their culinary skillset. The curriculum is inspired and based on the ANZCO requirements. That allows students to be at pace or to finish basic culinary program as same as an Australian culinary student.