This programme is intended for persons undergoing training for, or who are employed in, the hospitality and catering industry world wide. Its purpose is to establish the knowledge and skills required through progressive levels from initial food preparation training in a kitchen to culinary arts and supervisory responsibilities. The programme has been designed to allow for food preparation, cooking methods and presentation across a wide range of cultures.
Syllabus areas:
Diploma:
Safety at work
Food safety
Kitchen maintenance and design
Budgeting, costing and control
Nutrition and dietetics
Menu planning
Preparation, cooking and service: meat and poultry dishes
Preparation, cooking and service: fish and shellfish dishes
Preparation, cooking and service: stocks, sauces and soups
Preparation, cooking and service: pulse and vegetable dishes
Preparation, cooking and service: pastry dishes
Preparation, cooking and service: farinaceous, pasta and rice dishes
Preparation, cooking and service: cold preparation dishes
Preparation, cooking and service: egg dishes and savouries
Advanced Diploma:
Food safety operations and supervision
Staff organization in the kitchen and ancillary areas
Product development and presentation
Cultural dimensions of food
Costing, budgets and control
Materials management
Production systems, planning and organization
Quality assurance of products and services
Menu policy and planning
Training and team development
Cuisine studies: advanced techniques
Patisserie studies: advanced techniques
Method of assessment is by:
Diploma:
Multiple choice question paper.
On going practical assessment administered by centre.
Advanced Diploma:
Written papers .
Set practical assignments to be submitted in portfolio by completion of programme.
Food Preparation & Culinary Arts
Aim of programme:
This programme is intended for persons undergoing training for, or who are employed in, the hospitality and catering industry world wide. Its purpose is to establish the knowledge and skills required through progressive levels from initial food preparation training in a kitchen to culinary arts and supervisory responsibilities. The programme has been designed to allow for food preparation, cooking methods and presentation across a wide range of cultures.
Syllabus areas:
Diploma:
Advanced Diploma:
Method of assessment is by:
Diploma:
Multiple choice question paper.
On going practical assessment administered by centre.
Advanced Diploma:
Written papers .
Set practical assignments to be submitted in portfolio by completion of programme.