Food Production & Cooking

Who is the qualification aimed at?

The objective of this qualification is to support a role in the workplace. This qualification is suitable for learners employed in hospitality roles wishing to develop their knowledge in food production and cooking. They may be chefs, kitchen assistants/porters or fast food assistants.

This qualification covers a variety of topics including the importance of teamwork, safe and hygienic workplaces and food safety as well as the knowledge behind preparing basic food dishes. These are all key areas within the hospitality sector and in particular for those working in the kitchen environment.

What topics are covered?

Throughout the course learners will gain knowledge, understanding and skills covering:
– Safe, Hygienic and Secure Working Environments in Hospitality
– Effective Teamwork
– Principles of Food Safety in Catering
– Principles of Producing Basic Meat Dishes
– Principles of Producing Basic Pasta Dishes
– Principles of Producing Basic Vegetable Dishes
– Principles of Producing Basic Hot Sauces
– Principles of Producing Basic Fish Dishes
– Principles of Producing Cold Starters and Salads
– Principles of Producing Basic Poultry Dishes
– Principles of Producing Basic Rice, Pulse and Grain Dishes
– Principles of Producing Basic Hot and Cold Desserts
– Principles of Completing Kitchen Documentation
– Principles of Setting Up and Closing the Kitchen
– Giving Customers a Positive Impression
– Dealing with Payments
– Principles of How to Maintain an Efficient Use of Resources in the Kitchen

Why should I take this training course?

This qualification is ideal for learners who wish to work in a restaurant or hotel kitchen environment or for those who are already working but who would like to get an international accreditation. It will equip you with the knowledge and skills to work safely and professionally and effectively.

How is it assessed?

The qualification is made up of a variety of units. Each unit is assessed by written assessment, 1 unit is assessed via multiple-choice exam, All units are assessed via practical assessment and by submitting a portfolio of evidence.

How long will it take?

The guided learning hours for this qualification are 95 hours with an additional 60 hours for assignments
5-6 month, once weekly on Mondays, 8.30 am to 13.00, 90% Practical

Course Dates
Diploma in Culinary Arts
Intake 1: 1st March 2020
Intake 2: 1st September 2020

What are the entry requirements?

Learners should be able to write, read and understand English. Candidates must also be at least of 16 years of age when starting this qualification.

What can I use this qualification for?

With an international accredited qualification in Culinary Arts, you will find employment with in the Culinary industry, nationally and internationally. This ranges from 5 star hotels, Resorts, Restaurants, Cruise Ships, Yachts and Catering Companies.
Chefs are one of the world’s most sought professionals.

What are the costs for the course ?

Please refer to the Payment Option Document, to learn about the detailed costs for each of our courses we offer.