Culinary & patisserie & baking
Who is the qualification aimed at?
The qualification is designed for those who are not sure yet if they prefer culinary or pastry, or this qualification is for those who are passionate about both subjects. A Grande Diploma will give students not only an edge against their competitor to find employment, but it is a qualification that they can draw off their whole career.
What topics are covered?
Throughout the course learners will gain knowledge, understanding and skills covering:
– Food safety and health and safety principles
– Preparation of: Breads and bread rolls
– Pastry dishes and/or products
– Cakes and confectioners’ items
– Hot and cold desserts
– Decorative media for variety of pastry dishes and/or
products including chocolate and sugar work.
Culinary Principles and Practices
Allergen Awareness and Control in a Commis Chef Environment
Maintaining Food Safety in a Commis Chef Environment
Effectively Cleaning Food Areas
Achieving Performance through Own Role and Working with Others
Minimizing Loss in the Food Operations Industry
Preparing and Cooking: Meat and Offal
Preparing and Cooking: Poultry
Preparing and Cooking: Fish and Shellfish
Preparing and Cooking: Game
Preparing and Cooking: Vegetables
Preparing and Cooking: Rice, Pasta and Egg Dishes
Preparing and Cooking: Stock, Soup and Sauces
Preparing and Cooking: Vegetable Protein
Preparing and Baking: Bread and Dough
Preparing and Cooking: Pastry
Preparing and Baking: Cakes, Sponges, Biscuits and Scones
Preparing, Cooking and Baking: Hot and Cold Desserts
How is it assessed?
The Pastry Diploma qualification is made up of 9 units. 2 units are assessed via multiple-choice exam, 1 unit is assessed by written assessment and the remaining 6 units are assessed via practical assessment, submitted as a portfolio of evidence.
The Culinary Diploma qualification is made up of 9 units. 1 unit is assessed via multiple-choice exam, 5 units are assessed by written assessment and the remaining 12 units are assessed via practical assessment, submitted as a portfolio of evidence.
How long will it take?
The guided learning hours for both qualifications are 912 hours.
6-7 month, 5 days a week, 90% Practical, 8 hours per day
GRANDE DIPLOMA “DIPLOMA IN CULINARY * PASTRY 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 16years of age when starting this qualification.
What can I use this qualification for?
With an international accredited qualification in Culinary & Patisserie and Baking, you will find employment with in the Pastry & Baking business sector nationally and internationally. This ranges from 5 star hotels, Resorts, Restaurants, Cruise Ships, Yachts, Patisseries and Catering Companies.
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 and Pastry 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.