Imagine
Professional Cookery and Culinary Arts
This programme is a full time, 3-year Diploma Qualification done on campus, ideally suited to students who want to successfully embark on their careers in the Culinary Arts.
It combines an optimum blend of theory and practical, incorporating 2 international City & Guilds International Diplomas and the Advanced Diploma qualifications with actual work experience at 4- and 5- star Restaurants and Kitchens.
As well as the QCTO – Occupational Certificate: Chef Level 5
Qualification includes:
Dates:
Theory on campus: February to September/ October with a 2 week break in September annually.
Workplace practical: 4 months annually October to February in a fully functional workplace, with ongoing supervision and support from NQtac facilitators.
Fees:
A toolkit containing all the necessary equipment for the course; stock, ingredients and food supplies; training, assessment, registration fees with the international awarding body, external examination fees, certification, files and workbooks, quarterly reports and practical placement.
Chef jackets, pants, aprons and headgear are an additional fee.
Professional Cookery and Culinary Arts 3 years (including Patisserie)
Year 1: R93 900 / US$5 160
Year 2: R79 800 / US$4 385
Year 3: R52 000 / US$2 850
Total: R225 700 / US$12 395
All amounts are excluding VAT, as well as the QCTO trade test
Patisserie 1 year (as a stand-alone Diploma)
R56 852.00 / US$2 930 excluding VAT
Payment Plan – Available on request.
Programme Schedule:
Year 1: City & Guilds International Diplomas (8064 series)
8064-240 Level 2 Hospitality Principles
- 201 Understand the hospitality industry
- 202 Understand business success
- 203 Provide guest service
- 204 Awareness of sustainability in the hospitality industry
- 205 Professional workplace standards
- 206 Understand own role in self development
8064-01 Level 2 Diploma in Food Preparation and Culinary Arts
- 207 Food safety
- 208 Meet guest requirements through menu planning
- 209 Mise en place
- 210 Cooking methods, techniques & commodities: boiling, poaching & steaming
- 211 Cooking methods, techniques and commodities: stewing and braising
- 212 Cooking methods, techniques and commodities: baking, roasting & grilling
- 213 Cooking methods, techniques and commodities: deep and shallow frying
- 214 Understand food commodities
8064-03 Level 2 Diploma in Food and Beverage Service
- 221 Menu knowledge
- 222 Deliver food and beverage service
- 223 Prepare beverages for service
- 224 Product knowledge for hot, non-alcoholic and alcoholic beverages
Year 2: City & Guilds International Diplomas (8064 series)
8064-02 Level 2 Diploma in Food Preparation and Culinary Arts – Patisserie
- 215 Prepare, cook & finish cakes, biscuits & sponge products using standardised recipes
- 216 Prepare, cook and finish pastry products using standardised recipes
- 217 Produce, cook and finish dough products using standardised recipes
- 218 Prepare, cook and finish hot desserts using standardised recipes
- 219 Prepare, cook and finish cold desserts using standardised recipes
- 220 Prepare and finish simple chocolate products using standardised recipes
Year 3: City & Guilds International Diploma (8064 series)
8064-06 Level 3 Advanced Diploma in Culinary Arts and Supervision
- 301 Developing opportunities for progression in the culinary industry
- 302 Supervise and monitor own section
- 303 Contribute to business success
- 304 Contribute to the guest experience
- 305 Sustainability in professional kitchens
- 306 Monitoring and supervision of food safety
- 307 Produce and present advanced starters using standardised recipes
- 308 Produce and present advanced main course dishes using standardised recipes
- 309 Produce & present advanced desserts & dough products using standardised recipes