Course Duration

• 1st Semester: Mar – Jun (theory and practical)
• 2nd Semester: Jun – Oct (industry placement)
• 2nd Semester: Nov (City & Guilds examination)

This culinary arts programme is also available on a part-time basis, allowing passionate chef students to continue working while still studying towards their culinary aspirations. Most course details are the same as the full time study, however we will not be able to facilitate the Food & Wine appreciation component of this course. Scheduling depends on availability at the various campuses. Industry placement will be facilitated, under the guidance of the Campus Principal, on request.

Course Outline

• Phase 1
  • Safety at work
  • Food safety in catering
  • Introduction to nutrition
  • Prepare food for cold presentation
  • Prepare, cook and finish foods by: frying, braising and stewing, boiling, poaching and steaming, baking, roasting and grilling, non-thermal cooking method
  • Introduction to basic kitchen procedures
  • Introduction to the hospitality and catering industry
  • Kitchen terminology

  Phase 2

  • Safety at work
  • Food safety in catering
  • Healthier foods & special diets
  • Prepare, cook and finish: stocks, soups and sauces, fish and shellfish, meat, poultry and offal, vegetables, fruit and pulses, rice, grain, farinaceous products and egg dishes, bakery products, hot and cold desserts & puddings, prepare food for cold presentation
  • Catering preparations, cost and menu planning
  • Kitchen terminology
  • Wine and food appreciation

Certification

• In order to obtain the *City & Guilds IVQ Level 2 Diploma in Food Preparation and Cooking, both Phase 1 and Phase 2 need to be completed.
  • City & Guilds Award in Food Safety and Catering (if not obtained from previous studies)
  • City & Guilds IVQ Level 2 Diploma in Food Preparation and Cooking
  • Capsicum Certificate of Attendance

* City & Guilds International Vocational Qualifications (IVQ) are not national qualifications.