Chefs on Stage Culinary Arts Management Program
- City & Guilds
- 2 Years
- Full Time
- 8064
- English
Chefs on Stage Culinary Arts Management Program
The Chefs on Stage Culinary Arts Management International Qualifications in association with City & Guilds and HEXCO is one of the most fascinating, lucrative, innovative and talked about careers in the world of a CHEF.
The course outline and syllabus is designed with objectivity over a period of time for career, examination and competency output. You will be amazed at everything you need to know about the subject, which is a lifelong study of love, experimentation, challenges and dedication.
Entry Requirements
At least 5 'O' Levels including English or 2 'A' Levels.
Age: 17 years and above.
Level 1 Certificate in Food Preparation and Cooking 8065 -01
This is for candidates who want to begin a career within the hospitality industry, specializing in kitchen operations. They will be able to demonstrate the ability to perform practical skills and the necessary knowledge in order to complete the assessments. The examinations at this level are Food Safety in Catering and Food Preparation & Culinary Arts Principles 1.
The qualification covers over 420 guided learning hours including the following:
- Safety at work - HACCP
- Introduction to nutrition
- Prepare food for cold presentation
- Prepare, cook and finish foods by frying
- Prepare, cook and finish food by braising and stewing
- Prepare, cook and finish foods by boiling, poaching and steaming
- Prepare, cook and finish food by baking, roasting and grilling
- Introduction to basic kitchen procedures
- Introduction to the hospitality and catering industry
- Food safety in catering
- Food Preparation and Cooking Principles
Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) 8065 -02
This is for candidates who wish to work in the hospitality industry and already have knowledge of the basic principles of kitchen work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge. Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments. The examination at this level is Food Preparation & Culinary Arts Principles 2.
The qualification covers over 470 guided learning hours including the following:
- Introduction
- Prepare food for cold presentation
- Safety at work
- Food safety in catering
- Healthier foods and special diets
- Prepare, cook and finish stocks, soups and sauces
- Prepare, cook and finish fish and shellfish dishes
- Prepare, cook and finish meat, poultry and offal
- Prepare, cook and finish vegetables, fruit and pulses
- Prepare, cook and finish rice, grain, farinaceous products and egg dishes
- Prepare, cook and finish bakery products
- Prepare, cook and finish hot and cold desserts and puddings
- Catering operations, costs and menu planning
- Culinary Arts Principles
Level 3 Patisserie
The Level 2 Diploma in Patisserie is for candidates who wish to work in the hospitality industry and specialise in Patisserie. They will already have knowledge of the basic principles of kitchen work, or will demonstrate the commitment and enthusiasm to work and study in order to supplement their existing knowledge. Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments
The Patisserie program is done in the last 6 months of the program. A hands on program which also includes practical and industrial attachments.
Areas covered include the following:
Prepare, cook and finish cakes, biscuits and sponge products
Prepare, cook and finish pastry products
Prepare, cook and finish dough products
Prepare, cook and finish hot desserts and puddings
Prepare, cook and finish cold desserts
Examination sittings are in June and November. Results of final examinations take ten to twelve weeks from the final date of written examination.