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Chefs on Stage Culinary Arts Management Program

8065

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.

 

Fees

Please note the following: 

1. Fees Structure 

The Chefs on Stage Culinary Arts Program is a two-year program and the fees are as follows. These fees cover 
the tuition, textbooks and examinations.

 
Payment Plan 1 Payment Plan 2 Payment Plan 3
     
$3,000.00 
(Once off payment) 
$1,600.00 
( 2 instalments in a year)
$330.00 
( 10 instalments in a year)
     
Total Fees Per Year 
$3,000.00
Total Fees Per Year 
$3,200.00 
Total Fees Per Year 
$3,300.00
     
Resource Fees Year One 
(Books and Examinations )
$920.00   
Second Year Examination Fees $1,000.00   

*Program fees are paid in advance all the time. Payments are done from the 1st of the month to the 7th. Failure to pay the fees will result in interest charges to your account.


2a. Daily Uniforms 
As a school we groom individuals who are neatly attired and groomed at all times. The day to day uniform requirements are as follows:
 
Ladies Gentlemen
Black suit (with slack or skirt) Black Suit
White shirt White shirt
Scarf (colour to be agreed on as a group)  Tie (colour to be agreed on as a group)
Closed, lowly heeled black shoes Formal, Black Leather Shoes



2b. Chefs Uniforms
All of our trainees will have a training session in the kitchens as part of their practical lessons. These uniforms are part  of the Resource Fees. The uniform comprises of:
  • 2 Chef’s Jacket,
  • 2 Chef’s Trousers,
  • 2 Mushroom Hats,
  • 2 Aprons and
  • 1 pair of Safety Shoes.


3. French and Digital Skills Passport
All of our trainees are encouraged to obtain an additional internationally spoken language as well as knowledge on the use of computers. As a school we offer the following programs and they are charged for separately. 
  • Delf A1 Diploma (in association with Alliance Francaise) -$360.00 for a year
  • Digital Skills Passport ( In association with E-Learning Solutions) - $250.00 for the 10 modules
*These programs are compulsory unless the trainee has already done the programs and can submit the qualifications with their application.


Payments can be done at the school in cash or into the following accounts. 

Banking Details
RTGS NOSTRO FCA DEPOSITS ECOCASH
Stanbic Bank, Belgravia Branch
Account Name:Decanter Enterprises
Account Number 914 000 1066 780
Stanbic Bank, Belgravia Branch
Account Name: Decanter Enterprises
Account Number: 914 0000 907 994
*151*2*3*161479#
Ref #: Trainee’s Name

We look forward to welcoming you to our school and we hope you will enjoy your time with us as you make your vocation your vacation.


 
 

"We train the best"