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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.

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 

  1. Supervision in the Hospitality Industry - AHLEI module 
  2. Planning and Control for Food and Beverage Operations - AHLEI module
  3. Food Safety- Managing the HACCP way - AHLEI
These 3 are stand alone, internationally recognised certificates and aid in bringing out the best in an all rounded Chef.
 

Examination sittings are in June and November. Results of final examinations take ten to twelve weeks from the final date of written examination.

Entry Requirements

At least 5 'O' Levels including English or 2 'A' Levels.
Age: 17 years and above.

Fees

Please take note of the following fee structures for the Chefs on Stage Culinary Arts Program. The other part is paid in RTGS dollars per month.

 
  Resource Fee Per Annum
(Paid in USD strictly)
Monthly Fees 
(Cash)
Monthly Fees
(Tranfer, Swipe, Ecocash)
Examination Fees and Text Books
(First Year New Students)
$800.00 $500.00 $550.00



Other Payments:
  1. Chefs Uniform -$ 120.00 USD (2 chefs hats, 2 aprons, 2 chefs jackets, 2 chefs trousers)
  2. Practical Assessment Fee - $75.00 USD
  3. International Language:  French in conjunction with Alliance Francaise. French is compulsory. Only trainees who can provide proof that they have done it before (certificates) will be exempted. Fees of $360.00 USD includes all the material as well as examination fees.
  4. Digital Skills Passport : The Computer Package comprising of 10 modules. This is compulsory.  Only trainees who can provide proof that they have done it before (certificates) will be exempted. Fees of $320.00 USD includes all the material as well as examination fees.
  5. Payments can be done in cash or through the following channels:          


Payments can be done through the following channels: 
 
RTGS NOSTRO  FCA DEPOSITS ECOCASH
Stanbic Bank, Belgravia Branch Stanbic Bank, Belgravia Branch *151*2*3*161479#
Account Name: Decanter Enterprises Account Name: Decanter Enterprises Ref #: Trainee’s Name
Account Number 914 000 1066 780 Account Number: 914 0000 907 994  

"We train the best"