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Chefs on Stage Culinary Arts Programme

8065

Chefs on Stage Culinary Arts International Qualifications

The Chefs on Stage Culinary Arts 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 Diploma in Food Preparation and Cooking (Patisserie) 8065-03

This is for candidates who wish to work in the hospitality industry and specialize 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 examination at this level is Patisserie Principles.

The qualification covers over 160 guided learning hours including the following:

  • Safety at work
  • Food safety in catering
  • 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
  • Patisserie Principles
 

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

Item Amount (USD) Total (USD)
Application Fees $100.00
Examination Fees
Year One $360.00
Year Two $720.00
 
Books and Chefs Uniforms $350.00
 
Payment Plan 1
Year One Once Off Payment $3,000.00 $3,000.00
Year Two Once Off Payment $3,500.00 $3,500.00
Total Tuition Fees $6,500.00 $6,500.00
Payment Plan 2
Year One Half Yearly Payments N/A N/A
Year Two Half Yearly Payments N/A N/A
Total Tuition Fees N/A N/A
Payment Plan 3
Year One Quarterly Payment ( 4 Payments ) N/A N/A
Year Two Quarterly Payments (4 Payments ) N/A N/A
Total Tuition Fees N/A N/A
Payment Plan 4
Year One Monthly Payments (10 Months) $330.00 $3,300.00
Year Two Monthly Payments (12 Months) $330.00 $3,960.00
Total Tuition Fees $7,260.00

"We train the best"