Diploma in Food Preparation and Culinary Arts and Patisserie Program Duration – 12 months
Course Overview
The aim of this course is to introduce students to the kitchen systems, cooking methods as well as different types of cuisines and ingredients. It is a great way to kickstart the Culinary Career as it covers everything from the preparation, cooking, plating, presentation and serving of food
The Patisserie section is a specialized and sought after skill preparing students to be aspiring Pastry Chefs. This exciting specialization program provides the knowledge and experience to move effortlessly between the most basic puff pastry to complex plated desserts.
Upon completing this program, students can now proceed to do their Advanced Diploma Program
Generic Modules
- Introduction to the Hospitality Industry
- Personal Grooming and Etiquette
- Personal Hygiene and Safety
- Personal Development as a cook
- Understanding Business Success
- Providing Guest Service
- Sustainability in the Hospitality Industry
- Professional Workplace Standards
- Computer Literacy Program
- First Aid Course
Culinary Arts Modules
- Food Safety
- Food Commodities
- Menu Planning & Recipe
- Costing
- Mise n Place
- Food Preparation Techniques
- Cooking Methods and Techniques
- Preparing, Cooking and Finishing Dishes: Vegetables, Stocks, Soups, Sauces, Pasta, Rice & Grains, Meat & poultry, Fish & Seafood, Eggs, Fruits, etc.
Patisserie Modules
- Cakes, Biscuits and sponge Products
- Pastry Products
- Dough Products
- Hot and Cold Desserts
- Chocolate Products
Industrial Attachment
Students will be attached at a commercial establishment for five months. Practical training will be done at our practical partners including hotels, restaurants and catering venues. Students will be compiling a Portfolio of Evidence during this attachment.
Exams:
- Summative Practical Assessment
- Hospitality Principles
- Food Safety
- Culinary Arts Principles
- Patisserie Principles