CITY & GUILDS: CULINARY ARTS + PASTRY PROGRAMME COMBINED
Two programmes combined into a super-charged qualification
This programme is perfect for…
…students who want to keep their career options wide open with a substantial skill set combined with a dual-accredited qualification. With this qualification, you’ll be able to work in step into any kitchen – at home or abroad – working in general food preparation and culinary arts, or as a pastry chef specialising in confectionary, baked goods and desserts.
What to expect
This programme combines our top-selling Culinary Arts Programme with the sought-after Patisserie Programme into one super-charged qualification, with national and international accreditation.
Need to know
During the three semesters of this programme, you will gain an in-depth understanding of the hospitality and catering industries, and spend many hours honing practical skills from poaching and grilling; to preparing stocks, meat dishes, soups and sauces; to acquiring the know-how for preparing desserts, pastries and baked goods.
Programme structure
Semester 1
- Personal hygiene and workplace standards
- Quality assurance in safety and food safety
- Numeracy, units of measurement and computer literacy
- Environmental awareness
- Healthier food preparation and dietetics
- Hospitality and the catering industry
- Basic ingredients and introduction to kitchen equipment
- Moist heat methods of cooking
- Boiling, poaching and steaming
- Braising and stewing
- Dry heat methods of cooking
- Baking, roasting and grilling
- Deep frying and shallow frying
- Cold food presentation principles
- Personal development within hospitality and catering
- Implementing food production processes
Semester 2
- Menu planning and recipe costing
- Providing a guest service
- Theory of food production and commodity resource management
- Dishes for cold presentation
- Preparing, cooking and finishing fruit dishes
- Preparing, cooking and finishing vegetable dishes
- Preparing, cooking and finishing potato dishes
- Preparing, cooking and finishing pulses, grains (including rice) and vegetable protein dishes
- Preparing, cooking and finishing pasta and other fabricated farinaceous starch dishes
- Preparing, cooking and finishing meat, poultry, game and offal dishes
- Preparing, cooking and finishing fish and shellfish dishes
- Preparing, cooking and finishing egg dishes
- Preparing, cooking and finishing stocks, sauces and soups
- Preparing, cooking and finishing basic pastry dishes and bakery products
- Preparing, cooking and finishing basic hot and cold desserts
- Maintaining food production systems
Semester 3
- Menu planning and recipe costing
- Providing a guest service
- Preparing, cooking and finishing cakes, biscuits and sponge products using standardised recipes
- Preparing, cooking and finishing pastry products using standardised recipes
- Producing, cooking and finishing dough products using standardised recipes
- Preparing, cooking and finishing hot desserts using standardised recipes
- Preparing, cooking and finishing cold desserts using standardised recipes
- Preparing and finishing simple chocolate products using standardised recipes
The nitty gritty
Duration
Accreditation
Mode of delivery
You will graduate with the following certification
- City & Guilds Level 2 Diploma in Food Preparation and Culinary Arts (8064-01)
- City & Guilds Level 2 Diploma in Patisserie (8064-02)