a-chef-serving-an-impressive-dinner

PROFESSIONAL CULINARY ARTS PROGRAMME

PROFESSIONAL
CULINARY ARTS PROGRAMME

This highly practical course covers a wide range of cooking techniques, and consists of the City & Guilds Diploma in Food Preparation and Culinary Arts. This course is the perfect advanced foundation for your culinary career. Professional cookery, as many celebrity chefs have shown, is a highly creative activity and one that demands dedication, creativity and flair. The Culinary Arts Programme is for those with ambitions to become a professional chef and for those who would like a career in food. The programme develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations and appropriate theory sessions.

You’ll learn the nitty-gritty of working with specific ingredients such as fish and shellfish, grains and pulses, poultry, meat and much more. This course is about fine-tuning your expertise; from sharpening your knife skills to impeccably executing and plating dishes. The course will teach you all about stocks and sauces and introduce you to catering operations, menu planning and wine appreciation.

City & Guilds Diploma in Food Preparation and Culinary Arts
a plated gourmet dinner

DURATION

12 Months e-learning, textbook and practical studies based on 5-10 study hours per week.

Plus: Correspondence study modes for students with limited online capabilities.

ACCREDITATION

CTIA accreditation logo
city & guilds accreditation logo

EXAMINATION

This programme is assessed and moderated by City and Guilds in the United Kingdom.

METHOD OF INSTRUCTION

This programme consists of theory and practical components of which can be done in the comfort of the student’s residence or place of work or any place that would be suitable to do basic cooking.

THEORY COMPONENT: Theory training is conducted through our online platform where students attend live webinars, watch videos, complete activities and submit assignments.

PRACTICAL COMPONENT: Students receive instructional guides, recipes and videos of all the activities to be completed.  Students will also be supported by CTIA mentors who will be available throughout should you need any additional advice, guidance or support.  During the practical exercises, video and photographic evidence will need to be submitted as evidence that will form part of the student’s formative assessments.

This programme is delivered as a blend of e-learning and textbook studies.

  • Digital study materials will be delivered through our online virtual campus, email as well as USB flash drive.
  • Physical study materials will be delivered via courier or post in the form of a Portfolio of Evidence (PoE).

Students who do not have the required tools and infrastructure for the e-learning component, will therefore be able to study this course off-line. You must, however, have access to a PC or notebook and email communications to complete and submit assignments.

a gourmet dish

COURSE INFORMATION

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City & Guilds Level 2 Diploma in Food Preparation and Culinary Arts 8065-02

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CTIA Professional Culinary Arts Prorgamme

February | May | September

01

Our online platform where you will have access to all study material, recipes and online videos.

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Induction pack which includes a textbook and recipe book.

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Mentoring and support from CTIA lecturers.

04

All exam fees and exam ingredients.

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OPTIONAL EXTRA

Monthly on-campus/Zoom contact sessions for students to offer support and guidance.

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Must be 16 years or older.

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Access to a range of kitchen utensils and standard equipment of which details will be provided at the onset of the programme.

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Access to a PC or notebook with Internet access.

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During the qualification, students will be required to attend 5 full days of training at any of the CTIA Campuses. Travel and accommodation at the student’s expense.

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A kitchen set-up with access to basic equipment and utensils as required in order to complete the outcomes.

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Access to the necessary technology in order to support the online training.

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Ingredients to complete the practical exercises at home. Students will be required to commit 12 – 16 hours per week of which this time will include the cooking exercises.

PROGRAMME BREAKDOWN

a healthy dish
  1. Safety at work.
  2. Food safety in catering.
  3. Healthier foods and special diets.
  4. Prepare food for cold presentation.
  5. Moist heat methods.
  6. Dry heat methods of cooking.
  7. Introduction to basic kitchen equipment Introduction to patisserie.
  8. Prepare, cook and finish stocks, soups and sauces.
  9. Prepare, cook and finish fish and shellfish dishes.
  10. Prepare, cook and finish meat, poultry and offal.
  11. Prepare, cook and finish vegetables, fruit and pulses.
  12. Prepare, cook and finish rice, grain, farinaceous products and egg dishes.
  13. Prepare, cook and finish bakery products Prepare, cook and finish hot and cold desserts and puddings.
  14. Catering operations, costs and menu planning.