PROFESSIONAL CULINARY ARTS PROGRAMME
PROFESSIONAL
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.
CTIA developed this course to provide students with an excellent set of advanced skills in food preparation in a professional environment.
CITY & GUILDS DIPLOMA IN FOOD PREPARATION & CULINARY ARTS
HANDS-ON EXPERIENCE
Part-time programmes do not require the student to complete a set time in the industry, however, CTIA will assist with an industry placement for students who which to obtain this experience on request.
THIS COURSE IS IDEAL FOR
This course is perfect for students who want to broaden their career prospects and enhance their basic culinary skills. Students who complete this course can successfully enter the industry as a Demi-Chef de Partie (assistant section chef) or Commis Chef (apprentice chef).
COURSE INFORMATION
YOU MAY WISH TO ADD THE FOLLOWING TO THE PROGRAMME
01
Professional Pastry Programme
01
CTIA Certificate of Achievement – Professional Culinary Arts Programme
02
City & Guilds Diploma in Food Preparation and Culinary Arts
PLEASE NOTE: All students will need access to a computer or laptop with Microsoft Office Suite and stable internet/data.” To the following: “All students will need access to a computer or laptop with Microsoft Office Suite and stable internet/data. From Semester 2, students must be able to bring a laptop or notebook to class.
One full set of uniform, one pair of safety shoes, Wusthof chef’s knife set and roll, basic pastry kit (Patisserie semester only). Course material, CTIA Recipe book, integrated first aid and fire training, orientation, tuition, all practical ingredients, use of all equipment, free Wi-Fi, safe parking on campus, City & Guilds registration fees, City & Guilds assessment fees, City & Guilds first examination fees, City & Guilds certification, graduation fees (for the student only).
SEMESTER BREAKDOWN
THEORY & PRACTICAL MODULES
- Introduction to hospitality
- Food and kitchen hygiene and safety
- Introduction to basic kitchen equipment and utensils
- Stocks, soups and sauces
- Moist heat methods of cooking: boiling, poaching, steaming, braising and stewing
- Dry heat methods of cooking: baking, roasting, grilling, frying
- Introduction to nutrition
- Cold presentation
- Introduction to patisserie
- Introduction to costing
- Basic ingredients
THEORY & PRACTICAL MODULES
- Prepare, cook & finish hors d’oeuvres, cocktails and canapés
- Prepare, cook & finish stocks, sauces & dressings
- Prepare, cook & finish terrine dishes
- Prepare, cook & finish vegetables & salads
- Prepare, cook & finish farinaceous dishes
- Menu planning
- Professional kitchen skills & personal development
- Food preparation techniques
- Theory of food production
- Theory of commodity resource management
- Environmental awareness & environmental sustainability
