Advanced Chef Management Programme

Course Breakdown

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

Semester 4

  • 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
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Course Extra’s

Inlucded in the Program

Food photography, Professional Media Profile, Eduvista Portal, CTIA’s “Career Launch-Pad”

Additional Add-Ons

Lyra membership, Innovation Modules, BHMS certification, Laptop, C&G Culinary certification

The only downside I can think of is that you don’t get the hands-on experience that you would in a traditional culinary school. However, the school does offer optional in-person workshops and events for those who want to further enhance their skills.

Overall, I highly recommend this online learning chef school to anyone who wants to learn how to cook or improve their cooking skills. The flexibility, quality of instruction, and supportive community make it a top-notch choice for those who cannot attend a traditional culinary school. I am excited to continue my journey with this school and can’t wait to see where it takes me in my culinary endeavors.

John Stewart

The only downside I can think of is that you don’t get the hands-on experience that you would in a traditional culinary school. However, the school does offer optional in-person workshops and events for those who want to further enhance their skills.

Overall, I highly recommend this online learning chef school to anyone who wants to learn how to cook or improve their cooking skills. The flexibility, quality of instruction, and supportive community make it a top-notch choice for those who cannot attend a traditional culinary school. I am excited to continue my journey with this school and can’t wait to see where it takes me in my culinary endeavors.

Barry Dale

The only downside I can think of is that you don’t get the hands-on experience that you would in a traditional culinary school. However, the school does offer optional in-person workshops and events for those who want to further enhance their skills.

Overall, I highly recommend this online learning chef school to anyone who wants to learn how to cook or improve their cooking skills. The flexibility, quality of instruction, and supportive community make it a top-notch choice for those who cannot attend a traditional culinary school. I am excited to continue my journey with this school and can’t wait to see where it takes me in my culinary endeavors.

Barry Dale

Programme Overview

18 Months

City & Guilds Advanced Management + Statement of Results

R
Full Time (Mon - Fri, 08:00 - 17:00)