International Diploma Culinary Arts

Who is the qualification aimed at?

• The qualification is designed for professionals in the catering industry who want to specialize in culinary arts.
• It will provide a range of skills for a front-line worker or learner aspiring to specialize in the wide field of the culinary arts within a kitchen environment.
• The objective of the qualification is to support a role in the workplace as a Commis Chef, giving learners the opportunity to learn and evidence their knowledge and competency as part of a standalone qualification.

What topics are covered?

• Throughout the course learners will gain knowledge, understanding and skills covering:
• Culinary Principles and Practices
• Allergen Awareness and Control in a Commis Chef Environment
• Maintaining Food Safety in a Commis Chef Environment
• Effectively Cleaning Food Areas
• Achieving Performance through Own Role and Working with Others
• Minimizing Loss in the Food Operations Industry
• Preparing and Cooking: Meat and Offal
• Preparing and Cooking: Poultry
• Preparing and Cooking: Fish and Shellfish
• Preparing and Cooking: Game
• Preparing and Cooking: Vegetables
• Preparing and Cooking: Rice, Pasta and Egg Dishes
• Preparing and Cooking: Stock, Soup and Sauces
• Preparing and Cooking: Vegetable Protein
• Preparing and Baking: Bread and Dough
• Preparing and Cooking: Pastry
• Preparing and Baking: Cakes, Sponges, Biscuits and Scones
• Preparing, Cooking and Baking: Hot and Cold Desserts

Why should I take this training course?

• This qualification is ideal for learners who wish to work in a restaurant or hotel kitchen environment.
• It will equip you with the knowledge and skills to work safely, professionally and effectively while specializing in the culinary arts.

How is it assessed?

• The qualification is made up of 9 units. 1 unit is assessed via multiple-choice exam, 5 units are assessed by written assessment and the remaining 12 units are assessed via practical assessment, submitted as a portfolio of evidence.