INTERNATIONAL ADVANCED MANAGEMENT DIPLOMA IN CULINARY ARTS AND PATISSERIE

Advanced Management Diploma in Culinary Arts and Patisserie (24 Months)

FULL TIME:  24 months (including industry placement)

PART TIME:  24 months (semester 4 has an industry component)

This course will give you everything you need to take a leadership role in the kitchen as it covers all the major theoretical and practical components of the kitchen operation. It also encourages students to develop appropriate and effective leadership responses to strategic opportunities and challenges which, in turn, will give them a competitive edge in a rapidly expanding marketplace.
You’ll learn about the inner workings of kitchen operations; and will develop the skills to build and lead an effective team. We’ll teach you how to assess staff training needs; devise and implement food safety policies and procedures and how to cost, plan and prepare menus and events. You will also learn about gastronomic trends and influences from across the globe, and the course further covers a wine service component presented by a Wine Master from the Cape Wine Academy. The first year of study will lead to the award of a City & Guilds Diploma in Culinary Arts, whilst the second year will complete the qualification and the student will be awarded with a City & Guilds Patisserie Diploma and the City & Guilds Advanced Management Diploma in Culinary Arts Supervision.
Hands-on experience: Four industry placements over the two-year time period are incorporated to give students firsthand experience and, at the same time, give them the opportunity to put their theoretical knowledge into practice.
This course is perfect for the student who wish to excel his/her culinary capacities to successfully enter the industry as an entry-level Demi-Chef de Partie (assistant section chef) or Commis Chef (apprentice chef). Some supervisory functions and operational responsibilities can now also be assigned to this level of chef.
If you want to continue your studies, you may wish to add any of the following:

OPTION 1: 5 CTIA Flagship Programmes ProChef 2020
Applied Pastry
OPTION 2: 5 QCTO Occupational Chef Qualification Trade
OPTION 3: 6

CTH Level 3

CTH Level 4

Hospitality Management programme
OPTION 4: 7 B.H.M.S (3rd Year) Bachelor Degree in Culinary Arts

*At the start of Semester 4, students need a computer with an Office programme

CERTIFICATION

  • City & Guilds Food Safety in Catering
  • City & Guilds Diploma in Culinary Arts
  • City & Guilds Diploma in Patisserie
  • City & Guilds Advanced Diploma in Culinary Arts Supervision and Leadership
  • Cape Wine Academy Preliminary Wine Course for the Hospitality and Tourism

SEMESTER 1

Practical and theoretical subjects

  • Introduction to the Hospitality and catering industry
  • Introduction to Kitchen Equipment
  • Health and safety awareness
  • Food safety in catering
  • Knife skills
    Cooking methods: boiling; poaching and steaming; deep and shallow frying; braising and stewing; baking roasting and grilling
  • Healthier food and Special Diets
  • Cold presentation
  • Regeneration and pre-prepared foods
  • Preserving techniques
  • Introduction to personal and workplace skills
  • Basic food costing
  • South African cuisine studies
  • Kitchen terminology
  • Basic first aid
  • Basic fire training

EXAMS

  • CTIA midterm exam, final theory exam, practical exam

SEMESTER 2

Practical and theoretical subjects

  • Hospitality industry and your role as a chef
  • Health, safety and food hygiene
  • Advanced knife skills
  • Food categories: cold food preparation, starters and salads; stocks, soups and sauces, fish and shellfish, vegetables, fruit and pulses/vegetable protein; rice, grains, farinaceous and egg dishes; meat, poultry and offal
  • Baking methods: basic pastry (desserts; bread and dough products; cakes, biscuits and sponges)
  • Plating and presentation
  • Stock take and rotation
  • Healthy food and special diets
  • Kitchen terminology

EXAMS

  • CTIA midterm exam, final theory exam, practical exam
  • City & Guilds theory exam (City & Guilds Code 8065-02), City & Guilds Food Safety exam

SEMESTER 3

Practical and theoretical subjects

  • Hospitality industry and your role as a chef
  • Health, safety and food hygiene
  • Baking methods: Pastes, tarts and pies; bread and dough products; hot desserts and puddings; cold desserts; cakes, biscuits and sponges
  • Piping technique
  • Chocolate work
  • Sugar work
  • Plating and presentation
  • 3-Tier themed cake, fondant figurines, marzipan fruit
  • Kitchen terminology

EXAMS

  • CTIA midterm exam, final theory exam, practical exam
  • City & Guilds theory exam (City & Guilds Code 8065-03)

SEMESTER 4

Practical and theoretical subjects

  • Supervise staff training
  • Food safety supervision for catering
  • Resource management in food preparation
  • Menu planning and costing
  • Global influences on eating and drinking
  • Supervise food production and kitchen documentation
  • Sustainability studies
  • Special event management
  • Front of house, effective communication and conflict management
  • Preliminary Wine Course for Hospitality and Tourism (presented by the Cape Wine Academy)
  • Wine Service (presented by the Cape Wine Academy)
  • Computer skills (word, excel and outlook) – students need access to a computer with an Office programme
  • Food and beverage week

EXAMS

  • CTIA midterm exam, final theory exam, practical exam
  • City & Guilds Advanced Supervisory exam (City & Guilds Code 8065-04)
  • Cape Wine Academy preliminary wine course for hospitality and tourism and wine service
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