Diploma Programmes
3 in 1 Diploma Programme
and
2 in 1 Diploma Programme
In this diploma course that we provide, we encourage those who strive to aim for excellence in the culinary industry. The environment we provide is conducive for our students to sharpen their skills in a practical setup, giving the students an insight to the operations of professional kitchens out there. Our experienced lecturers will share their experience as well as their skills in order to sharpen the students to be an outstanding chef.
3 in 1 Diploma Programme
✔(UK London City & Guilds) Diploma L2 Culinary Arts
✔Diploma in Professional Chef Training
✔Australia Cert. ||| in Cookery at Institute of Culinary Excellence (ICE)
Modules for 3 in 1 Diploma Programme
Module 1
Level 1 & Level 2 – Preparation of food for cold presentation
Module 2
Level 1 & Level 2 – Healthier food and special diet
Module 3
Level 1 & Level 2 – Prepare, cook and finish stocks, soups and sauces (stocks)
Module 4
Level 1 & Level 2 – Prepare, cook and finish stocks, soups and sauces (soups)
Module 5
Level 1 & Level 2 – Prepare, cook and finish stocks, soups and sauces (sauces)
Module 6
Level 1 & Level 2 – Prepare, cook and finish fish and shellfish dishes
Module 7
Level 1 & Level 2 – Prepare, cook and finish meat, poultry, offal
Module 8
Level 1 & Level 2 – Prepare, cook and finish vegetables, fruit and pulses
Module 9
Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (rice)
Module 10
Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (grains)
Module 11
Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (pasta)
Module 12
Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (eggs)
Module 13
Level 1 & Level 2 – Prepare, cook and finish bakery products
Module 14
Level 1 & Level 2 – Prepare, cook and finish hot and cold desserts and puddings
Module 15
Level 1 & Level 2 – Catering operations and menu planning
Extra Theory Assessments
- SITXFSA001 Use Hygiene Practices for Food Safety
- SITXFSA002 Participate in Safe Work Practices
- SITXWHS001 Particpate in Safe Work Practices
- SITHCCC020 Work Effectively as a Cook
- BSBUS201 Participate in Environment Sutainable Work Practices
Intakes
January, April and July
Duration
12 months
Course Days
Monday to Friday
2 in 1 Dual Diploma Programme
✔(UK London City & Guilds) Diploma L2 Culinary Arts
✔Diploma in Professional Chef Training
Modules for Dual Diploma Programme
Module 1
Level 1 & Level 2 – Preparation of food for cold presentation
Module 2
Level 1 & Level 2 – Healthier food and special diet
Module 3
Level 1 & Level 2 – Prepare, cook and finish stocks, soups and sauces (stocks)
Module 4
Level 1 & Level 2 – Prepare, cook and finish stocks, soups and sauces (soups)
Module 5
Level 1 & Level 2 – Prepare, cook and finish stocks, soups and sauces (sauces)
Module 6
Level 1 & Level 2 – Prepare, cook and finish fish and shellfish dishes
Module 7
Level 1 & Level 2 – Prepare, cook and finish meat, poultry, offal
Module 8
Level 1 & Level 2 – Prepare, cook and finish vegetables, fruit and pulses
Module 9
Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (rice)
Module 10
Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (grains)
Module 11
Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (pasta)
Module 12
Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (eggs)
Module 13
Level 1 & Level 2 – Prepare, cook and finish bakery products
Module 14
Level 1 & Level 2 – Prepare, cook and finish hot and cold desserts and puddings
Module 15
Level 1 & Level 2 – Catering operations and menu planning
Intakes
January, April and July
Duration
12 to 18 months
Course Days
Monday to Friday