Dual Diploma
Programme
UK City & Guilds L2 Culinary Arts plus Diploma in Professional Chef Training. Practical training with experienced lecturers and insight into professional kitchen operations.
12 Months
Intakes Jan, Apr, Jul, Oct
Schedule Mon – Fri
Hours 9:00am – 4:00pm
The Standard of Global Culinary Education
UK
City & Guilds L2
PRO
Chef Diploma
Technical Mastery
From foundational knife skills to advanced catering operations, master the core pillars of the professional kitchen.
Global Credential
Graduate with UK City & Guilds L2 Culinary Arts and CAC Diploma in Professional Chef Training.
Theory Assessments
Benefit from extra-theoretical rigor ensuring you understand the 'why' behind the 'how' in culinary science.
Modules for Dual Diploma Programme
Fifteen practical modules (Level 1 & Level 2) plus extra theory assessments.
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
01 Level 1 & Level 2 – Preparation of food for cold presentation
02 Level 1 & Level 2 – Healthier food and special diet
03 Level 1 & Level 2 – Prepare, cook and finish stocks, soups and sauces (stocks)
04 Level 1 & Level 2 – Prepare, cook and finish stocks, soups and sauces (soups)
05 Level 1 & Level 2 – Prepare, cook and finish stocks, soups and sauces (sauces)
06 Level 1 & Level 2 – Prepare, cook and finish fish and shellfish dishes
07 Level 1 & Level 2 – Prepare, cook and finish meat, poultry, offal
08 Level 1 & Level 2 – Prepare, cook and finish vegetables, fruit and pulses
09 Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (rice)
10 Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (grains)
11 Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (pasta)
12 Level 1 & Level 2 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes (eggs)
13 Level 1 & Level 2 – Prepare, cook and finish bakery products
14 Level 1 & Level 2 – Prepare, cook and finish hot and cold desserts and puddings
15 Level 1 & Level 2 – Catering operations and menu planning
Ready to lead the kitchen?
Yearly intakes: January, April, July and October. We can accept ad hoc intakes as well. Contact CAC Academy of Chefs for the Dual Diploma Programme.