ADVANCED DIPLOMA IN CULINARY ARTS
The UK City & Guilds Advanced Diploma further prepares those who are interested in management roles, with skills and knowledge to work as a chef or head chef in a high quality hotel or restaurant. They can also work in locations such as cruise liners and can expect to travel internationally to find employment
Aims & Objectives/Expected Outcomes
This programme propels your culinary education well beyond those fundamentals, escalating you to a level of food knowledge that frees you forever from the step-by-step approach to recipes
|Course Duration / Mode of Delivery|
(Total 6 Months)
6 months Institutional Studies delivered via;
Food Safety Operation & Supervision
In this module, students will learn how to prepare an inspection report of food safety hazards in a food and beverage operation. Student will also learn how to conduct and evaluate an induction or basic training programme for food handling staff.
Staff Organization in the kitchen & Ancillary areas
This module is designed to introduce students on how to analyse and prepare a concise report, for a production situation, to include kitchen layout, cooking processes and staff organisation. Student will also be taught on how to estimate the staffing resource and compile menu evenly to distribute the staffing demand. Preparing of cleaning schedule and staff schedule will also be cover in this module.
Product development & Presentation
In this module, students will learn how to conduct a full survey of commodity availability and prepare a written report. Student will also be taught on analysing of two complex dishes in relation to choice of commodities and balance. Analysing of menu, business promotion and developing a complex menu based on a variety of ingredients will also be taught in this module.
Culture dimension of food
In this module, students will be able to analysis customer expectation for a specific group and prepare a recipe, needing adaptation for a specific culture, using food substitute ingredients. Students will also be taught how to prepare a case study on a catering outlet and analyse a complex menu in relation to its mixed culture influences.Costing, Budgets and Control
In this module, students are taught to complete a materials costing analysis, taking account of opening and closing stocks, for a food and beverage production period. An in-depth teaching of kitchen account and food costing and preparation of sales and budget forecast will also be taught to the students.
This module introduces student to the job of purchaser and receiver in a hotel context, students will learn how to prepare an analysis of all materials used in a specified food and beverage production setting. They will also learn how to state perishable food purchase requirement and the correct method to inspect perishable food during receving.
Production systems, planning and organization
This module introduces students to the different types of food service operation, naming cook-chilli, cook-freeze and sous-vide. Student will also learn how to conduct a meeting to assess the result of a hygiene audit check and provide appropriate guideline for any improvements to standards.
Quality assurance of products and service
This module introduces students to the different methods on how to conduct audit and monitoring methods for different types of cooking methods and equipments. It also teaches students on how to devise and carry out a procedure for evaluating customer comments.
Menu Policy and planning
This module introduces students on how to evaluate menus for style and content in relation to specific outlets. It also teaches students on the correct methods to compile and cost menu within set budgets and/or profit margins.
Training and team development
This module introduces students to how to assess training needs and identify objective for the company. It also teaches students how to devise a simple training instruction plan including skills breakdown and an identification of instruction and guidance.
Cuisine or Patisserie Study
This module introduces students to the advanced preparation of cuisine or patisserie study will student will be taught on the selection of dishes to cover a range of courses and complexities of preparation, ingredients use, cooking and service techniques. Student will also be taught on the use of appropriatwe service techniques to meet all hygiene, safety and customer requirements.
Students are monitor and supervise in this real world training module, where students are preparing and serving
food and beverages to real customer. Students will be able to practice their practical skills in 2 different setting, café
and fine dinning restaurants.
City & Guilds examination is twice a year every June and November
✓ Completed application forms
✓ Highest educational qualification certificate
✓ Testimonials from previous employers and or academic/professional testimonial, where applicable
✓ Photocopy of passport or NRIC
✓ 4 recent passport-sized photographs
Eligibility for Final Exam
Students who qualified for the final examination can be conferred the award when the following requirements are met
Students who have completed all the required assignments, project/portfolio and have passed the necessary examinations for both theory & practical will be awarded the following:
FOREIGN : S$ 10,948.24
(*Total course fees inclusive of GST)
About UK City & Guilds
City & Guilds provides assessment and certification services for schools and colleges, business and industry, trade associations and government agencies in more than 100 countries. They have over 120 years of experience in identifying training needs, developing assessment materials, carrying out assessments and training assessment staff. C&G awards certificates to people who have shown they have mastered skills that are based on world-class standards set by industry.
Specific Requirement of the PEI on Insurance Scheme:
The PEI Shall ensure the following:
S$321.00 to be remitted to the following account :-
Total Course Fees to be remitted :-
|To download our Advanced Diploma in Culinary Arts brochure, please click here.|
|Note: **This programme is not applicable to student pass holder|