COURSE: Professional Diploma Program Cookery (IVQ Level 2 – Diploma in Food Preparation & Cooking (Culinary Arts) (8065-02) City & Guilds, London)
If one is looking for a career in food production & catering, such as setting up a business enterprise of international standards or qualifying to take up employment as a Commis/Assistant Chef in the Hospitality Industry, this Internationally recognized Vocational Qualifications (IVQ) will initiate you on the right path and can secure employment in the international job market.
Length of Course:
Theory and intensive industry-centered practical sessions, delivered over a span of 620 guided learning hours or six (6) months.
Course Plan:
Introduction to Hospitality and Kitchen Operations
Theory modules with practical application through the course program.
- Source & use information in the hospitality industry
- Participate in safe food handling procedures
- Produce dishes using basic methods of cookery
- Receive and store stock
- Cutting skills
- Produce and serve food for buffets
- Participate in safe work practices
- Plan and cost basic menus
- Use hygiene practices for food safety
- Sustainability in the food industry
- Clean kitchen premises and equipment
- Prepare foods to meet special dietary requirements
Practical Cookery
(Classification, selection, cuts, uses, techniques, equipment and tools, accompaniments, garnishes, hygiene best practices, health and safety practices, nutrition and dietary implications and sustainability practices)
Prepare Stocks, Sauces & Soups Select, Prepare & Cook Meat
Prepare stocks Lamb, beef and offal cookery
Prepare mother sauces & derivatives Plated main courses with accompaniments
Prepare & present soups Classical preparations based on cut, method of cookery & technique.
Prepare Vegetable, Eggs & Farinaceous Dishes
Exposure in Pâtisserie for the Hot Kitchen Chefs
- Vegetable and fruit cookery Introduction to baking ingredients
- Pulses and legumes cookery Production of baked goods and desserts
- Eggs and breakfast cookery Short crust pastry
- Grain and farinaceous cookery Puff pastry
- Potato cookery Choux pastry
Variety of cakes using different techniques
Yeast doughs
Cold desserts
Baked desserts
Select, Prepare & Cook Poultry
Chicken, duck, quail and offal cookery
Jointing, trussing, spatch cocking and rendering
Plated main courses with accompaniments
Classical preparations based on cut of poultry, method of cookery & technique.
EXAMINATIONS & CERTIFICATION – CITY & GUILDS, UK CERTIFICATION:
This certification is obtained upon successful completion of the External -International Examination conducted online at MCCI upon completion of the course.
