Occupational Grande Chef – 03 Years
Dual Qualification + Trade Test
ABOUT
The Course
The course is designed according to our 3 year City & Guilds courses, with advanced subjects and extended external practical’s included to ensure that we produce well rounded, passionate and creative chefs with strong management skills.
Duration:
Three years, full time course
Minimum Requirements:
18 Years and older
Grade 12
English (reading and writing)
Enrolment:
January & July Intake
YEAR 1
Program Outline
- Introduction to Food Costing 1.0
- Introduction to French 1.0
- Introduction to the Hospitality Industry
- Introduction to Nutrition & Healthy Eating
- Essential Knife Skills
- Food Safety and Quality Assurance
- Health and Safety in the Workplace
- Personal Hygiene in the Workplace
- Food Preparation Methods, Techniques & Equipment
- Food Cooking Methods & Techniques
- Food Commodities & Basic Ingredients
- Theory of Food Production & Customer Service
- Numeracy & units of Measurement
- Introduction: Meal Planning & Menus
- Computer Literacy & Research
- Environmental Awareness
- Personal Development as a Cook Deckscrub
- Students will be compiling a Portfolio of Evidence (POE)
- Workplace Experiential Learning
- Placements – Industry
Assessments:
- Mid-year Summative Theory
- Final Summative Theory & Practical
- City & Guilds Task Assessment
- City & Guilds Food Safety in Catering – Evolve (7107-202)
Lectures are not necessarily delivered in the order of the models but in the most productive manner.
YEAR 2
Program Outline
- Environmental Sustainability
- Advance Menu Planning and Costing
- Theory of Preparing, Cooking and Finishing Dishes
- Theory of Facility and Equipment
- Resource Management
- Staff Resource Management and Self Development
- Theory of Commodity Resource Management
- Understand Business Success
- Provide Guest Service
- Preparation and Cooking: Nutrition & Healthier Foods
- Deckscrub
- Workplace Experiential Learning
- Placements – Industry
Assessments:
- Final Summative Theory & Practical
- City & Guilds: Food Preparation & Culinary Arts – Evolve (8064-241)
- City & Guilds: Hospitality Principles – Evolve (8064-240)
- City & Guilds Food Safety in Catering – Evolve (8064-207)
Lectures are not necessarily delivered in the order of the models but in the most productive manner.
YEAR 3
Program Outline
- Theory of Safety Supervision
- Theory of Food Production Supervision
- Contribute to Business Success
- Contribute to the Guest Experience
- Developing Opportunities for Progression in the Culinary Industry
- Gastronomy & Global Cuisines
- Operational Cost Control
- Deckscrub
- Students will be compiling a Portfolio of Evidence (POE)
Workplace Experiential Learning Placements – Industry
2 Weeks Revision and Preparation for the External Trade Test
Assessments:
- Final Summative Theory & Practical
- City & Guilds Culinary Arts & Supervision – Evolve (8064-310)
- City & Guilds: Monitoring & Supervision of Food Safety – Evolve (8064-306)
- National Trade Test – Theory & Practical
Lectures are not necessarily delivered in the order of the models but in the most productive manner.
Included in Tuition Fees
- All ingredients for practical cooking on campus
- All learning Material, Recipes and Assessments
- All exams (formative and summative)
- Uniform & Equipment
- Registration Fees
- Graduation
Excluded in Tuition Fees
- Files & Stationary
- Tablet / iPad
Any Questions?
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