City & Guilds Diploma in Culinary Arts
8065-02
Unit 105 Prepare food for cold presentation
Unit 202 Safety at work
Unit 203 Food safety in catering
Unit 206 Healthier foods and special diets
Unit 207 Prepare, cook & finish stocks, soups and sauces
Unit 208 Prepare, cook & finish fish and shellfish dishes
Unit 209 Prepare, cook & finish meat, poultry and offal
Unit 210 Prepare, cook & finish vegetables, fruit and pulses
Unit 211 Prepare, cook & finish grain, farinaceous products & egg dishes
Unit 212 Prepare, cook & finish bakery products
Unit 213 Prepare, cook & finish hot & cold desserts & puddings
Unit 219 Catering operations, costs & menu planning
This Diploma is designed around industry integration – not just daily theory and practicals, but lots of industry related experience.
16 weeks restaurant orientation is spent at Fusion World Food Cafe
16 weeks experiential learning is spent in 6 other different types of kitchens
6 months in-service is spent in one kitchen – exposing you to a variety of kitchens, head-chefs, management methods and food styles.
