LEVEL 3 CERTIFICATE & DIPLOMA PROGRAMMES Professional Cookery

A professional training in commercial cookery, structured to prepare students for a first career role in kitchen environments.

Programme overview

The CTH Level 3 programmes are designed as more substantial professional cookery qualification, available at both Certificate (25 credit) and Diploma (75 credit) level.

Certificate

This course is 210 Guided Learning Hours (250 TQT) and comprises five mandatory units including essential cookery & food preparation necessary for professional employment as follows: Techniques and skills in preparation, cooking and finishing vegetables, sauces & soups Techniques and skills in preparation, cooking & finishing poultry, meat & game Techniques and skills in preparation, cooking & finishing fish & shellfish Techniques and skills in producing frozen, cold & hot desserts Techniques & skills in baking & baked products.

Diploma

This course is 420 Guided Learning Hours (500 TQT). In addition to the 5 mandatory Certificate units students choose five of the following additional options that allow them to focus on particular areas of interest: Food safety practices in food preparation, service & storage Kitchen organisation Food product development Techniques & skills in producing fermented dough products Nutrition & healthier dishes Producing farinaceous goods Vegetarian cookery Ethnic cookery International cookery Supervising a professional kitchen All teaching on this programme should be tutor guided and within a practical kitchen environment. Units are assessed via either practical examination or by written assignment.

Confectionery & Patisserie Option

A specialist 50 credit derivative of the Level 3 Diploma programme of 420 GLH (500 TQT) for those students wishing to focus on sweets and cakes. Techniques and skills in producing frozen, cold and hot desserts Techniques and skills in baking and baked products Techniques and skills in producing fermented dough products Techniques and skills in producing decorative items & display products Techniques & skills in producing paste products and petit fours Food safety practices in food preparation, service & storage Kitchen organisation Supervising the pastry section.

Entry requirements

All Level 3 applicants must be at least 17 years old and have already completed a recognised Level 2 culinary qualification.

LEVEL 4 DIPLOMA PROGRAMME Culinary Arts

The CTH Culinary Arts Diploma has been carefully developed in partnership with Gordon Ramsay’s Tante Marie organisation to provide students with an excellent set of skills in food preparation in a professional environment - a perfect first step to a rewarding culinary career.

Designed by CTH and Gordon Ramsay’s Tante Marie for those with ambitions to become a professional chef and for those who would like a career in food. The qualification is a mix of practical and theoretical sessions but with a strong emphasis on the practical element. As well as the key cooking subjects, the curriculum also covers menu planning and budgeting. The qualification develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations, appropriate theory sessions and visits. Students develop knife skills, familiarity with produce, and master many professional skills such as elementary butchery, fish preparation and pastry work, to an appropriate level.

Structures

The assessment methodology for Menu Planning is by assignment, all other units by practical examination. Each of the modules is internally and externally assessed and the qualification awarded by CTH.

Admission Requirements

Students must have completed formal secondary education and have a minimum English IELTS 5.0 level or an approved equivalent. Students must be over 16.

Centre Requirements

The CTH Culinary Arts Diploma is a specialist course designed to impart a high level of skill to the students that undertake it. Centres seeking to run the programme must therefore be able to demonstrate both a high standard of built culinary training facilities and excellence in their teaching personnel.

Syllabus Overview

The course covers skills including:
Prepare, Cook, and Finish: Farinaceous Dishes, Fish and Shell Fish Hors d’oeuvres, Cocktails and Canapés Meat, Poultry and Game Pastries, Desserts and Confectionary Soups Stocks, Sauces and Dressings Terrine Dishes Vegetables and Salads Yeast Products And Menu Planning, Professional Kitchen Skills

This Level 4 Diploma in Professional Culinary Arts comprises 900 Guided Learning Hours (960 TQT) and carries 96 credits. This enables students to gain credit towards any future qualifications they may wish to take, be they at university or CTH accredited colleges around the world