International Diploma in Food Preparation and Cookery Supervision – (Advanced) Level 5

Summary

The purpose of this qualification is:

• To provide the hospitality sector with competent employees who are able to work as chefs in intermediate positions producing complex dishes in a commercial kitchen.
• To provide individuals who are employed or will be employed as chefs in intermediate positions a qualification that will enhance their employment opportunities in a commercial kitchen across the hospitality sector.
• To implement established standards of professional practice for complex cookery that can provide customers with confidence in a range of hospitality environments.

Course Highlights

• Supervise staff training
• Food safety supervision for catering
• Resource management in food preparation
• Menu planning and costing
• Global influences of eating & drinking
• Supervise food production
• Realistic work experience
• Advanced food & beverage event
• Advance applied food project

Course Structure

• Module 1: PC 501 International cuisine studies
• Module 2: PC 502 Advanced cold larder food production
• Module 3: PC 503 Advanced hot kitchen food production
• Module 4: PC 504 Kitchen operations
• Module 5: PC 505 Advanced menu planning and restaurant service
• Module 6: PC 506 Applied food service & event catering
• Module 7: PC 507 Realistic work experience
• Module 8: PC 508 Advanced applied food project

Graduate profile

On successful completion of this programme and having achieved all the graduate profile outcomes, graduates will be able to:

• Monitor and maintain health and safety, food safety and security practices to ensure own safety and minimize potential hazards for customers.
• Monitor and maintain effective communicate and interactions colleagues, other staff, managers and customers in a hospitality service environment.
• Monitor and maintain the application of standard operating policies and procedures to work roles in a commercial kitchen.
• Apply cookery skills to prepare, cook and present a range of cold larder dishes utilising complex preparation and presentation techniques.
• Apply cookery skills to prepare, cook and present a range of hot kitchen dishes utilising complex preparation and presentation techniques.
• Apply cookery skills to prepare, cook and present a range of patisserie and desserts utilising complex preparation and presentation techniques.