Diploma in International Culinary Arts (Level 5)
Including National Certificate in Hospitality (Professional Cookery) level 4 with Patisserie strand
|Abbreviation:||Diploma in International Culinary Arts (Level 5)|
|Duration:||70 weeks (7 modules of 10 weeks)|
|Intakes:||February / April / July / September|
|Entry Criteria:||IELTS 5.5 or equivalent, must be at least 17 years or over and physically able to complete the practical requirements of the course, applicants may be required to be interviewed.|
Cornell offers an in depth Diploma course taught over a two year period: four modules in the first year lead to the Cornell Certificate in Professional Cookery level 4; the second year is devoted to the Diploma in International Culinary Arts.
With a thorough training in the skills of professional cookery, you will learn everything required to prepare classical European dishes through to the creative innovations of modern cuisine.
Our professional trainers, coupled with modern training kitchens, along with our years of experience in educational excellence make us a first choice training establishment for the future careers of international chefs.
Cornell has recognised the need for highly trained and competent chefs to cater for the demands of the hospitality Industry. At Cornell, you will learn the skills needed from the basics of sauces, soups and salads right through to pastry, bread making and full La la carte, buffet and function menus. The comprehensive skills you will acquire will ensure you can respond effectively and efficiently to the requirements of the modern kitchen.
An introduction to the modern kitchen equipment, knife skills, kitchen / food hygiene, basic kitchen accounting, computer skills and employment responsibilities.
Learn how to prepare stocks and sauces, fruit and vegetables and complex soups. Students develop a basic nutritional understanding.
sauce and vegetable dishes. Theory training will include basic nutrition, food costing and portion control.
Practical and theoretical introduction to pastry, and bread making along with hot and cold deserts, cakes and sponges,
The trainee chef learns to plan implement & evaluate menus while spending time in the training kitchen and commercial kitchen environment.
Presentation, and investigation of regional topics, cuisine, and culinary systems.
Further study of dietary needs and nutritional concepts, along with menu planning and implementation.