Kitchen Culinary Arts – Food Preparation
Culinary Arts – Food Preparation
This vocational Qualification in Culinary Arts – Kitchen, Food preparation is an important qualification for people who intend working in hotels and Restaurant industry, Cafés, Food parlors and other leisure activities centers such as Sport Centers and hospitals mastering the art of Food preparation and procedures using internationally recognized standards.
For whom is this qualification suitable for?
At certificate level it is suitable for someone who has no previous experience and who wants to learn about how to prepare Food to customers in a hotel or restaurant.
The candidate will learn covering 33 Modules/Units which covers knowledge, Skills and Food Safety practices as per international standards. The delivery of training has been divided into Knowledge units and Tasks (Skills) Units.
Course structure – Core Units
- Introduction to the Industry.
- Health, Safety and hygiene at work
- Fire Safety & Security at work.
- Food Hygiene – Food Safety
- Kitchen Management – Menu knowledge & Menu Planning
- Food Storage & Pest Control
- Mixing Food, Decorating
- Preparing Stock, sauces, Soups
- Preparing Meat, Poultry Shellfish dishes.
- Vegetable preparation
- Preparation of Sandwiches, Cocktail Buffet and Appetizer
- Preparation of Salads
- Preparation of Eggs, Pasta, Rice and Breakfast dishes
- Preparation of Basic Pastries and Desserts.
Employment Opportunities:
The course is designed for the aspirant to enter the hospitality industry as a Commis 1 / Kitchen Associate.
Teaching & Assessment methods
How can a candidate prepare for the qualification?
The learning will be a combination of classroom lectures, demonstrations by a trainer / instructor and candidates practice the skills for themselves under supervision and guidance. The Knowledge requirement will be the necessary knowledge that will be thought and tested at an exam. Once the classroom sessions are completed the candidate will receive practical On the Job Industrial Training. The practical competences are the skills a candidate will learn and practice and then demonstrate. The syllabus is used to design the teaching program that allows candidate to learn the required knowledge and practice the necessary skills. The total program covers approximately 400 guided leaning hours which provides a broad introduction to theory and practical side of work giving the necessary knowledge and skills with required practical experience.
What skills will be developed in these qualifications?
Occupational Skills Standards (OSS) is the starting point in Job Training. This focuses that one has to learn to do a Job to a given standard. The Standards define what a learner will need to know and be able to do, to be certified. It will also give an awareness to the Standard Operating Procedures needed for an efficient display of competencies.
DIPLOMA OF HOSPITALITY FROM PRINCETON INSTITUTE OF EDUCATION – AUSTRALIA.
Description
This program will provide you with a flexible career pathway to develop supervision and management skills associated with quality assurance and best practices in a range of hospitality areas such as : hospitality budgeting , workplace diversity , legal knowledge for business , rostering of staff and hospitality service and quality. This course aims to develop a broad awareness and understanding of the hospitality industry.
The course syllabus / structure of Princeton Institute of Education –Australia ,delivered in Sri Lanka has been accredited and endorsed by the Institute.
Course structure – Core Units
- Develop Keyboard Skills
- Create and use databases.
- Develop and use complex spreadsheets.
- Source and present information.
- Make Presentations.
- Manage & Provide quality customer service.
- Deal with conflict situations.
- Manage Finances within budget.
- Lead and Manage people.
- Manage workplace diversity.
- Control and order stock.
- Monitor work operations.
- Develop and implement operations plans.
- Follow health & safety security / Hygiene procedure.
- Provide and coordinate hospitality service.
Teaching Methods and Assessment
Teaching consists of face to face classroom teaching, lectures, discussions, role plays , presentations and computer based projects. Assessment methods are a combination of observation, discussion, written assignments, tests, classroom and training observation.
Employment Opportunities
This course is designed for employment in the hospitality industry as a manager or Supervisor.
Qualification – Recognition
This qualification is based on the principles guidelines and standards set by the Australian Quality Training Framework (AQTF) and is recognized under the Australian Qualifications Framework and has national recognition. Students completing this qualification will receive a Diploma in Hospitality.
- Australian Nationally Recognized Training
Duration : 18 months (5 terms )
Entry Requirements :
- Successful completion of year 12 or equivalent.
- Minimum English level of IELTS 5.5 or equivalent.
- Applicants must be 18 years of age or above.
Web: www.princeton.vic.edu.au
Address : 51 , Flower Road , Colombo 07
