Is your passion cooking? Do you dream of cooking as a career or do you love cooking for family and friends….. Our home school programme which is now available in modules will help you reach your dreams!!

Home School Culinary Arts Programme

Is your passion cooking? Do you dream of cooking as a career or do you love cooking for family and friends….. Our home school programme which is now available in modules will help you reach your dreams!!

Home School students now have the chance to get their first taste of Culinary Education from their own home. Our programme is aligned to the City & Guilds (UK Accredited) programme and on successful completion of all the modules, you will be eligible to apply to do the final International Examinations (Theory and Practical) after completing your Industry Practical, making it the perfect course for you!

The programme has been split into 8 Modules thus allowing you to complete them at your own pace and have a progression plan allowing you to continue as fast as you would like to.

On successful completion, you could gain employment as a trainee/commis chef.

You could then further your studies , with International Culinary Studio on either Food Preparation and Culinary Arts Diploma or the Patisserie Diplomas.

 

Duration

Depending on your available time to study, each module should take about 100 hours. We allow a maximum of 6 months for each module.

 

Online Studies

Blended Learning:

Your theory will be done online and all course checkpoints and assignments will be completed via your learner Management System with your own unique login. Some assignments will require practical cooking and this can be completed in your home kitchen or if you have access to a commercial kitchen they can be completed in front of a qualified chef near to your home.

Some modules will require you to do a visit to for example: a fishmonger/bakery/fruit or vegetable market and you can arrange this at a time that is suitable.

Once registered, you will be able to access and download your learning material on any pc, portable, or mobile smart device. Our Chef Instructors are available and will guide you through your programme to successful programme completion. The Chef Instructors are all qualified Assessors and will give you feedback along the way. You will also be invited to Weekly Discussion Forums where fellow students are able to chat amongst each other and hold a discussion with the Chefs.

*Please ensure you have the required technology requirements and kitchen equipment.

INDUSTRY Practical Experience

Industry Practical’s will need to be completed where you actually work in a commercial kitchen, with an approved Mentor Chef, who will sign off all achieved specified learning outcomes, and prepare you for assessment. The requirement for this is 230 hours in the industry. This can be done Full Time or Part Time.

Final Practical Examination:

A final practical assessment will take place once the student has met all the online and practical learning competencies. This will take place at a time and date and be communicated well in advance. This can take place in the workplace.

Final Theory Examination:

A final Practical Examination is held at an approved City & Guilds Centre nearest to you. This will be pre- arranged and dates provided once you are in the final stages of completing the full programme.

 

Course Outline

Course Outline:

Module 1:

Apply fundamental cookery skills to prepare, cook, and present a range of basic dishes employing commodities commonly used in the industry.

  • Prepare food for cold presentation

Practical Cooking:

  • Salmon Canapes
  • Witlof Salad with Blue Cheese Dressing
  • Sandwiches selection
  • Coleslaw with Lemon Pepper Mayonnaise
  • Anti Pasta Plate with Guacamole
  • Prawn Cocktail With 1000 Island Sauce

Module 2:

Apply health and safety, food safety and security practices to ensure own safety and minimize potential hazards for customers:

  • Safety at Work
  • Food Safety in Catering ( This can be examined for the City & Guilds Food Safety Certificate Cost $40)

Practical Cooking:

  • Basic Pasta and Sauce Napoletana
  • Swiss Roll
  • Parmesan Twists
  • Mystery Basket

Module 3:

Communicate effectively and behave in a professional manner, introduction to the hospitality industry, follow standard operating procedures to deal with familiar problems in a commercial kitchen

  • Communicate effectively & behave in a professional manner with colleagues, managers, and customers
  • Introduction to the hospitality and catering industry
  • Introduction to basic kitchen procedures
  • Introduction to basic nutrition

Practical Cooking:

  • Chocolate Mousse
  • Basic Biscuits
  • Almond Tuille
  • Mystery Basket

Module 4:

Apply fundamental cookery skills to prepare, cook, and present a range of basic dishes employing commodities commonly used in the industry.

  • Prepare, cook and finish foods by frying

Practical Cooking:

  • Crumbed Calamari with Stir Fried Vegetables
  • Pan Fried Sirloin Steak with Pomme Frites 

Module 5:

Apply fundamental cookery skills to prepare, cook, and present a range of basic dishes employing commodities commonly used in the industry.

  • Prepare, cook and finish foods by braising and stewing

Practical Cooking:

  • Ratatouille
  • Lamb Brochettes with Boulangere Potatoes
  • Chicken Saute Chasseur
  • Vegetable Curry 

Module 6:

Apply fundamental cookery skills to prepare, cook, and present a range of basic dishes employing commodities commonly used in the industry.

  • Prepare, cook and finish foods by boiling, poaching and steaming

Practical Cooking:

  • Minestrone Soup
  • Eggs en Cocotte
  • Steamed Pudding
  • Gnocci Parisienne
  • Fettuccini Carbonara
  • Poached Pears

Module 7:

Apply fundamental cookery skills to prepare, cook, and present a range of basic dishes employing commodities commonly used in the industry.

  • Prepare, cook and finish foods by baking, roasting and grilling

Practical Cooking:

  • Phyllo Parcels with Ratatouille and Haloumi
  • Crocque Monsieur
  • Roast Chicken with Duchess Potatoes
  • Gnocci Romaine
  • Butternut Pumpkin and Persian Feta Tart
  • Quiche Lorraine
  • Fruit Scone

Outcome Options:

International Culinary Studio

International Culinary Studio – Once you have completed both your theoretical and practical components and assessments, you will be awarded with an International Culinary Studio Certificate of Achievement and a Digital Badge for each completed Module.

Cost:

Per module: $300

This can be paid over 10 months at $30 per month.

The investment includes:

  • Personal online login to our Learner Management System, all study material and videos
  • Access to all our online events, including webinars and discussion boards
  • Feedback, mentoring and assessment on your practical cooking and theory tasks from your chef instructor.
  • Access to our Alumni network of chefs working all over the world
  • Online e-portfolio
  • Certification

Note that this programme is not NZQA-accredited but is accredited for inclusion within a CENZ Certificate.

City & Guilds

City & Guilds Certification – Once you have completed both your theoretical and practical components and assessments, You will be assessed by a qualified assessor and if declared competent will be awarded a City & Guilds Skills Qualification.

City & Guilds Qualification: Certificate in Food Preparation & Cooking.

On successful assessment and completion of all your modules, you have the option to continue the full programme until your final Examinations. In order to complete this, you will be required to complete industry practical experience, complete a number of revision exercises in preparation for the examinations.  as well as a final City & Guilds Theory and Practical Examinations.

Minimum Enrolment Requirements

  • You must be a minimum of 13 years old and up to 19 years to eligible for this programme, with a minimum of 9 years schooling to start with the first module.
  • If English is not your first language, you will be required to provide evidence of your English Language skills. You must be studying at a school which teaches in English and have a good understanding of English. (Cancellations will not be considered due to not being able to understand the course content) We recommend an IELTS score of 5.5.

Optional Additional Costs

Text Book: Practical Cookery $ 100

Optional but recommended if you are considering the City & Guilds Certification as an additional resource.

Full Chefs Uniform: $ 140

(At an average cost, for the cooking practical’s and to be purchased and sources by you)

Ingredients:

At an average of $35 for each of the cooking modules.

NZ Student Card:

Personalised student card (NZ students receive discounts by using their student card in NZ) $25

City & Guilds Costs:

Registration, Assessments, Revision, Final Theory and Final Practical Examinations $2500