Culinary Management
blended modality
The Culinary Management Diploma Course is designed for persons already certified at Level 1 or Level 2 in Commercial Food Preparation, who want to build on their skills as Cooks and Commis Chefs to become Chefs de Partie or Station Supervisors in the food industry.
Students will learn the fundamentals of food service and bulk cooking operations, coaching, rostering staff, inventory management and quality control, through a blend of online theory classes and face-to-face practical sessions.
What You Get
- NVQ-J Diploma in Commercial Food Preparation (Chef de Partie) Level 3 from NCTVET/HEART Trust.
- Training at the industry standard from experienced Chef Instructors.
- Face-to-face practical sessions.
- Industry externship for further learning and networking.
- Training in supervisory management.
- Job placement opportunities.
Course Content
- Food safety and sanitation
- Bulk cooking
- Food service management
- Dietary cooking
- Pates and terrines
- Menu planning
- Catering systems
- Inventory management
- Quality control
- Coaching
- Rostering staff
- Conflict management
- Introduction to international cuisine
Duration
Six (6) months. Theory classes are held once weekly online, between 5:30 p.m. and 8:30 pm. Face-to-face practical sessions are scheduled on weekends.
Cost
$19,500 monthly. Assessment Processing Fee for NCTVET/HEART certification is additional.
Required Documents
The following should be emailed to cijchefs@gmail.com, after submitting your application:
- Copy of photo ID
- Copy of TRN
- Proof of payment of registration fee of $2,500
- Recommendation from past/current school or employer (please request form via email to cijchefs@gmail.com)
- Proof of Commercial Food Preparation certification at Level 1 (Cookery)* or Level 2 (Commis Chef) from NCTVET/HEART Trust
*Candidates certified at Level 1 (Cookery), will be required to complete the Level 2 (Commis Chef) assessment and certification over the course of their training.
**A valid food handler’s permit will be required for face-to-face practical sessions.