This full time programme consists of theory, practical and restaurant service classes.
Tai Poutini Polytechnic operates its own training restaurant, Tutoro, which is staffed by the students and is renowned for its excellence in food and service. As well as gaining experience in Tutoro, you will also be required to complete a two week, work based training module in the industry.
Upon successful completion of the programme you will receive the Tai Poutini Polytechnic Certificate in Culinary Arts and gain entry to the assessment for international qualification - London City and Guilds Certificate in Food Preparation and Cooking.
Our facilities
Our training kitchen is well equipped to meet your training needs. The modular design on which our facility is based provides moveable work stations and allows it to be used not only as a practical classroom, but also as a production kitchen for our restaurant Tutoro.
Class sizes on the Professional Culinary Arts programmes are much smaller than in larger polytechnics, which means that you will enjoy lots of individual tuition from tutors. This is a real plus when studying, as the extra attention that you get from your tutors can be of enormous benefit.
Core Elements
The programme is broken in to modules for ease of study. These include (but are not limited to):
first aid unit standards
restaurant kitchen service - Tutoro training restaurant
This programme will provide students with the opportunity to enrol in the Tai Poutini Polytechnic Advanced Certificate in Professional Culinary Arts and the London City and Guilds Diploma in Food Preparation and Cookery.
Career Opportunities
Successful graduates are employed in hotels, restaurants, cafes, ski fields, lodges and resorts.
Being a professional chef is not about being locked in a kitchen, it’s about a career that allows you to achieve professional and personal challenges and goals!
Entry Criteria
Applicants must meet the following criteria:
Applicants will have a minimum of eight Level 2 credits in each of English and mathematics (or equivalent);
Applicants for whom English is a second language must meet IELTS (or equivalent) Level 5.5 or above.
Special Notes:
Special entry may be granted where evidence exists that the applicant can successfully complete the programme. This process may include a written assessment based on numeracy and literacy comprehension.
Student enrolment numbers will be dictated by the number of work stations available within the training kitchen environment.
Where student numbers exceed the number of work stations available in the training kitchen facility, students will be waitlisted for entry.
All applicants will be interviewed as part of the application process.
This diploma develops essential culinary skills and knowledge to an applied level in a range of culinary disciplines, including fundamental cold larder, patisserie and bakery applications. Students will gain practical experience and increased capability in food and kitchen safety, nutrition, kitchen operations and planning, designing and costing menus, and preparation, production and presentation of cuisine. On completion of this qualification, students can undertake further study in patisserie and bakery or culinary management, or pursue employment opportunities in food production operations.
This programme includes tutorial, work experience and self directed learning.
This qualification incorporates:
Certificate in Professional Cookery, National Certificate in Hospitality (Introductory Cookery) (Level 2), Version 5, National Certificate in Hospitality (Basic Cookery) (Level 3), Version 5, National Certificate in Hospitality (Cookery) (Level 4), Version 5, City & Guilds Level 2 IVQ Diploma in Food Preparation and Cooking (Culinary Arts) (7065-32) and components towards the City & Guilds Level 2 IVQ Diploma in Patisserie (7065-42)
Core Elements
Courses Include:
Introduction to Culinary Arts, 15 credits
Culinary Operations, 15 credits
Culinary Terms and Commodities, 15 credits
Culinary Fundamentals: Stocks, Sauces and Soups, 15 credits
Introduction to Patisserie, 15 credits
Meat-based Small Goods and Food Hazard Control, 15 credits
Successful graduates are employed in hotels, restaurants, cafes, ski fields, lodges and resorts.
Being a professional chef is not about being locked in a kitchen, it’s about a career that allows you to achieve professional and personal challenges and goals!
Entry Criteria
Open Entry.
Applicants must meet the following criteria:
Applicants for whom English is a second language must meet IELT (or equivalent) Level 5.5 or above.
