Diploma in Culinary Arts and Supervision

Successful completion of Tier 2 plus B1 English ability (diagnostic assessment to be undertaken on application) Fast-track available.

• Classroom: Blended classroom delivery, online learning, practical skills in realistic working environments
• Theoretical exams and practical assessment
• Workplace Experience: Trainees will be registered with employers or on a sponsorship program to allow them to undertake training before commencing their employment duties within the workplace or continue to further study.
• Portfolio of evidence completed in the workplace plus written exam

The aims of this qualification are to:

• Provide students with the skills required to work in a professional kitchen
• Develop students’ cooking skills
• Develop the students’ ability to integrate cooking skills in order to produce a variety of dishes
• Develop the students’ ability to evaluate their cooking
• Develop the students’ time management, hygiene, safety and personal appearance skills required of a professional chef

Candidates will be required to demonstrate their supervisory skills, both knowledge based and practically, in order to fulfil the requirements of the assessments.

FHM are pleased to offer this qualification in partnership with Sommet Education based in Switzerland. This unique education group specializes in hospitality management and the culinary arts, and are committed to delivering an exceptional student experience and developing future talent for the experience industry.

Sommet will provide instructional training throughout the programs from their talented and award winning chefs and Service experts, delivering master classes and supporting learner competitions with the winner being awarded a trip to Switzerland to work for 2 weeks with the experts before progressing onto the Diploma in Culinary Art with FHM.

Core Skills

• English for business
• Workplace training

Mandatory Units

• Techniques and Skills in Preparation, Cooking and Finishing Vegetables, Sauces and Soups – This unit aims to develop the skills required to prepare, cook and finish vegetables, sauces and soups using a range of techniques and equipment. Students will be expected to demonstrate precision and work to timescales when completing tasks.

• Techniques and Skills in Preparation, Cooking and Finishing Poultry, Meat and Game – This unit aims to develop the skills required to prepare, cook and finish poultry, meat and game using a range of techniques using precision speed and control in existing skills and develop more advanced skills and techniques. Students will be expected to demonstrate that they can select, correct use, maintain and store all equipment including any specialised tools.

• Techniques and Skills in Preparation, Cooking and Finishing Fish and Shellfish – This unit aims to develop the skills required to prepare, cook and finish fish and shellfish using a range of techniques using precision speed and control in existing skills and develop more advanced skills and techniques. Students will be expected to demonstrate that they can select, correct use, maintain and store all equipment including any specialised tools.

• Techniques and Skills in Producing Frozen, Cold and Hot Desserts – This unit aims to develop the skills required to producing frozen cold and hot desserts using a range of techniques using precision speed and control in existing skills and develop more advanced skills and techniques. Students will be expected to demonstrate that they can select, correct use, maintain and store all equipment including any specialised tools.

• Techniques and Skills in Baking and Baked Products – This unit aims to develop the skills and techniques and skill required in producing baking and baked products using a range of techniques using precision speed and control in existing skills and develop more advanced skills and techniques. Students will be expected to demonstrate that they can select, correct use, maintain and store all equipment including any specialised tools.

• Kitchen Organisation – This unit aims to develop the students’ knowledge and understanding of different types of food production kitchens, the workflow, costs implications and impacts of these on menu planning and costs 

• Nutrition and Producing Healthier Dishes – This unit aims to develop the knowledge and skill required to produce healthier dishes for a range of different people. Students will be expected to understand the benefits of producing healthier dishes and demonstrate the methods of preparation; storage and cooking that can be used to achieve this

• Producing Farinaceous Goods – This unit aims to develop the skills required to prepare, cook and finish farinaceous products using a range of techniques and equipment. Students will be expected to demonstrate precision when completing tasks.

• International Cookery – This unit aims to develop the skills and knowledge of international cuisine requiring them to using a range of techniques and equipment. Students will be expected to demonstrate precision when completing tasks. The Students will also study the factors that have contributed to the style of cuisine understand and be able to use specialist equipment related to the chosen international cuisine.

• Supervising in the Professional Kitchen – This unit aims to develop the students’ knowledge and understanding of supervising resources, a range of staff and the ensuring the profit margins are monitored and maintained.

• NEBOSH Health & Safety at Work – This unit covers the principles of health and safety rather than specific law, focusing on common workplace hazards and how to identify and control them. This qualification is particularly relevant for team leaders, supervisors, facilities managers and anyone wishing to ensure they work safely.