Level 4 Diploma in Professional Culinary Arts
The CTH Culinary Arts Qualification designed in partnership with Gordon Ramsay’s Tante Marie Culinary Academy.
A career as a professional chef is challenging but also immensely rewarding. Professional cookery, as many celebrity chefs have shown, is a highly creative activity and one that demands dedication, creativity and flair.
The CTH Diploma in Professional Culinary Arts has been carefully developed in partnership with Gordon Ramsay's Tante Marie Culinary Academy to provide students with an excellent advanced set of skills in food preparation in a professional environment - a perfect first step to a rewarding culinary career.
The qualification is a mix of practical and theoretical sessions but with a strong emphasis on the practical element. As well as the key cooking subjects, the curriculum also covers menu planning and budgeting, food safety and other professional kitchen skills.
The qualification develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations, appropriate theory sessions. Students develop knife skills, familiarity with produce, and master many professional skills such as butchery, fish preparation and pastry work, to an appropriate level.
The assessment methodology for Menu Planning is by assignment, all other units by practical examination.
Students must have completed formal secondary education and have a minimum English IELTS 5.0 level or an approved equivalent. Students must be over 16.
The course covers a wide range of skills including; Prepare, Cook, and Finish;
- Farinaceous Dishes
- Fish and Shell Fish
- Hors d'oeuvres, cocktails and canapés
- Meat, Poultry and Game
- Pastries, Desserts and Confectionary
- Stocks, Sauces and Dressings
- Terrine Dishes
- Vegetables and Salads
- Yeast Products
- Menu Planning
- Professional Kitchen Skills
This Level 4 Diploma in Professional Culinary Arts is regulated by People First, the Sector Skills Council and Ofqual and carries 96 credits within the government’s Qualifications Credit Framework. This enables students to gain credit towards any future qualifications they may wish to take, be they at university or CTH accredited colleges around the world.
A commercial kitchen environment, including associated food storage areas is essential for the delivery of this qualification. The kitchen may take the form of a full production kitchen and/or a skills based kitchen, these would need to be completely furnished with the professional equipment and tools to teach culinary arts at this level. A cookery demonstration area would also be a great advantage. Access to a range of cookery and food related books is an essential. Colleges will need to meet these specialist resource requirements when they seek approval from CTH.Teaching staff:
Staff delivering and assessing the Diploma in Professional Culinary Arts should be fully familiar with current practice standards in the sector and have experience of cooking at the very highest level. A teaching qualification and experience of teaching is also desirable. CTH will require to see the CV’s of all teaching staff when the centre seeks approval to run the qualification.Student equipment:
Students will be required to wear suitable protective clothing during all practical sessions throughout the course to meet the requirements of the Food Safety Act 1990. Chef’s whites, headwear and safety shoes would be the preferred option. Knives will be an essential requirement of the course and provision of a personal set will be necessary. These could be made available through the college to ensure suitability.
"Our professional qualification is designed in consultation with some of the industry's leading chefs. Throughout this qualification, students will learn the skills and knowledge required to cook in a professional kitchen environment, and gain the keys to a successful career in the industry"
Gordon Ramsay and Tante Marie
CTH Level 4 Diploma in Professional Culinary Arts (QAN: 601/3471/9)
|Students must achieve:
|Credit Value (CV): 84|
|Guided Learning Hours (GLH) for Qualification: 720||Total Qualification Time (TQT) for Qualification: 840|
|Unit Code||Unit Title||L||CV||GLH||URN||Assessment Method|
|4FD||Prepare, cook and finish complex farinaceous dishes||4||7||60||R/506/4319||Practical exam|
|4HD||Prepare, cook and finish hors d'oeuvres, cocktails and canpès||4||7||60||L/506/4353||Practical exam|
|4FSH||Prepare, cook and finish complex fish and shell fish||4||7||60||L/506/4321||Practical exam|
|4MPG||Prepare, cook and finish complex meat, poultry and game||4||7||60||D/506/4100||Practical exam|
|4PDC||Prepare, cook and finish complex pastries, desserts and confectionery||4||7||60||J/506/4110||Practical exam|
|4SSD||Prepare, cook and finish complex sauces and dressings||4||7||60||L/617/2187||Practical exam|
|4TD||Prepare, cook and finish terrines, ballotines, galantines and pates||4||7||60||J/617/2186||Practical exam|
|4VS||Prepare, cook and finish complex vegetables and salads||4||7||60||K/506/4374||Practical exam|
|4YP||Prepare, cook and finish complex yeast products||4||7||60||L/617/2187||Practical exam|
|4MP||Menu planning and costings||4||7||60||L/617/2187||Project/assignment|
|4SM||Self-management in the professional kitchen||4||7||60||A/617/2184||Project/assignment|
|4N||Nutrition, allergens and sustainability||4||7||60||F/617/2185||Project/assignment|
|Diploma Total (12 units)||84||720|