Level 4 Diploma in Professional Culinary Arts
An advanced level course, that teaches learners how to prepare, cook and finish a variety of complex dishes, as well as learn other essential skills needed in a professional kitchen.
The CTH Diploma in Professional Culinary Arts was carefully developed in partnership with Gordon Ramsay's Tante Marie Culinary Academy, to provide students with an excellent advanced set of skills for 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.
This Level 4 Diploma in Professional Culinary Arts is regulated by People First, the Sector Skills Council and Ofqual and carries 84 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.
Admission to this course is only for those students that have the determination and aptitude to achieve the very highest standards of culinary achievement.
Applicants will be expected to be joining a programme that is specifically approved by CTH as being of sufficient rigour to bring students to a highly professional standard of culinary proficiency commensurate with Level 4 Diploma achievement.
Students must have sufficient English to complete their written assessments for this qualification.
Teaching Centres must have access to a commercial kitchen environment, with associated food storage areas, professional equipment and related books. The kitchen may take the form of a full production kitchen and/or a skills based kitchen.
Staff delivering and assessing the this course should be fully familiar with current practice standards in the sector and have experience of cooking at the very highest level.
Students will be required to wear suitable protective clothing, including Chef’s whites, headwear and safety shoes.
"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: 603/3601/8)
|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||Assessment Method|
|4FD||Prepare, cook and finish complex farinaceous dishes||4||7||60||Recipe log and practical exam|
|4HD||Prepare, cook and finish hors d'oeuvres and canpès||4||7||60||Recipe log and practical exam|
|4FSH||Prepare, cook and finish complex fish and shell fish||4||7||60||Recipe log and practical exam|
|4MPG||Prepare, cook and finish complex meat, poultry and game||4||7||60||Recipe log and practical exam|
|4PDC||Prepare, cook and finish complex pastries, desserts and confectionery||4||7||60||Recipe log and practical exam|
|4SSD||Prepare, cook and finish complex sauces and dressings||4||7||60||Recipe log and practical exam|
|4TD||Prepare, cook and finish terrines, ballotines, galantines and pates||4||7||60||Recipe log and practical exam|
|4VS||Prepare, cook and finish complex vegetables and salads||4||7||60||Recipe log and practical exam|
|4YP||Prepare, cook and finish complex yeast products||4||7||60||Recipe log and practical exam|
|4MP||Menu planning and costings||4||7||60||Project / assignment|
|4SM||Self-management in the professional kitchen||4||7||60||Project / assignment|
|4N||Nutrition, allergens and sustainability||4||7||60||Project / assignment|
|Diploma Total (12 units)||84||720|