LAKSAMANA COLLEGE OF BUSINESS
LCBextraordinary
#loveLCB
.png)
City & Guilds courses offered
Accredited by the Brunei Darussalam National Accreditation Council (BDNAC)
LEVEL 2 Diploma IN FOOD PREPARATION & Culinary arts
(Duration: 1 year)
For candidates who are looking to start or develop their careers in hospitality. They cover both transferable and job role specific skills, set out by employers, ensuring candidates become work ready not only for a specific role but for a career in the hospitality industry. Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments.
This qualification covers transferable as well as job role specific skills, set out by employers, offering a holistic approach to training learners to be work ready.
ENTRY REQUIREMENT
Above 16 years of age
MODULES
Unit 201 Understand the hospitality industry
Unit 202 Understand business success
Unit 203 Provide guest service
Unit 204 Awareness of sustainability in the hospitality
industry
Unit 205 Professional workplace standards
Unit 206 Understand own role in self development
Unit 207 Food safety
Unit 208 Meet guest requirements through menu
planning
Unit 209 Mise en place
Unit 210 Cooking methods, techniques and
commodities: boiling, poaching and
steaming
Unit 211 Cooking methods, techniques and
commodities: stewing and braising
Unit 212 Cooking methods, techniques and
commodities: baking, roasting and grilling
Unit 213 Cooking methods, techniques and
commodities: deep and shallow frying
Unit 214 Understand food commodities
(Duration: 1 year)
This diploma covers transferable and role specific skills, ensuring graduates are ready not only for a specific job but for a career in hospitality. This qualification meets the needs of learners who want to work front of house within a hospitality environment. It is also for those learners that want a rounded knowledge of both front of house and the kitchen, which will enable them to look at more senior positions in the future.
This qualification is aligned to the Global Hospitality Certification, the new global certification for the hospitality industry, developed in partnership with Worldchefs and employers around the world. This unique combination brings this new qualification in line with current industry practices.
Above 16 years of age
Unit 201 Understand the hospitality industry
Unit 202 Understand business success
Unit 203 Provide guest service
Unit 204 Awareness of sustainability in the hospitality
industry
Unit 205 Professional workplace standards
Unit 206 Understand own role in self development
Unit 207 Food safety
Unit 221 Menu knowledge
Unit 222 Deliver food and beverage service
Unit 223 Prepare beverages for service
Unit 224 Product knowledge for beverages
LEVEL 2 Diploma IN
FOOD and beverage service
ENTRY REQUIREMENT
MODULES
LEVEL 3 Advanced DIPLOMA IN culinary arts & supervision
(Duration: 1.5 years)
For candidates who have gained experience as a chef and wish to extend their knowledge of the planning and monitoring of operations and staff within the kitchen environment and broaden their overall knowledge of operating successfully within the wider hospitality industry. Candidates will be required to demonstrate their supervisory skills, both knowledge based and practical.
The qualification make City & Guilds graduates ready for the world of work, wherever they are in the world, taking their first step towards a successful career in hospitality.
ENTRY REQUIREMENT
17 years old and above in age AND
have completed
Level 2 Diploma in Food Preparation and Culinary Arts
OR
Food Preparation & Cooking (Culinary Arts) or equivalent
MODULES
Unit 301 Developing opportunities for progression in the
culinary industry
Unit 302 Supervise and monitor own section
Unit 303 Contribute to business success
Unit 304 Contribute to the guest experience
Unit 305 Sustainability in professional kitchens
Unit 306 Monitoring and supervision of food safety
Unit 307 Produce and present advanced starters using
standardised recipes
Unit 308 Produce and present advanced main course dishes
using standardised recipes
Unit 309 Produce and present advanced desserts and dough
using standardised recipes
Here at The Culinary School, we give you the tools and the training to be safe, consistent and successful culinary entrepreneurs. The ingredients that you bring are your passion for food, your dedication; and your quest to be a top restauranteur in Brunei and beyond.