LAKSAMANA COLLEGE OF BUSINESS
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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
LEVEL 2 Diploma IN FOOD PREPARATION & Culinary arts -
PATISSERIE
(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.
The qualification covers food safety and safety at work and the preparation, cooking and finishing of a wide range of patisserie products.
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 215 Prepare, cook and finish cakes,
biscuits and sponge products
using standardised recipes
Unit 216 Prepare, cook and finish pastry
products using standardised
recipes
Unit 217 Prepare, cook and finish dough
products using standardised
recipes
Unit 218 Prepare, cook and finish hot
desserts using standardised
recipes
Unit 219 Prepare, cook and finish cold
desserts using standardised
recipes
Unit 220 Prepare, cook and finish simple
chocolate products using
standardised recipes
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.