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Culinary Courses

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

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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.

Simon Lynch, Head of The Culinary School