Diploma in Professional Cookery and Kitchen Management with AHLEI Recognition

What will I learn?

This premium programme allows the student to gain both the cooking skills and management principals required to operate a successful kitchen or Food & Beverage establishment. Students who complete this programme will be equipped with the knowledge, skills, core abilities and the underlying theory that would be required of them in the field of modern Professional Cookery and Kitchen Management. This programme emphasizes the need for professionalism, leadership and strong management discipline, and to lay a foundation for future career advancement in the hospitality industry. This programme includes theory and practical skills for hot and cold kitchen sections, and patisserie.

This programme emphasizes both academic knowledge (kitchen practical & classroom theory) and Work Integrated Learning, which makes qualifying learners eminently suitable for employment in this highly competitive sector.

Successful graduates will receive:

In recognition of the quality of the International Hotel School Diploma in Professional Cookery and Kitchen Management, the American Hotel & Lodging Educational Institute will award their Diploma in Food & Beverage Management to those who have registered with them and passed all examinable subjects with a minimum of 70%.

Programme content includes:

• Prepare and cook basic meat, poultry and game
• Prepare and cook basic sauces and soups
• Prepare and cook fish and shellfish dishes
• Cooking and service of cold preparation dishes
• Bread & dough products
• Hot & Cold desserts
• Bake cakes, sponges, biscuits and scones
• Food & Beverage Management
• Food Production Theory & French Culinary Terminology
• Food & Beverage Service
• Facilities Management
• Purchasing Management
• Food Safety
• Leadership Management
• Planning and Control for Food & Beverage Operations
• Occupational Health & Safety
• Legal Requirements