Purpose of the Qualification
The Diploma in Culinary Arts program designed for learners who seek professional culinary training within a shorter timeframe without compromising on quality or industry relevance. This qualification focuses on developing strong practical kitchen skills through intensive hands-on training, enabling students to achieve competency efficiently and effectively.
The program covers essential and advanced culinary techniques, including hot and cold kitchen operations, pastries, desserts, and core bakery skills, while integrating key professional components such as menu planning, menu costing, supplier coordination, and teamwork in a commercial kitchen environment. By adopting a focused and streamlined training approach, students spend more time in practical kitchens, gaining maximum skill development in less time.
This qualification offers excellent value for money by combining comprehensive industry-aligned training with an accelerated delivery model, allowing learners to enter the workforce sooner or progress to higher-level culinary education. Throughout the program, students are required to maintain professional standards, including food safety, hygiene, and workplace discipline, ensuring they graduate with the competence, confidence, and efficiency expected in today’s fast-paced hospitality industry.
Access and Entry Requirements
- Have a minimum age of 16 on enrolment.
- Have completed secondary education.
- Have a strong desire and motivation to become a professional chef.
- Have a level of English sufficient to enable students to complete written assessments & produce recipe logs.
