Level 4 CTH Diploma in Professional Culinary Arts*
The CTH Diploma in Professional Culinary Arts aims to provide students with an excellent advanced set of skills for food preparation in a professional environment - a perfect first step to a rewarding culinary career.
*subject to approval.
The qualification is a mix of practical and theoretical sessions but with a strong emphasis on the practical element. As well as the key cooking subjects, the curriculum also covers menu planning and budgeting, food safety and other professional kitchen skills.
The qualification develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations and appropriate theory sessions. Students develop knife skills, familiarity with produce, and master many professional skills such as butchery, fish preparation and pastry work etc.
| Level 4 |
|---|
| Prepare, cook and finish complex farinaceous dishes |
| Prepare, cook and finish hors d’oeuvres and canapès |
| Prepare, cook and finish complex fish and shell fish |
| Prepare, cook and finish complex meat, poultry and game |
| Prepare, cook and finish complex pastries, desserts and confectionery |
| Prepare, cook and finish terrines, ballotines, galantines and pates |
| Prepare, cook and finish complex vegetables and salads |
| Prepare, cook and finish complex yeast products |
| Menu planning and costings |
| Self-management in the professional kitchen |
| Nutrition, allergens and sustainability |
Entry requirements
Students should typically have completed a recognised culinary qualification at Level 3 or hold extensive career experience.
How will I be assessed?
There will be a mixture of practical and theoretical assessment.
Skills you will learn
The qualification develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations and appropriate theory sessions. Students develop knife skills, familiarity with produce, and master many professional skills such as butchery, fish preparation and pastry work etc.
Method of delivery
The qualification is a mix of practical and theoretical sessions but with a strong emphasis on the practical element. As well
as the key cooking subjects, the curriculum also covers menu planning and budgeting, food safety and other professional kitchen skills.
Additional costs
N/A
Your next steps
The primary purpose of this qualification is to develop higher-level skills to enable students to have a successful career as a Chef or Chef de Partie in professional kitchens.
