Diploma in Food Preparation and Cooking

The diploma is suitable for those with some level of experience or successful completion of the certificate. The candidates' skills are developed through the use of a
greater range of commodities within the practical units Additional generic units are introduced such as budgeting, menu planning and dietary requirements. At this level the candidate can choose either the 'Culinary Arts' route or the 'Patisserie' route or may choose to combine both. The delivery hours will need to be adjusted if the candidate follows both routes.

Assessment
Practical competencies (Diploma in Food Preparation and cooking (culinary arts) Practice 2) Candidates are tested through practical skills assessments. These are assessed locally and moderated by City & Guilds. Knowledge requirements (Diploma in Food Preparation and cooking (culinary arts) Principles 2). A two and a half hour written test with 100 multiple choice questions.

Practical competencies (Diploma in Food Preparation and cooking (patisserie)). Candidates are tested through practical skills assessments. These are assessed locally and moderated by City & Guilds.

Knowledge requirements (Diploma in Food Preparation and cooking (patisserie))

A two hour written test with 80 multiple choice questions.

Progression
On successful achievement of the Diploma qualification candidates will be able to progress on to the Advanced Diploma programme.

Diploma Culinary Arts Route
Unit
01 Safety at work
02 Food safety
03 Kitchen maintenance and design
04 Budgets, costing and control
05 Nutrition and dietetics
06 Menu planning
07 Preparation, cooking and service: meat and poultry dishes
08 Preparation, cooking and service: fish and shellfish dishes
09 Preparation, cooking and service: stocks, sauces and soups
10 Preparation, cooking and service: pulse and vegetable dishes
11 Preparation, cooking and service: pastry dishes
12 Preparation, cooking and service: farinaceous, pasta and rice dishes
13 Preparation, cooking and service: cold preparation dishes
14 Preparation, cooking and service: egg dishes and savouries