City & Guilds Diploma in Culinary Arts

Unit 105 Prepare food for cold presentation
Unit 202 Safety at work
Unit 203 Food safety in catering
Unit 206 Healthier foods and special diets
Unit 207 Prepare, cook & finish stocks, soups and sauces
Unit 208 Prepare, cook & finish fish and shellfish dishes
Unit 209 Prepare, cook & finish meat, poultry and offal
Unit 210 Prepare, cook & finish vegetables, fruit and pulses
Unit 211 Prepare, cook & finish grain, farinaceous products & egg dishes
Unit 212 Prepare, cook & finish bakery products
Unit 213 Prepare, cook & finish hot & cold desserts & puddings
Unit 219 Catering operations, costs & menu planning

This Diploma is designed around industry integration – not just daily theory and practicals, but lots of industry related experience.
16 weeks restaurant orientation is spent at Fusion World Food Cafe
16 weeks experiential learning is spent in 6 other different types of kitchens
6 months in-service is spent in one kitchen – exposing you to a variety of kitchens, head-chefs, management methods and food styles.

Chaîne des Rôtisseurs Member City and Guilds (London) Training Provider South African Chefs Association Training Provider WACS - World Chefs SACHEF Educators Forum Training Provider QCTO - Quality Council for Trades and Occupations South African Chefs Association Member Ordre Mondial des Gourmets Dégustateurs Restaurant Association of South Africa


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