Welcome to this 35-week program for the Diploma in Cookery Level 5 with Internship. We believe you will have a stimulating and enjoyable time whilst studying for this qualification, and learn vital practical and theory skills to propel you into your career in the hospitality industry.
Along the way, you will learn how to plan and cost a menu to ensure business profitability and customer satisfaction – these are the most important aspects of a successful commercial hospitality operation.
You will learn about aspects of the hospitality industry that will equip you for the modern environment – key issues faced by our industry such as food trends, sustainability, and minimizing wastage, regional foods, diets, and lifestyle, and matching food with beverages.
There is an emphasis on practical skills to go hand in hand with the theory you will be researching and writing about. These practical lessons are designed to demonstrate some of the key principles which will help you gain an understanding of the topic and see the connection between studying here at The Culinary Collective and the real world of commercial hospitality.
A diploma at level 5 qualifies individuals with theoretical and/or technical knowledge and skills within a specific field of work or study.
A graduate of a level 5 diploma is able to:
- demonstrate broad operational or technical and theoretical knowledge within a specific field of work or study
- select and apply a range of solutions to familiar and sometimes unfamiliar problems
- select and apply a range of standard and non-standard processes relevant to the field of work or study
- demonstrate complete self-management of learning and performance within defined contexts
- demonstrate some responsibility for the management of learning and performance of others
| Module Number | Module Title | Credit | Learning Outcomes |
|---|---|---|---|
| 1 | Food & Culture | 5 | 5.1 Evaluate the different influences which affect the relationship between food and culture |
| 2 | Managing People | 8 | 3.1 Analyse strategies to effectively manage staff relationships in commercial hospitality operations 3.2 Evaluate strategies for staff training staff in operational roles to meet performance targets in a hospitality operation |
| 3 | Food Trends | 5 | 7.1 Evaluate trends in food and cooking within commercial hospitality environments |
| 4 | Commercial Kitchen Operations | 5 | 10.1 Evaluate business strategies that a hospitality operation could implement to support environmental sustainability |
| 5 | Advanced Menu Design | 6* | 12.1 Plan complex menus for a variety of commercial hospitality operations |
* Module 5 Credit value: 6 out of 18 (the remainder are practical and assessed in the kitchen)