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commis-chef-slider Global Diploma in
Professional Cookery
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Overview

On completion of the Global Diploma in Professional Cookery and the associated industry hours, the holder can be awarded the Worldchef Certified Commis Chef badge. This means they are a professional cook who has experience of working in a food service operation. They are part of a kitchen brigade and responsible for performing a variety of cooking and baking tasks, under the supervision of a professional chef.

What our students say

marie

“On this program, you have the flexibility to study from anywhere, at any time and this is a huge bonus for people who have very active lifestyles but are still seeking to pursue their passions. I have found that the learning materials are well written and condensed in a way that made it easy for me to go through and retain the information.

I enjoy being able to do the practical assignments at my own rhythm, sometimes bashing 2 recipes at a time when I know I will not be able to dedicate any time during the week.”

MARINE VERMEULEN

Flexibility:

Do you have a full time job, family obligations or just study better on a flexible schedule?

Affordable:

No commuting expenses and online study is significantly more affordable

Adaptable Learning:

  • Studying online develops self discipline, self motivation, and better communication skills
  • Personalised one on one tuition
  • Review learning material or practice as many times as you need

This comprehensive program includes:

Core Skills

Work effectively as a cook

Work effectively as part of a team

Demonstrate effective time management and organisational skills

Make decisions and solve problems in own section

Communicate effectively with colleagues and guests

Adhere to professional workplace standards

Provide Customer Service

Demonstrate a basic awareness of portion control, food costs and the importance of profitability.

Demonstrate a basic awareness of sustainable practices in the kitchen

Role Specific Skills

Food preparation

Demonstrate an understanding of own role and its relevance in the establishment

Ensure the kitchen is ready for service

Complete mise en place

Produce and present simple dishes to standards set by the establishment

Apply principles of Food Safety

Demonstrate a working knowledge and safe use of technology used in the kitchen appropriate to the role

Professional Development

Other skills

Have an understanding of career pathways within the culinary profession, including progression opportunities for current role

Undertake a range of training and learning activities to acquire new or update existing skills and knowledge

Apply knowledge/skills acquired from training or learning activities to improve working practice.

Career Opportunities

This accredited Diploma in Professional Cookery will give you the skills to be employed in a commercial kitchen, have the theory, practical skills and confidence to open your own culinary business or continue on to further education by studying the Advanced Diploma in Professional Cookery – Chef de Partie.

Duration

The Diploma in Professional Cookery is a 1200 notional hours (36 week course which allows for a 2 week holiday), which includes 120 industry hours. To obtain the Global Commis Chef badge you will be required to complete a minimum of 30 days working in a commercial kitchen as a Commis Chef / Line Chef or 3 months industry placement, if you are new to culinary, and must submit your workplace evidence diary and a reflection journal signed off by a chef mentor.

Certification / Fees

This Diploma in Professional Cookery program meets Global Commis Chef standards and will be certified by a Digital Badge issued by City & Guilds, Worldchefs and International Culinary Studio. Your badge will be issued on successful completion of the course, required industry hours and full payment, including certification fee. A printed Diploma in Professional Cookery will be issued by International Culinary Studio.

  • Be 18 years of age, or older
  • Have successfully completed 10 years of schooling
  • Be able to read and communicate in English . You may use Google translate to change your course material into 104 different languages, however your assignments and final exams will need to be submitted in English
  • Have access to the internet, e-mail (with a valid e-mail address), a scanner, a printer and a digital photographic device
  • Have access to a reasonably well equipped kitchen, Kitchen Equipment
  • Be computer literate with the ability to upload and download documents and photographs / video clips
  • Our study material can be accessed via a desktop or laptop computer. A mobile or iPad may be used for certain aspects. Technical Requirements

*Please note if you are living in New Zealand but NOT a citizen or permanent resident you will not be eligible to study this course.

  • The Global Diploma in Professional Cookery is a full-time online program of study 1200 notional hours. A recommended 36-week duration which includes a 2-week holiday and includes 120 industry hours.
  • You can work through your material to fit around your schedule and be flexible with your study times
  • If you are new to culinary 3 months industry hours will be required before your digital badge is issued on completion of your course
  • If you are in industry, 30 days working in any chef position is required before your digital badge is issued on completion of your course
  • Course material is completed online via our Learner Management System, Canvas
  • Our highly-experienced Chef Instructors will be on hand to guide you through to a successful course completion
  • All assignments are assessed by our Chef Instructor

Required industry hours must be signed off by industry and an online theory exam passed before the qualification is awarded.

On completion of this course, you could gain employment in a commercial kitchen and/or be eligible to enrol in the Advanced Diploma in Professional Cookery

Course Content:

  • Food Safety in Catering
  • Safety at Work
  • Introduction to Basic Kitchen Procedures
  • Prepare Food for Cold Presentation
  • Sustainability for Food Service Professionals
  • Introduction to Nutrition
  • Prepare, Cook and Finish Stocks, Soups & Sauces
  • Introduction to the Hospitality & Catering Industry
  • Prepare, Cook and Finish Vegetables, Fruits & Pulses
  • Healthy Foods & Special Diets
  • Prepare, Cook and Finish Rice, Grain, Farinaceous Products & Egg Dishes
  • Prepare, Cook and Finish Hot and Cold Desserts & Puddings
  • Prepare, Cook and Finish Fish & Shellfish
  • Catering Operations, Costs and Menu Planning
  • Prepare, Cook and Finish Bakery Products
  • Prepare, Cook and Finish Meat, Poultry and Offal

*If you have extreme allergies or your religion prevents you from working with a particular food product please contact us as we may have substitute options available.

Investment Options:

Payment Options
Full Payment
One off US$2499 (Deposit US$335 non refundable)
Monthly Payment
Deposit (non-refundable): US$335
Then pay US$309.15 monthly for 7 months
Digital Badge Certification
A payment of US$304 is required for Digital Badge Certification. This will be awarded on completion of your course
and when the required industry hours have been signed off by industry and an online theory exam passed.

*Please note all course fees will be held by the Public Trust. This is a New Zealand government appointed corporation with the purpose of providing trustee services, and is for your security.

The investment includes:

  • Personal online login to our Learner Management System, all study material and videos.
  • Access to all our online events, including webinars and discussion boards.
  • Feedback, mentoring and assessment on your practical cooking and theory tasks from your Chef Instructor.
  • Access to our Alumni network of chefs working all over the world.
  • Online ePortfolio.
  • Certification and digital badge.

Additional Costs 

You need to prepare for the following additional costs:

  • Ingredients used for practicing all recipes at home or at the workplace
  • Chef uniform and safety shoes for practicals
  • Costs to purchase any technology and/or kitchen equipment that you may not have, but need to use in the program (See included lists of requirements)*
  • Cost of your internet access
  • Any printing you choose to do from the study guides 
  • Access to a well equipped home/ industry kitchen for practicals.
  • Travel expenses for work industry experience.

*Please ensure you have the correct technology requirements and kitchen equipment, details available on our website.

 

  • Be 18 years of age, or older
  • Have successfully completed 10 years of schooling
  • Be able to read and communicate in English . You may use Google translate to change your course material into 104 different languages, however your assignments and final exams will need to be submitted in English
  • Have access to the internet, e-mail (with a valid e-mail address), a scanner, a printer and a digital photographic device
  • Have access to a reasonably well equipped kitchen, Kitchen Equipment
  • Be computer literate with the ability to upload and download documents and photographs / video clips
  • Our study material can be accessed via a desktop or laptop computer. A mobile or iPad may be used for certain aspects. Technical Requirements

*Please note if you are living in New Zealand but NOT a citizen or permanent resident you will not be eligible to study this course.

  • The Global Diploma in Professional Cookery is a full-time online program of study 1200 notional hours. A recommended 36-week duration which includes a 2-week holiday and includes 120 industry hours.
  • You can work through your material to fit around your schedule and be flexible with your study times
  • If you are new to culinary 3 months industry hours will be required before your digital badge is issued on completion of your course
  • If you are in industry, 30 days working in any chef position is required before your digital badge is issued on completion of your course
  • Course material is completed online via our Learner Management System, Canvas
  • Our highly-experienced Chef Instructors will be on hand to guide you through to a successful course completion
  • All assignments are assessed by our Chef Instructor

Required industry hours must be signed off by industry and an online theory exam passed before the qualification is awarded.

On completion of this course, you could gain employment in a commercial kitchen and/or be eligible to enrol in the Advanced Diploma in Professional Cookery

Course Content:

  • Food Safety in Catering
  • Safety at Work
  • Introduction to Basic Kitchen Procedures
  • Prepare Food for Cold Presentation
  • Sustainability for Food Service Professionals
  • Introduction to Nutrition
  • Prepare, Cook and Finish Stocks, Soups & Sauces
  • Introduction to the Hospitality & Catering Industry
  • Prepare, Cook and Finish Vegetables, Fruits & Pulses
  • Healthy Foods & Special Diets
  • Prepare, Cook and Finish Rice, Grain, Farinaceous Products & Egg Dishes
  • Prepare, Cook and Finish Hot and Cold Desserts & Puddings
  • Prepare, Cook and Finish Fish & Shellfish
  • Catering Operations, Costs and Menu Planning
  • Prepare, Cook and Finish Bakery Products
  • Prepare, Cook and Finish Meat, Poultry and Offal

*If you have extreme allergies or your religion prevents you from working with a particular food product please contact us as we may have substitute options available.

Investment Options:

Payment Options
Full Payment
One off US$2499 (Deposit US$335 non refundable)
Monthly Payment
Deposit (non-refundable): US$335
Then pay US$309.15 monthly for 7 months
Digital Badge Certification
A payment of US$304 is required for Digital Badge Certification. This will be awarded on completion of your course
and when the required industry hours have been signed off by industry and an online theory exam passed.

*Please note all course fees will be held by the Public Trust. This is a New Zealand government appointed corporation with the purpose of providing trustee services, and is for your security.

The investment includes:

  • Personal online login to our Learner Management System, all study material and videos.
  • Access to all our online events, including webinars and discussion boards.
  • Feedback, mentoring and assessment on your practical cooking and theory tasks from your Chef Instructor.
  • Access to our Alumni network of chefs working all over the world.
  • Online ePortfolio.
  • Certification and digital badge.

Additional Costs

You need to prepare for the following additional costs:

  • Ingredients used for practicing all recipes at home or at the workplace
  • Chef uniform and safety shoes for practicals
  • Costs to purchase any technology and/or kitchen equipment that you may not have, but need to use in the program (See included lists of requirements)*
  • Cost of your internet access
  • Any printing you choose to do from the study guides
  • Access to a well equipped home/ industry kitchen for practicals.
  • Travel expenses for work industry experience.

*Please ensure you have the correct technology requirements and kitchen equipment, details available on our website.

 

Limited study time? YOU CAN BUY AND STUDY, ONE MODULE AT A TIME

If it is difficult to find the time to commit to a full course or you only have limited study time available, our Global Diploma Modular system could be for you. You CAN study this course in bite sized chunks – once all modules have been completed, along with the required industry hours you will be awarded the Global Diploma in Professional Cookery and be able to get the Global Commis Chef digital badge. Simply choose the module you would like to study, pay the fee and your login will be emailed to you to get started. Each module can be easily completed in 4-6 weeks. On completion of each module you will be awarded a certificate of completion.

first tab
Food safety in catering
This course describes food poisoning and food hygiene as well as outlining hazard analysis critical control points (HACCP) practices and procedures. HACCP includes food safety records, food safety policy, reporting procedures and food safety legislation. In addition, the course describes protective clothing, poor hygiene practices, resources/facilities and procedures for hand washing, wearing gloves, reporting illness and infections, using suitable plasters and identifying bacteria commonly associated with open wounds.

Buy this module

Safety at work
The course instructs learners on how to work safely in the workplace as well as instructing them on fire and emergency procedures.

Buy this module

Introduction to Basic Kitchen Procedures
This course shows how to identify, select and use different types of knifes and cutting equipment in a safe manner. Also, the course instructs how to clean, sharpen, maintain and store knifes and cutting equipment as well as identifying the age restrictions for specific cutting equipment.

Buy this module

Prepare food for cold presentation
The course provides a list of food items used in cold presentation, a description of the preparation methods and storage used of food for cold presentation as well as stating the importance of presentation in the service of cold food. In addition, the course covers selecting tools, equipment and food items for cold presentation, how to combine food items for colour, flavour and texture, finish food according to dish requirements, display cold food and comply with hygienic and safe work practices

Buy this module

Sustainability for Food Service Professionals
This program introduces learners to global sustainability concepts, issues and concerns providing a context for sustainability.

Buy this module

Introduction to nutrition
This course teaches the importance of a balanced diet and the impact of food preparation and cooking on the nutritional content of food items. In addition, the course increases understanding on how to produce healthier food by reducing the loss of nutrients during the storage, preparation, cooking and holding of food.

Buy this module

Prepare cook and finish stocks soups and sauces
This course describes the different types of stock, soup and sauces and how they should be prepared and cooked. Also, the course explains the main causes of contamination when storing, preparing and cooking stocks, soups and sauces.

Buy this module

Introduction to the hospitality and catering industry
The course describes the different types of establishments in the hospitality and catering industry and the different services offered by different establishments. Also, the course describes the job roles, work patterns, job application process and career paths in the industry. In addition, the course explains the professional appearance, behaviour and teamwork required to work in the hospitality and catering industry.

Buy this module

Healthier foods and special diets
The course explains what is food, nutrition, diets and nutrition, carbohydrates, fats, proteins, minerals and vitamins. Also, the course discusses healthy eating plans and the correct storage, preparation and cooking of food. The course explains menu planning for people with different dietary requirements as well as the importance of correct food labelling.

Buy this module

Prepare, cook and finish fish and shellfish dishes
The course describes the different species of finish and shellfish and how they should be prepared and cooked. Also, the course explains the contamination hazards that may occur when purchasing, receiving, serving, preparing and cooking fish.

Buy this module

Prepare, cook and finish vegetables, fruit and pulses
The course instructs learner on how to prepare, cook and finish different types of vegetables, fruit and pulses. Also, the course informs the learner of the different contamination hazards that may occur when storing, preparing and cooking vegetables, fruits and pulse dishes.

Buy this module

Prepare, cook and finish rice, grain, farinaceous products and egg dishes
This course explores the history of pasta, noodles and rice and then explains how to prepare, cook and finish rice, grain, farinaceous products and egg dishes. Also, the course discusses the main contamination hazards when storing, preparing and cooking these food items. In addition, the type and care of equipment used is discussed as well as standard procedures for quality assurance.

Buy this module

Prepare, cook and finish hot and cold desserts and puddings
This course explains how to prepare, cook and bake egg based desserts as well as how to resolve common problems that occur during the making of egg set desserts. Also, the course explains how to prepare and cook hot and cold fruit based desserts and meringue based products and desserts.

Buy this module

Prepare, cook and finish meat, poultry and offal
This course explains how to prepare, cook and finish different types of meat, poultry and offal. In addition, the course explains the main contamination hazards when storing, preparing and cooking meat.

Buy this module

Prepare, cook and finish bakery products
The course discusses the main commodities, preparation, cooking and serving procedures for pastries (sweet and savoury), cakes, sponges, biscuits, dough products, chemically aerated products and fermented products.

Buy this module

Catering operations, costs and menu planning
The course discusses catering operations including kitchen maintenance and design, workflow, hygiene and safety, fire safety, working conditions, services, equipment and cleaning procedures. Also, the course researches the costs of equipment, machinery and utensils as well as budgeting and cost control.

Buy this module

Digital Badge

International Culinary Studio is able to offer digital badges to international students studying offshore, including those taking their Diploma in Professional Cookery (Commis Chef digital badge) and those taking the school’s Global Advanced Diploma in Professional Cookery (for a Chef de Partie digital badge). Certification is achieved through the issuing of digital badges, which provide a secure way to showcase achievements online, using social media. They can be used by employers to reward hard-working staff, retain talent, and even recruit better – as they are given an instant online view of the skills and experience of people applying for jobs. From the individual’s perspective, they can make their skills visible and accessible, opening up new opportunities for work and personal growth.

The digital badges from International Culinary Studio are stamped with the International Culinary Studio logo, along with the City & Guilds and Worldchefs logos. Each one states what the individual has achieved

ICS_branded badges_certified commis chef