Global Diploma in Culinary Arts
The Global Diploma in Culinary Arts is an ACFEF approved program. On completion of this program and the associated industry hours, the holder can be awarded the International Culinary Studio Global Diploma in Culinary Arts. The Worldchefs and City & Guilds (UK) Certified Commis Chef Global Digital Certification. On attaining these certifications, the graduate is able to work at a chef de partie level. They work in a kitchen brigade and are responsible for performing a variety of cooking and baking tasks, under the supervision of a professional chef.
What our students say
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
Career Opportunities
This accredited Global Diploma in Culinary Arts 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 Culinary Arts- Chef de Partie.
Duration
The Global Diploma in Culinary Arts, a professional cookery program is a 36 week course which allows for a 2 week holiday, which includes 150 industry hours. To obtain the Global digital certification 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
- Be 16 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
- 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.
This program is divided into 5 courses and requires all the practicals to be completed in a commercial kitchen and evidence uploaded to the student management system.
Allow a total time of 36 weeks which includes a 2-week holiday.
This includes a minimum of 150 industry hours in an approved commercial kitchen.
- You can work through your material to fit around your schedule and be flexible with your study times
- Course material is completed online via our Learner Management System, Canvas
- All group study sessions and webinars are optional and can be accessed through the library if you miss one.
- Enjoy the flexibility of networking with peers via the social networking closed groups for students and alumni.
- 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
- Allow 3 hours for your final theory examination which is run on demand (i.e. when you are ready, this can be arranged)
Required industry hours must be signed off by a head chef and an online theory exam passed before the certification is awarded.
On completion of this program, you could gain employment in a commercial kitchen and/or be eligible to enroll in the Advanced Diploma in Professional Cookery
The Global Diploma in Culinary Arts cover the following 5 courses:
1) Introduction to the Hospitality and Catering Industry
In this course you will learn food safety, workplace hygiene, understanding cross- contamination, requirements of food safety legislation, HACCP, understanding different types of hospitality establishments, different roles in hospitality, the importance of professionalism and teamwork, safety at work, identifying and controlling kitchen hazards and substances, nutrition and food sustainability.
2) Larder
In this course you will learn basic knife skills and cuts, knife sharpening, cold food presentation, a range of classical soups, stocks and sauces, basic kitchen procedures, healthy foods and special diets including religious, lifestyle, medical and allergens.
3) Demi Chef
In this course you will learn the theory knowledge and preparation, cooking and presenting of a range of vegetables, fruits, pulses, rice, grain, farinaceous and egg dishes.
4) Chef De Partie
In this course you will learn about different catering operations, menu costing, standardization, and menu planning. The theory knowledge and preparation, cooking and presenting of a range of different fish, shellfish, meat, poultry, and offal dishes
5) Baking and Pastry
In this course you will learn the theory knowledge and preparation, cooking and presenting of a range of different breads, pastries, and bakery products. You will also cover a wide range of hot and cold desserts and puddings.
The following 16 modules are covered in the 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 1:
| Payment Option 1 |
| Cash Fee |
| Application Fee (not refundable) $150 |
| Cash Fee $4500 |
| Total $4650 |
Investment Options 2:
| Payment Option 2 |
| Study Now Pay Later |
| Application Fee (not refundable) $150 |
| Enrollment Fee $300 |
| Industry Placement Pack $400 |
| Examination Fee $ 300 |
| On completion of your studies. |
| Pay later: Payment in full before certificate issued $4200 (payment terms available) |
| Total $5350 |
Investment Options 3:
| Payment Option 3 |
| Deposit and Terms Fee |
| Application Fee (not refundable) $150 |
| Deposit $1000 |
| Monthly payment in Arrears: (12 months x $350) $4200.00or (10 months x $420) $4200.00 or Weekly Payment:(30 weeks x $140) $4200.00 |
| Total $5350.00 |
Terms and Conditions (Please note):
- All students are required to pay an application fee ($150) and submit their Resume along with Passport or Identification. The Academic Board meets weekly to decide on student’s approval to be accepted onto the course. Once accepted, the enrollment fee or deposit becomes due in 7 days.
- Course Start Dates each month. All course requisites have to be met before induction date.
- Students on Option 1 and Option 3 will have their full payment or deposit paid into a Public Trust and will be required to sign an additional form. The Public Trust secures student funds whilst they are studying at International Culinary Studio.
- Students are required to secure a suitable commercial kitchen for their studies; however International Culinary Studio will support the student in these efforts.
- All course outcomes – e.g. dishes prepared as per the course will need to be photographed and uploaded onto the Student Management System.
- Students will be supported in their first job placement on condition they have met the criteria as set out in the student handbook.
- Students on Option 2 will be required to pay in full before receiving their certification and digital badges, however, will receive a letter stating that they have completed the program requirements which can help them to secure a job.
- Students on Option 2 will need to have prepaid for their Industry Placement pack and their examinations before being able to complete these two sections.
- Students paying monthly in arrears, i.e. after they have received the tuition.
You need to prepare for the following additional costs:
- Personal Computer for your study materials (See technical requirements)
- Internet access
- All costs related to your industry placement – Externship e.g. transport
- Full Chefs Uniforms
- Full Knife set
- All costs related to your examinations
- American Culinary Federation Membership Fees (Optional)
- Chef’s Association Membership in your Home Country (Optional)
Successful students will be awarded the following Certification:
- Global Diploma in Culinary Arts with American Culinary Federation Logo
- World Chefs Digital Badge with World Chefs and City & Guilds Logo
- 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
- 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.
This program is divided into 5 courses and requires all the practicals to be completed in a commercial kitchen and evidence uploaded to the student management system.
Allow a total time of 36 weeks which includes a 2-week holiday.
This includes a minimum of 150 industry hours in an approved commercial kitchen.
- You can work through your material to fit around your schedule and be flexible with your study times
- Course material is completed online via our Learner Management System, Canvas
- All group study sessions and webinars are optional and can be accessed through the library if you miss one.
- Enjoy the flexibility of networking with peers via the social networking closed groups for students and alumni.
- 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
- Allow 3 hours for your final theory examination which is run on demand (i.e. when you are ready, this can be arranged)
Required industry hours must be signed off by a head chef and an online theory exam passed before the certification is awarded.
On completion of this program, you could gain employment in a commercial kitchen and/or be eligible to enroll in the Advanced Diploma in Professional Cookery
The Global Diploma in Culinary Arts cover the following 5 courses:
1) Introduction to the Hospitality and Catering Industry
In this course you will learn food safety, workplace hygiene, understanding cross- contamination, requirements of food safety legislation, HACCP, understanding different types of hospitality establishments, different roles in hospitality, the importance of professionalism and teamwork, safety at work, identifying and controlling kitchen hazards and substances, nutrition and food sustainability.
2) Larder
In this course you will learn basic knife skills and cuts, knife sharpening, cold food presentation, a range of classical soups, stocks and sauces, basic kitchen procedures, healthy foods and special diets including religious, lifestyle, medical and allergens.
3) Demi Chef
In this course you will learn the theory knowledge and preparation, cooking and presenting of a range of vegetables, fruits, pulses, rice, grain, farinaceous and egg dishes.
4) Chef De Partie
In this course you will learn about different catering operations, menu costing, standardization, and menu planning. The theory knowledge and preparation, cooking and presenting of a range of different fish, shellfish, meat, poultry, and offal dishes
5) Baking and Pastry
In this course you will learn the theory knowledge and preparation, cooking and presenting of a range of different breads, pastries, and bakery products. You will also cover a wide range of hot and cold desserts and puddings.
The following 16 modules are covered in the 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 1:
| Payment Option 1 |
| Cash Fee |
| Application Fee (not refundable) $150 |
| Cash Fee $4500 |
| Total $4650 |
Investment Options 2:
| Payment Option 2 |
| Study Now Pay Later |
| Application Fee (not refundable) $150 |
| Enrollment Fee $300 |
| Industry Placement Pack $400 |
| Examination Fee $ 300 |
| On completion of your studies. |
| Pay later: Payment in full before certificate issued $4200 (payment terms available) |
| Total $5350 |
Investment Options 3:
| Payment Option 3 |
| Deposit and Terms Fee |
| Application Fee (not refundable) $150 |
| Deposit $1000 |
| Monthly payment in Arrears: (12 months x $350) $4200.00or (10 months x $420) $4200.00 orWeekly Payment:(30 weeks x $140) $4200.00 |
| Total $5350.00 |
Terms and Conditions (Please note):
- All students are required to pay an application fee ($150) and submit their Resume along with Passport or Identification. The Academic Board meets weekly to decide on student’s approval to be accepted onto the course. Once accepted, ththe enrollment fee or deposit becomes due in 7 days.
- Course Start Dates each month. All course requisites have to be met before induction date.
- Students on Option 1 and Option 3 will have their full payment or deposit paid into a Public Trust and will be required to sign an additional form. The Public Trust secures student funds whilst they are studying at International Culinary Studio.
- Students are required to secure a suitable commercial kitchen for their studies; however International Culinary Studio will support the student in these efforts.
- All course outcomes – e.g. dishes prepared as per the course will need to be photographed and uploaded onto the Student Management System.
- Students will be supported in their first job placement on condition they have met the criteria as set out in the student handbook.
- Students on Option 2 will be required to pay in full before receiving their certification and digital badges, however, will receive a letter stating that they have completed the program requirements which can help them to secure a job.
- Students on Option 2 will need to have prepaid for their Industry Placement pack and their examinations before being able to complete these two sections.
- Students paying monthly in arrears, i.e. after they have received the tuition.
You need to prepare for the following additional costs:
- Personal Computer for your study materials (See technical requirements)
- Internet access
- All costs related to your industry placement – Externship e.g. transport
- Full Chefs Uniforms
- Full Knife set
- All costs related to your examinations
- American Culinary Federation Membership Fees (Optional)
- Chef’s Association Membership in your Home Country (Optional)
Successful students will be awarded the following Certification:
- Global Diploma in Culinary Arts with American Culinary Federation Logo
- World Chefs Digital Badge with World Chefs and City & Guilds Logo
Digital Certification
International Culinary Studio is able to offer digital certification to international students studying offshore, including those taking their Diploma in Professional Cookery (Commis Chef digital certification) and those taking the school’s Global Advanced Diploma in Professional Cookery (for a Chef de Partie digital certification). The issuing of digital certification, provides 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 certification from International Culinary Studio is stamped with the International Culinary Studio logo, along with the City & Guilds and Worldchefs logos. Each one states what the individual has achieved
