Earn your certification in Culinary Arts
through your years of industry experience
via Recognition of Prior Learning (RPL)
Earn your Global Diploma
You can now be recognised for your culinary skills and experience with a Global Diploma Certification using our RPL (recognition of prior learning) assessment.
This assessment is for Culinary Industry Professionals with a minimum of 5 year’s industry experience. Previous education, experience and qualifications are assessed by one of our highly-qualified Chef Assessors who will gather evidence and assess you in the following:
- Culinary theory
- Practical knowledge, skills & experience
- Culinary standards
- Work place appraisals
- Training records
- Demonstrated abilities
- Detailed documented evidence of skills, training and work experience
The RPL process is designed for those keen to gain a certificate to recognise their practical experience and translate that into a qualification / certification to advance their career options. You may apply for this process from anywhere in the world.
On successful completion of the RPL process, you will be awarded the Worldchef’s and City & Guilds digital badge as well as the American Culinary Federation Certification.
What our students say about this course
I would recommend International Culinary Studio and the RPL process. The process itself is simple and it is a great refresher on background knowledge and skills building. My chef instructor was very approachable and helpful with my exam prep. and no question was too silly. Having already had 25 years industry and hospitality experience this has just helped cement my skills and it is fantastic to have the ‘piece of paper’!
Liz Maynard
RPL Student
Flexibility:
Apply for your recognition of prior learning whilst you are working
Affordable:
Gain your qualification through work experience and save on course fee
Recognition of Prior Learning (RPL)
Students will be required to prepare a portfolio of evidence clearly demonstrating competence on the level required to meet learning outcomes. Decisions are made on an individual basis based on the evidence provided. A final theory and practical exam will be required.
Each Applicant must meet the following requirements:
- Be 23 years or older
- Have completed a minimum of 5 full years’ combined experience in an Industrial or Commercial Kitchen with sufficient evidence to support your application
- Be currently working in a well-equipped Industrial or Commercial Kitchen
- Be able to read and write in English – all communication, reading material and final examinations will be in English
- Access to the internet, a valid email address, scanner, printer, and digital photographic device – these will be used for submission of evidence and for final examinations.
- Own or have access to a computer – all documents and correspondence will be completed on a PC as well as the final 2 theory examinations which will be submitted for marking.
- Be computer literate i.e., have the ability to upload and download documents, photographs, and videos.
- Have access to an industrial or commercial well-equipped kitchen where you can complete a final 4-hour practical examination via video link with our chef assessor
- The evidence required can be completed in a time frame that suits you
- Support material is supplied online via our Learner Management System, Canvas
- Our Learner Management System can be accessed via multiple devices : desktop, tablet & mobile
- Our highly-experienced Chef Instructors will be on hand
- Technical Requirements
On receipt of all evidence our Chef Assessors will do a “quick look” to determine if you are a good candidate for the RPL process (this generally only takes a few days if ALL evidence has been supplied). Once deemed a good candidate you will be invoiced for the RPL process.
Once payment or a deposit of this has been made the RPL process will begin. The Chef Assessor will get back to you within 30 days to let you know if you have supplied sufficient evidence to RPL.
If you are unsuccessful you will have 20 days to re-submit outstanding information required from our assessors to add to your application at no additional cost.
When all documents are supplied in full they will then match your evidence supplied with the Global Diploma Certification outcomes, this process can take 10 days. To be successful the outcome must be a 100% RPL.
If successful you will have 3 months to complete the course checkpoints (this is also a handy revision) and sit a theory and practical exam.
International Culinary Studio will only conduct re-assessments after the RPL applicant has been declared “not yet competent” and at the applicants request to be re-assessed again.
The applicant will have a total of one opportunity to re-sit the Food Safety and/ Principles of Culinary Arts end point assessment/examination and NO opportunity to re-sit the end point practical assessment/examination. Please refer to the “fees” page for theory exam re-sit costs.
Recognition of Prior Learning is evidenced against the following 16 modules
- Food Safety in Catering
- Introduction to the Hospitality & Catering Industry
- Safety at Work
- Introduction to Basic Kitchen Procedures
- Prepare Food for Cold Presentation
- Introduction to Nutrition
- Prepare, Cook and Finish Stocks, Soups & Sauces
- 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
- Sustainability
Refer to the checklist for RPL requirement
The RPL fee includes your full assessment of evidence provided, your final two theory examinations, your final practical examination, your printed certificate and global digital badges.
A non refundable administration fee of $599 applies to all International Culinary Studio RPL applications and is paid at the time of application. The RPL Process cost is USD $3000. The total RPL Process cost is $3599. You will receive an invoice for this once we have had a “quick look” to determine you would be a good applicant. The RPL process will begin once the invoice is paid in full.
| Payment Options |
| Administration Fee |
| US$599 One Off |
| Full Payment |
| US$3000 One Off |
You need to prepare for the following additional costs, depending on your program
- Ingredients used for practicing all recipes.
- Chef uniform and safety shoes for exam
- 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), you will require a laptop for your theory exam.
- Cost of your internet access
- Any printing you choose to do from the study guide
- Costs of ingredients for final cooking practical examination
Please note: The Administration fee of $599 covers the time the assessor spends making sure that all of the documents required are provided and asking for further evidence where required. The RPL process fee of US$3000 covers the time the chef assessor spends checking evidence authenticity, matching evidence to the Global Diploma Course outcomes and associated exam costs.
Should you be deemed “not yet competent” and require a re-sit for your exam, as an RPL applicant you are entitled to re-sit your theory exam once. There are two theory exams and the cost for each is $150.
- Be 23 years or older
- Have completed a minimum of 5 full years’ combined experience in an Industrial or Commercial Kitchen with sufficient evidence to support your application
- Be currently working in a well-equipped Industrial or Commercial Kitchen
- Be able to read and write in English – all communication, reading material and final examinations will be in English
- Access to the internet, a valid email address, scanner, printer, and digital photographic device – these will be used for submission of evidence and for final examinations.
- Own or have access to a computer – all documents and correspondence will be completed on a PC as well as the final 2 theory examinations which will be submitted for marking.
- Be computer literate i.e., have the ability to upload and download documents, photographs, and videos.
- Have access to an industrial or commercial well-equipped kitchen where you can complete a final 4-hour practical examination via video link with our chef assessor
- The evidence required can be completed in a time frame that suits you
- Support material is supplied online via our Learner Management System, Canvas
- Our Learner Management System can be accessed via multiple devices : desktop, tablet & mobile
- Our highly-experienced Chef Instructors will be on hand
- Technical Requirements
On receipt of all evidence our Chef Assessors will do a “quick look” to determine if you are a good candidate for the RPL process (this generally only takes a few days if ALL evidence has been supplied). Once deemed a good candidate you will be invoiced for the RPL process.
Once payment or a deposit of this has been made the RPL process will begin. The Chef Assessor will get back to you within 30 days to let you know if you have supplied sufficient evidence to RPL.
If you are unsuccessful you will have 20 days to re-submit outstanding information required from our assessors to add to your application at no additional cost.
When all documents are supplied in full they will then match your evidence supplied with the Global Diploma Certification outcomes, this process can take 10 days. To be successful the outcome must be a 100% RPL.
If successful you will have 3 months to complete the course checkpoints (this is also a handy revision) and sit a theory and practical exam.
International Culinary Studio will only conduct re-assessments after the RPL applicant has been declared “not yet competent” and at the applicants request to be re-assessed again.
The applicant will have a total of one opportunity to re-sit the Food Safety and/ Principles of Culinary Arts end point assessment/examination and NO opportunity to re-sit the end point practical assessment/examination. Please refer to the “fees” page for theory exam re-sit costs.
- Food Safety in Catering
- Introduction to the Hospitality & Catering Industry
- Safety at Work
- Introduction to Basic Kitchen Procedures
- Prepare Food for Cold Presentation
- Introduction to Nutrition
- Prepare, Cook and Finish Stocks, Soups & Sauces
- 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
- Sustainability
Refer to the checklist for RPL requirement
The RPL fee includes your full assessment of evidence provided, your final two theory examinations, your final practical examination, your printed certificate and global digital badges.
A non refundable administration fee of $599 applies to all International Culinary Studio RPL applications and is paid at the time of application. The RPL Process cost is USD $3000. The total RPL Process cost is $3599. You will receive an invoice for this once we have had a “quick look” to determine you would be a good applicant. The RPL process will begin once the invoice is paid in full.
| Payment Options |
| Administration Fee |
| US$599 One Off |
| Full Payment |
| US$3000 One Off |
You need to prepare for the following additional costs, depending on your program
- Ingredients used for practicing all recipes.
- Chef uniform and safety shoes for exam
- 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), you will require a laptop for your theory exam.
- Cost of your internet access
- Any printing you choose to do from the study guide
- Costs of ingredients for final cooking practical examination
Please note: The Administration fee of $599 covers the time the assessor spends making sure that all of the documents required are provided and asking for further evidence where required. The RPL process fee of US$3000 covers the time the chef assessor spends checking evidence authenticity, matching evidence to the Global Diploma Course outcomes and associated exam costs.
Should you be deemed “not yet competent” and require a re-sit for your exam, as an RPL applicant you are entitled to re-sit your theory exam once. There are two theory exams and the cost for each is $150.
Frequently Asked Questions
Minimum Enrolment Requirements:
- Must be 18 years or older
- Must have a minimum of 5 years experience in an Industrial / Commercial Kitchen