Our Home School Program allows you 10 months to complete every module.

Depending on the time you have available to study, each module should take in the region of 100 hours each to complete. Which works out to 10 hours a month.

The Home School Program is set up into a series of 7 Modules. On completion of each module, you will then progress to the next module. Maximum time set out for each module is 6 months, but depending on the amount of time you have to allocate to your studies, you should be able to complete each module in 100 hours. Which equates to 12.5 full (8 hour) days or 25 half (4 hour) days. If you have any questions about this course, please Contact Us and we will assist you with everything you need. 

MODULE 1: Prepare food for cold presentation

Practical Cooking:

• Salmon Canapes
• Witlof Salad with Blue Cheese Dressing
• Sandwiches selection
• Coleslaw with Lemon Pepper Mayonnaise
• Anti Pasta Plate with Guacamole
• Prawn Cocktail With 1000 Island Sauce

MODULE 2: Apply health and safety, food safety and security practices to ensure own safety and minimize potential hazards for customers:

• Safety at Work
• Food Safety in Catering ( This can be examined for the City & Guilds Food Safety Certificate Cost $40)

Practical Cooking:

• Basic Pasta and Sauce Napoletana
• Swiss Roll
• Parmesan Twists
• Mystery Basket

MODULE 3: Communicate effectively and behave in a professional manner, introduction to the hospitality industry, follow standard operating procedures to deal with familiar problems in a commercial kitchen

• Communicate effectively & behave in a professional manner with colleagues, managers, and customers
• Introduction to the hospitality and catering industry
• Introduction to basic kitchen procedures
• Introduction to basic nutrition

Practical Cooking:

• Chocolate Mousse
• Basic Biscuits
• Almond Tuille
• Mystery Basket

MODULE 4: Apply fundamental cookery skills to prepare, cook, and present a range of basic dishes employing commodities commonly used in the industry.

• Prepare, cook and finish foods by frying

Practical Cooking:

• Crumbed Calamari with Stir Fried Vegetables
• Pan Fried Sirloin Steak with Pomme Frites

MODULE 5: Apply fundamental cookery skills to prepare, cook, and present a range of basic dishes employing commodities commonly used in the industry.

• Prepare, cook and finish foods by braising and stewing

Practical Cooking:

• Ratatouille
• Lamb Brochettes with Boulangere Potatoes
• Chicken Saute Chasseur
• Vegetable Curry

MODULE 6: Apply fundamental cookery skills to prepare, cook, and present a range of basic dishes employing commodities commonly used in the industry.

• Prepare, cook and finish foods by boiling, poaching and steaming

Practical Cooking:

• Minestrone Soup
• Eggs en Cocotte
• Steamed Pudding
• Gnocci Parisienne
• Fettuccini Carbonara
• Poached Pears

MODULE 7: Apply fundamental cookery skills to prepare, cook, and present a range of basic dishes employing commodities commonly used in the industry.

• Prepare, cook and finish foods by baking, roasting and grilling

Practical Cooking:

• Phyllo Parcels with Ratatouille and Haloumi
• Crocque Monsieur
• Roast Chicken with Duchess Potatoes
• Gnocci Romaine
• Butternut Pumpkin and Persian Feta Tart
• Quiche Lorraine
• Fruit Scone

INTERNATIONAL CULINARY STUDIO CERTIFICATION

Once you have completed both your theoretical and practical components and assessments, you will be awarded with an International Culinary Studio Certificate of Achievement and a Digital Badge for each completed Module.