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You are here: / / Upper Intermediate Programme in Professional Culinary Arts

  • Effort

    960 learning hours

  • Modules

    12 modules

  • Important

    Registration Dates and Tuition Fees (which are separate to the exam fees) are set by your Training Provider.

Developed in Partnership with Gordon Ramsay’s Tante Marie Academy

The Upper Intermediate Programme in Professional Culinary Arts has been carefully developed in partnership with Gordon Ramsay’s Tante Marie Culinary Academy to provide students with an excellent advanced set of skills in food preparation in a professional environment – a perfect first step to a rewarding culinary career. A career as a professional chef is challenging but also immensely rewarding. Professional cookery, as many celebrity chefs have shown, is a highly creative activity and one that demands dedication, creativity and flair. The Culinary Arts Programme is for those with ambitions to become a professional chef and for those who would like a career in food. The programme develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations, appropriate theory sessions.

  • You must have completed Grade 12 or equivalent.
  • You must be over 16 years of age.
  • You must be able to speak, read and write English.

Compulsory Modules

  • Menu planning.
  • Professional kitchen skills.
  • Prepare, cook, and finish farinaceous dishes.
  • Prepare, cook, and finish fish and shellfish.
  • Prepare, cook, and finish hors d’oeuvres, cocktails and canapés.
  • Prepare, cook, and finish meat, poultry and game.
  • Prepare, cook, and finish pastries, desserts and confectionery.
  • Prepare, cook, and finish soups.
  • Prepare, cook, and finish stocks, sauces and dressings.
  • Prepare, cook, and finish terrine dishes.
  • Prepare, cook, and finish vegetables and salads.
  • Prepare, cook, and finish yeast products.

Practical Exams

  • Professional kitchen skills.
  • Prepare, cook, and finish farinaceous dishes.
  • Prepare, cook, and finish fish and shellfish.
  • Prepare, cook, and finish hors d’oeuvres, cocktails and canapés.
  • Prepare, cook, and finish meat, poultry and game.
  • Prepare, cook, and finish pastries, desserts and confectionery.
  • Prepare, cook, and finish soups.
  • Prepare, cook, and finish stocks, sauces and dressings.
  • Prepare, cook, and finish terrine dishes.
  • Prepare, cook, and finish vegetables and salads.
  • Prepare, cook, and finish yeast products.

Course Work

  • Menu planning.

ITHSA Module Completion Certificate

CTH Programme Certificate

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INDUSTRY RECOGNITION & UNIVERSITY PATHWAYS

Our Management Programmes in Tourism and Hospitality, Culinary Programmes and Professional Skills short courses are endorsed by important industry figures and brands, including Gordon Ramsay and his Tante Marie Culinary Academy, Virgin Atlantic, the Star Alliance, Sabre and many more.