Westminster Kingsway College. The International Culinary Diploma (ICD) International Office:

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1 International Office:

2 is a 24-week, hands-on certificate programme in predominantly savoury education that offers its students expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. It is the ideal educational experience for passionate cooks, young chefs and an inspired choice for those wishing to change their career path and pursue a fast-track experience into professional kitchens. In twenty five hours per week spread over four days, students will experience a comprehensive foundation in the art of savoury cooking in modular formats, all delivered at a maximum student to teacher ratio of 16:1. Course Dates: 18th Sept th March 2018 Duration: 24 Week fast track programme Fees : One full payment of 13,000 on registration completion prior to starting the programme and 500 cash per student given to Programme Manager for external culinary trips, restaurant visits and shows The fundamentals to intermediate techniques are taught in the following modules: 1. Level 2 Food Safety and Hygiene 2. Introduction to the Professional Kitchen 3. Foundation of Liquids & Flavours 4. Seasonal Produce 5. Healthy Eating 6. Fish Preparation & Cookery 7. Shellfish Preparation & Cookery 8. Poultry & Game Teaching hours: GLH (guided learning hours) 25 hours per week 9. Pork & Offal Qualification: International Culinary Diploma CIEH Level 2 Food Safety and Hygiene Certificate 11. Food Styling & Presentation (global cuisine) Grading criteria: ass; Merit: Distinction or P Certificate of Attendance 10. Beef & Lamb 12. Dough and Desserts 13. Food Science and Recipe Development Certifications: International Culinary Diploma CIEH Level 2 Food Safety and Hygiene Certificate Certificate of Attendance Timetable: Mon Demo & kitchen practical Tues Kitchen practical Wed Kitchen practical Thurs hrs Guest chefs, speakers, presentations & trips Fri hrs 6-8hrs Self-study Contact: International Office Telephone: Sami.Haq@westking.ac.uk Facebook: InternationalCulinaryDiploma i

3 1. Level 2 Food Safety and Hygiene Students learn the fundamental concepts of food safety and hygiene. The Level 2 Award in Food Safety in Catering qualification is ideal for those working in the catering and hospitality industry and gain invaluable knowledge in food hygiene. Evaluations: a) External written exam; b) Cumulative Attendance Grade 2. Introduction to the Professional Kitchen This module introduces students to the Professional kitchen and is in four parts: Kitchen familiarisation; Knife skills; Exploring cookery methodology; and a Skills assessment Evaluation: a) Written Exam; b) Portfolio; 3. Foundations of Liquids and Flavours This module will enable students to develop skills in extracting maximum flavour from different sources and create exceptional taste when producing basic liquids e.g. stocks, sauces & soups. This module is divided into four parts: Stocks; Hot sauces; Soups; and Cold Sauces 4. Seasonal produce In this module, students will examine seasonal ingredients, including local, global, wild, foraged foods (from land and coast) and farinaceous dishes. This module is divided into six parts: Wild foods; Grains; Classic vegetable dishes; Classic potato dishes; Pasta; and Rice 5. Healthy Eating In this module, students learn how to create healthy recipe alternatives low in fat, saturated fat, sugar and salt, but high in taste, taking into account food allergens and intolerances. This module is divided into four parts: Classic sandwiches; Healthy eating concepts; Gluten free cookery; and Innovative canapés Evaluations: a) Written Exam; b) Student Portfolio; 6. Fish Preparation & Cookery 10. Beef & Lamb In this module, students learn how to prepare a whole carcass of Lamb, plus various joints of beef utilising the whole animal. This module is divided into four parts: Whole carcass & prime; Classic Beef dishes; Classic Lamb dishes; and Con-temporary Beef & Lamb dishes 11. Food styling & Presentations (global cuisine) This module focuses on modern food trends and techniques in social media and publications, including guests from well-known Bloggs, magazines and cook books. Students also examine and share their own global dishes. This module is divided into four parts: Food styling for social media; Food styling for Bloggs; The Art of Food Styling; and Global cuisine Please note: At the end of modules 1-4, students will take a five hour practical test based on modules studied. Students will be advised on test content 2 weeks prior to the test date 7. In this module, students learn how to select quality fish, filleting and cooking different types of sustainably sourced fish dishes. This module is divided into five parts: Oily fish; Flat fish; Round fish; and Exotic & fresh water fish Shellfish Preparation & Cookery I n this module, students learn how to select, fillet and cook different types of sustainably sourced shellfish. This module is divided into two parts: Crustaceans; and Cephalopods 8. Poultry & Game I n this module, students learn how to prepare and cook poultry and game. This module is divided into five parts: Poultry preparation; Poultry cookery; British Game birds; Furred Game; and Poultry & Game dishes Please note: At the end of modules 5-8, students will take a five hour practical test based on modules studied. Students will be advised on test content 2 weeks prior to the test date 9. Pork & Offal In this module, students prepare and cook a whole carcass of Pork, utilising every part of the animal, and explore curing, brining and smoking; and the fifth quarter (preparing and cooking offal). This module is divided into six parts: Whole carcass; Classic pork dishes; Curing & Brining; Sausages; Offal; and Pork & offal dishes 12. Dough & Desserts his module includes popular hot & cold desserts and T dough products, rounding off a culinary journey of kitchen work. This module is divided into five parts: Savoury Products; Yeast products; Basic chocolate; Classic hot desserts; and Classic cold desserts Please note: At the end of modules 9-12, students will take a five hour practical test based on modules Students will be advised on test content 2 weeks prior to the test date. This will be classified as The Final Diploma Exam and is a culmination of the entire International Culinary Diploma programme. 13. Food Science & Recipe Development his module underpins the practical kitchen sessions. T The students will be taught the science behind many food applications. In addition, the students will be set a recipe development project, having complete access to the latest professional kitchen equipment currently associated with molecular gastronomy. Please note: this module is only completed by students who pass a short written English test students who do not pass will be advised to take further English support classes.

4 Summary The over-arching aim of this fast-track course is to present students with a comprehen-sive understanding of savoury cooking and education from the foundation to intermediate levels. In doing so, students will acquire a broad foundation in the classical skills required to work in the top professional kitchens of the world. The following is also included in the course: Access to the College Virtual Kitchen and Resources website Further demonstrations with industry Chefs Complimentary copies for the Professional Chef Series course books Industry visits to employers, catering suppliers and food producers as well as to some of London s top kitchens and markets Graduation This will take place at the end of September and students and invitees will experience a champagne reception at. ICD Final Certificate It is important to note that the ICD final certificate will illustrate individual module grades, the final exam grade, and a final over-arching grade. Entry requirements There are no formal entry requirements. Applicants need to have a high level of motivation and a proven commitment to hard work. All applicants will have to submit the following: WKC electronic application form Provide educational achievements with evidence Provide any further qualifications with evidence International students will also have to provide the following: Valid passport Visa forms Immigration history Do you want to advance your culinary career? You may already have valuable work and life experiences. But to thrive in today s rapidly developing catering and hospitality industry, you need to have the complete package which are; skills, knowledge, experience, and education. In the Culinary Arts Department your gastronomic education will transform the way you perceive food and it will develop the way you think about the concepts of agriculture and the appreciation of ethical sourcing. A Westminster Kingsway Culinary Arts student will not only benefit from an outstanding placement rate, thanks to the college s industry-wide reputation for excellence but the possibility of future training leading to the Foundation Degree in Culinary Arts. International students: Apply direct to the International Office at Westminster Kingsway College. The International Office Victoria Centre 76 Vincent Square London SW1P 2PD 0044 (0) international@westking.ac.uk UK Applicants: All applicants will be assessed on application and invited for an interview. We will take into consideration your education achievements and any work experience that you have. For International applicants, you will need to have completed your sec-ondary school education with an IELTS score of 5.0 or equivalent English qualification and submit proof. is a UKBA Tier 4 Highly Trusted Sponsor (HTS). All of our students are guaranteed a comprehensive programme of support, with courses and teaching. Apply today Apply online or download an application form at London boasts some of the top industry employers who look to graduates first to hire as their chefs of the future.

5 Victoria Centre 76 Vincent Square London SW1P 2PD United Kingdom 0044 (0) is proud to be members of the following organisations who help support, nurture and develop our past, present and future chef students: