Full Time Postgraduate Diploma For Graduate Chefs in Culinary Arts

This course is for you if:
Are an International Student who has a three year diploma/ degree in Hospitality Management (or related subjects) from a recognised hotel school or university with relevant work experience.
For students whose first language is not English an English language score of IELTS 5.5 or equivalent is required.
This is an 21 month programme including a 9 month salaried work placement in the hospitality industry. These positions are monitored by the course tutors.

Course Code: L71240

Timetable:
Wed 15:00 - 20:00
Thu 9:30 - 12:30
Thu 13:00 - 16:00
Fri 11:00 - 14:00

Course Location: This course is available at Hammersmith and Southall.

Course Duration (s): 2 year

Course Start Date (s):
21 September 2009

01 March 2010

12 July 2010

Home EU Fee (per year): £5400

International Non-EU Fee (per year): £5,400

Exam fee (per year): to be confirmed

Fee Information: The College charges a range of fees, primarily Home and Overseas. Under 19s assessed as Home, do not pay the course fees, we only charge a 20 enrolment fee which is refunded if you complete the course. Home students over 19 undertaking their First Full Level 2 (equivalent to 5 GCSE A-C) or their First Full Level 3 (equivalent to BTEC National or 2 ALevels) will be charged 20 enrolment fee plus any examination fees. For Home students over 19 receiving certain state benefits, the 20 enrolment is charged and not refundable. In all other instances, you will be charged the Home-EU or Overseas Fee.

Entry Requirements

A three-year diploma/degree in hospitality management (or related subjects) from a recognised hotel school or university together with relevant work experience.
For students whose first language is not English an English language score of IELTS 5.5 or equivalent is required.

About the course:
Course Content:
The first Graduate Diploma of its kind offered in London, the programme has been designed exclusively to help hospitality graduates and young catering professionals in acquiring the necessary skills in modern culinary operations in order to become head or first chefs in the international hospitality industry.
This is a 21 month programme including a salaried 9 month work placement in the hospitality/catering industry. The Work Placement Team will guide students in finding these positions. The placements may be situated anywhere in the UK. Students can expect a gross salary minimum of £230 for 40 hours of work per week.
Student placements have included chefing positions with: the Bombay Brasserie, the London Hilton Group, Marriott Grosvenor House, The Radisson kenilworth, Renaissance London Heathrow, Claridges, Nobu, Carluccio's, Sanderson Hotel, Hurlingham club, Nadell's Patisserie, Greenhouse & Smiths of Smithfield.

Modules include:

• Kitchen organisation
• Food Safety
• Hospitality Management Strategies
• Strategic Customer Care in Hospitality
• European Cuisine
• Vegetarian Cuisine
• People Management and Development
• Managing Continuous Professional Development

This programme is popular with all students as we have experienced professional lecturers in addition to well known kitchens and resturant. To ensure that students have the underpinning knowledge of the subjects students are supported with our interactive learning web which has been specially designed to make studying easier and more exciting. Logging on, you will find a wealth of information about catering aimed at helping you make the best use of your time at College. Students are able to access to study guides, demonstrations, timetable information and class email groups.

Visa Information:
To obtain a student visa to study in the UK a student must hold an offer letter for a full time study programme. Full time in the UK means a minimum of fifteen classroom/laboratory/kitchen hours per week supported by tutorials, self-directed study and coursework.
International students holding a UK student visa may legally take part time work up to 20 hours per week during term/semester study weeks. During Summer/Easter/Christmas vacations there is not a limit to the number of hours per week a student may take paid employment.

STUDENTS ARE EXPECTED TO HAVE THEIR OWN CHEF WHITES AND KNIVES FROM PREVIOUS STUDY.

Assessment:
For each module, assessments will be a mixture of assignments, observed practicals, case studies and group projects. NB Industrial placements will also be monitored by the student's assigned College tutor.

After the course:
You should be able to work within the industry.