The purpose of this qualification is to equip students with skills and knowledge to:<\/p>\n
1. Prepare food and exhibit Culinary Expertise (Cooking \/ Food Preparation skills and attention to detail)
\n2. Undertake planning and preparation activities for the provision of culinary services.
\n3. Organize food production areas, commodities, staff and environment for the execution of culinary services.
\n4. Execute the preparation, cooking and finishing of a variety of dishes using the correct method and techniques
\n5. Exhibit leadership and management skills to meet customer and organizational requirements
\n6. Organize and manage budgets and keep accurate records.
\n7. Exhibit good organization and communication skills.
\n8. Manage Health and Safety guidelines for cleanliness.<\/p>\n
Learning Outcomes of the qualification
\n\u2022 Adapt into academic environment and appreciate time-management
\n\u2022 Use learner-support services to facilitate academic environment rigour
\n\u2022 Develop and use effective communication skills and note-taking\/making skills
\n\u2022 Demonstrate academic writing skills
\n\u2022 Exercise research skills, use reference skills and exercise academic honesty<\/p>\n
Minimum Requirements<\/p>\n
\u25cf BGCSE or equivalent with a pass in Maths and English subjects. A minimum of pass in Food and Nutrition will be an added advantage.
\n\u25cf Certificate in Culinary Arts students from IDM or any other recognized and accredited institution to be admitted directly into year two.
\n\u25cf There will be access through recognition of prior learning (RPL) and credit accumulation and transfer (CAT) in accordance with RPL AND CAT National Policies.<\/p>\n","protected":false},"excerpt":{"rendered":"
The purpose of this qualification is to equip students with skills and knowledge to: 1. Prepare food and exhibit Culinary Expertise (Cooking \/ Food Preparation skills and attention to detail) 2. Undertake planning and preparation activities for the provision of culinary services. 3. Organize food production areas, commodities, staff and environment for the execution of culinary services. 4. Execute the preparation, cooking and finishing of a variety of dishes using the correct method and techniques 5. Exhibit leadership and management skills to meet customer and organizational requirements 6. Organize and manage budgets and keep accurate records. 7. Exhibit good organization and communication skills. 8. Manage Health and Safety guidelines for cleanliness. Learning Outcomes of the qualification \u2022 Adapt into academic environment and appreciate time-management \u2022 Use learner-support services to facilitate academic environment rigour \u2022 Develop and use effective communication skills and note-taking\/making skills \u2022 Demonstrate academic writing skills \u2022 Exercise research skills, use reference skills and exercise academic honesty Minimum Requirements \u25cf BGCSE or equivalent with a pass in Maths and English subjects. A minimum of pass in Food and Nutrition will be an added advantage. \u25cf Certificate in Culinary Arts students from IDM or any other recognized and accredited institution to be admitted directly into year two. \u25cf There will be access through recognition of prior learning (RPL) and credit accumulation and transfer (CAT) in accordance with RPL AND CAT National Policies.<\/p>\n","protected":false},"featured_media":5995,"template":"","meta":[],"product_brand":[],"product_cat":[131,213,124],"product_tag":[],"class_list":["post-6173","product","type-product","status-publish","has-post-thumbnail","product_cat-botswana-courses","product_cat-business-and-information-resource-management-bw","product_cat-courses","first","instock","virtual","purchasable","product-type-simple"],"yoast_head":"\n