westminster kingsway college the international culinary ... · food science and recipe development...

International Office: 00 44 0870 060 9800 • [email protected]

slightly different branding for international couses than home courses.

Westminster Kingsway College

The International Culinary Diploma (ICD)

The International Culinary Diploma (ICD) 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.

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

9. Pork & Offal

10. Beef & Lamb

11. Food Styling & Presentation (global cuisine)

12. Dough and Desserts

13. Food Science and Recipe Development



Course Dates: 18th Sept 2017 – 16th March 2018

Duration: 24 Week fast track programme

Fees 2017-2018: 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

Teaching hours: GLH (guided learning hours) 25 hours per week

Qualification: International Culinary Diploma CIEH Level 2 Food Safety and Hygiene Certificate

Grading criteria: Pass; Merit: Distinction or Certificate of Attendance

Certifications: International Culinary Diploma CIEH Level 2 Food Safety and Hygiene Certificate Certificate of Attendance

Timetable:

Mon See timetable 6 hrs Demo & kitchen practical

Tues See timetable 6 hrs Kitchen practical

Wed See timetable 6 hrs Kitchen practical

Thurs 08.00-14.30hrs 6 hrs Guest chefs, speakers, presentations & trips

Fri 09.00-17.00hrs 6-8hrs Self-study

Contact: International Office

Telephone: 00 44 0870 060 9800

Email: [email protected]

Facebook: https://www.facebook.com/InternationalCulinaryDiploma

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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; c) Cumulative Attendance Grade

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

Evaluations: a) Written Exam; b) Portfolio; c) Cumulative Attendance Grade

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


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

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; c) Cumulative Attendance Grade

6. Fish Preparation & Cookery 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


7. Shellfish Preparation & Cookery In 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 In 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


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


12. Dough & Desserts This module includes popular hot & cold desserts and

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 1-12. 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 This module underpins the practical kitchen sessions.

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.




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.

London boasts some of the top industry employers who look to Westminster Kingsway College graduates first to hire as their chefs of the future.

International students: Apply direct to the International Office at WestminsterKingsway College.

The International OfficeWestminster Kingsway CollegeVictoria Centre76 Vincent SquareLondon SW1P 2PD

0044 (0) 20 7802 [email protected]

UK Applicants:Apply online or download an application form atwww.westking.ac.uk

Apply today

SummaryThe 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

GraduationThis will take place at the end of September and students and invitees will experience a champagne reception at Westminster Kingsway College.

ICD Final CertificateIt 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 requirementsThere 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

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. Westminster Kingsway College is a UKBA Tier 4 Highly Trusted Sponsor (HTS). All of our students are guaranteed a comprehensive programme of support, with courses and teaching.

Westminster Kingsway College Victoria Centre76 Vincent SquareLondon SW1P 2PDUnited Kingdom

Westminster Kingsway College is proud to be members of the following organisations who help support, nurture and develop our past, present and future chef students:

0044 (0)870 060 9800

[email protected]

www.westking.ac.uk

https://www.facebook.com/InternationalCulinaryDiploma

@Westking



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