Qualifi Level 4 Diploma in Chinese Culinary Arts Management Course in Islamabad In Pakistan (Rawalpindi, Peshawar)
Qualifi Level 4 Diploma in Chinese Culinary Arts Management Course in Islamabad
Inspire Institute of technologies Pakistan Private-SMC Limited is directly Approved Center QCN001371 of Qualifi (An Ofqual Recognised Awarding Organisation)
About Course:
An advanced level course that teaches students the necessary skills for working in a professional kitchen while also teaching them how to prepare, cook, and complete a variety of difficult foods. Main Objective:
This is Designed to give students a great foundation in advanced food preparation techniques that they can use in a professional setting as a springboard to a fulfilling culinary career.
The qualification combines academic and practical courses, with a focus on the practical component. The curriculum includes topics such as food safety, menu planning, budgeting, and other professional kitchen skills in addition to the main cooking topics.
Working in a cooking environment helps the qualification acquire culinary abilities, which are then improved by relevant theory lessons and demonstrations. Students acquire acceptable levels of knife skills, produce familiarity, and various professional abilities like butchery, fish preparation, and pastry work.
Studying this course will help you:
Receive an introduction to international culinary methods and skills as well as a completely immersive learning experience.
Learn the abilities, qualities, and knowledge needed to advance your career in international kitchens or hospitality management.
Learn classic and modern cooking utilising a variety of cutting-edge practical skills. Some of the top UK chef lecturers will be your instructors, and you'll learn and gain experience in some of the best kitchens in the country.
Participate in professional competitions held by organisations like the Chef Guild.
Visit trade exhibitions like the Good Food Show and the Hotel and Catering Exhibition.
Showcase your creations at our annual graduation and gala dinner at the Lu Ban restaurant in Liverpool.
Course Content:
Mandatory:
Following are the units which are mandatory:
Understanding Chinese and Asian Food and Beverage Business Operating Models
Managing People Through the Empowerment of Teams
Creating a Customer Centred Culture
Leadership and Management Within a Performance Centred Culture
Optional:
Following are the unit are unit which are optional which help the you achieved the extraordinary credits in the qualification.
Chinese Food and Beverage Service Management
Chinese Culinary Master Skills and Kitchen Management
Mastering the Art of Sugar Sculpture
Mastering the Art of Chinese Dough Modelling
Learner Outcome’s:
Value and goals in company are crucial
The necessity of performance goals and how they are typically created
How trends are taken into account while forecasting
How a financial strategy is created, including the dangers, restrictions, and policy ramifications?
The financial information needed by a hospitality organisation to assist forecasting and decision-making
The ideas of consistency and propriety, as well as the requirement for financial accountability
The varied customer bases of the hotel industry
What is the goal of market research?
the significance of having a defined business strategy
The objectives and guiding principles of a contingency plan
An overview of a risk management policy's elements and significance
The fundamentals of efficient risk management
What a people strategy showy it matters
The fundamentals of hiring, orientation, and performance evaluation, along with the supporting documentation and steps such job and person specifications
The fundamentals of effective team performance review, feedback, and listening
Guidelines for communication effectiveness
Customers' primary performance and satisfaction indicators
Guidelines for gauging customer satisfaction and developing improvement plans
The legal and regulatory environment that governs the hospitality sector
Marketing in the industry is governed by legal and ethical standards.
The distinction between performance, reputation, and perception
Choosing a leadership style and using it in various situations
the foundations of motivation
the fundamentals of efficient change management
guiding principles for team member empowerment
Guidelines for coordinating foods and beverages
maximising earnings through the selling of food and drink
efficient operation and resource management
efficient stock and equipment management for the food and beverage industry
Enhancing your knowledge of Chinese culinary arts and sugar craft techniques
sophisticated dough modelling
Requirements for entry:
Learners who have a level 3 qualification in another discipline and want to advance their careers in venue management and Chinese cookery may also qualify if they have a level 3 qualification in hospitality and catering.
