Chefs on Stage Food Preparation and Culinary Arts Program

The 8064 Global Hospitality qualifications.
This is the new home for our Food Preparation and Culinary Arts programs.
These qualifications were developed in partnership with Worldchefs and employers around the world and are uniquely combined to be in line with current industry practices.
These qualifications cover transferable as well as job role specific skills, set out by employers, offering a holistic approach to training learners to be work ready. Sustainability awareness is now a key part of the offer, addressing a critical challenge for the hospitality industry globally.
These qualifications are covered in the two years and they include now include digital badges as a key feature of the new qualifications. Learners who complete their qualifications will receive a digital badge in addition to the City & Guilds certificates.

Programs on offer are:

Chefs on Stage Culinary Art Program

Program Equivalency -NQF Level 5 and 6

• Introduction to the Hospitality & Culinary Industry - Grooming and Etiquette- Health and Safety

• Day to day training: The training school is located at a centre with facilities such as a training kitchen, restaurant, bar, and meeting rooms which creates a real-world laboratory for students, enabling them to serve actual guests, prepare food, and manage various outlets as part of their daily learning experience. Students participate directly in meal preparation and service for the centre’s patrons, gaining hands-on skills in food production, customer service, and beverage management. Students engage with real guests, rather than just simulations, which elevates the authenticity and relevance of training. The curriculum is enhanced by rotating students through key supervisory roles such as kitchen manager, head chef, bar manager, coffee shop manager, and housekeeper.

• The 8064 Global Hospitality City & Guilds program curriculum is structured around three specialised diplomas, each focused-on core areas of hospitality and catering, with units designed to foster both transferable and job role-specific skills for global employability.

Program Structure
The program consists of modular units grouped under key hospitality pathways. Typical main diplomas and their core units include: This curriculum covers the three levels of the City & Guilds 8064 Global Hospitality Qualifications: 8064-01 (Diploma in Food Preparation & Culinary Arts), 8064-02 (Diploma in Food Preparation & Culinary Arts: Patisserie), and 8064-06 (Advanced Diploma in Culinary Arts & Supervision).

8064-01: Diploma in Food Preparation & Culinary Arts (Level 2)
Aim: To develop core skills in food preparation and culinary arts, understanding the hospitality industry, workplace standards, menu planning, food commodities, basic cooking methods, and preparing learners for junior cook roles or further specialisation.

Units
· 201: Understand the hospitality industry
· 202: Understand business success
· 203: Provide guest service
· 204: Awareness of sustainability in the hospitality industry
· 205: Professional workplace standards
· 206: Understand own role in self-development
· 207: Food safety
· 208: Meet guest requirements through menu planning
· 209: Mise en place
· 210: Cooking methods, techniques and commodities (boiling, poaching, steaming)
· 211: Cooking methods – stewing and braising
· 212: Cooking methods – baking, roasting, grilling
· 213: Cooking methods – deep and shallow frying

8064-02: Diploma in Food Preparation & Culinary Arts (Patisserie) (Level 2)Aim :
A specialisation in patisserie, focusing on desserts, pastry, dough, and chocolate, while also covering general hospitality

Units
· 203: Provide guest service
· 204: Awareness of sustainability in the hospitality industry
· 205: Professional workplace standards
· 206: Understand own role in self-development
· 201: Understand the hospitality industry
· 202: Understand business success
· 207: Food safety
· 208: Meet guest requirements through menu planning
· 209: Mise en place
· 215: Prepare, cook and finish cakes, biscuits and sponge products
· 216: Prepare, cook and finish pastry products
· 217: Produce, cook and finish dough products
· 218: Prepare, cook and finish hot desserts
· 219: Prepare, cook and finish cold desserts
· 220: Prepare and finish simple chocolate products

8064-06: Advanced Diploma in Culinary Arts & Supervision (Level 3)
Aim: To develop advanced culinary techniques, supervisory skills, and management capabilities to prepare learners for leadership roles in professional kitchens.
Units
· 301: Developing opportunities for progression in the culinary industry
· 302: Supervise and monitor own section
· 303: Contribute to business success
· 304: Contribute to the guest experience
· 305: Sustainability in professional kitchens
· 306: Monitoring and supervision of food safety
· 307: Produce and present advanced starters
· 308: Produce and present advanced main course dishes
· 309: Produce and present advanced desserts and dough

• Local Attachment - 6 months - structured as a six-month placement at hotels, lodges, guest houses, or related establishments, is an integral part of many hospitality curricula and promotes practical, hands-on experience essential for student development. Students participate in daily operations in areas like front desk operations, housekeeping, food and beverage service, customer care, revenue management, and event coordination. Rotational placements allow exposure to multiple departments, ensuring a broad skill set. Students also gain employability skills and confidence through applied experience in real settings

• International Internship (Compulsory)- The 12 -month internship program is designed to provide students with practical training related to their academic studies in an international host organization. It emphasises both on-the-job learning and immersion in foreign culture, fostering global connections, adaptability, and sector-specific expertise. It provides direct industry exposure, enhances employability, and encourages intercultural learning, aligning with both academic and personal development goals.

• Customer Service Programme (Hospitality Context) Customer Service within the hospitality curriculum focuses on developing learners’ ability to deliver consistent, professional, and customer-focused service in line with industry standards. The programme equips learners with competencies in understanding customer needs and expectations, effective verbal and non-verbal communication, handling complaints and difficult situations, professional conduct, teamwork, and service etiquette and applying customer service standards in real hospitality environments. Delivery is practical and work-based, with learners demonstrating competence through real or simulated service interactions, aligned to City & Guilds assessment criteria. Learners can provide high-quality service that enhances guest satisfaction and supports business objectives.

• Foreign Language Component (Hospitality Support Module -French/ Spanish) The Foreign Language component is included as a supportive employability skill within the hospitality curriculum, designed to enhance learners’ ability to communicate with international guests. This component focuses on basic conversational language for hospitality settings, common service phrases and terminology, cultural awareness and etiquette, greeting, assisting, and responding to guest requests and professional communication in front-of-house contexts. The foreign language module is assessed externally. Learners gain practical language skills that improve guest interaction and international employability.

• Digital Skills for Hospitality Operations

The ICDL component is incorporated into the hospitality curriculum as a digital literacy and employability skills module, designed to equip learners with essential ICT competencies required in contemporary hospitality environments. This component develops learner competence in basic computer operations and file management, use of office productivity tools (word processing, spreadsheets, presentations) digital communication and professionalism, data entry, record keeping, and reporting, application of digital tools in hospitality contexts such as reservations, front office records, and administrative support. Learners gain practical digital skills that enhance workplace efficiency, adaptability, and employability in hospitality operations.

Assessment Structure

• Theory-based assessments for core knowledge
• Practical assignments in-centre for skills application
• Periodic evaluations and cumulative assessments
• International Internship Report
• Recognition of prior learning is possible for relevant work or academic experience.
• Reading, Writing, Listening and Speaking - Foreign Language Study Hours
• Each diploma lists guided learning hours (GLH) and total qualification time (TQT), reflecting time spent both in-class and independently.

This modular, practical, and comprehensive structure prepares students for the major roles in global hospitality, with flexibility to specialise in culinary, food and beverage, housekeeping, or reception service

Program Costs

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Entry Requirements

At least 5 'O' Levels including English or 2 'A' Levels.
Age: 18 years and above.