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National Certificate in Professional Cookery (Awarded by Scottish Qualifications Authority, UK)

About the Course
Course Curriculum
International Application
Local Application

Programme Aims and Objectives

The principal aim is to prepare candidates for employment or higher education, from which they could pursue a career in the industry. This course will enable students to:

- enhance appropriate employability skills for the professional cookery sector

- gain an understanding of concepts and terms used in the industry

- practice a range of skills in relation to professional cookery

- gain an awareness of the developments and changes in a professional kitchen

- appreciate a local and international perspective on cuisine

- appreciate a local and international perspective on nutrition

- prepare for progression to further qualifications at a higher level

 

Methods of Assessment 

Modules will be assessed through a combination of assignments and practical examinations depending on the individual objectives. The proportion of marks attributed is subject to the discretion of individual lecturers and varies according to different modules.

 

Award 

Students who have successfully completed all coursework and examinations will be awarded the National Certificate in Professional Cookery from Scottish Qualifications Authority, UK.

 

Career Opportunities

Graduates are prepared for careers as a commis chef, trainee chef or cook in the Hospitality and Catering industry.

 

Profile of lecturers and their respective teaching modules

The average lecturer/student ratio is 1 : 100 (lecture)

The average lecturer/student ratio is 1 : 40 (tutorial)

The average lecturer/student ratio is 1 : 8 (practical)

Click here to download profiles of lecturers.

 

City of Glasgow College, UK

City of Glasgow College is the jewel in the crown of Scottish Colleges. We are ranked number two in the UK for WorldSkills, which highlights the very best in Technical and Professional education. The College is also the largest in Scotland and one of the largest in the UK engaged in international activity working across five continents.

Up to 27,000 students currently study a wide variety of vocational, apprenticeship or leisure classes from access level to SVQ, HND or Diploma. We attract one of the largest international student bodies in Scottish further education with over 1,000 learners attending from around 120 countries world-wide.

 

Our Learning and Teaching approach is fully supported by a process of continual professional development and robust quality assurance processes under the European Foundation for Quality Management (EFQM).  Therefore, all learners benefit from the highest quality teaching and learning possible, delivered by professional and highly motivated staff. 

 

At the heart of Glasgow’s Learning Quarter, and embracing the River Clyde, City of Glasgow College is the largest and most diverse tertiary education establishment in Scotland. It is regarded as pioneering the blueprint for successful multiple college mergers, combining the richness and historic legacy of four specialist colleges across nautical, commerce, building, printing, and catering curriculum areas.  We are proud of our historic industry links, and valued reputation for developing professional skills for modern industry across many specialisms, with our 50 international partners.

 

The College provides around 2,000 courses across the six Faculties of:

 

•             Business

•             Leisure and Lifestyle

•             Building, Engineering and Energy

•             Education and Society

•             Nautical Studies

•             Creative Industries

 

We maintain a commitment to Let Learning Flourish through the inspiration, excellence, and innovation of our sector-leading learning and teaching methods, and world class facilities. Our unique Industry Academy model channels our curriculum and staff expertise, which, enhanced by our collaborations with industry partners, matches the skills of students with the needs of employers. As a result, our students graduate with industry-relevant skills and highly valuable qualifications, sought after by industry.

 

The College’s twin site Super College campus became fully operational in 2016, and represents a £228 million investment in tertiary education for Glasgow, Scotland, and beyond. This is the single largest college development in Europe, meticulously designed to offer state of the art facilities and superb opportunities to our students.

Programme Curriculum

 

Cookery Processes

The unit will introduce candidates to cookery processes used within the professional kitchen. Candidates will learn about health and safety issues, equipment and terminology, while carrying out the cookery processes. It is suitable for candidates who have no previous experience.

On successful completion of this module students will be able to:

1. Describe the cookery processes, their associated principles and foods suitable for each process.
2. Carry out each cookery process to given specifications using commercial catering equipment.
3. Interpret written and/or oral instructions.
4. Use safe working practices.

Food Preparation Techniques

The unit will introduce candidates to food preparation techniques used in the professional kitchen. Candidates will learn about health and safety issues, equipment and terminology, while preparing a range of foods for cooking. It is suitable for candidates who have no previous experience.

On successful completion of this module students will be able to:

1. Describe a range of food preparation techniques and associated culinary terms.
2. Select and use equipment and techniques to prepare a specified range of products.
3. Demonstrate safe working practices.

Food Hygiene for the Hospitality Industry

On successful completion of this unit, the candidate should demonstrate an understanding of the principles of elementary food hygiene.

On successful completion of this module students will be able to:

1. Demonstrate an understanding of food safety management systems based on HACCP principles, the dangers of food contamination, the main causes of food related illnesses and their prevention.
2. Demonstrate an understanding of food poisoning and food borne diseases, non-bacterial food poisoning and food allergens.
3. Demonstrate an understanding of and use appropriate measures to prevent food poisoning.
4. Demonstrate an understanding of the current food safety legislation.

Stocks and Sauces

The unit will introduce candidates to the production of a range of stocks and sauces and their extensions. Candidates will learn about health and safety issues, equipment and terminology, while preparing and cooking a range of stocks and sauces. Candidates will participate in a number of activities which will help them to develop the skills identified within this unit.  Successful completion of this unit will ensure that candidates have knowledge of the reasons why faults occur in a range of stocks and sauces and the possible remedies.

On successful completion of this module students will be able to:

1. Prepare and cook a range of stocks.
2. Prepare and cook a jus, a range of sauces and roast gravies.
3. Prepare extensions from a range of sauces.
4. State the reasons why faults occur in a range of stocks and sauces and describe possible remedies.

Hospitality; Organisation of Practical Skills

On completion of the unit, candidates will be able to plan work, gather ingredients, identify equipment and integrate practical skills to complete tasks involving work coordination in the context of food preparation.

On successful completion of this module students will be able to:

1. Select and prepare for making a dish or dishes that require a minimum of twelve ingredients and at least eighteen processes in their production.
2. Prepare a plan of work for the dish or dishes chosen.
3. Prepare the dish or dishes.
4. Use safe working practices.

Working Safely

This unit is designed to introduce the candidate to the basic concepts of health and safety, in particular the requirement of all workers to adhere to safe working practices, which will help to maintain their own health, safety and welfare, as well as that of others who may be affected by the work activities.

On successful completion of this module students will be able to:

1. Outline the purpose of the law relating to health and safety in the workplace.
2. Outline the common types of health and safety hazards found in the workplace.
3. Outline how the employer and the employee can work together to minimize the risks from common workplace hazards.

Integrated Production Cookery

The unit will introduce candidates to the factors involved in producing food in professional kitchen and in a food production situation. Candidates will use practical skills previously gained while undertaking other units to prepare, cook, finish and prepare for service a range of dishes while working as a member of a team. They will also be involved in calculating quantities of ingredients required for a given numbers of portions.

On successful completion of this module students will be able to:

1. Prepare a selection of ingredients for a variety of dishes while working as a member of a team.
2. Undertake a range of cookery processes while working as a member of a team.
3. Store and evaluate completed dishes while working as a member of a team.

Customer Care for the Hospitality and Tourism Industry

The unit is designed as an introduction to the subject of customer care in these industries and provides an opportunity for candidates to actively participate in customer care situations. On completion of this unit the candidate will be able to complete a customer profile for one hospitality or tourism organisation and apply appropriate interpersonal skills within a hospitality or tourism working environment.

On successful completion of this module students will be able to:

1. Devise a customer profile for one hospitality or tourism organisation.
2. Apply interpersonal skills to establish and maintain positive interaction with customers.

Local Hospitality Provision

This unit introduces candidates to a variety of hospitality operations and enables them to undertake an investigation into a hospitality establishment of their choice.

On successful completion of this module students will be able to:

1. Plan an investigation into a local hospitality establishment.
2. Carry our investigation into a local hospitality establishment and present your findings.
3. Review and evaluate the investigation into a local hospitality establishment.

Service of Food and Drink: Counter

On successful completion of this unit, the candidate will be competent in preparing, operating and maintaining a food and drink service area and working as a part of a team.

On successful completion of this module students will be able to:

1. Prepare a food and drink service area.
2. Provide a basic style of food and drink service.
3. Create and maintain customer goodwill and anticipate customer needs.
4. Operate effectively as an individual and as part of a team.

Cold preparations

The unit will introduce candidates to the production of a range of foods that can be served cold. Candidates will learn about health and safety issues, equipment and terminology, while preparing, cooking, where appropriate, and presenting a range of foods to be served cold. They will learn about the importance of temperature control during preparation and also prior to and during service. Candidates will participate in a number of activities which will help them to develop the skills identified within this unit. Successful completion of this unite will ensure that candidates have knowledge of accompaniments, garnishes and decorations associated with cold foods.

On successful completion of this module students will be able to:

1. Select and prepare ingredients for a range of foods to be served cold.
2. Finish and present a range of cold foods.
3. Identify accompaniments, garnishes and decorations for a range of cold foods.

Fish and Shellfish

The purpose of this unit is to provide candidates with the knowledge and skills required to prepare, produce and present a range of fish and shellfish dishes. Candidates will also learn about the procurement and storage requirements and the quality points associated with a range of unprepared fish and shellfish.

On successful completion of this module students will be able to:

1. Describe the procurement and storage requirements for a range of fish and shellfish.
2. Detail the quality points for a range of unprepared fish and shellfish.
3. Identify equipment and use preparation techniques on a range of fish and shellfish.
4. Prepare, cook, finish and present a range of dishes using the prepared fish and shellfish to a commercially acceptable standard.

Profile of lecturers and their respective teaching modules

The average lecturer/student ratio is 1 : 100 (lecture)

The average lecturer/student ratio is 1 : 40 (tutorial)

Click here to download profiles of lecturers.

 

Structure and Duration

 

Full-time Programme 

The full-time programme can be completed in 6 months.

Commencement Dates

Course Commencement Date Completion Date
6-month Full-time Programme    
  Nov 2017 May 2018
     

Fees

Application Fee          S$   321

Tuition Fees              S$14,445

All fees quoted are inclusive of GST.

Non-tuition fees are not included.

Admission Requirements

Applicants must be of age 16 and above and meet at least one of the following requirements:

At least 1 GCE ‘O’ Level pass

OR

- 10 years of formal education

OR

- Nitec/ Higher Nitec qualifications 

OR

- WPLN of Level 5 and above

Additional Requirements

Applicants must meet at least one of the following English Language requirements:

- Obtain at least a C6 pass for English at GCE ‘O’ level or a B2 for English at IGCSE

OR

- Pass the English Entrance Test conducted by MDIS

OR

- Achieve a minimum band of 5.5 in the IELTS

OR

- Achieve a minimum of 133 points (computer-based)/ 46 points (internet-based)/ 453 points (paper-based) in TOEFL

OR

- Possess MDIS Professional Certificate in English (PCIE)

Student Pass Application

International student is required to apply for student pass if they wish to study full-time in Singapore. Please click here for more information.

 

 

Structure and Duration


Full-time Programme

The full-time programme can be completed in 6 months.


Part-Time Programme

The part-time programme can be completed in 15 months.

 

Commencement Dates

Course Commencement Date Completion Date
6-month Full-Time Programme    
  Nov 2017 May 2018
     
     
15-month Part-time Programme    
     

 

Fees

Application Fee              S$21.40

 

Full-time Programme 

Tuition Fees                   S$13,696.00

Non-Tuition Fees             S$  488.40

Total Fees                        S14,184.40

 

Part-Time Programme 

Tuition Fees              S$13,161.00

Non-Tuition Fees        S$   268.81

Total Fees                  S$13,429.81

 

Note:

  • All fees quoted are inclusive of GST.
  • Non-tuition fees for full-time programmes include MDIS membership entrance fees, annual membership fees, MDIS experience seminars, CGC Workshop, medical insurance, condition tutorial fee (if applicable) and fee protection scheme.
  • Non-tuition fees for part-time programmes include MDIS membership entrance fees, annual membership subscription fees and Fee Protection Scheme (FPS) Insurance Premium.
  • The above does not include Miscellaneous Fees, which refer to any non-compulsory and non-standard fees which the student will pay only when necessary or applicable.  Such fees are normally collected on an ad-hoc basis by the PEI when the need arises.

 

Admission Requirements

Applicants must be of age 16 and above and meet at least one of the following requirements:

- At least 1 GCE ‘O’ Level pass

OR

- 10 years of formal education

OR

- Nitec/ Higher Nitec qualifications

OR

- WPLN of Level 5 and above 

 

Additional Requirements

Applicants must meet at least one of the following English Language requirements:

- Obtain at least a C6 pass for English at GCE ‘O’ level or a B2 for English at IGCSE

OR

- Pass the English Entrance Test conducted by MDIS

OR

- Achieve a minimum band of 5.5 in the IELTS

OR

- Achieve a minimum of 133 points (computer-based)/ 46 points (internet-based)/ 453 points (paper-based) in TOEFL

OR

- Possess MDIS Professional Certificate in English (PCIE)

 

Financial Assistance Scheme

Student loans from the organisations listed below are available to Singapore Citizens and Permanent Residents. Please contact the organisations directly to find out how you may benefit from their services.

 

STUDY LOANS
 

Organisation Contact Number Website
TCC Limited Tel : 6319 3700 www.tcc.org.sg
DBS Bank Tel : 1800 111 1111 www.dbs.com.sg
Maybank Tel : 1800 629 2265 www.maybank2u.com.sg

 

 

0% INTEREST CREDIT CARD INSTALMENT PLANS

For All Programmes (Available in 6 or 12 months)

Organisation Contact Number Website
Standard Chartered
Bank
Tel : 1800 747 7000 www.standardchartered.com.sg
Citibank Tel : 1800 225 5225 www.citibank.com.sg
Maybank Tel : 1800 968 2265 www.maybank.com.sg
UOB Tel : 1800 226 6121 www.uob.com.sg
OCBC Tel : 1800 363 3333 www.ocbc.com.sg
DBS Tel : 1800 111 1111 www.dbs.com
POSB Tel : 1800 339 6666 www.posb.com.sg
Bank of China  Tel : 1800 669 5566  www.bankofchina.com/sg

 

For Degree and Master (Available in 24 months)

Organisation Contact Number Website
Citibank Tel : 1800 225 5225 www.citibank.com.sg

 

 

 
 
QUICK INFORMATION
Duration of Course | 6 - 15 months
Award | CERTIFICATE

COMMENCEMENT DATE  

Class Intakes for 2017

Full-time Programme
2017 : Nov

CONTACT DETAILS  

Local students:

+65 6247 9111 / 6372 1000

International students:

+65 6796 7660

 

Local Enquiries
etc@mdis.edu.sg
+65 6247 9111
ib@mdis.edu.sg
+65 6278 8000
International Enquiries