Programme Brief

In collaboration with City & Guilds, this innovative qualification is your gateway to a successful career in hospitality. It represents a cutting-edge, globally recognized certification that sets you apart in the industry.

This program immerses students in a blend of contemporary industry practices and curriculum that aligns with international hospitality standards. By focusing on transferable skills, the qualification equips you with essential job-specific abilities identified by employers, ensuring a comprehensive training experience that prepares you to enter the workforce confidently.

A standout feature of this qualification is the inclusion of a digital badge, part of City & Guilds' progressive approach to education. Upon successful completion, you'll earn a digital badge alongside your City & Guilds certificate, allowing you to promote your achievement and skills on social media and other platforms.

With this City & Guilds qualification, you are guaranteed a solid foundation for a thriving career in hospitality, and you'll emerge fully prepared to make your mark in the industry.

The Level 2 Diploma in Food Preparation and Culinary Arts programme was designed by City and Guilds of London. 

Certificates will be issued by City and Guilds. 

Why Study Food Preparation and Culinary Arts at SBCS?

  • Instructors are certified, highly skilled and experienced practitioners who bring their knowledge and work experience to the classroom.
  • Training is delivered from a licensed training provider whose processes and procedures have been quality assured by a global leader in skills development, City & Guilds of London.
  • Course is career oriented. The curriculum was designed by City & Guilds  to meet the needs of the current marketplace.
  • Course is will involve hands-on training. Emphasis is placed on practical training and the application of the knowledge taught.
  • Modern, fully equipped lab. Learn using the same environment you will encounter in the field.
  • Convenient class schedules. Classes are offered on a part time basis, which allows working individuals to balance their work and educational needs.

Our Labs

   

Schedule 

Mode of classes 

  • Blended Learning - Theory (online), Practical (in-person sessions)
  • Full Time (Mon - Fri) and
  • Part Time (Evenings/Saturdays)

Do note that the class size is limited to the Culinary Lab space.

Fees

FEE AMOUNT NOTE
SBCS Registration Fee

TT$500 

 Payable upon registration 
Tuition Fee

Cash: TT$13,500

Credit: TT$14,500

  
Lab Fees

$1,500.00 TT (For the first two semesters)

 Total Lab Fees = TT$ 3000
C&G Registration Fee

£193 (one-time payment)

 Payable by: (see programme brief)
Examination Fee TT$500 (per exam)

Total Examination Fee = TT$1500

Payable by: TBA

Please note: All information provided is subject to change without prior notice.

Flexible and Personalised payment plans are available.

Additional programmes of interest :

  • 1 Year Blended
  • Champs Fleurs

There are no pre-requisites for this programme.

CSEC English, Math and basic computer literacy skills will be an asset.

The next intake for this offering will be in September 2026 Full-time or January 2027 Part-time. Registration is currently open.

HOW TO REGISTER

Step 1  – Confirm your eligibility. Forward soft copies of the following to [email protected]

  • Original certificate and transcript or official transcript and completion letter from the awarding educational institution
  • National ID or Passport

Administration must confirm of your eligibility before you apply.

Step 2 – Complete the Online Programme Registration Form and click submit.

Once the form has been completed, please proceed to make your payment via any of the following options below.

 

Step 3 – Payment can be made via Direct deposit / Online bank transfer. Please click here for further instructions regarding the banking options available.

Please note that online bank transfers can be done from the following banking institutions – Republic Bank, Royal Bank, First Citizens Bank and Scotia Bank.

 

Step 4 –WI Pay (Credit Card) – If you wish to utilize this method, please forward an email to the Centre for Undergraduate Business Programmes indicating if you would be paying the full cost or whether you would like to access any of our payment plan options. Once this is confirmed, an invoice will then be forwarded via email.

Note: If an Acceptance Letter is required after registration, kindly note that such requests usually takes three (3) working days to process.

For further information, please send an email to the  Centre for Undergraduate Business Programmes 

Call: (868) 663-SBCS (7227)

Ext. 1043-1047 to speak with a Course Administrator.

Email: [email protected] for more details.

Course Content:

  • 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 and steaming
  • 211 Cooking methods, techniques and commodities: stewing and braising
  • 212 Cooking methods, techniques and commodities: baking, roasting and grilling
  • 213 Cooking methods, techniques and commodities: deep and shallow frying
  • 214 Understand food commodities