Programme Brief

Offered in collaboration with City & Guilds, this qualification is the first step to your career in hospitality and is a new globally developed certification for this industry. It offers applicants the opportunity to be exposed to a merger of current industry practices and course content that reflect global hospitality standards. Covering transferable skills, this qualification will ensure that a student is exposed to job role-specific skills, set out by employers, offering a holistic approach to training learners to be work ready.

It is also part of City and Guild’s innovative approach that a digital badge is included as a key feature of their new qualifications. Learners who successfully complete this qualification will receive a digital badge in addition to their City & Guilds certificate. This can be displayed online via social media showcasing their qualification achievement and the skills they can offer.

This City & Guilds qualification is guaranteed to qualify the successful achiever for the hospitality industry and ensure graduates are ready for work.

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), Practicals (in-person sessions)
  • Full Time (Mon - Fri) and Part Time (Evenings/Saturdays)

Fees

FEEAMOUNTNOTE
SBCS Registration Fee

TT$500 

Payable upon registration 
Tuition Fee

Cash: TT$13,500

Credit: TT$14,500

 
Lab Fees

$1,000.00 TT

Per semester
C&G Registration Fee

€ 141 (one-time payment)

Payable by: October 19, 2024
Examination FeeTT$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 and Maths will be an asset.

The next intake for this offering will be in September 2024 full-time and January 2025 part-time. Registration is currently open.

 

HOW TO REGISTER

Step 1  – Confirm your eligibility. Forward soft copies of the following to CUBP@sbcs.edu.tt

  • 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: cubp@sbcs.edu.tt 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