International Elite Programme

Course Title:  International Foundation Programme in Chinese Culinary Arts and Hospitality Management

Study Options: Full time (39 weeks)

Course Level: Level 3

Qualifications: Level 3 Diploma in Chinese Culinary Arts (603/3164/1) & Level 3 Diploma in Hospitality and Tourism Management (603/4400/3)

Location: Liverpool

Start Date: 15th March 2021

 

  • English for General and Culinary Purposes & IELTS Preparation

This course has been designed for students who have limited command of the English language. The content is tailored for those who want to study or work within the hospitably sector but is open to learners with many career aspirations or a desire to study in a UK university.

 

  • Introduction to the Tourism Industry

The aim of this unit is to introduce the learner to the tourism industry and give them a broad

understanding of its make-up. Learners will also understand the roles and functions of different delivery channels operating within the market and will be able to gain insight into how the industry has developed and will develop in the future.

  • Introduction to the Hospitality Industry

The aim of this unit is to introduce the learner to the hospitality industry and give them a broad understanding of its make-up. Learners will also understand the types and characteristics of different hotel and food service providers operating within the market and will be able to gain insight into how the industry has and will develop in the future.

 

  • Introduction to Marketing for Hospitality and Tourism

In this unit, learners will understand how a hospitality or tourism organisation is affected by the external factors within the market/s it operates. They will develop the skills to formulate a marketing mix that enables the organisation to compete effectively within the hospitality and tourism business

 

  • Introduction to Customer Service for Hospitality and Tourism

In this unit, learners will gain an understanding of the importance of customer service within the hospitality and tourism industries. Learners will develop an understanding of the how customer service is affected by corporate policy and the diverse nature of the industry. Learners will develop tools and skills to enable them to contribute to the development and implementation of customer services improvements within a hospitality and tourism organisation.

 

  • Preparing and Making of Advanced Hot Chinese Dishes

In this unit, learners will be introduced to a range of different advanced dishes and methods used in Chinese cooking. There is an emphasis on selecting quality produce and how to prepare advanced hot Chinese dishes, including the selection of the correct ingredients and using specific knife skills exemplified by characteristics of Tianjin cuisine. Alongside embedding an understanding of a large range of preparation, par-cooking and plating techniques.

  • Preparing and Decorating Cold Chinese Dishes

Learners will be introduced to a variety of cooking skills different types of mixing needed to decorate cold Chinese dishes professionally, how to prepare and decorate advanced cold Chinese dishes, including the selection of the correct ingredients and using specific knife skills

  • Advanced Chinese Noodle and Dumplings

Learners will be introduced to a range of different advanced dishes and methods used in Chinese cooking. This will include dumplings and Baozi, including the selection of the correct ingredients and using specific cutting, pulling, shaping, and crimping.

  • Understanding the Chinese Food Culture

The unit will further explore the food customs of China.

 

  • Dough Modelling

Learners will be introduced to a range of different advanced techniques for producing dough models.

  • Advanced Western influenced and Chinese desserts

How to prepare advanced Chinese desserts, including the selection of the correct ingredients and using specific filling, blending, finishing and decorating methods.

The 39 weeks Chinese Culinary Arts Program is designed for those who are looking to develop their career, skills and opportunities in the Hospitality and Catering industry. The course runs for 26 weeks with intake throughout the year.

Week 1

  • Welcome to the United Kingdom and Liverpool
  • Meet your fellow students
  • Day off to adjust jet lag
  • Settle into accommodation
  • Meet the team
  • Social events
  • Bar and city tour

Overview of the next weeks and months

Weeks 2 to 12

  • English language learning
  • Practical cookery and food and drinks service sessions linked to English earning
  • 2 days a week off to explore the city and region
  • Planned evening visits to restaurants and bars
  • Free time to visit museums and to socialise
  • Cookery demonstration
  • Dinner in award winning restaurant and meet the chef
  • Cookery school visit with western cookery demonstration and tasting
  • Networking event with placement providers and invited guests
  • Formal event, working in the UK, meet the employers
  • Speaking tasks
  • English writing tasks
  • Practical learning tasks
  • Work experience interview skills
  • Visits to potential work experience venues
  • English assessments
  • Shadow working with Lu Ban restaurant staff

Week 13

  • Meet students joining the cookery program
  • Meet the chefs, teaching team and academics
  • City tour to see international hotels and Liverpool’s museums and night life
  • Cookery program induction
  • Dinner in Lu Ban restaurant
  • Settle into Liverpool

Weeks 14 - 18

  • Practical skill development in the restaurant
  • Days off for social events
  • Western food technique cookery tasting and demonstration
  • Q&A with UK Michelin chef
  • Theory knowledge and assessment
  • Cookery qualification practical sessions
  • Visits to suppliers, hotels, bars, stadiums and local towns and cities
  • Civic visit to Liverpool’s government buildings
  • Homework and self-study time
  • Work placement planning and interview technique
  • Visit work placement venues

Weeks 19 - 21

  • 10 days work experience in pairs in international branded venues
  • 2 days off for site seeing and trips and visits

Week 22

  • London, to visit Royal landmarks
  • Work experience review
  • Practical skill development in the restaurant
  • Theory knowledge and assessment
  • Cookery qualification practical sessions
  • Homework and self-study time
  • Free time and days off

Weeks 23 - 27

  • Practical skill development in the restaurant
  • Theory knowledge and assessment
  • Cookery qualification practical sessions
  • Visits to suppliers, hotels, bars, stadiums and local towns and cities
  • 2 days off each week with some planned events
  • Civic visit to Liverpool’s government buildings
  • Homework and self-study time
  • Work placement planning and interview technique
  • Visit work placement venues

Weeks 28 - 32

  • 4 days practical skill development in the restaurant working with full time restaurant staff
  • Theory knowledge and assessment
  • European beer tasting and brewery visit
  • Gin distillery visit
  • Cookery qualification practical sessions
  • 2 days off each week
  • Homework and self-study time

Week 33

  • Scotland visit, Whisky distillery and landmarks
  • Practical skill development in the restaurant
  • Theory knowledge and assessment
  • Cookery qualification practical sessions
  • Homework and self-study time

Week 34

  • Day trip to North Wales
  • Practical skill development in the restaurant
  • Theory knowledge and assessment
  • Cookery qualification practical sessions
  • Homework and self-study time
  • Shopping visit to designer brand outlet
  • European wine tasting evening

Week 35

  • Michelin star restaurant visit with dinner and wines
  • Finalise theory knowledge
  • Mock practical skills test
  • Time to visit venues, Liverpool Football club, Beatles museum, Everton Football club, Manchester United

Weeks 36-38

  • Final assessments
  • Completion of paperwork for qualification
  • Western chef cookery demonstration and food tasting
  • Champagne tasting
  • 2 days off each week for own free time and social activity
  • Prepare graduation and final course presentation

Week 39

  • Presentation of course to hotel and restaurant managers, chef, parents, friends and invited VIPs
  • Graduation in Liverpool civic buildings

IACCA courses have been designed to be internationally recognised for the quality of its training, the multi-culinary skill development of the students and to produce highly professional and creative, industry-ready graduates.

This International Foundation Programme in Chinese Culinary Arts and Hospitality Management is a fast-track bridging course aiming to prepare students ready for their university study and life within just 39 weeks. It is a residential course that will require 100% commitment to all aspects of the course, you will require the following to be considered:

  • A good high school or vocational and technical school leaving certificate
  • IELTS 5.0 or higher in English or equivalent
  • A willingness to learn overseas
  • A desire to work in the hospitality sector
  • Aspirations to study in UK university
  • age 17 or above when you apply

On graduation you may be selected onto the Level 4 qualification and continue your studies. Alternatively, with the right credential you may decide to gain employment, we have many links with employers in Liverpool, the North West of England and the rest of the country.

Those wishing to apply to work in the UK will continue to be supported by IACCA for an agreed period of time, we can assist with continued accommodation, English classes and advice and support on life in the UK.

Those who want to continue studying can progress to level 4 and then level 5 diploma in Chinese Culinary Arts and Management.

Learners with a Level 5 qualification will have the opportunity to progress to the final year of UK bachelor’s degree at a partner university in the related subject areas such as hospitality and tourism management. You may also choose to continue your studies by progressing to appropriate Level 7 qualifications.

Level 7 qualifications represent 120 credits of a 180-credit master’s degree. On completion of this qualification students are able to progress on to the final 60 credits of study for a UK Master’s degree e.g. the dissertation for award of an MBA. In this case, there is no need to complete a bachelor’s degree in order to achieve the master’s degree.