A Culinary Arts ICM Competence Based Qualification (CBQs) course is designed to equip students with the practical skills, theoretical knowledge, and creativity needed to excel in the culinary industry. This course covers a wide range of topics, from fundamental cooking techniques to advanced culinary practices, enabling students to pursue careers as chefs, culinary entrepreneurs, food stylists, or other related professions.

Key Components of a Culinary Arts Course:

1. Introduction to Culinary Arts:
   • Overview of the culinary industry, including the roles and responsibilities of a chef.
   • Understanding the different types of culinary establishments, such as fine dining restaurants, cafes, catering services, and food trucks.
   • History and evolution of culinary arts.
2. Basic Cooking Techniques:
   • Training in essential cooking methods, including sautéing, roasting, grilling, steaming, poaching, and braising.
   • Knife skills, including proper handling and various cutting techniques.
   • Preparation of stocks, sauces, and soups as foundational elements in cooking.
3. Baking and Pastry Arts:
   • Introduction to baking fundamentals, such as bread-making, pastry preparation, and dessert creation.
   • Techniques in working with dough, batters, fillings, and icings.
   • Exploring advanced pastry arts, including confectionery, chocolate work, and cake decoration.
4. Culinary Creativity and Menu Development:
   • Training in menu planning and development, focusing on balance, nutrition, and seasonality.
   • Understanding flavor profiles, food pairings, and the importance of presentation.
   • Encouraging creativity in the kitchen, including the development of original recipes and signature dishes.
5. Nutrition and Food Science:
   • Basic principles of nutrition, including understanding macronutrients and micronutrients.
   • The impact of cooking methods on the nutritional value of food.
   • Exploring food allergies, dietary restrictions, and how to create inclusive menus.
6. Global Cuisine:
   • Exploration of international cuisines, including Asian, European, Mediterranean, African, and Latin American dishes.
   • Understanding cultural influences on food and the significance of traditional cooking methods.
   • Hands-on practice in preparing authentic global dishes.
7. Health, Safety, and Sanitation:
   • Training in food safety practices, including proper food handling, storage, and sanitation procedures.
   • Understanding local and international food safety regulations.
   • Techniques for preventing foodborne illnesses and ensuring a safe kitchen environment.
8. Food Costing and Kitchen Management:
   • Basics of food costing, inventory management, and budget control in a culinary setting.
   • Understanding the financial aspects of running a kitchen, including pricing strategies and waste reduction.
   • Training in kitchen organization, staff management, and workflow optimization.
9. Plating and Presentation:
   • Techniques for artistic food presentation, including the use of color, texture, and arrangement.
   • Understanding the role of garnishes and accompaniments in enhancing the visual appeal of dishes.
   • Training in plating for different dining experiences, from casual to fine dining.
10. Culinary Trends and Innovation:
    • Exploration of current trends in the culinary world, such as farm-to-table, molecular gastronomy, and plant-based cooking.
    • Understanding the role of technology and innovation in modern culinary practices.
    • Encouraging experimentation and innovation in the kitchen.
11. Culinary Entrepreneurship:
    • Introduction to the business side of the culinary industry, including restaurant management and entrepreneurship.
    • Developing business plans, marketing strategies, and branding for culinary ventures.
    • Understanding the challenges and opportunities in starting a culinary business.
12. Practical Experience:
    • Hands-on training through internships, apprenticeships, or practical labs.
    • Opportunities to work in professional kitchens, gaining real-world experience.
    • Participation in culinary competitions, events, or pop-up restaurants to showcase skills.

Qualification Objectives:

Mode of Delivery

The course is offered entirely online, using a blended approach that combines live, real-time interactive sessions with recorded video lectures to provide a flexible and engaging learning experience.

Live Interactive Sessions:
These scheduled virtual classes bring learners together with expert instructors in real time. You can ask questions, participate in discussions, collaborate with peers, and receive immediate feedback—just like in a traditional classroom, but from the comfort of your own home. These sessions help build a strong sense of connection and community while keeping you on track with your learning goals.

Recorded Video Content:
All live sessions are recorded and made available on the learning platform. This means you can:

• Review lessons as many times as needed

• Catch up if you miss a live class

• Learn at your own pace, at times that suit your schedule

This dual format ensures that whether you prefer the structure of live learning or the flexibility of on-demand content, you’ll have the tools you need to succeed.

With online access from anywhere in the world, this mode of delivery is ideal for busy professionals, students in different time zones, and anyone looking to learn without limits.

Exams are held online, with a timetable and scope provided by Lecturers. Learners must keep their webcams on for supervision

Entry Requirements:

• Copy of Grade 12/LGCSE Certificate or its equivalent
• Copy of ID/Passport

How to Apply:

1. Start Your Application
   Click on the “Apply” button. Follow the step-by-step instructions to submit your application. No Application Fee.

2. Wait for Your Admission Letter
   Once your application is reviewed, you will receive an official admission letter via email.

3. Enroll in Your Course
   After receiving your admission letter, return to the website, navigate to the course you’ve been admitted to, and click “Take This Course” Button. Follow the provided instructions to complete your enrollment.

Need help? Our support team is here to assist you!

Note:
ICM provides four intakes per year — January, March, June, and September.
Our ICM Centre Number is 12193.

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DISCLAIMER: ICM Competency Based Qualifications (CBQs) provide an introduction to occupational competence in the workplace allowing Learners to develop their skills, knowledge and understanding which they can then put into practice within employment. ICM CBQs are flexible in terms of delivery and assessment and are suitable for use in a range of settings including the workplace.