Diploma in Culinary Arts Foundation Diploma in Professional Cookery
Advanced Diploma in Kitchen Supervision
Principles of Food Safety Micro Credential Diploma in Patisserie
Develop & Launch a Food Product Micro Credential
“A RECIPE HAS NO SOUL, YOU AS THE COOK MUST BRING SOUL TO THE RECIPE.”
- THOMAS KELLER -
Our world offers you the lifestyle most people only dream about. You can, however, make it your reality. Qualified Culinary Professionals are sought after worldwide, so the world is your oyster.
Where do your dreams take you...? Would you like to cook in a Michelin Star Restaurant , a 5-Star Hotel situated on a magnificent beachfront in Spain or a bush camp in the Serengeti? What about catering on a private yacht in the Mediterranean for a few celebrity guests or joining a cruise liner with 5000 passengers, stopping at different islands and cities every few days? Perhaps your passion can be combined with photography or you can take your passion to the socials and become an influencer, or open your own business. The choices are endless, and they will be all yours to make with a recognised Culinary Qualification
Chefs are passionate people, they work hard and play hard, they are passionate about food, are very creative, and most of all, love having fun!
We look forward to welcoming you to International Culinary Studio.
Andy Cordier Chef Andy
I bet you never imagined that you could get an accredited culinary qualification online!
International Culinary Studio offers fully Accredited online Cheffing Qualifications so that you can study and work at the same time.
For many working cooks, achieving a culinary qualification is only a dream; unable to leave a job to study full-time because they need to provide for their families and cannot afford to pay for culinary tuition. The industry has many examples of cooks and chefs who landed in their current role after starting as a kitchen hand or cleaner and stepped in to help the chef when needed Once they developed their skill and a love for cooking, they stayed in the role and moved up in the kitchen brigade.
Cheryl Cordier Director of Studies
These values determine the way in which we conduct ourselves, both professionally and personally and are integral to how we interact with each other.
The beautiful South Island of New Zealand, with its pristine air, lush green mountains, turquoise glacial lakes and picturesque views sets the backdrop to International Culinary Studio.
We offer unqualified and aspiring chefs the best of both worlds, an innovative online approach to learning; learning from your own home or work kitchen, supported by experienced chef instructors who mentor you through your qualification. Our chef instructors have excellent global culinary work experience and keep our students up to date with global food influences. They provide support to students until succcessful course completion. International Culinary Studio was founded by Cheryl and Andy Cordier in August 2015 in Christchurch, New Zealand. The culinary studio was created to provide online and blended learning to people wanting to enter or upskill in the industry but that could neither afford face-to-face culinary education nor attend a traditional cooking school.
We are an innovative, flexible, online-blended culinary school for chefs and aspiring chefs to achieve an internationally recognised professional qualification from anywhere in the WORLD!
I have always had a passion for food but out of school I become a mechanic for years, then fell into Insurance work until my early 40s, realizing time might be running out to follow my dream of being a Chef, I enrolled with you guys and gave my old career up and just decided to go with it, this was scary and exiting at the same time
After enrolling waiting for my start date for my course, I quit my job and got a Job as a pizza boy at the Bay in Taupo, making pizzas this is where I started out. The bay was a bar and restaurant and done wood fired pizzas and a full menu with great food, after starting my course with my chef instructor. I started to excel with my knowledge of food and soon moved up the ranks real fast, next thing you know I’m on the grill, then on the pass and got promoted to a commis chef in the first 6 months of my course
After completing my level 4, my chef instructor had given me the confidence to go even further and I was hungry for it, so I applied for a fine dining Chef de partie job in the best Italian restaurant in Taupo, and got it easy with my new qualification, and this restaurant was doing 200 covers a night easy, was hard at first but I got the hang of it, and always had my training to fall back on.
After a few months my skills really started to shine, and with the head Chef leaving and kitchen staff issues, call it luck… I got my chance of stepping up in the kitchen and got promoted to Sous Chef, and helped run the kitchen, with a hefty pay rise and more responsibility, I soon realized if you have the right training, the right attitude and reliability you can make a lot of money in this industry
My dream was to own my own restaurant when I started this adventure, and I’m glad to say With a lot of hard work, it has come true, I’m now the proud owner of Warra Warra Victoria point Brisbane, warrawarra.com, I brought a café changed the menu, and opened it for nights with my own menu. I would like to thank you guys for helping me and a huge thank you to my chef instructor, I have no doubt I would not be where I am today without, the training and support I had from you all, it changed my life
Reon Barnfield Class of 2021
International Culinary Studio’s high-contact online education model ensures that our students receive all the support they need to complete their qualification.
Your Enrolment… Your Induction Your Learner Management System
Register
Click the ‘enrol’ link on the course of your choice and complete the enrolment form
Referral to Chef Instructor
You will receive an email asking you to book your induction with your chef instructor.
Documentation
Submit all required documentation
If you are using our payment options, an invoice will be sent to you Once the deposit has been paid we can progress your enrolment.
During your induction your chef instructor will issue your logon, help you set up your ePortfolio and introduce you to the learner management system.
Learner Management System (LMS)
Fun, interactive and engaging Learner Management System (LMS) where you will be able to access your course material to study.,
View Grades
You will be able to view your grades and achievements and these will remain on your e portfolio
Initial Essentials
This will consist of your Student Handbook, Study Guide, Lesson Outlines and suggested calendar.
Get Social
Make sure you join Ask Chef Andy – ICS Student Group.
Your course consisting of both Theory and Practicals (which will need to be completed at home or in the workplace) will take place on the LMS and after each section you will have a course checkpoint or self assessment
Your personalised student calendar will keep you motivated along with the support and personal mentoring from your Chef Instructor
Once you have successfully completed all the assigned studies and practicals and been deemed competent you may be required to sit your final examination.
Certified
Successful certification will be sent to you after all the verification has been completed
Offer of Place
Our Student Administrator will send you confirmation of your enrolment
Grading Formal assessments, videos and practical selfassessments that you submit, will be graded by your Chef Instructor
Complete
A Certificate of Achievement will be awarded by International Culinary Studio on successful completion of the programme
Webinars
Webinars, discussion boards and fun events such as Coffee and Cake which will connect you with your peers
Foundation Diploma in Professional
Cookery
Diploma in Culinary Arts
Diploma in Patisserie
Advanced Diploma in Kitchen Supervision
Principles of Food Safety
Develop and Launch a Food Product
This Diploma is your first step towards a rewarding kitchen career!
This course will equip you with the skills and knowledge required to start your culinary career and prepare you for a position in this exciting industry.
Modules in the program:
Introduction to the Hospitality and Catering Industry Food Safety in Catering Safety at Work
Introduction to Basic Kitchen Procedures
Prepare Food for Cold Presentation
Introduction to Nutrition
Prepare, Cook and Finish Foods by Boiling, Poaching, Steaming, Frying, Braising, Stewing, Roasting, Grilling and Baking a wide variety of foods to produce delicious and flavoursome meals
Industry Practical Placement:
This course includes 70 hours in a commercial kitchen of industry experience
Duration: 6 months
On completion of your Diploma, you can progress onto the Diploma in Culinary Arts which is a Worldchefs, City & Guilds and American Culinary Federation Certified (ACFEF) program
Modules in the program:
Food Safety in Catering
Introduction to the Hospitality & Catering Industry
Safety at Work
Introduction to Basic Kitchen Procedures
Prepare Food for Cold Presentation
Sustainability in Food Service
Introduction to Nutrition
Prepare, Cook and Finish Stocks, Soups & Sauces
Prepare, Cook and Finish Vegetables, Fruits & Pulses
Healthy Foods & Special Diets
Prepare, Cook and Finish Rice, Grain, Farinaceous Products & Egg Dishes
Prepare, Cook and Finish Meat, Poultry and Offal
Prepare, Cook and Finish Fish & Shellfish
Prepare, Cook and Finish Hot and Cold Desserts & Puddings
Catering Operations, Costs and Menu Planning
Prepare, Cook and Finish Bakery Products
Industry Practical Placement:
You are required to complete a minimum of 120 hours in an approved commercial kitchen You will need to complete and submit your workplace logbook, evidence and reflection journal that is signed off by your industry mentor
To obtain the Worldchef’s Commis Chef certification you will be required to complete a minimum of 3 months working in a Commis Chef role.
Duration:
12 months
Examinations:
3-hour final theory examination
4-hour final practical exam
Run on demand via video link
*Diploma also available through RPL (Recognition of Prior Learning)
This program is also offered in a modular format
ON COMPLETION OF THE DIPLOMA IN CULINARY ARTS YOU COULD GAIN EMPLOYMENT IN A COMMERCIAL KITCHEN OR BE ELIGIBLE TO ENROL IN THE ADVANCED DIPLOMA IN KITCHEN SUPERVISION
THIS IS A SELF-DEVELOPMENT PROGRAM. PERFECT YOUR PATISSERIE SKILLS AND READY YOURSELF FOR A ROLE IN A PATISSERIE
Modules in the program:
Food Safety in Catering Safety at Work
Sustainability in Food Service
Produce Gateaux, Torten and Cakes
Prepare, Cook and Finish Pastry Products
Prepare, Cook and Finish Yeast-Based Bakery Products
Prepare, Cook and Finish Hot and Cold Desserts & Puddings
Duration: 6 months
Assessments:
All practical assessments are completed in the industry or home kitchen and you are assessed on a continuous basis
Modules in the program:
Food Safety Supervision for Catering
Global Influences on Eating and Drinking
Sustainability in Food Service
Resource Management in Food Preparation
Supervise Staff Training
Advanced Menu Planning: Catering Operations, Costs and Menu Planning
Food and Beverage Service
Project 1: Supervise Food Production - Plan and manage a catering event demonstrating advanced cooking skills
Project 2: Develop a Food Product – Research, design, develop and sell a food product
Prerequisite:
Global Diploma in Culinary Arts or equivalent
SUPERVISING OTHERS? THE ADVANCED DIPLOMA WILL ENHANCE YOUR SUPERVISORY SKILLS IN A COMMERCIAL KITCHEN
Industry Practical Placement:
Completion of Project 1 and 2
To obtain the Worldchef’s Chef de Partie certification you will be required to complete a minimum of 3 months working in a Chef de Partie role
Duration:
12 months
Examination:
3-hour final theory examination run on demand via video link
You will require a food thermometer (probe) and access to equipment and ingredients to cook a dish to d demonstrate food safety.
Students will study the course online, in their own home or work environment and in their own time
The Micro Credential ‘Principles of Food Safety’ is one module of the New Zealand Level 4 Programme of Study and will lead the achievement of 5 credits
The aim of this Principles of Food Safety Micro Credential program is to provide students with an understanding of Food Safety legislation, policy and procedure and how to implement food safety practices in a professional commercial kitchen environment
This course provides students with a range of food safety skills directly relevant to the hospitality and catering industry.
There are 5 topics in the micro credential course
There are two final assessments that are submitted online
Topics
1. Introduction to Food Safety in Catering 2. Workplace hygiene 3 Food safety in receiving and food storage 4 Food hygiene
5. Implementing HACCP
The Micro Credential ‘Develop and Launch a Food Product’ is one module of the New Zealand Level 5 Programme of Study and will lead the achievement of 14 credits
PERFECT FOR YOU TO GAIN INTERNATIONALLY RECOGNISED SHORT COURSE CREDITS
Students will study the course online, in their own home or work environment and in their own time
You will require access to a kitchen, kitchen equipment and ingredients to develop and test your product
The aim of this course is to develop the student’s business skill related to developing and launching a food product, which includes researching food trends, markets, and competitors; developing and costing recipes, prototypes and final products; designing labels and packaging; promoting the product to the market; and launching and selling a food product This skill is essential when progressing into supervisory roles within the hospitality and catering industry or as an owner of a food business
There are 5 topics in the micro credential course.
There is one final assessment that the student will submit online
Topic 1: Food product development, ideas, and market research
Topic 2: Developing prototypes.
Topic 3: Testing your product.
Topic 4: Market readiness
Topic 5: Taking your product to market and assessment
Your Industry Placement can be completed at any time during your program but you must have completed it prior to sitting your final exam
Once you have found a suitable commercial kitchen that is prepared to give you industry exposure, or where you are already working in industry, you will submit your application to your chef instructor who will ensure that the commercial kitchen meets International Culinary Studio’s requirements. Your Chef Instructor will make contact with the Chef to confirm suitability.
You will download your Industry Evidence Logbook from your Learning Management System. Whilst in industry you will gather your evidence and complete your logbook. This logbook is signed off by your mentor chef in industry and submitted back by you to your Chef Instructor grading.
You Chef Instructor will stay in touch with you and your Mentor Chef during your Industry Placement
Important: International Culinary Studio does not arrange your industry placement, negotiate any payments, transport or shifts This is done between yourself and your Mentor Chef in Industry
Should you be asked to leave for some reason or another, it will be your responsibility to find another suitable placement.
Whilst in industry you will be obliged to adhere to International Culinary Studio’s and the workplace’s code of conduct.
STUDYING CHEFFING ONLINE MAY BE CONVENIENT BUT YOU NEED THE RIGHT
Check our the system requirements here
Check our the kitchen equipment requirements here
To achieve your Worldchef’s / City & Guilds Digital Badge you must have evidence that you have worked in the badge position for the stated period of time.
Once you have worked in the position for the required period, your Mentor Chef in Industry will complete an application that will be submitted by International Culinary Studio on your behalf to Worldchefs.
Note there is a fee that is payable to receive your Worldchef’s Digital Badge.
BEING A CHEF NEVER FEELS LIKE A JOB, IT BECOMES A TRUE PASSION
Gordon Ramsey
Your Uniform is your Tuxedo, wear it with pride!
Your uniform is your tuxedo, wear it with pride.
Be an authority to make food hygiene and safety your top priority always think safety first, and clean as you go!
Food is always hot and trending, make your career one of life-long learning!
Be a part of the team behind the scene, play your part in the Chef’s brigade
Be a part of the team, behind the scene, play your part in the Chef Brigade!
A rewarding and fun career, from your creations will ensure you always exceed your customer expectations.
All fresh pantry foods are FIFO (first in and first out) whenever in doubt throw it out!
Always prepare to be prepared check your ‘mise en place’ again and again
Be at the top of your game, knowledge of financials and costing will give you the edge Focus on healthy foods and nutrition and know your special dietary requirements
Support local suppliers of fresh produce whenever able; follow the philosophy ‘from farm to table’!
Cheffing is a rewarding and fun career, your creations and dedication to quality will ensure you always exceed your customers expectations
Be an authority and make food hygiene and safety your top priority, always think safety first, and clean as you go
To be at the top of your game, knowledge of financials and costings will give you the fame!
Another key to your ultimate mission, always focus on healthy foods and nutrition.
