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1. Culinary Arts
DIPLOMA PROGRAMME
The Federation of Awarding
Bodies is the membership body
which represents awarding bodies
in the UK. CTH is a member of the
Federation and fully abides by
their polices and guidelines.
The Dhaka Sheraton Hotel
endorses CTH qualifications
in Hotel Management as
providing suitable preparation
for employment opportunities
in the hotel industry.
The Radisson Edwardian luxury
hotel group endorses the
CTH International Hospitality
Leadership Certificate in
Team Leadership.
CTH is an awarding body approved by Ofqual, DCELLS and CCEA who are the official regulators of
qualifications, exams and tests in England, Wales and Northern Ireland respectively.
A career as a professional chef is
challenging but also immensely
rewarding. Professional cookery, as many
celebrity chefs have shown, is a highly
creative activity and one that demands
dedication, imagination and flair.
The CTH Culinary Arts Diploma has
been carefully developed in partnership
with Gordon Ramsay’s Tante Marie
Culinary Academy to provide students
with an excellent advanced set of skills
in food preparation in a professional
environment - a perfect first step
to a rewarding culinary career.
GORDON
RAMSAY
“Our professional qualification is designed in
consultation with some of the industry’s leading
chefs. Throughout this qualification, students will
learn the skills and knowledge required to cook in a
professional kitchen environment, and gain the keys
to a successful career in the industry”
Gordon Ramsay and Tante Marie
Thistle hotels are part of Guoman
Hotel Management (UK) Limited
operating a number of hotels
throughout the UK. Thistle
endorses the CTH qualifications
in Hospitality and Tourism
Management Level 6.
The Mantis Collection is a group of
five star boutique accommodation
and safari parks in Africa and Europe.
The Mantis Collection endorses the
CTH Diploma and Advanced Diploma
in Hotel Management.
thistle
Confederation of Tourism and
Hospitality qualifications are
internationally recognised awards
for aspiring professionals in the
hospitality and tourism industries.
Virgin Atlantic is one of the world’s
leading and most popular airlines.
CTH works in partnership with
the Guild of Travel Management
Companies and Virgin Atlantic
Airways in delivering world class
travel qualifications.
Bay of Islands

2. Culinary Arts - Diploma Programme
Culinary Arts Diploma
Designed by CTH and Gordon Ramsay’s
Tante Marie Culinary Academy for those
with ambitions to become a professional
chef and for those who would like a career
in food.
The qualification is a mix of practical and
theoretical sessions but with a strong
emphasis on the pratical element.
As well as the key cooking subjects, the
curriculum also covers menu planning
and budgeting, food safety and other
professional kitchen skills.
The qualification develops culinary skills by
working in a kitchen environment which
will be enhanced through demonstrations,
appropriate theory sessions. Students
develop knife skills, familiarity with
produce, and master many professional
skills such as butchery, fish preparation
and pastry work, to an appropriate level.
Structure
The assessment methodology for Menu
Planning is by assignment, all other units
by practical examination.
Admission Requirements
Students must have completed formal
secondary education and have a minimum
English IELTS 5.0 level or an approved
equivalent. Students must be over 16.
Syllabus Overview
The course covers a wide range of
skills including;
Prepare, Cook, and Finish;
Farinaceous Dishes
Fish and Shell Fish
Hors d’oeuvres, cocktails and canapés
Meat, Poultry and Game
Pastries, Desserts and Confectionary
Soups
Stocks, Sauces and Dressings
Terrine Dishes
Vegetables and Salads
Yeast Products
And
Menu Planning
Professional Kitchen Skills
This Level 4 Diploma in Professional
Culinary Arts is regulated by People First,
the Sector Skills Council and Ofqual and
carries 96 credits within the government’s
Qualifications Credit Framework. This
enables students to gain credit towards
any future qualifications they may wish
to take, be they at university or CTH
accredited colleges around the world.
Charmian Dadley: Charmian graduated
from Tante Marie Culinary Academy
before going to Manchester Metropolitan
University to study for a degree in Hotel
and Catering Management. Since then
Charmian has worked in many different
sectors of the restaurant industry
including Mosimann’s Party Service,
Langan’s Brasserie, and contract
catering for pretigious contracts in the
City and West End. Today Charmian has
her own catering company serving
private and corporate clients with an
enviable client list.
Harry Eastwood: After graduating, Harriet
went on to launch a career in food writing.
She became the co-host of Channel 4’s
‘Cook Yourself Thin’ in 2007 and has just
released her new book, Red Velvet and
Chocolate Heartache: The ultimate book
of natural cakes that taste naughty.
Becky Harryman: After graduation, Becky
took up a role as Head Chef at the cafe in
the trendy Chelsea Design Centre - part
of the Chelsea Harbour development.
Becky excelled in this role, but has since
moved on and is now the Head Chef at
the internationally acclaimed Ottolenghi
in Notting Hill.
Giani Gray: Giani graduated in November
2008 and after running the Deli kitchen
at York and Albany - another of Angela
Hartnett’s new establishments, has
recently bought his own restaurant in
Cheltenham, which opens soon!
Alex Brady: After graduating, Alex took
up an exciting position at Le Gavroche,
working under the masterful eye of
Michel Roux Jnr. This subsequently led to
a role working under one of Britains most
influencial chefs, Albert Roux, at his Private
Member’s club in London. Alex is now a
teacher at Tante Marie Culinary Academy!
Glen Sharman: Glen graduated from
Tante Marie Culinary Academy and took
up a position as a pastry chef at Pennyhill
Park Spa and Hotel. In April 2011, Glen
was awarded the Academy of Culinary
Arts Awards of Excellence 2011. Former
winners of this award include the likes of
Anthony Demetre, Mark Sargeant, Tristan
Welch and many more of the industries
leading chefs, and Glen is still just 19 years
old! Incredible!
Jennifer Smith: Since leaving Tante
Marie Culinary Academy Jennifer has
set up a guest house in Morocco called
Dar Roumana where she is also running
cookery classes. Dar Roumana has been
recommended by the Lonely Planet
guides as one of Morocco’s leading hotels.
www.darroumana.com/english.htm
QCF LEVEL 4
About the Confederation of Tourism & Hospitality - As the world’s leading specialist
hospitality & tourism professional body, CTH offers a truly unique, industry-
focused learning pathway. Our core mission is to provide the highest standard of
qualifications. CTH achieves this through robust monitoring supported by industry,
universities and the government regulator, Ofqual.
CTH has partnerships with a range of academic institutions and major international
employers such as Virgin Atlantic, Star Alliance, the Radisson Edwardian group
and Gordon Ramsay Holdings. Those studying for CTH qualifications are offered a
structured learning process, encompassing both theoretical and practical aspects of
the industry together with a clearly defined pattern of career development through
progressive grades of membership.
Membership grades - There are four grades of membership of CTH, each indicating
a level of personal career achievement within the hospitality or tourism industries:
Student Member (SMCTH), Associate Member (AMCTH), Professional Member (PMCTH)
& Fellow (FCTH). For more information visit: www.cthawards.com/memberships
www.cthawards.com
Your local CTH programme provider is:
Graduate Focus
www.qegroup.co.nz