The Advanced Diploma in International Culinary Arts (ADICA) course is offered by Vedatya in partnership with Scottish Qualifications Authority (SQA).
It is a two year programme that includes a 6 months on-the- job training. The programme is designed to impart knowledge on various aspects of culinary art and train students for a successful career in culinary arts in the hospitality sector. Our academic partnership with one of the world’s largest hotel company, InterContinental Hotels Group, in the form of an IHG academy offers students an unparalleled industry oriented learning experience.
Here’s taking a look at the modules of our Advanced Diploma in International Culinary Arts.
Food Hygiene Intermediate
This module is designed to develop the student’s knowledge and understanding of principles of Food Safety. The module is equivalent to the Royal Environmental Health Institute of Scotland (REHIS) Intermediate Food Hygiene certificate. The module aims to describe principles of food safety identifying the role of bacteria and non bacterial agents. It explains the rationale behind food safety management systems based on the principles of HACCP and the role of current hygiene legislation. It also explains the principles involved in preservation and safe storage of food.
Food Classification and Purchase
This module is designed to develop the student’s knowledge and understanding of principles of food purchasing and storage. It will enable them to recognize factors affecting quality and availability. Students will also learn to evaluate different sources of supply. The basic idea of this module is to educate students with all the processes involved from planning a purchase to processing of raw materials. It would also cover coasting aspects keeping locally available ingredients and sustainability in mind.
This module is designed to give students an understanding of the diversity of the role of the supervisor in the hospitality industry. Students will gain an understanding of the qualities supervisors must have to enable them to be effective at their job. The module will also equip them with skills to lead a small team of people. Students will be given an opportunity to carry out related practical activities.
Professional Cookery: Graded Unit 1
The Graded Unit 1 inculcates critical and evaluative thinking; it develops study and research skills in line with planning and analysis skills. Students would gain skills and knowledge required to source quality commodities and resources. Food hygiene, control systems and specialist culinary skills are an integral part of this module which integrates knowledge and skills across culinary operational areas.
Professional Cookery: Graded Unit 2
This module is primarily designed to inculcate leadership skill and to create an understanding of the role of application of skills required of the supervisor. It would develop knowledge and skills in the areas of human resource management, accounting, and the management of hospitality organizations. This would further lead in developing the ability to plan and manage food and beverage operations.
The module is designed to introduce students to the main features of the hospitality industry. Students will gain an understanding of the different sectors of the industry and their importance to the economy. It covers aspects related to current trends and sustainable practices in the Hospitality industry. This module would also focus on research methodologies adopted by industry professionals along with aspects like marketing mix, market segmentation, differentiation and other marketing tools.
This module is primarily for students with some or no experience in patisserie work. The content of this module will help them develop an understanding of techniques and skills to produce sweets, desserts and afternoon tea products which are finished to a high level of presentation to make them an acceptable product within restaurants, bistro and coffee shop outlets.
Kitchen Planning and Design
This Unit is designed to introduce students to skills required to evaluate the design of a production kitchen and the equipment used within the production kitchen. The students will learn how cost, efficiency, food hygiene and health and safety regulations affect the design of a production kitchen. They would learn to critically examine the factors affecting the planning, design and financing of a production kitchen, the effectiveness of a range of kitchen equipment for a food production kitchen and evaluate the effectiveness of a production kitchen design.
Management of Food and Beverage Operations
This unit is designed to give students an opportunity to put into practice knowledge, understanding and skills gained in a range of operational areas and to enable them to demonstrate competence in managing a realistic food and beverage activity. On completion of the module the students should be able to – develop an operational plan for a food and beverage service, manage the implementation of the operational plan and critically evaluate the effectiveness of the operational plan.
Integrated Production Cookery
This module will allow students an opportunity to gain underpinning knowledge of working in a professional kitchen as part of a team whilst operating a “partie system”. On completion of the unit the students should be able to prepare a wide range of dishes, which are suited to restaurant presentation, cook a wide range of dishes using a variety of cookery processes and present a wide range of dishes to a commercially acceptable standard.
Management of Human Resources in Hospitality
This unit is designed to enable students to understand the management of human resources with particular emphasis on human resource planning, recruitment, selection and induction of staff, including relevant legislation. On completion of the unit students should be able to investigate human resource planning in the hospitality industry, prepare an induction programme and describe how human resource planning is managed in the hospitality industry.
Hospitality: Financial Accounting
This module is designed to prepare students for the financial aspects they will encounter as supervisors or managers. It prepares them for this by giving a basic understanding of an accounting system for a sole trader covering both manual and computerised systems. It is intended for students who require both a practical and a theoretical knowledge of accounting systems at a basic level to support them when dealing with accounting professionals.
Production Cookery: Cold Kitchen
This module is designed to enable students to develop practical cookery preparation skills and produce items to an advanced level. It will provide students with an opportunity to evaluate the dishes that they have produced. On completion of the unit students should be able to apply a range of food preparation techniques to a wide range of commodities, apply a range of cookery methods and presentation styles to a wide range of commodities to produce dishes, to an acceptable commercial standard and select, prepare cook, present and evaluate a selection of dishes to a commercially acceptable standard.
Production Cookery: Hot Kitchen
This module is designed to enable students to develop practical cookery skills and produce dishes to an advanced level. It will provide students with an opportunity to evaluate the dishes that they have produced. It focuses on modern and traditional methods of cookery suitable to a variety of service styles, the presentation styles as currently used in the catering and hospitality industry. It also discusses health and hygiene requirements with reference to temperature control and monitoring during preparation, cooking and holding stages if applicable.
Production Cookery: Sweets and Desserts
This module is designed to provide students with the skills and knowledge necessary for production of a range of basic and advanced sweets and desserts. On completion of the unit the students should be able to plan original, plated, modern, hot and cold desserts, prepare, produce and present original, plated, modern, hot and cold desserts and a selection of sweets and desserts suitable for a variety of occasions.
Hospitality: Financial and Control Systems
This module is designed to introduce students to various control systems for use in the Hospitality Industry. It focuses on operating a spreadsheet based system for the standard costing of recipes, food and beverage costing and control system, control systems at selling price and analyze costs and calculate break-even point.
This module is designed to give students an understanding of what is involved in the thinking and compilation of a meal. It will draw on the experiences gained by the students in previous modules and develop their understanding of food and its uses, menu compilation and production, wine and the customer’s needs. The students should achieve a level of competence of someone who can create a Gastronomic experience.
You can know more about the course here