ICCA MiSK Professional Diploma Program - Baking & Patisserie

Additional Information 1. Course Delivery and Examinations 1.1 The Level 2 Diploma course at ICCA is intensive and focuses on the overall development of the student, not only in terms of knowledge and skills but also communication skills, attitude and leadership qualities. 1.2 As part of the curriculum, we not only have theory and practical classes, we also have daily activities to encourage leadership skill and ensure students learn kitchen management/ maintenance techniques, which will be useful when one goes to work. 1.3 Course Assessment: The qualifications are designed to provide students with specific competencies, which meet industry standards. Each unit of competency has a number of elements. Elements are statements, which outline the competencies which the student must achieve through their studies. Elements are based on standards set by the relevant industry. Competency-based Training: All training delivered in the qualification offered at International Centre for Culinary Arts, Dubai (ICCA Dubai), are competency-based. Competency-based training refers to training which develops the skills, knowledge and attitude required for professional qualification / industry employment. 2. Competency-based assessment: Competency-based assessment is the process of obtaining evidence about a student's performance and making judgments on that evidence against prescribed standards of performance. 2.1 Criterion based: Students are not in competition with their peers but are assessed against standard criteria or benchmarks. The criteria are competency standards, learning outcomes and other performance outcomes outlined in the relevant training package. 2.2 Evidence based: Whether a student is competent, is based upon evidence provided by him/her. The evidence may be demonstrated or produced by the student or gathered by the teacher/assessor. 2.3 Participatory: Students are encouraged to be involved in the process of assessment. Teachers / assessors will discuss the rationale behind the outcome of the practical assessment activities. Every student must provide evidence of competence in all units in the course qualification they are undertaking. Competence relates to the ability to perform tasks and duties to the standards expected in employment. 3. Student Uniform 3.1 One of the most important aspects of being a professional in the hospitality industry is discipline in grooming and presentation of one self. 3.2 The ICCA Uniform & Grooming Policy require students of the Level 2 Diploma program to be in full uniform at all times. 3.3 Chef Jacket, Chef Trousers, Apron, Cap, Black Chef Shoes and Black Socks are the prescribed uniform. 3.4 It is mandatory to wear closed black shoes and black socks. The black shoes must be either chef clogs or leather shoes only. Sports shoes or canvas / suede / felt shoes are not allowed. 12