QUALIFI
Level 4
QN: 603/5188/3
Curriculum Active
Qualifi Level 4 Diploma in Chinese Culinary Arts Management
Official qualification regulated by Ofqual, awarded by QUALIFI. Classified as a Vocationally-Related Qualification. Total guided learning hours: 400 hours.
Qualification Level
Level 4
Awarding Body
QUALIFI
Syllabus Units
8 Units
Guided Hours
400 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Chinese Culinary Master Skills and Kitchen Management
Verified
Key Learning Objectives:
- Be able to use the skills required to prepare, cook and serve at Master level.
- Be able to manage the effective running of a kitchen.
- Understand how effective team
- work across the business has a positive effect on the customer experience and the business.
- Understand how to prepare, train and monitor the food production team to ensure the correct high standards are maintained at all times.
2
Chinese Food and Beverage Service Management
Verified
Key Learning Objectives:
- Be able to set up a dining area for a Chinese formal occasion at master level.
- Be able to serve Chinese food and drink for a Chinese formal occasion observing the appropriate rituals and etiquette.
- Be able to prepare, train and monitor the service team to ensure the correct high standards are maintained and Chinese customs are respected and honoured during service.
3
Creating a Customer Centred Culture
Verified
Key Learning Objectives:
- Understand the importance of customer satisfaction and how to measure it.
- Be able to analyse the effects of poor and good customer care on a restaurant business. Devise a customer care strategy to ensure effective customer care within a restaurant setting.
4
Leadership and Management Within a Performance Centred Culture
Verified
Key Learning Objectives:
- Understand the responsibilities of an employer and employee within a business context.
- Understand how to monitor customer satisfaction to ensure product / service is delivered according to customer profiles and business requirements.
- Know how to consistently communicate and engage with people and teams.
- Understand how to create a people strategy and effectively manage recruitment, induction, team development and succession planning to deliver the strategy.
5
Managing People Through the Empowerment of Teams
Verified
Key Learning Objectives:
- Understand the importance of company vision, values, empowerment and following procedures.
- Understand how to manage and motivate of teams and individuals effectively.
- Understand the importance of effective communication when managing the performance of teams.
- Understand the ethos of a diverse and inclusive culture that demonstrates social inclusion.
6
Mastering the Art of Chinese Dough Modelling
Verified
Key Learning Objectives:
- Understand the characteristics and cultural significance of Chinese dough modelling.
- Be able to produce a selection of complex dough flowers.
- Be able to produce a selection of dough figurines.
- Be able to produce a complex dough centrepiece, suitable for a special Chinese occasion.
7
Mastering the Art of Sugar Sculpture
Verified
Key Learning Objectives:
- Be able to produce a Pulled sugar piece.
- Be able to produce a Blown sugar piece.
- Be able to produce a Caste sugar piece.
- Be able to produce a Pastillage sugar piece.
- Be able to produce a Pressed sugar and Rock Sugar piece.
- Be able to produce a Spun sugar piece.
8
Understanding Chinese and Asian Food and Beverage Business Operating Models
Verified
Key Learning Objectives:
- Understand how to use relevant business operating models to achieve the business vision and values.
- Know the business’s strategy, objectives and key competitors.
- Understand standard business operating procedures.
- Understand how to manage finance within a Chinese and Asian food and beverage operation.
Regulatory & Verification Details
- Qualification Number (QN)
- 603/5188/3
- Regulated Status
- Available to learners
- Awarding Body
- QUALIFI
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Oct 2019
- Operational End
- Dec 2026