Course Composition:
Safety at work; Food safety; Kitchen maintenance and design; Budgeting, costing and control; Nutrition and dietetics; Menu planning; Wine tasting and service
Preparation, cooking and service of:
* Meat and poultry dishes
* Fish and shellfish dishes
* Stocks
* Sauces and soups
* Pulses and vegetable dishes
* Farinaceous dishes
* Cold preparation dishes
* Egg dishes and savories
* Bread making
* Dishes from around the world
* Buffet cooking and set up
All cooking methods:
Blanching, poaching, boiling, steaming, deep-frying, sautéing, grilling, gratinating, baking, roasting, glazing and stewing.
Equipment:
All students are issued with 3 x Chef jackets, 1 x hat, 1 x apron and 1 x necktie. A 7-piece set of professional Chef's knives (in a knife roll) is also included.
Attendance
Classes commence from 08h30 through to 16h00 on Mondays to Fridays. Absence of more than 2 weeks in an academic year may lead to disqualification of taking the final examinations.
Cost: R40,000.00 per year
Payments are made as follows:
Non-refundable deposit payable on acceptance R5,000.00 (on acceptance)
Knife-set R2,500.00 (on acceptance)
Uniforms R2,500.00 (on acceptance)
12 Monthly Payments of R2,500.00 R30,000.00
Total for Year 1 R40,000.00
Years 2 & 3
R40,000.00 per year or 24 Monthly Payments of R3,300.00
How to Apply:
Email a request to:
