CTIA INNOVATION MODULES

 

CUSTOMISE & SPECIALISE
YOUR EDUCATION

‘Innovation distinguishes between a leader and a follower’ – Steve Jobs

 

The ‘I’ in CTIA stands for innovation. Training our students to become innovation-oriented sets them up for long-term career success. We’re particularly proud of this aspect of our offering, and continuously update our CTIA innovation modules to ensure our students gain skills and insight into the most up-to-date industry developments.

 

All of our students have the opportunity to tailor their curricula by selecting from our list of culinary and pastry innovation modules. These are intensive, highly practical courses – all the action happens in the kitchen.

 

The number of innovation modules (electives) a student can choose is determined by the core full-time programme. These are already included in our full-time programmes. Part-time students have the option to add modules to their programme at an additional cost. (Please note that the innovation modules are presented during normal office hours.)

FULL-TIME PROGRAMME NUMBER OF ELECTIVES
12-month programmes 2
18-month programme 3
36-month QCTO dual certification 3
36-month QCTO dual certification + pastry 4

*Included in full-time programmes only. Each credit is to the value of R3 500. Part-time students have the option to add this to their programme at an additional cost. Please note that these programmes are only offered during office hours.

CULINARY ELECTIVE

Molecular gastronomy is where science meets creativity. You’ll be shown how to harness various chemical properties and processes to create cutting-edge products that’ll take any dish to the next level.

 

You’ll learn how to make coral sponge, foams, caviar, gels and soils, and will be taught the sous vide cooking technique. 

‘Charcuterie’ is a French word that refers to preparing and assembling various cured meats and meat products that are served cold or at room temperature. In this module, students are given a chance to learn the time-honoured techniques of the old masters to create a mouth-watering array of products.

 

You’ll learn how to make European classics like chorizo, bresaola, Coppa ham, salami, pancetta, dry-cured bacon and a South African speciality – biltong.

From elegant soft cheeses to deliciously flavoursome feta, cheese is the name of the game in this module. You’ll discover all the intricacies of transforming milk into a variety of products as we deep-dive into the world of dairy.

 

You’ll learn how to make yoghurt, mascarpone, feta cheese, cream cheese, halloumi, paneer, mozzarella and either Cheddar or Gouda.  

Whether you’re an aspiring influencer or just want to know how to take professional shots using your smart phone camera, this module covers all you need to know to take amazing food photos with minimal equipment.

 

You’ll learn the difference between plating for serving versus plating for photography; the basics of a good photograph; food photography using your smartphone; food photography for Instagram; adding a human element; and the importance of colour and texture.

PASTRY ELECTIVE

This is one of our flagship innovation modules, and with good reason: we update this course every semester to reflect the latest trends and changes in the fast-paced world of cake design. This module has been developed to give students the skills and insights they need to turn their passion for baking and decorating cakes into a lucrative pursuit. By the end of the course, you’ll have created three different cakes ­– each with its own unique design.

 

You’ll learn different cake designs, textures and colours; how to produce double-barrel cakes; and different decorative techniques and mediums, including modelling, airbrushing and rice-paper techniques.

Whether you’re an aspiring influencer or just want to know how to take professional shots using your smart phone camera, this module covers all you need to know to take amazing food photos with minimal equipment.

 

You’ll learn the difference between plating for serving versus plating for photography; the basics of a good photograph; food photography using your smartphone; food photography for Instagram; adding a human element; and the importance of colour and texture.

You’ll be able to crank up your passion for chocolate all the way in this popular module. At the end of this course, you’ll know how to temper, cast and set chocolate – skills that you’ll need when you assemble an impressive chocolate sculpture at the end of the course.

 

You’ll learn how to mould chocolate and work with chocolate paste and pastillage, including creating items like pralines and chocolate cigars.

Those with a weakness for sweet stuff will love this module. You’ll learn to create an impressive array of treats – a great skill set for anyone who wants to channel their sugary passion into an entrepreneurial direction, or create delicious, handmade gifts – or simply to enjoy.

 

You’ll learn how to make petit fours and friandises, jellies (e.g. fruit jellies and wine gums), pumpkin candy, halva, Turkish delight, honeycomb, toffee, brittles, fudge, nougat, marshmallow, dragon’s beard.

This module introduces students to the incredible art of sugar work, where sugar is pulled, blown, pressed, cast and airbrushed to create exquisite decorative items and breath-taking works of art. You’ll use heat guns and hot plates and an array of cutting-edge techniques to create and assemble a large sugar sculpture.

 

You’ll learn how to blow, pull, mould and colour sugar, and will create pulled sugar flowers and various other items for your final sculpture.