CULINARY ARTS AND FOOD & BEVERAGE COMBINED

CULINARY ARTS AND
FOOD & BEVERAGE COMBINED

Giving you the edge in the hospitality industry

 

This programme is perfect for…

…students who want to keep their career options wide open with a substantial skill set combined with a dual-accredited qualification. With this qualification, you’ll be able to work and step into any kitchen – locally or abroad– working in general food preparation and culinary arts. You will also hold your own in all the front of house essentials of food and drink preparation, service and supervision with aspects like customer relations, personal development and effective communication.

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DURATION

FULL-TIME: 18 Months

ACCREDITATION

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qcto accreditation logo
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WHAT TO EXPECT

This programme combines our top-selling Culinary Arts Programme with all the food-and-beverage essentials into one super-charged qualification, with national and international accreditation.
This programme offers you the best of both worlds!

NEED TO KNOW

During the three semesters of this “hybrid” programme, you will gain an in-depth understanding of the hospitality and catering industries, and spend many hours honing practical skills from poaching, grilling and baking; to preparing stocks, meat dishes, soups and sauces. To top it off you will learn the structure and principles of food and beverage services and supervision.

Culinary Courses

THE NITTY GRITTY

Entry requirements

Entrants must have completed Grade 11.

 

Additionally, entrants are required to have:

  • English proficiency
  • Notebook, PC or Tablet with a stable Internet connection
  • Microsoft Office with a PDF viewer
  • Email account
  • Scanner via printer or cellphone

 

This is a HYBRID PROGRAMME that allows you to fill a role in front of house as well as back of house which puts you in the position to be more employable. This programme offers you the best of both worlds.

Mode of delivery: On-campus training, workplace integrated learning and a trade test

 

You will graduate with the following certification:

  • OCCUPATIONAL CERTIFICATE: COOK, NQF4 (FROM 2022),
  • LEVEL 2 DIPLOMA IN FOOD PREPARATION AND CULINARY ARTS (8064-01),
  • DIPLOMA IN FOOD AND BEVERAGE SERVICES (8064-03)

 

PLEASE NOTE: All students will need access to a computer or laptop with Microsoft Office Suite and stable internet/data. From Semester 2, students must be able to bring a laptop or notebook to class.

PROGRAMME STRUCTURE

Semester 1

  • Personal hygiene and workplace standards
  • Quality assurance in safety and food safety
  • Numeracy, units of measurement and computer literacy
  • Environmental awareness
  • Healthier food preparation and dietetics
  • Hospitality and the catering industry
  • Basic ingredients and introduction to kitchen equipment
  • Moist heat methods of cooking
    • Boiling, poaching and steaming
    • Braising and stewing
  • Dry heat methods of cooking
    • Baking, roasting and grilling
    • Deep frying and shallow frying
  • Cold food presentation principles
  • Personal development within hospitality and catering
  • Implementing food production processes

 

Semester 2

  • Menu planning and recipe costing
  • Providing a guest service
  • Theory of food production and commodity resource management
  • Dishes for cold presentation
  • Preparing, cooking and finishing fruit dishes
  • Preparing, cooking and finishing vegetable dishes
  • Preparing, cooking and finishing potato dishes
  • Preparing, cooking and finishing pulses, grains(including rice) and vegetable protein dishes
  • Preparing, cooking and finishing pasta and other fabricated farinaceous starch dishes
  • Preparing, cooking and finishing meat, poultry, game and offal dishes
  • Preparing, cooking and finishing fish and shellfish dishes
  • Preparing, cooking and finishing egg dishes
  • Preparing, cooking and finishing stocks, sauces and soups
  • Preparing, cooking and finishing basic pastry dishes and bakery products
  • Preparing, cooking and finishing basic hot and cold desserts
  • Maintaining food production systems

 

Semester 3

  • Menu knowledge & planning
  • Deliver food and beverage service
  • Prepare beverages for service
  • Product knowledge for hot and cold beverages
  • Product knowledge alcoholic and non-alcoholic beverages
  • Cocktail making and mixology