This course will give you an opportunity to build on your basic culinary skills and take your kitchen know-how to the next level.
You’ll learn the nitty gritty of working with specific ingredients such as fish and shellfish, grains and pulses, poultry, meat and much more. This course is about fine-tuning your expertise; from sharpening your knife skills, to the impeccable execution of dishes and the plating presentation techniques thereof. The course will teach you all about stocks and sauces and introduce you to catering operations, menu planning and wine appreciation.
Hands-on experience: This course includes time in the industry with an approved partner, where you will hone your newly acquired skills and gain invaluable on-the-job experience. This includes a week at a butcher or a fishmonger, and a chef table where you will cater for a graduation ceremony.
This course is perfect for students who want to broaden their career prospects and enhance their basic culinary skills. Students who are working in the kitchen and have some relevant knowledge of basic principles and skills, usually from a supervised role, or students who may wish to specialise.
If you want to continue your studies, you can choose to pursue any of the following:
- CTIA Innovation in Culinary Arts Programme or
- City & Guilds Level 2 Diploma in Patisserie Programme or
- QCTO NQF Level 5 Occupational Certificate: Chef