This course will give you a holistic culinary knowledge that will allow you to advance your skills in all areas of the kitchen, all the way from food preparation, to cooking and patisserie.
This highly practical combined course covers a wide range of cooking techniques, and consists of the CTH Diploma in Professional Culinary Arts as well as the CTH Diploma in Professional Cookery – Confectionery and Patisserie.
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 impeccably executing and plating dishes. The course will teach you all about stocks and sauces and introduce you to catering operations, menu planning and wine appreciation.
It covers all the essential patisserie and confectionery skills needed for a successful career as a pastry chef – and will also give you the chance to improve your overall culinary ability. While the course incorporates the necessary theory required, it is designed to maximise practical training and hands-on experience in the kitchen.