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| Professional Cookery |
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The Diploma in Professional Cookery syllabus includes the following topic offerings in a theory-based format:
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The Hospitality Industry Overview
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Historical facts
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Kitchen Organisation, Staffing and Equipping |
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Food Preparation Techniques |
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Kitchen Hygiene and Sanitation |
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Nutrition |
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Professional Cookery |
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Cooking Methods |
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Food Purchasing, Costing & Stock Control |
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Menu Planning |
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Food Service |
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Food Production |
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Comprehensive study of all food groups |
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Further topics relevant to Professional Cookery including guest speakers, outings and demonstrations. |
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Practical lessons: Superb, state of the art kitchens are used for practical lessons and the practical assessment of students. |
Elective Course
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A Certificate in Preliminary Wine Studies is offered through the Cape Wine Academy as an elective module.
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Course Objective
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The course is ideally suited for:
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Persons wishing to pursue a career as an Executive Chef.
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Persons wishing to pursue a Restaurant Management career. |
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Entry-level candidates wishing to enter a professional cookery career. |
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Currently employed cookery employees who require formal qualifications. |
Course Components
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Internal Tests and assignments, and External Exams are completed during the year.
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| Practical: |
Practical demonstrations and lessons are held at regular intervals in our superb kitchens.
Students are strongly encouraged to work in industry to gain experience and build their skills.
Practical assessments are conducted throughout the year.
The costs of practical assessments in the kitchen are for the student's account.
Please see the Exams & Assessment section for more detailed information on practicals.
Candidates who wish to view the kitchens where our practical lessons are held, must please make an appointment to ensure appropriate times.
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| Intakes: |
Two intakes a year: one in January and one in June . |
| Lectures: |
Tuesdays (January 1 year intake) and Tuesdays and Thursdays (June 6 months intake) on a part time basis. |
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