Seared prawns with scallops

Combination Programme in Culinary Arts Full-time

If your ultimate dream is to be the executive chef at a world class establishment, food and beverage operation or a top restaurant anywhere in the world, then this qualification is for you. If you like to dazzle your guests with your latest food creations using the freshest and trendiest ingredients and love people, then a City & Guilds endorsed Combination Programme in Culinary Arts will set you apart and ensure your career is a resounding success.

Entry Requirements

Grade 10 and 18 years of age.

Course Duration

1st Semester Diplomas: Feb – Jun (theory and practical)
1st Semester Diploma: Jul – Oct (industry placement)
1st Semester Diploma: Nov (City & Guilds examination)
2nd Semester Patisserie: Feb – Jun (theory and practical)
2nd Semester Patisserie: Jul – Oct (industry placement
2nd Semester Patisserie: Nov (City & Guilds examination)

Course Outline

  • Prepare Food for cold Presentation
  • Safety at Work
  • Food Safety in Catering
  • Healthier Foods and Special Diets
  • Prepare, Cook, and Finish:

– Stock, Soups, Sauces

– Fish, Shellfish, Meat, Poultry, Offal

– Vegetables, Fruit, Pulses

– Rice, Grain, Farinaceous Products

– Egg Dishes

– Bakery Products

– Hot and Cold Desserts and Puddings

  • Catering Operations, Costs, Menu Planning and Budgeting
  • Other: Kitchen Terminology

Patisserie

  • Safety at Work
  • Food Safety in Catering
  • Prepare, Cook and Finish:

– Cakes, Biscuits and Sponge Products

– Pastry Products

– Dough Products

– Hot Desserts and Puddings

– Cold Desserts

Certification

  • City & Guilds – Diploma in Food Preparation & Cooking
  • City & Guilds – Diploma in Patisserie
  • City & Guilds – Food Safety in Catering (only if not obtained from previous/older certificate)
  • Capsicum Culinary Studio Certificate of Attendance