COOKING COURSE CERTIFICATE

BASIC INFO:

DURATION: 10 days | Daily classes from 08h00 to 15h45.

LOCATION: Wellington

REQUIREMENTS

  • Grade 9
  • An interest in catering and a passion for cooking and baking.
  • Basic language skills, speak, write, read and understand English and Afrikaans

LANGUAGE OF INSTRUCTION: English and Afrikaans (where necessary)

Note from the facilitator:

Join us for a relaxed, intimate cooking and baking experience, hence we only can take 6 learners per class.

Learners will be taught and experience a variety of new and exciting skills, how to use kitchen utensils, new products, and spices. You will learn how to read a recipe, weigh ingredients correctly and how to use it to create tasty dishes. You will have the understanding of cooking and baking methods, principles and procedures. This course will provide you with the necessary skills for home cooking as well as starting a career in a commercial hospitality kitchen, catering company, bakery or any position where the skills are needed.

COURSE DETAILS

GENERAL:

Accredited by: Not Applicable

Fee includes: Lectures, Handbooks and a Certificate

Dress code: Casual but neat.

Absenteeism: A doctor’s certificate is needed if a student is absent for more than 3 days.

Accommodation: Accommodation and travelling must be arranged by student.

DAY 1:

  • Personal development, behaviour and etiquette
  • Hygiene and cleaning
  • Safety in the workplace

DAY 2:

  • Organisation of the workplace
  • Kitchen layout, kitchen utensils and appliances
  • Measurement and metrication

DAY 3:

  • Preparing breakfast
  • Preparing and cooking basic egg dishes
  • Breakfast served on a tray
  • Table settings, a la carte and the buffet table
  • Serving of drinks, tea and coffee

DAY 4:

  • Baking and pastries
  • Different types of bread
  • Sandwiches
  • Garnishing and herbs

DAY 5:

  • Baking and icing of cakes
  • Setting of the tea table
  • Tea party

DAY 6:

  • Baking of rusks and biscuits
  • Visiting a coffee roastery

DAY 7:

  • The steward
  • Serving of food
  • Client services
  • Conflict management

DAY 8:

  • The different types of receptions and functions
  • Food, Nutrition and planning a meal
  • Preparing starters, light meals and a cheese platter
  • Wine, glasses and the serving thereof

DAY 9:

  • Preparing of main and side dishes
  • Preparing vegetables
  • Flower arrangement

DAY 10:

  • Preparing of salads and salad dressings
  • Preparing of desserts
  • Serving dishes
  • Laying of the dinner table for special guests

PRACTICAL TRAINING

This 10-day course consists of theory as well as practical modules. A recipe book is also provided. No written examination. Each learner gets the opportunity to prepare the dishes while in class. Dishes are evaluated and the outcomes are discussed.

OTHER COURSES

CERTIFICATE COURSES:

SHORT COURSES

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