Take Your Kitchen Skills To The Next Level With A 7-Week “How-To” Cooking & Baking Combined Series at CTIA
DurationBrining you the best of both worlds, CTIA has whipped up the perfect combination between sweet and savoury in this hybrid cooking & baking short course.
Want to learn how to bake like Pierre Hermé, create flavour profiles, make sushi or throw the ultimate dinner party with your own handmade cheese and charcuterie? If food is what you love, then this 7-week course is for you!
Cost: R 7 000 Once-off OR R 3500 deposit R 3500 by end of the first month of attendance.
Cost Includes: CTIA branded apron, CTIA course notes and recipes, ingredients, certificate of achievement, online support through Moodle.ctia.
This course is ideal for
If you are passionate about food and baking and want to impress, then register for our 7-Week How-To Cooking & Baking Series combined course. It’s perfect for anyone between the ages of 16 and 66 who wish to up their skills with the help of professional chefs but without the complexity of a full-time programme.
Course Breakdown
Week 1: Stocks, Soups and Sauces – Wonton Soup, Beef Consommé, Italian Meatball Soup, Curried Pumpkin Soup.
Week 2: Dough Products – French Baguettes, Cinnamon Buns, Caramelised Apple Brioche, Camembert Tear & Share.
Week 3: How To Make Sushi – California Rolls, Maki Rolls, Rainbow Rolls, Cucumber Sushi Parcels with Smoked Salmon, Prawn Tempura, Sushi etiquette.
Week 4: Around The World – Gyoza (Japan), Focaccia Bread (Italy), Paella Valenciana (Spain), Crème Brulee (France), Tamarind Balls (Jamaica), Churros (Mexico).
Week 5: Vegetarian Cooking – Beetroot Gnocchi, Sweet & Sour Tofu, Sweet Potato Falafel, Indian Chickpea Crepe, Masoor Dahl.
Week 6: High Tea – Petit Fours, Piping and Icing, Coconut Macaroons, Cranberry and Hazelnut mini tartlets with lattice work, Millionaire Shortbread, Bourbon Balls, Chocolate Truffles, Sweetie Pies.
Week 7: Snack, Appetizers and Antipasti – Chorizo Madeline, Aioli, Beef Carpaccio, Gorgonzola Custard with Pears, Parmesan and Cheese Crackers, Marinated Mushrooms, Chicken Liver Pate, Cherry Brandy Baked Brie, Mini Teriyaki Beef Skewers, Haloumi & Paneer Cheese.
When CTIA opened the doors of its first campus in Centurion in 2009, it was built on a vision to provide an unparalleled experience based on exceptional training, cutting-edge innovation and a pledge to look after our students every step of the way – from mastering the basics to entering the industry.
It’s a promise we made, and a promise we’ve kept. Now, 15 years and three new campuses later, we’ve grown a lot – but we’ve never compromised on providing a warm, fun and nourishing environment and closely mentoring our students along their culinary journey.
At CTIA, staff and students are both a family and a community, and that will never change.
We’re constantly thinking about your future.
The hospitality environment is constantly changing, and it’s our job to make sure that we bring all the latest developments back to our campuses and curricula to give our students everything they need to succeed.
Our courses provide students with a solid foundation and foster the confidence needed to innovate, create and embrace a career path filled with diverse opportunities: from working in catering companies, hotels, restaurants or cruise liners, to food photography, to launching a business of your own.
We know that enrolling in a culinary course can be a daunting prospect – and rightly so. After all, it’s your future we’re talking about. Which course is the best for me? What are the costs?
How long will it take to land my dream job once I graduate? We know better than anyone how many decisions our students have to make, and we’re here to answer all your questions to set you on the path to the culinary career of your dreams.
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