International Grande Diploma

Name: International Grande Diploma
Availability: InStock

by South African Academy of Culinary Arts

The qualification is designed for those who are not sure yet if they prefer culinary or pastry, or this qualification is for those who are passionate about both subjects

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Duration

7 Months

Course Details

Who is the qualification aimed at?

The qualification is designed for those who are not sure yet if they prefer culinary or pastry, or this qualification is for those who are passionate about both subjects.

A Grande Diploma will give students not only an edge against their competitor to find employment, but it is a qualification that they can draw off their whole career.

What topics are covered?

Throughout the course learners will gain knowledge, understanding and skills covering:

Food safety and health and safety principles
Preparation of: Breads and bread rolls
Pastry dishes and/or products
Cakes and confectioners’ items
Hot and cold desserts
Decorative media for variety of pastry dishes and/or
products including chocolate and sugar work.

Culinary Principles and Practices:

Allergen Awareness and Control in a Commis Chef Environment
Maintaining Food Safety in a Commis Chef Environment
Effectively Cleaning Food Areas
Achieving Performance through Own Role and Working with Others
Minimizing Loss in the Food Operations Industry
Preparing and Cooking: Meat and Offal
Preparing and Cooking: Poultry
Preparing and Cooking: Fish and Shellfish
Preparing and Cooking: Game
Preparing and Cooking: Vegetables
Preparing and Cooking: Rice, Pasta and Egg Dishes
Preparing and Cooking: Stock, Soup and Sauces
Preparing and Cooking: Vegetable Protein
Preparing and Baking: Bread and Dough
Preparing and Cooking: Pastry
Preparing and Baking: Cakes, Sponges, Biscuits and Scones
Preparing, Cooking and Baking: Hot and Cold Desserts

South African Academy of Culinary Arts is a Professional and Internationally fully accredited Culinary & Pastry Academy.

My name is Ralph Gottschalk. I am the chef, owner and principal of SAACA, South African Academy of Culinary Arts, here in the beautiful and friendly city of Port Elizabeth in South Africa.

You have landed here on our new homepage because you are interested in studying Culinary and/or Pastry Arts here with us or you may even have already applied for next year’s intake.

At SAACA we make sure that all of our lecturers have sufficient experience to teach you what you need to know to succeed once you have completed your studies with us. I have seen schools where they have lecturers that have 3 years’ experience, meaning that if they would teach you all they know, you will get 3 years of experience. Trust me, you will need more than that.

In addition to our head lecturer, we have also engaged the service of other leading chefs as guest lecturers for the coming year. Chefs which are employed elsewhere but because they are my friends and also care about you, the chef of tomorrow, will come and teach specialized subjects at SAACA.

We will have the honor to welcome Chef Jonathan, the Executive chef at the St Francis Links, to SAACA. He has varied extensive experience and has worked under Heston Blumenthal at the Fat Duck in the UK.

We also have plans to include Asian specialty chefs for sushi and Japanese, Indian chefs and more. The more you learn from experienced chefs, the better.

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Fernglen Branch

20 Mayfair Ave, Fernglen, Port Elizabeth

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