Level 1 Program in Food Preparation and Cooking

Programme Structure:

 First year:

The programme which is the 8065-03 Food Preparation and Cooking (Patisserie), we teach the most basic skills which amongst others include Cooking Methods, Stocks and Sauces, nutrition and more. This will help the candidates to have a clear understanding of the industry.
 

Second Year:

Students would then take their education to an advanced level by learning advanced butchery, Budgeting costing and control, Menu planning and many more advancement courses.
 

Introduction to the foodservice industry:

• Professionalism
• History and Modern cookery
• South African Cuisine and History
• Teamwork

Sanitation and safety at the workplace:

• First Aid
• Basic fire prevention, protection and evacuation

Introduction to different types of  Kitchen Layouts, kitchen Equipment and Tools:

• Kitchen Design
• Nutrition
• Mise en Place

Handling and Maintaining Knives:

• Knife Skills

Principles of cookery and Food Science:

• Methods of Cooking
• Menu Planning, Recipes and Cost Management
• Stocks, Sauces, and Soups
• Building flavour Profile and Information to Herbs and Spices
• Egg Dishes and Dairy

Vegetables and Vegetable Dishes:

• Potatoes and Potato Dishes

Preparation of Cold Dishes:

• Salads and Salad Dressing
• Sandwiches
• Fruits Preparation
• Meat Preparation
• Fish and Shellfish Preparation
• Poultry and Preparation of Poultry
• Pulses / Legumes, Pasta and other Starches
• Grains

Cooking for Vegetarians and Different Types of Vegetarians:

• Introduction to Baking, Basic Principles and Ingredients
• Yeast Products
• Quick Breads
• Cakes and Icing

Basic Desserts:

• Beverages and Service
• Table Setting and Service
• 6 (six) Months of Industry Practicals