These courses are a foundation into the culinary world with a major emphasis on practical cookery. Other components of these courses include catering theory, food costing and menu planning.
These courses are a foundation into the culinary world with a major emphasis on practical cookery. Other components of these courses include catering theory, food costing and menu planning.
19 weeks tutoring & hands-on cooking. Plus one week of exams. After completing the course, the student should do an internship in the industry for at least 6 calendar months.
Maritha Steyn has been involved in the food and hospitality industry over the past three decades. In 2003, Maritha started Steyns’ Culinary School.
Maritha is continually improving the courses on offer at Steyns and has worked with educational bodies in order to ensure that Steyns offers the best qualifications that allows young chefs to perform well in the culinary industry.
Professional Cookery has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and drink preparation as well as supervision.
During the first year 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.
The course is designed according to our 3 year City & Guilds courses, with advanced subjects and extended external practical’s included to ensure that we produce well rounded, passionate and creative chefs with strong management skills.
This is a City & Guilds and Cathsseta accredited hybrid course.
This course allows you to have a holistic knowledge that any aspiring chef would need.
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