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.
DurationThese 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.
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.
This course is 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.
The Professional Cookery Diploma targets the individual who possesses a creatve fair, enjoys challenges and wants to work in the kitchen environment.
The Prue Leith Chefs Academy is very proud to offer a joint programme in partnership with Italy’s premiere culinary training institution, ALMA – La Scuola Internazionale di Cucina Italiana, in Colorno (Parma – Italy).
This is a City & Guilds and Cathsseta accredited hybrid course.
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