This programme covers both safety at work in the preparation of food, healthy eating and special diets, costing and menu planning and the preparation, cooking and finishing of a wide range of commodities and dishes.
DurationWhat will I learn?
This programme covers both safety at work in the preparation of food, healthy eating and special diets, costing and menu planning and the preparation, cooking and finishing of a wide range of commodities and dishes.
This programme has been developed for professionals in the food preparation industry. It brings together elements of food and drinks preparation as well as supervision. This programme applies to all sectors, from small restaurants and lodges, to large-scale hotels.
Programme content includes:
Prepare and cook basic meat, poultry and game
Prepare and cook basic sauces and soups
Prepare and cook fish and shellfish dishes
Cooking and service of cold preparation dishes
Hygiene in the kitchen
Storage of food, equipment and utensils
Menu planning
Nutrition
Budgeting and cost control
Food safety
Kitchen maintenance and design
No matter which field you wish to pursue, the International Hotel School will provide the ideal training, enabling young people with skill and dedication to make a success of a challenging career in the tourism and hospitality industry both locally abroad.
Become a chef with this 3-months cooking course by Blue Ribbon. You will learn about Culinary arts and cookery principles.
We have revamped our Domestic Divas course to include awesome fresh new ideas and healthy tasty recipes.
The Level 2 Diploma in Culinary Arts is for those who wish to work in the hospitality industry and already have knowledge of the basic principles of kitchen work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge.
This course is for the future leaders of the Culinary Industry. It covers all major theoretical, practical and workplace components of kitchen operations, culinary practice and patisserie skill elements.
The aim of this course is to introduce students to ingredients, kitchen systems and cooking methods and is a strong foundation to build a culinary career on.
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