Our on-site deli exposes students to the practical side of a commercial venture, incorporating menu planning, scaled production and costing, budgets and controls.
DurationOur on-site deli exposes students to the practical side of a commercial venture, incorporating menu planning, scaled production and costing, budgets and controls.
Students work in various roles in turn and are exposed to traditional and modern techniques used in creating quality artisanal foods, such as preserving and hot and cold smoking.
Products such as pickles, jams, relishes and chutneys are produced and students are encouraged to experiment with new recipe development.
Cheese-making skills:
Charcuterie skills:
Our school motto is “Attitude is Everything!” and this is the work ethos that we instill in our students, which is one of the reasons our students are highly sought after by top chefs.
Our graduates are capable, confident young chefs who are practiced in their art and find success based on their can-do attitude.
This course will teach you about the basics of working with decorating bags, tips, and piping techniques that include dots, pulled dots, and pull-out dots.Â
This training will teach you about making a painted drip cake with candy brush strokes and bark designs.Â
This interesting workshop includes a total of 4 lessons comprising of 2 hours each (8 hours in total). The class can either be completed in a single day or over 2 mornings.
Project Class Spring Blossom Cookies (Summer Succulent Cupcakes)
This interesting workshop includes a total of 4 lessons comprising of 2 hours each (8 hours in total). The class can either be completed in a single day or over 2 mornings.
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