Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) When:
Lectures are 5 days per week, Monday to Friday, 4.5 hours per day in the morning, 8.00 – 12.30 Where:
Lectures are held at our kitchen premises and / or our bakery in Fernglen, Port Elizabeth.
This course is 20% theory and is 80% practical.
Students who successfully complete all work, examinations, assignments and practical assessments may obtain the internationally recognized City & Guilds diplomas within one year.
This course may be studied on its own or it may be studied concurrently with our Diploma in Pastry Art as a Combination Course. Course Fee:
The course fee includes all ingredients used, text books, uniform, knife and utensil set.
The fee also includes the registration and test fee for City & Guilds & for CTHA Registration and Examination fees.
Course Fee: R83,000 Curriculum Requirements By City & Guilds 8065-02:
• Unit 105 – Prepare food for cold presentation
• Unit 202 – Safety at work
• Unit 203 – Food safety in catering
• Unit 206 – Healthier foods and special diets
• Unit 207 – Prepare, cook and finish stocks, soups and sauces
• Unit 208 – Prepare, cook and finish fish and shellfish dishes
• Unit 209 – Prepare, cook and finish meat, poultry and offal
• Unit 210 – Prepare, cook and finish vegetables, fruit and pulses
• Unit 211 – Prepare, cook and finish rice, grain, farinaceous products and egg dishes
• Unit 212 – Prepare, cook and finish bakery products
• Unit 213 – Prepare, cook and finish hot and cold desserts and puddings
• Unit 219 – Catering operations, costs and menu planning
• Unit 221 – Culinary Arts Principles The SAACA Curriculum encompasses:
Kitchen Hygiene and Safety:
• Personal hygiene
• Handling and storage of food
• Food poisoning, bacteria and high risk foods
• General safety rules
• Knife skills
• Kitchen equipment and utensils
• Kitchen terminology
• First aid
• Dietary requirements and religions
• Food groups Nuts, Fruit and Vegetables:
• Varieties
• Preparation and storage
• Different cooking methods
• Vegetarian dishes Stocks, Soups and Sauces:
• Sauce making techniques
• Emulsified sauces
• Brown sauces and jus
• Butter and cream sauces
• Fruit and vegetable sauces
• Vinaigrettes and dressings
• Foams
• Coulis and chutneys
• Curries and basic Asian sauces
• Chicken, beef and vegetable stocks
• Different types of soups and techniques (consommé, broth etc)
• Herbs sauces, marinades, rubs and flavourings Pastas, Grains and Pulses:
• Making fresh pasta and different types and cooking
• Gnocchi and dumplings, polenta, couscous and wheat
• Rice and risotto
• Polenta
• Basics of pulses, prep and cooking Eggs and Dairy:
• Basic Preparation and Varieties
• Whisking and poaching
• Soufflés and savories
• Basic desserts and pastries
• Egg base sauces
• Cheese varieties Shellfish and Fish:
• Varieties, preparation and storage
• Cooking methods of seafood
• Buying seafood and protecting fish stocks
• Gravlax/curing Poultry and Meat:
• Varieties, preparation and storage
• Cooking methods, trimming, stuffing and carving
• Different cuts of meat Cooking Methods:
• All the different cooking methods e.g. braising, roasting etc
• Parfait and terrines
• Confiting
• Mousse and jellies Other:
• Menu planning and design
• Costing and control
• Plating and garnishing
• Sousvide
• Catering operations
• Kitchen layout & design
• Dealing with suppliers
• Menu planning and design
• Costing and control
• Plating and garnishing
• Catering operations
• Kitchen layout & design
• Dealing with suppliers |
Level 2 Diploma in Food Preparation and Cooking (Pastry Arts) When:
Lectures are 5 days per week, Monday to Friday, 4.5 hours per day in the afternoon 13.00 – 17.30 Where:
Lectures are held at our kitchen premises and / or our bakery in Fernglen, Port Elizabeth.
This course is 20% theory and is 80% practical.
Students who successfully complete all work, examinations, assignments and practical assessments may obtain the internationally recognized City & Guilds diplomas within one year.
This course may be studied on its own or it may be studied concurrently with our Diploma in Culinary Arts as a Combination Course. Course Fee:
The course fee includes all ingredients used, text books, uniform, knife and utensil set.
The fee also includes the registration and test fee for City & Guilds.
Course Fee: R89 000.00
CURRICULUM REQUIREMENTS BY CITY & GUILDS
• Unit 214 – Prepare, cook and finish cakes, biscuits and sponge products
• Unit 215 – Prepare, cook and finish pastry products
• Unit 216 – Prepare, cook and finish dough products
• Unit 217 – Prepare, cook and finish hot desserts and puddings
• Unit 218 – Prepare, cook and finish cold desserts THE SAACA CURRICULUM ENCOMPASSES:
BASIC PRINCIPLES
• First Aid & Fire Fighting
• Food Safety Training
• Kitchen Safety
• Baking / Patisserie – Historical Background
• Ingredient Identification
• Equipment & Tool Identification
• Baking Science
• Baking Formulas & Baker’s Percentages
• Basic Nutrition’s & Diabetic Requirements ARTISAN BREADS
You will discover the science of bread. Learn how to create a living organism by using just yeast, air and liquid. What are the different characteristics of flour and what are their functions. You will be taught how to turn this knowledge into a vast variety of Artisan Breads. These include Baguettes, Sourdoughs, Wheat, Focaccia, Rye and Ciabatta. BREAKFAST PASTRIES / LAMINATED DOUGHS
You will learn all basic knowledge, skills and techniques required for the production and presentation of laminated dough (Puff Pastry, Croissant Pastry, Danish pastry) and their variations. LEAN YEAST DOUGHS & RICH YEAST DOUGHS
Topics include: Steps in Yeast Dough production, Scaling & Measurements, Mixing Methods, Fermentation, Forming, Proofing, Baking, Temperatures, Cutting & Scoring, Cooling & Storing, Baker’s Percentage Calculations. Products include Hard Rolls, Soft Rolls, Challah, Pretzel, Bagels as well as Hot Cross Buns, Savarin, Pannettone and Christmas Stollen. QUICK BREADS
Preparations of muffins, loaf breads, coffee cakes, scones. PATE A CHOUX AND BASIC PASTRY
Products taught are: Éclairs, Profiteroles, Croquembouche, Paris Breast, Phyllo Dough, Paté Brisee, Paté Sablé, Paté Sucre. DOUGHNUTS, FRITTERS, PANCAKES AND WAFFLES
Topics include Yeast-Raised Doughnuts, Cake Doughnuts, Doughnut Glaze, French Doughnuts, French Beignets, Strudel Dough, Cannoli, Crêpes, Waffles and Pan Cakes. BASIC SYRUPS, CREAMS, MOUSSES AND SAUCES
You will learn how to cook sugar syrup to various stages of hardness and their use in recipes. You will learn all about whipped cream, meringues, custard sauces and pastry cream variations as well as how to produce a variety of chocolate and fruit mousses and warm, hot and or iced dessert sauces. PIES, TARTS, FRUIT DESSERTS & SPECIAL PASTRIES
Pies and tarts together paired with nuts and fruits as well as cheese and dairy products give an endless opportunity to create products with different textures and flavours, in different shapes. Products covered under this subject are classical pies, savoury quiche, blind baked and filled tarts, cobblers, crisp and strudels. CAKE MIXING AND BAKING
Subjects taught include: Basic cake mixing methods, high fat and shortened cakes, high ratio and cakes mixed by creaming. Learn to produce types of foam cakes including sponge, angel food and chiffon cakes. How to scale and bake cakes correctly and how to correct failures or defects. ASSEMBLING AND DECORATING CAKES, ICINGS AND GLAZES
Learn all about piping bags and how to make and use a paper cone. Prepare a variety of icings such as buttercreams and learn how to assemble and ice simple cupcakes, layered cakes and sheet cakes. Make simple decorations and prepare clear, fruit and shiny chocolate glazes. SPECIALITY CAKES, GATEAUX AND TORTEN
Use the knowledge from the previously taught subjects to select from a variety of components to plan cakes that have well balanced flavours and textures. Learn how to line charlotte rings, how to coat cakes with marzipan and rolled fondant. INDIVIDUAL PASTRIES & DESSERTS
Learn about a vast variety of individual desserts & pastries. From the basic tartlet and Napoleon slice to the luxury Opera slice and individual Verrines. Turn your previously acquired knowledge into small and bite size pieces of sweet art. COOKIES
The 8 basic types of cookies; dropped, bagged, rolled, moulded, icebox, bar, sheet and stencilled will be taught by using classic and modern recipes. Understand the causes of crispiness, chewiness, moistness and spread in cookies and learn how to bake and cool them properly. CUSTARDS, PUDDINGS, MOUSSES AND SOUFFLES
Prepare starch thickened or boiled puddings bake custards and puddings. Prepare steamed pudding and learn about mousses and creams and their varieties as well as a variety of soufflés. FROZEN DESSERTS
You will learn about a variety of frozen desserts. These include: Sorbets, Parfaits, Gelato, Granite and frozen soufflés. A LA CARTE DESSERTS TRUFFLES, PRALINES & FINE CONFECTIONERY
Chocolate & equipment proudly sponsored by Chocolate Frey Switzerland. We will give you the knowledge and the foundation, so that you will be able to create your own little sweet masterpieces.
You will be taught about the history of chocolate, today’s use and a variety of different professional applications. These include ganaches, truffles, pralines and bonbon.
You will learn how to professionally use a tempering machine and learn how to temper by hand. Learn how to make a variety of fillings and how to make your own recipes. In addition we will also be covering fine confectionery and making items like fudge, toffee, brittle, nougat & marshmallow. CHOCOLATE & PASTILLAGE
We will start by teaching you the fundamentals of decorating. Simple decorations form deserts and or cakes and pastries.
We will then move on to more elaborate decorations. Each student will produce his/ her own modern chocolate showpiece, using techniques taught like moulding, shaping, cutting and spraying.
We will teach you about the basics of Sugar Artistic and you will be learning about the production and use of Pastillage. Each student will create his/ her own Pastillage showpiece WEDDING CAKES / OCCASION & SPECIALITY CAKES
We will be covering all aspects of Speciality Cake topics. Learn how to create masterpieces, from the idea and concept to the different use of different techniques.
You will learn about the use of different mediums such as Pastillage, fondant, chocolate and royal icing. There is also the opportunity if desired to join a sugar craft class in which you will learn about the use and techniques of gum paste. This is strongly suggested for a person who wants to specialize in occasion cakes in general. MOLECULAR TECHNIQUES
Molecular Gastronomy – or modern cooking has become very popular all over the world. Learn molecular techniques you can use to create a variety of inspired recipes. From honey and chocolate caviar to foams of hot chocolate. Caviar, Spherication, Reverse Spherication and Espumas. |
