DIPLOMA IN CULINARY ARTS

Diploma in Culinary Arts (12 Months)

FULL TIME:  12 months (including industry placement)

PART TIME:  12 months

This course will give you an opportunity to build on your basic culinary skills and take your kitchen know-how to the next level.
You’ll learn the nitty gritty of working with specific ingredients such as fish and shellfish, grains and pulses, poultry, meat and much more. This course is about fine-tuning your expertise; from sharpening your knife skills to the impeccably executing of dishes and the plating presentation techniques thereof. The course will teach you all about stocks and sauces and introduce you to catering operations, menu planning and wine appreciation.
Hands-on experience: This course includes time in the industry with an approved partner, where you will hone your newly acquired skills and gain invaluable on-the-job experience. This includes a week at a butcher or a fishmonger, and a chef table where you will cater for a graduation ceremony. Once you have completed this course, you will have the skills to become a deputy chef de partie.
This course is perfect for students who want to broaden their career prospects and enhance their basic culinary skills.
If you want to continue your studies, you may progress to the International Advanced Management Diploma in Culinary Arts and Patisserie. Alternatively, you can add the ProChef 2020 program and complete the Advanced Diploma in Culinary Arts.

CERTIFICATION

  • City & Guilds Food Safety in Catering
  • City & Guilds Diploma in Culinary Arts
  • Chefs Training & Innovation Academy Certificate of Achievement – Diploma in Culinary Arts

SEMESTER 1

Practical and Theoretical Subjects

  • Introduction to the Hospitality and catering industry
  • Introduction to Kitchen Equipment
  • Health and safety awareness
  • Food safety in catering
  • Knife skills
  • Cooking methods: boiling; poaching and steaming; deep and shallow frying; braising and stewing; baking roasting and grilling
  • Healthier food and Special Diets
  • Cold presentation
  • Regeneration and pre-prepared foods
  • Preserving techniques
  • Introduction to personal and workplace skills
  • Basic food costing
  • South African cuisine studies
  • Kitchen terminology
  • Basic first aid
  • Basic fire training

EXAMS

  • CTIA midterm exam, final theory exam, practical exam

SEMESTER 2

Practical and Theoretical Subjects

  • Hospitality industry and your role as a chef
  • Health, safety and food hygiene
  • Advanced knife skills
  • Food categories: cold food preparation, starters and salads; stocks, soups and sauces, fish and shellfish, vegetables, fruit and pulses/vegetable protein; rice, grains, farinaceous and egg dishes; meat, poultry and offal
  • Baking methods: basic pastry (desserts; bread and dough products; cakes, biscuits and sponges)
  • Stock take and rotation
  • Plating and presentation
  • Healthy food and special diets
  • Kitchen terminology

EXAMS

  • CTIA midterm exam, final theory exam, practical exam
  • City & Guilds theory exam (City & Guilds Code 8065-02), City & Guilds Food Safety exam
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