Instructors

Tygerberg

Rothschild Boulevard, Panorama, 7506

Description

Introduction

The Hospitality Industry is a dynamic industry which provides career opportunities in Food Preparation and Culinary Arts. This International Qualification is recognised in 80 countries around the world.

General

The duration of the course is 3 years which includes experiential training on and off the campus.

Career Opportunities

  • Chef de Cuisine (Head Chef),
  • Chef de Partie,
  • Sous Chef,
  • Commis Chef,
  • Trainee Chef/ Kitchen Porter/Assistant,
  • Cook/Catering Assistant/Restaurateur

Admission Requirements

Grade 12 or equivalent – Consumer Studies will be an advantage

YEAR 1
Curriculum

City & Guilds (London) International Diploma Culinary Services

  • Applied Management N4
  • Nutrition & Menu planning N4
  • Catering Theory & Practical N4
  • Sanitation & Safety N4
  • Prepare food for cold presentation
  • Safety at work
  • Food safety in catering
  • Healthier foods and special diets
  • Prepare, cook and finish stocks, soups and sauces
  • Prepare, cook and finish fish and shellfish dishes
  • Prepare, cook and finish meat, poultry and offal
  • Prepare, cook and finish vegetables, fruit and pulses
  • Prepare, cook and finish rice, grain, farinaceous products and egg dishes
  • Prepare, cook and finish bakery products
  • Prepare, cook and finish hot and cold desserts and puddings
  • Catering operations, costs and menu planning

YEAR 2
Curriculum

City & Guilds (London) International Diploma Culinary Services

  • Applied Management N5
  • Catering Theory & Practical N5
  • Food & Beverage N5
  • Entrepreneurship & Business Management N4
  • Safety at work
  • Food safety in catering
  • Prepare, cook and finish cakes, biscuits and sponge products
  • Prepare, cook and finish pastry products
  • Prepare, cook and finish dough products
  • Prepare, cook and finish hot desserts and puddings
  • Prepare, cook and finish cold desserts

YEAR 3
Curriculum

City & Guilds (London) International Diploma Culinary Services

  • Applied Management N6
  • Catering Theory & Practice N6
  • Communication and Human Relations N6
  • Computer Practice N4
  • Supervise staff training
  • Food safety supervision for catering
  • Resource Management in food preparation
  • Menu planning and costing
  • Global influences on eating and drinking
  • Supervise food production
Launch Course