Chef Programme Overview
All classes and practical’s will be conducted from Monday to Friday
Classes will be scheduled between 07h30 and 15h30 unless you are in the bakery where you will have an earlier start.
Year 1
Food Theory 1
Food & Beverage
Practical Classes & Rotations
Paid Internship
Health & Safety
Computer Literacy
Numeracy
- Introduction to the kitchen and the hospitality and catering industry
- Basic ingredients
- Food preparation methods and techniques
- Food cooking methods and techniques
- Preparing, cooking and finishing dishes
- Introduction to the kitchen and the hospitality and catering services
- Starters
- Eggs
- Soups
- Bakery
- Meat
- Desserts
- Equipment
- Smalls in prep
- Potatoes
- Vegetables, Pulses & Fruits
- Sauces
- Stock
- Introduction to Food and Beverage
- Beverage Product Knowledge
- Coffee
- Tea
- Cocoa
- Faulty Equipment
- Cold Beverages
- Barista Training
- Practical Cooking and Baking Methods and Techniques
- Personal Development as a Cook
- Cooking and Baking Demonstrations and assessed Practical’s
- Practical training in our in house facilities which include Production Bakery, and Restaurant
- Kitchen, Restaurant and Deli Service
- Deliveries and Storage
- Assessments, Tests, Exams and Individual Feedback Sessions
Students will be placed in a paid and supervised internship position.
- Principles of personal hygiene
- Theory and concepts of professional behaviour and professional appearance
- Principles of personal safety
- Theory and concepts of foodborne illnesses, direct contamination and cross-contamination
- Principles of preparing, defrosting, cooking, holding, cooling and serving food safely
- Principles of food safety management systems
- Theory and concepts of identifying and controlling hazards and the principles of risk assessment in the workplace
- Theory and concepts of maintaining a healthy and safe workplace
- Basic principles of firefighting, first aid and emergencies
- Principles of computer literacy
- Principles of research
- Principles of numeracy and using a calculator
- Principles of units of measurement
- Principles of weighing and measuring
- Principles of conversions
Year 2
Food Theory 2
Theory of Food Production
Menu Planning
Nutrition / Healthier Food Preparation and Cooking
Food & Beverage
Practicals
Leadership
Gastronomy
Additional Courses & Assessments
- Basic ingredients
- Food preparation methods and techniques
- Food cooking methods and techniques
- Preparing, cooking and finishing dishes
- Practical Gastronomy: Food History
- Cold Larder & Farinaceous.
- Advanced soups, sauces & dressings.
- Advanced vegetables & vegetarian dishes.
- Meat
- Poultry & Game
- Fish and Shellfish
- Producing pastry & patisserie items
- Producing dough & fermented products
- Hot, cold & frozen desserts
- Cakes, sponges & petite fours
- Chocolate
- Sugar, marzipan & decorative items
- Food innovation: New ingredients, techniques, & product development
- Prepare, cook & finish healthier dishes
- Chefs of the World
- Theory and concepts of food production systems
- Theory and concepts of interpreting menus for food production
- Principles of planning and preparing menus
- Theory and concepts of food cost and selling price calculations
- Principles of basic nutrition
- Principles of balanced diets and special dietary requirements
- The impact of diet on health and wellness
- The impact of food preparation and cooking on the nutritional content of food
- Health & Safety
- Beverage Product Knowledge
- Menu Knowledge & Design
- Handling Payments
- Services
- Practical Assessments
- Introduction to F&B Industry
- Menus
- Beverage Product Knowledge
- Beverage Service Procedure
- Coffees of the World/ Arabica vs Robusta Ancillary Section
- Styles of Food Service
- Cover & Accompaniments for Selected dishes
- French Culinary Terms
- Preparing the Restaurant before and after service procedures
- Breakfast
- Brunch & Afternoon Tea
- Room Service.
- Gueridon Service
- Beverages & Tobacco
- Bar Operations and Control the Cellar
- Events
- Marketing and the menu
- Wine Course
- First Aid Course
- Fire Fighting Course
- Assessments, Exams and individual feedback sessions
- Practical and demonstration classes
- In-house practical rotations
- Leadership and Communication
- Communication Techniques
- Leaders, Bosses and Managers
- Self Development
- Successful Mindset
- Suggesred reading
- Networking Opportunities during outings
- Industry Specialists
- Guest Speakers
- Concept of gastronomy
- Basic scientific principles within the cooking environment
- Concept of flavour dynamics and flavour development
- Global cuisines and international culinary styles
- Wine course
- First aid certificate Level 1
- Fire fighting certificate
- Barista training
- Entrepreneurship 1
- French culinary terms
- Supervised outings and industry introductions
Year 3
Paid internship at a restaurant/hotel
Operational Costs
Theory of Safety Supervision
Environmental Awareness / Sustainability
Entrepreneurship / Practicals / Marketing
Resource Management
- Financial concepts associated with the hospitality and catering industry
- Principles of basic profitability calculations used in catering operations
- Principles of operational cost savings
- Principles of Stock Control
- Theory and concepts of asset registers and audit of equipment
- Theories and Concepts of personal hygiene and safety management
- Theories and Concepts of food safety management
- Theories and Concepts of workplace safety management
- Concepts of Environmental Conservation and Protection
- Environmental impact on cooking
- Environmental considerations around Fishing and Wildlife Environmental considerations around Crop Farming
- Environmental considerations around Animal husbandry
- Restaurant Design
- Restaurant Event
- Function Planning
- In-house Supervisory Practical Rotations
- Career Planning
- Theory of staff resource management
- Principles of managing production facility resources
- Theory of commodity resource management
Comments
Be the first to write a comment.