Course Highlights
  • Confidence and competence using a variety of knives and knife skills
  • How to read recipes, weigh ingredients correctly and use them to create high-quality dishes
  • How to understand different cuts of meats and vegetables as well as the most appropriate cuts to use for each specific recipe or application
  • An understanding of all cooking and baking methods, principles and procedures
  • Practical skills to begin a career in a commercial hospitality kitchen, catering company, bakery or any position where the skills are needed
Skills you will learn!
Curriculum

8 Topics
So can you cook?
Blades Not Bandages
Can we bake something already Chef?
Home for the Hollandaise
Cake it easy man!
Keep it Clean
Who are you calling fatty?
Sunday Lunch

8 Topics
Let’s Get Jiggly
Meat With Me
Are you chicken?
Surfs Up
Finger on the Pulse
I Love Buns
Confection Perfection
Sweet and Soft

8 Topics
What's Inside — A Guide to Offal
Hollandaise for Days - Emulsion Sauces
You’re So Sweet — Puddings and Baked Desserts
Sausage Party — Sausages and Cured/Smoked Meats and Pâté Part One
Braising Like a Boss!
It's Time to Be Serious! — Food Costing
Pie Face — Sweet or Savoury Pies Pastry and Dumplings
Let it Go — Frozen Sweetness

8 Topics
Sexy Soufflé
Sausage Party Part Two
It's a Classic — Classic Dishes From Around the World
Blast From the Past — The Golden Oldies
Sweet Baby Meringue — Meringues Mousses Parfait
Pickled Silly — Pickling Stuff
Local is Lekker — A Taste of South Africa
It’s a Graduation Party

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