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Level 1
Food Preparation and Cooking
- Module 1 - Maintain a safe and secure environment
- Module 2 - Develop effective working relationships (ALB1/4)
- Module 3 - Clean food production areas, equipment and utensils
- Module 4 - Maintain and handle knives
- Module 5 - Maintain hygiene in food storage, preparation and cooking
- Module 6 - [Prepare and fry food]
- Module 7 - Prepare and bake food
- Module 8 - Prepare, boil, poach and steam food
- Module 9 - Prepare and grill food
- Module 10 - Prepare and griddle food
- Module 11 - Prepare and microwave food
- Module 12 - Prepare and finish reconstituted food
- Module 13 - Prepare vegetables
- Module 14 - Prepare fruit
- Module 15 - Prepare hot/cold sandwiches and bread products
- Module 16 - Prepare, cook and assemble food for service
On completion of these units, a candidate should have the necessary
knowledge and practical experience to operate as a front line
worker in a kitchen environment of a typical service outlet.
Level 2
Food Preparation and Cooking Modular Course
- Module 1 -
Maintain a safe and secure environment
- Module 2 -
Create and maintain effective working relationships (ALB2/4)
- Module 3 -
Clean food production areas, equipment and utensils
- Module 4 -
Maintain and handle knives
- Module 5 -
Maintain and promote hygiene in food storage, preparation
and cooking
- Module 6 -
Prepare and cook basic meat and poultry dishes
- Module 7 -
Prepare and cook basic fish dishes
- Module 8 -
Prepare and cook basic hot and cold sauces
- Module 9 -
Prepare and cook basic soups
- Module 10 - Prepare
and cook vegetables for basic hot dishes and salads
- Module 19 -
Prepare and cook basic pulse dishes
- Module 11 -
Prepare and cook basic cold and hot desserts
- Module 12 - Prepare
and cook basic pastry dishes
- Module 13 - Prepare
and cook basic cakes, sponges and scones
- Module 14 - Prepare
and cook basic egg dishes
- Module 15 - Prepare
and cook basic pasta dishes
- Module 16 - Prepare
and present food for cold presentation
- Module 17 - Prepare
and cook basic shellfish dishes
On completion of these units, a candidate should have the necessary
knowledge and practical experience to operate as a front line worker
with some supervisory responsibilities in a kitchen environment of
a typical service outlet.
The following are optional of which one topic must be completed:
- Cuisine Studies: Advanced Techniques
- Patisserie Studies: Advanced techniques
On completion of these units, a candidate should have the necessary
knowledge and practical experience to operate as a first level management
employee with some supervisory responsibilities in a kitchen environment
of a typical service outlet.
Level 3
Food Preparation and Cooking -
General
This course is offered on a full time basis for a period of 5 months
or 10 month on a part time basis one day per week (Wednesday)
- Module 1 -
Control the receipt, storage and issue resources
- Module 2 -
Management NTO (MCI/MC) Manage oneself
- Module 3 - Monitor and maintain the health, safety and security of workers, customers and other
members of the public
- Module 4 -
Prepare and cook complex fish dishes
- Module 5 -
Prepare, cook and finish complex meat and poultry dishes
- Module 6 -
Prepare, cook and finish complex sauces and cold dressings
- Module 7 -
Prepare, cook and finish complex vegetables dishes
- Module 8 -
Prepare and cook complex cold and hot desserts
- Module 9 -
Prepare, cook and finish complex pastry products
- Module 10 -
Prepare, process and finish complex fermented dough products
- Module 11 - Prepare, cook and finish
complex soups
- Module 12 - Prepare, cook and present
cold products
- Module 13 - Prepare, cook and finish
complex fresh pasta dishes
- Module 14 - Prepare, cook and finish
complex vegetarian dishes
- Module 15 - Prepare, cook and finish
complex game dishes
- Module 16 - Prepare, cook and finish
complex offal dishes
- Module 17 - Prepare, cook and finish
complex shellfish dishes
- Module 18 - Prepare,
finish and present complex canapés and cocktail products
- Module 19 -
Prepare, process and finish complex cake, sponge and biscuit
products
- Module 20 -
Prepare, process and finish complex marzipan and chocolate products
- Module 21 -
Prepare, process and finish complex pastillage and sugar products
In addition an 8-hour practical exam whereby the student prior to
the exam has to submit a show piece utilizing a variety of mediums
(i.e. chocolate, cakes, pastillage, sugar).
Food Preparation and Cooking - Patisserie and Confectionary
- Module 1 -
Control the receipt, storage and issue resources
- Module 2 -
Management NTO (MCI/MC) Manage oneself
- Module 3 -
Monitor and maintain the health, safety and security of workers,
customers and other
members of the public
- Module 4 -
Prepare and cook complex cold and hot desserts
- Module 5 -
Prepare, cook and finish complex pastry products
- Module 6 -
Prepare, process and finish complex fermented dough products
- Module 7 -
Prepare, process and finish complex cake, sponge and biscuit products
- Module 8 -
Prepare, process and finish complex marzipan and chocolate products
- Module 9 -
Prepare, process and finish complex pastillage and sugar products
Bread-baking
course
Definition of Companion: Someone you share bread with.
Try our latest innovation in stress relief as well
as a team-building exercise and introduce yourself to the wonderful
secrets in bread-baking using the most elementary of ingredients
as our fore bearers used.
Come and learn working the dough, the terms and
expressions of working the dough, resting, folding, proving, baking
and fermenting. The types of bread dough: white dough, olive dough,
brown dough, sweet dough and rye dough. Breads such as the famous
baguette, fougasse, épi, pain façon, ciabatta,
focaccia, honey and lavender, apricot and oat, cardamom and prune,
cider bread, pain de campagne, rye and caraway, aniseed and Guinness
and would not be complete without the brioche and pain Viennois.
- This course of 4 hours offers the participants a fun and hugely informative experience.
- Please contact the secretary for further details.
- NOTE: a minimum of 8 persons and maximum of 15 per group.
- DATE AND TIME: To be arranged with the secretary.
World Cuisine
Travel the food world each week and learn to cook exotic fares to impress your friends or introduce your family to
your new acquired talents.
Countries visited:
- France
- Germany
- Morocco
- Spain
- Italy
- Far East
- Australasia
Our specialty courses in:
- Patisserie
- Desserts
- Chocolates
Contact numbers: Phone: 021 906 1033 • Fax: 021 906 4204 • E-mail: info@capechefs.co.za
Courses available in pateserie to include:
- Taking away the myth of manufacturing French macaroons.
- The fine arts of French pateserie - learn to bake Eclaires, Parisbrest, Grilligeous, St.Honore & the classic Croquenvouche.
- Hand made speciality bread from around the world.
- Classic hot & cold desserts.
- King & Queen of tarts.
- Confectionery, chocolates & chocolate modelling.
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