first year course

We are affiliated to City & Guilds of London and all our courses are internationally recognized. First year students do the City & Guilds food preparation and culinary arts diploma and the pastry diploma. They both form part of the years course and on graduation the student will receive both diplomas.

First Year Course

The one-year intensive course covers all aspects of the chefing industry, from the most basic of skills to year-end when the students will have a thorough knowledge of chefing and pastry skills to take with them into Industry. The School is accredited to City & Guilds International and this Institution sets all the exams written by the students. This means that upon graduation, not only will the students have a sound knowledge, they will also have internationally recognized diplomas in patisserie and food preparation and culinary arts.

Essential Basics The Kitchen Brigade Professional ethics History of Cooking Safety at Work Food safety Hygiene and Sanitation Hygienic Food Preparation Storage and Care of Materials Equipment and Utensils Principles of Mise en Place Culinary Terminology Basic French Cost control Operations Nutrition and Dietetics Food Preparation Methods The Art of Seasoning South African Cooking International Cooking	Food Commodities Fruits and Vegetables Potato dishes Pasta and Farinaceous Eggs Dairy products Fats and Oils Dried fruit, Pulses and Nuts Fish, Shellfish and Crustaceans Meats, Poultry, Game and Game Birds Cold Kitchen Hot and Cold Snacks Sweets and Desserts Bread Pastry Products Speciality Products
Practical Application Basic Cooking Methods Knife Skills Vegetable cuts Basic preparations Stocks, Soups and Sauces Fruits and Vegetables Potato dishes Pasta and Farinaceous Eggs and Breakfast Dairy products Dried fruit, Pulses and Nuts Fish, Shellfish and Crustaceans Meats, Poultry, Game and Game Birds Cold Kitchen Hot and Cold Snacks Sweets and Desserts Bread Pastry Products Speciality Dishes Classical and International Cuisine South African dishes	Kitchen Management Budgeting, Costing and Control Menu Planning Kitchen Maintenance and Design Basic Business principles Projects and Assignments Sushi Course Maintaining a Vegetable and Herb Garden Menu Planning and Costing Buffet Planning, Presentation and Costing Wine Course Theme Evenings Guest Lecturers Industry Visits and Experience Competition Work
	Food and Beverage Service Professional Table Settings Customer Liaison Food Service skills Wine and beverage Service skills

Pastry Diploma Syllabus

Creams and fillings – pastry cream, dairy cream, synthetic creams, custard, ganache, frangipane, almond paste, praline cream, simple and boiled butter cream

Baked Paste products and desserts – choux pastry, puff pastry, short pastry, hot water paste, sable paste, strudel pastry, flans, tarts, tartlets, buns, biscuits, slices and pies

Cakes and Sponges – different methods of making, swiss roll, roulade, sponge fingers and drops, genoise, fatless sponge, fruit cakes, slab cakes, small and cup cakes, various gateaux, international cakes

Meringues – cold, swiss, boiled, Japanese, macaroons, afternoon tea fancies, decorations, petit fours, nests, saccharin, fruit and flavoured meringues

Gelatine set desserts – milk and fruit bavaroise, jellies, cold rice dishes, mousses, cheese cakes

Egg set desserts – boiled egg custard, poached egg custard, savoury egg dishes

Chemically aerated products – scones, small cakes, doughnuts, crumpets
Fruit based desserts – different methods

Frozen desserts – ice-cream, water ice, sorbets, parfaits, baked alaska, coupes, sundaes, international dishes

Fermented products – using all different flours, international breads, savarin, baba, brioche, various specialty breads

Hot and Cold sauces – fruit coulis, jam sauces, egg custard sauces, ganache, chocolate sauces, sabayon sauces

Decorative mediums – chocolate compounds, chocolate couvertures, pastillage, soft icing pastes, marzipan, boiled sugar, apply all of these as decorative mediums

Basic Confectionery – based on sugar and fruits, batters, sauces

Modern desserts – all of the above applied to modern plating of desserts

Time Table

Duration and Times
The course starts in late January and runs until mid December. Students are taught from 8.00am to 4.00pm, Tuesday to Sunday. To gain practical experience and prepare the students for working in Industry, they will be required to do some function work and organize small commercial ventures. This type of work experience is invaluable in preparing the students for the commercial world.

First semester 21 January 2013 to 16 June 2013
Half-Year Break
Second semester 25 June 2013 to 7 December 2013

Cost of Course

The first year course includes the City & Guilds diploma in food preparation and culinary arts and the City & Guilds diploma in patisserie.

Fee Structure 2013 The cost of the course is R89 000.00 (excluding uniforms, equipment and exam fees) and is payable as follows:

On Acceptance of Student Admission fee/ non-refundable deposit	R 8 000
Payable by 1 December 2012 Uniform and equipment	R 6 500
Monthly Installments Payable on the 1st day of each month January to December 2013 (inclusive)	R 6 750
Exam Fees Mid-year certificate fees (payable 1st April) End of year Diploma fees (payable 1st September)	R 1 500 R 2 500

International Course

The School is affiliated to City & Guilds of London, an internationally recognized organization. All the exams written by the students are set by City & Guilds and are moderated by external moderators. Mid-year exams will take place in June with finals being written in November. City & Guilds is a brand recognized world-wide so students wanting to travel should take this into consideration. Apart from the City & Guilds culinary arts and pastry diplomas, students will receive the Principals Report on their year’s work, a detailed report on the student’s abilities.