Crepe chef training prepares students for the sector. These topics include how to make crepe batter, managing supply and distribution, and how to manage supplies. Students learn how to welcome customers and manage customer service, order processing, invoicing, cash flow, and other aspects of customer service.
Discover how to keep food fresh for your camera. Lectures will cover the business side and how to become a food stylist. Preferably, applicants should have a solid background in culinary and pastry skills.
This qualification is made up of skills that one must have in order to prepare hot and cold meals for guests at various food service establishments. The National Certificate for Cookery NC II is available for candidates who are able to apply for assessment at any accredited Assessment Centers. Candidates must be competent in all core units and clusters of the Qualification. The National Certificate (NC), which is a qualification, can be used in any of these positions: commis, assistant cook, or grade manger.
Professional Culinary, Baking and Pastry Arts and International Cuisine
Students will be able to practice their skills in the course by preparing and tasting national and international dishes together in a shared kitchen.
This course is perfect for anyone who is looking to advance their career. The culinary industry is constantly seeking candidates that can be versatile in both pastry and culinary skills while also being proficient in multiple cuisines.
The Fundamentals in Culinary Arts Course consists of an 80-hour intensive training program. Each class teaches specific skills that gradually become more difficult as the program goes on. Each session ends with a group tasting, followed by a critique of the day's work from the chef instructor. This allows participants to continue to improve their palates and identify their successes and learn from their mistakes.
Each class teaches a skill that gradually gets more difficult as it progresses. You will acquire essential knowledge and skills in food safety, baking math and green chefmanship. Principles and techniques for various baked and patisserie items.
This course is suitable for homemakers, working professionals, and students in high school and college. Attendance is required on Saturday and Sunday.
All topics are taught at a basic level, so no prior experience is required.
It is a cyclic program, so you can replace classes that have been missed in the next cycle.
Graduates of this program are prepared for entry-level positions as line cooks or assistant prep cooks in restaurants, hotels and catering companies. The fundamentals of food production and food preparation are taught to students.
This program is ideal for both students and professionals who are interested in a career as a chef. The program also recognizes and qualifies experienced chefs by providing training and gap training as required.
Learn to prepare dishes from 11 different Asian countries in this 12-session-once-a-week course. This course is ideal for entrepreneurs, beginners and caterers. It also serves as a refresher for professional chefs.
The course focuses on professional cooking techniques, principles and methods. The classroom environment is relaxed and laid back, but the students are able to learn industry-level techniques at an easy pace.