SOUTH AFRICAN CHEFS ASSOCIATON CCE SHORT COURSES

Transcription

1 JULY FOOD HANDLING, SAFETY & HYGIENE 05 STOCKS, SOUPS AND SAUCES The fundamentals of knowing why safety, food handling and hygiene play a huge role in the culinary industry. This workshop will equip each delegate with the knowhow of why we have the implementation of Hazard Analysis Critical Control Point (HACCP) The base of a perfect soup, starts with the aroma of a well flavoured stock. Learn how to make various stock bases, thereafter making homemade hearty soups creating a warm homely comforting feeling. Each sauce has their own characteristic that enhances the flavour, richness, texture and glossiness to any dish. Learn the basic steps to creating the perfect sauce to accompany any meal. 10 PASTA Learn to make proper pasta dough by hand, learn to create different flavoured pasta dough and create dishes using different pasta sauces. Sweet pasta dough and dessert dishes. 11 BANTING 13 ICE, GAINS AND PULSES Learn the Do s and Don ts of Banting. For the new banters join us in the Low Carbohydrate High Fat (LCHF) diet Workshop focusing on power packed high protein food designed to enhance your health. Learn how to give new twists to tantalise the taste buds using a variety or rice, grains and pulses. Create exciting recipes using quinoa, bulgur wheat, Arborio rice, lentils and beans. 18 WINTE WAMES Discover decadent warmth this winter by learning how to cook delicious winter favourites like chicken & ham lasagne, beef rending with turmeric rice and warm sago pudding 09h00-15h h00-15h

2 JULY KNIFE SKILLS Basic knife skills are essential component of any culinary competence. This course will equip each participant with the knowledge of knife safety, knife construction, knife handling as well as the skills of julienning vegetables 24 COOKING VEGETAIAN and different cuts of vegetables. Learn how to create delicious vegetarian meals from vegan to vegetarian dishes. 09h00-15h h00-15h BASIC CAKE BAKING A fun and creative workshop on how to bake and ice cakes. Indulge in a big slice of cake, by learning how to create basic sponges such as carrot cake, angel food and red velvet cupcakes, including the different icing techniques e.g. cream cheese, butter icing. AUGUST INDIAN CUISINE Learn different types of curries ranging from North to South India, different Indian breads and condiments, different plating ideas, use of different spices, how to make Indian pickles 03 FOOD ING What is a food cost? How do you accurately work out the monthly food cost percentage and gross profit? How do you control food costs? If your food costs increase, does this you re your business less profitable? Not always find out why. Join us on this interactive workshop to understand how to calculate if your business is profitable and benchmark your business against other units. 2

3 07 11 August 5 DAY TAINING/ AUGUST 2017 Theoretical and practical aspects of cookery, health hygiene and safety, handling and maintaining of knives, hot and cold dish preparations, a variety of cooking methods and food reconstitution. 14 BEAD BAKING Learn about the origin of bread and what ingredients make up the quality of a delicious golden brown loaf, using different raising agents and flours to make focaccia, health loaves and soft rolls. 17 GOUMET PIZZA, BUGE AND STEET FOOD Learn how to make pizza dough, making scrumptious toppings. Make your own hamburger rolls, and create your own unique burger patty, using beef, chicken and fish. 22 PIES AND TATS Learn how to mix, roll and bake perfectly flaky pie and tart crust, create filling ranging from sweet to savoury, Pie and Tart decorating techniques and learn how to bake crust correctly etc. 24 FISH AND POULTY 28 GILLING 31 GANISHING AND PLATING Learn how to fillet a fish, different fish cuts, quality points of fish, classical fish preparations, learn about the different chicken cuts, identify the different types of poultry, different poultry preparation methods and more Learn about and make different marinades and spices used in grilling Different ingredients to grill ranging from meats, fish, chicken and veg to make up authentic dishes. Different grilling techniques Beautiful food is more appealing than food that doesn't look attractive. learn how to make irresistible dishes, quality presentation, starting with brightly-colored, well-cooked food. Play with contrasting colors and textures to increase its visual appeal, garnish the plate with flavorful herbs or spices to take it to the next level. 09h00-15h30 Each day h00-15h

4 04 15 August 10 DAY TAINING/ SEPTEMBE 2017 This is your first step to become a skilled, professional chef, at this ten-day course you will learn how to: Prepare and cook vegetables for basic hot dishes and salads. Prepare basic vegetables and protein dishes. Cook sauces and soups. Prepare and cook meat, poultry, game and offal dishes. Handle and store food. Prepare and cook basic fish dishes, rice dishes, pulse dishes, egg dishes, pasta dishes, pastry dishes. Prepare and cook basic cold and hot dessert. Clean food production areas, equipment and utensils. 18 AFICAN CUISINE Learn the art of cooking African cuisine. Prepare the food, and learn the cultures of neighbouring countries of South Africa, exploring South African Cuisine. 20 FOOD HANDLING, SAFETY AND HYGIENE 21 HOT AND COLD DESSETS 25 CHOCOLATE 29 CEATIVE Canapés The fundamentals of knowing why safety, food handling and hygiene plays a huge role in the culinary industry. This workshop will equip each delegate with the knowhow of why we have the implementation of Hazard Analysis Critical Control Point (HACCP) If Pavlova is your fancy, then you need to join us for an interactive day of making a variety of desserts. The art of making crème brulee, seasonal fruit compote, soufflé, etc Discover the history of chocolate and get familiar with the different chocolate products available on the market. Learn how to temper chocolate and how to make various truffles, chocolate desserts and master the technique of moulding chocolate. Delectable, beautifully presented canapés can be the highlight of any event. At this course, you will learn new techniques with which to master the art of creating delicious, stylish and imaginative canapés that will suit any occasion and client brief. 09h00-15h h00-15h

5 03 GILLING OCTOBE 2017 Learn about and make different marinades and spices used in grilling Different ingredients to grill ranging from meats, fish, chicken and veg to make up authentic dishes. Different grilling techniques 05 PASTY Learn how to make light flaky pastries, short crust pastry. From your classic all-time favourites like start Normandy to new pastry ideas. 09 FOOD ING What is a food cost? How do you accurately work out the monthly food cost percentage and gross profit? How do you control food costs? If your food costs increase, does this you re your business less profitable? Not always find out why. Join us on this interactive workshop to understand how to calculate if your business is profitable and benchmark your business against other units. 11 CUSTOME SEVICE & TABLE LAY UPS 12 ADVANCED CAKE DECOATION Learn how to provide excellent customer service and keep your customers happy and coming back all the time. Your table set ups must be attracting and learn different set ups for family dinners, weddings etc. From piping techniques and painting, to creating a sugar veil and learning how to use liquid gels and concentrate powder to colour the fondant, this is a fantastic course for cake decorating enthusiasts who want to know more. Learn how to cover a cake in fondant, how to make royal icing, chocolate paste and gum paste, as well as how to create delicate lilies, roses and blossoms for your cake. You will also be taught how to create a sugar figurine and be given recipes for pound cake, a fruit cake, chocolate ganache and buttercream 09h00-15h

6 23 BANTING 25 COOKING VEGETAIAN OCTOBE 2017 Learn the Do s and Don ts of Banting. For the new banters join us in the Low Carbohydrate High Fat (LCHF) diet Workshop focusing on power packed high protein food designed to enhance your health. Learn how to create delicious vegetarian meals from vegan to vegetarian dishes. 09h00-15h SALADS & STATES Learn how to put together new salads and starters. Explore your creative talents by building simple to composed salads. Keeping in mind changing life style and healthy eating. NOVEMBE SWEET DOUGH Learn the basics of preparing brioche, Do-nuts, Danish pastry etc. during this interactive class. 03 FOOD ING What is a food cost? How do you accurately work out the monthly food cost percentage and gross profit? How do you control food costs? If your food costs increase, does this you re your business less profitable? Not always find out why. Join us on this interactive workshop to understand how to calculate if your business is profitable and benchmark your business against other units. 06 CHISTMAS BAKING 09 BEAKFAST Cooking the perfect eggs dishes, new and exciting breakfast options and breakfast buffet set up 6

7 13 WITING AND ING ECIPES NOVEMBE PIES AND TATS Learn how to mix, roll and bake perfectly flaky pie and tart crust, create filling ranging from sweet to savoury, Pie and Tart decorating techniques and learn how to bake crust correctly etc. 17 MEAT IDENTIFICATION Do you know what meat you serve on a plate? Well meat identification is just the course for you, learn the different types of meat the cuts and quality points. With tantalizing recipes like oasted lamb chump and Mexican rub ib Eye Steak. 21 CEATIVE Canapés Delectable, beautifully presented canapés can be the highlight of any event. At this course, you will learn new techniques with which to master the art of creating delicious, stylish and imaginative canapés that will suit any occasion and client brief. 23 HOT AND COLD DESSETS 28 GOUMET PIZZA, BUGE AND STEET FOOD If Pavlova is your fancy, then you need to join us for an interactive day of making a variety of desserts. The art of making crème brulee, seasonal fruit compote, soufflé, etc Learn how to make pizza dough, making scrumptious toppings. Make your own hamburger rolls, and create your own unique burger patty, using beef, chicken and fish. 30 BASIC CAKE BAKING A fun and creative workshop on how to bake and ice cakes. Indulge in a big slice of cake, by learning how to create basic sponges such as carrot cake, angel food and red velvet cupcakes, including the different icing techniques e.g. cream cheese, butter icing. 09h00-15h

8 DECEMBE CHISTMAS TEATS 07 GANISHING AND PLATING Beautiful food is more appealing than food that doesn't look attractive. learn how to make irresistible dishes, quality presentation, starting with brightly-colored, well-cooked food. Play with contrasting colors and textures to increase its visual appeal, garnish the plate with flavorful herbs or spices to take it to the next level. 8