COURSES AT WEST RAND CENTRE FOR CULINARY EXCELLECE 2017

Transcription

1 03 GOURMET PIZZA, BURGER & STREET FOOD 10 COOKIES AND BISCUITS 16 BREAKFAST 17 CHOCOLATE 19 PASTA 22 FODD HANDLING SAFETY AND HYGIENE MAY 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. Fancy my Cookies, learn how to bake biscuit varieties to suit your taste buds. Snack- n- Tea, dunk your way to fun and easy cookie making. Cooking the perfect eggs dishes, new and exciting breakfast options and breakfast buffet set up 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. 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. 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) 09h00-15h h00-15h h00-15h h00-15h h00-15h h00-15h

2 24 HOT AND COLD DESSERTS 30 RICE, GRAINS AND PULSES 31 GARNISHING AND PLATING 02 FOOD HANDLING, SAFETY AND HYGIENE 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 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. 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. JUNE 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) 05 PIES AND TARTS 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. 06 MEDITERRANEAN Explore and Discover the secrets of Mediterranean cuisine and more. Learn how to create dishes from France, Italy, Greece, Tunisia, Algeria, Morocco, Lebanon etc. 09h00-15h h00-15h h00-15h h00-15h h00-15h h00-15h

3 09 GRILLING 13 STOCKS, SOUPS AND SAUCES JUNE 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 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. 14 BREAD 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. 20 BASIC PASTRY From Choux pastry to sweet short crust, learn the correct way of making pastry cases and delight in turning your pastries into sweet and savoury 21 MEAT IDENTIFICATION dishes 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 23 HEALTY LIVING Learn how to make healthy eating a part of your lifestyle, by creating quick easy and healthy meals including breakfast burritos to chicken with lemon and yoghurt. 09h00-15h h00-15h h00-15h h00-15h h00-15h h00-15h

4 JUNE 26 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. 27 ADVANCED CAKE DECORATING 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 h00-15h

5 JULY 03 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 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. 09h00-15h h00-15h h00-15h h00-15h

6 JULY 17 RICE, GRAINS AND PULSES 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 WINTER WARMERS 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 21 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 and different cuts of vegetables. 24 COOKING VEGETARIAN Learn how to create delicious vegetarian meals from vegan to vegetarian dishes. 09h00-15h h00-15h h00-15h h00-15h

7 AUGUST 01 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 04 FOOD COSTING 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. 14 BREAD 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 GOURMET PIZZA, BURGER AND STREET 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. 09h00-15h h00-15h h00-15h

8 AUGUST 22 PIES AND TARTS 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 23 FISH AND POULTRY 28 GRILLING 30 GARNISHING AND PLATING how to bake crust correctly etc. 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. 09h00-15h h00-15h

9 SEPTEMBER 05 AFRICAN 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. 11 FOOD HANDLING, SAFETY AND HYGIENE 13 HOT AND COLD DESSERTS 18 CHOCOLATE 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. 09h00-15h

10 03 GRILLING OCTOBER 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 04 PASTRY 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 COSTING 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. 23 BANTING 25 COOKING VEGETARIAN 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

11 31 SALADS & STARTERS 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. NOVEMBER 01 SWEET DOUGH Learn the basics of preparing brioche, Do-nuts, Danish pastry etc. during this interactive class. 03 FOOD COSTING 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 CHRISTMAS BAKING 08 BREAKFAST Cooking the perfect eggs dishes, new and exciting breakfast options and breakfast buffet set up 11

12 NOVEMBER 15 PIES AND TARTS 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 17 MEAT IDENTIFICATION 21 CREATIVE Canapés 23 HOT AND COLD DESSERTS 28 GOURMET PIZZA, BURGER AND STREET FOOD how to bake crust correctly etc. 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 Roasted lamb chump and Mexican rub Rib Eye Steak. 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. 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. 09h00-15h

13 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. 04 CHRISTMAS TREATS 07 GARNISHING AND PLATING DECEMBER 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. 13