Gourmet African cooking Course for Chefs - Pan African Curriculum

Courses at the AcademyClose

Recognition of Prior Learning - City&Guilds

City&Guilds Qualifications

Fees & Costs / Student Info

Module 1 - Garde Manger / Taste & Flavour

Theory Covered

City and Guilds

Recipes Covered

View Module Information

Garde Manger

Tast and Flavour

Module 2 - Herbs / Spices
Theory Covered	City and Guilds	Recipes Covered
View Module Information
Herbs / Spices		Chai Tea Masala Thai Green Curry Paste Garam Masala Chinese Five Spice Dukkah Curry Powder Gremolata Fines Herb Herb de Provence Lime Salt

Module 2 - Herbs / Spices

Theory Covered

City and Guilds

Recipes Covered

View Module Information

Herbs / Spices

Chai Tea Masala
Thai Green Curry Paste
Garam Masala
Chinese Five Spice
Dukkah
Curry Powder
Gremolata
Fines Herb
Herb de Provence
Lime Salt

Module 3 - Olive Oil
Theory Covered	City and Guilds	Recipes Covered
View Module Information
Olive Oil		Tapenade Tomato & Olive Oil Soup Classic Basil Pesto

Module 3 - Olive Oil

Theory Covered

City and Guilds

Recipes Covered

View Module Information

Olive Oil

Tapenade
Tomato & Olive Oil Soup
Classic Basil Pesto

Module 4 - Charcuterie
Theory Covered	City and Guilds	Recipes Covered
View Module Information
Charcuterie Sausages Forcemeats Terrines Galantines Pates Hams	Certificate 29 18 Cold Food Preparation Diploma 66 13 Preperation Cooking & Service: Cold Presentation	Vegetable Terrine Pork Terrine Cumberland Sauce Lamb & Mint Sausage Boerewors Chorizo Smoked Pork Rillettes Chicken Liver Pate Roasted Vegetable Terrine Duck and Pistachio Terrine

Module 4 - Charcuterie

Theory Covered

City and Guilds

Recipes Covered

View Module Information

Charcuterie

Sausages
Forcemeats
Terrines
Galantines
Pates
Hams

Certificate

29 18 Cold Food Preparation

Diploma

66 13 Preperation Cooking & Service: Cold Presentation

Vegetable Terrine
Pork Terrine
Cumberland Sauce
Lamb & Mint Sausage
Boerewors
Chorizo
Smoked Pork Rillettes
Chicken Liver Pate
Roasted Vegetable Terrine
Duck and Pistachio Terrine

Module 5 - Preserves
Theory Covered	City and Guilds	Recipes Covered
View Module Information
Preserves		Duck Confit Gravadlax Bresaola Biltong Moustarda Fruit Citrus and Thyme Jelly Rhubarb and Orange Chutney Pear, Red Wine and Rosemary Jam Pear Chutney

Module 5 - Preserves

Theory Covered

City and Guilds

Recipes Covered

View Module Information

Preserves

Duck Confit
Gravadlax
Bresaola
Biltong
Moustarda Fruit
Citrus and Thyme Jelly
Rhubarb and Orange Chutney
Pear, Red Wine and Rosemary Jam
Pear Chutney

Module 6 - Cheese
Theory Covered	City and Guilds	Recipes Covered
View Module Information
Cheese Compilation & Presentation of Cheese Boards	Certificate 29 18 Cold Food Preparation Diploma 66 13 Preperation and Service : Cold Presentation	Cottage Cheese Ricotta Haloumi Feta Labneh

Module 6 - Cheese

Theory Covered

City and Guilds

Recipes Covered

View Module Information

Cheese

Compilation & Presentation of Cheese Boards

Certificate

29 18 Cold Food Preparation

Diploma

66 13 Preperation and Service : Cold Presentation

Cottage Cheese
Ricotta
Haloumi
Feta
Labneh

Module 7 - Souffles
Theory Covered	City and Guilds	Recipes Covered
View Module Information
Souffles	Diploma 68 14 Preparation Cooking and Service : Egg Dishes	Cheese Souffle Quiche Lorraine Goat's Cheese Souffle

Module 7 - Souffles

Theory Covered

City and Guilds

Recipes Covered

View Module Information

Souffles

Diploma

68 14 Preparation Cooking and Service : Egg Dishes

Cheese Souffle
Quiche Lorraine
Goat's Cheese Souffle

Module 8 - Cold Sauces
Theory Covered	City and Guilds	Recipes Covered
View Module Information
Cold Sauces	Diploma 66 13 Preparation, Cooking & Service: Cold Presentation Dishes	Citrus vinaigrette Basil Oil Chocolate Oil Mayonnaise & Derivatives Reduced Port Dressing Classic Vinaigrette Roasted Red Pepper Coulis Thai Vinaigrette

Module 8 - Cold Sauces

Theory Covered

City and Guilds

Recipes Covered

View Module Information

Cold Sauces

Diploma

66 13 Preparation, Cooking & Service: Cold Presentation Dishes

Citrus vinaigrette
Basil Oil
Chocolate Oil
Mayonnaise & Derivatives
Reduced Port Dressing
Classic Vinaigrette
Roasted Red Pepper Coulis
Thai Vinaigrette

Module 9 - Salads
Theory Covered	City and Guilds	Recipes Covered
View Module Information
Salads	Certificate 66 13 Preparation, Cooking & Service: Cold Presentation Dishes	Caesar Salad German Potato Salad Green Salad Nisçoise Salad Caprese Salad Tabouleh Greek Salad

Module 9 - Salads

Theory Covered

City and Guilds

Recipes Covered

View Module Information

Salads

Certificate

66 13 Preparation, Cooking & Service: Cold Presentation Dishes

Caesar Salad
German Potato Salad
Green Salad
Nisçoise Salad
Caprese Salad
Tabouleh
Greek Salad

Module 10 - Hors d' oeuvre & Sandwiches
Theory Covered	City and Guilds	Recipes Covered
View Module Information
Hors d' oeuvre - Sandwiches	Certificate 29 18 Cold Food Preparations Diploma 66 13 Preparation, Cooking & Service: Cold Presentation Dishes	Putanesca butter Pecan, lime butter Maitre d' hotel butter Reuben Sandwich Croque Monsier Watercress and Gravadlax tea sandwich Pan Bagnat Parmesan Cream Pork and ginger Won Tons Spanish meatballs Prawn Lollipops Mandarin Pancakes Savoury Crepes Duck confit rice rolls Caprese hors d oeuvre Caviar with Blinis Hummus Ponzu Avocado Salsa Tortilla with Chorizo Marinated Olives Hake Fritters

Module 10 - Hors d' oeuvre & Sandwiches

Theory Covered

City and Guilds

Recipes Covered

View Module Information

Hors d' oeuvre - Sandwiches

Certificate

29 18 Cold Food Preparations

Diploma

66 13 Preparation, Cooking & Service: Cold Presentation Dishes

Putanesca butter
Pecan, lime butter
Maitre d' hotel butter
Reuben Sandwich
Croque Monsier
Watercress and Gravadlax tea sandwich
Pan Bagnat
Parmesan Cream
Pork and ginger Won Tons
Spanish meatballs
Prawn Lollipops
Mandarin Pancakes
Savoury Crepes
Duck confit rice rolls
Caprese hors d oeuvre
Caviar with Blinis
Hummus
Ponzu
Avocado Salsa
Tortilla with Chorizo
Marinated Olives
Hake Fritters

Module 11 - Buffets, Religion & Food
Theory Covered	City and Guilds	Recipes Covered
View Course Information
Buffets, Religion & Food	Certificate 29 18 Cold Food Preparation Diploma 66 13 Preparation, Cooking & Service: Cold Presentation Dishes

Module 11 - Buffets, Religion & Food

Theory Covered

City and Guilds

Recipes Covered

View Course Information

Buffets, Religion & Food

Certificate

29 18 Cold Food Preparation

Diploma

66 13 Preparation, Cooking & Service: Cold Presentation Dishes

Module 12 - Organics & Slow Food Movement
Theory Covered	City and Guilds	Recipes Covered
View Course Information
Organics & Slow Food Movement

Module 12 - Organics & Slow Food Movement

Theory Covered

City and Guilds

Recipes Covered

View Course Information

Organics & Slow Food Movement

Module 13 - Classic Starters
Theory Covered	City and Guilds	Recipes Covered
View Course Information
Classic Starters	Diploma 68 14 Preparation, Cooking & Service: Egg Dishes & Savouries Certificate 29 18 Cold Food Preparation	Salmon Mousse Mussels Mariniere Oysters Rockefeller Stuffed calamari with Romesco sauce Prawns escabeche Coquilles St Jacques Scallop ceviche Steak tartare Frog legs a la Bernard Louseau

Module 13 - Classic Starters

Theory Covered

City and Guilds

Recipes Covered

View Course Information

Classic Starters

Diploma

68 14 Preparation, Cooking & Service: Egg Dishes & Savouries

Certificate

29 18 Cold Food Preparation

Salmon Mousse
Mussels Mariniere
Oysters Rockefeller
Stuffed calamari with Romesco sauce
Prawns escabeche
Coquilles St Jacques
Scallop ceviche
Steak tartare
Frog legs a la Bernard Louseau

General InformationClose

Prue Leith Group

Campus Facilities

Courses at the AcademyClose

Recognition of Prior Learning - City&Guilds

Fees & Costs / Student Info

General Restaurant InfoClose

Function Menus

Teambuilding Venues

Teambuilding Options

Our Past StudentsClose

Chefs & LecturersClose

Administration / Operations

PlacementsClose

View our GalleriesClose

Contact Prue Leith TodayClose

CHEFS ACADEMY - Pan African Curriculum