Cold Kitchen Curriculum
A five week in depth focus on Garde Manger covers the traditional disciplines of this section, but also includes lectures in herbs and spices, taste and flavour and studies in organic food and religious diets.
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CHEFS STUDIO - Diploma in Culinary Studies (12 Months / Part Time)
Hot Kitchen Curriculum
In this section, particular attention is given to the foundations of french cuisine where attention is mainly given to cooking methods and heat application, knife skills, meat and fish fabrication, stocks, classic sauces, vegetables, rice and grain preparations.
Pastry Kitchen Curriculum
Butter, flour, sugar, chocolate and cream are skilfully manipulated to create beautiful desserts, cakes, breads and friandise in this section. Achieving precision is one of the most important lessons that will be learned during the five weeks in the pastry kitchen.
Finance Curriculum
A low food cost is as important to a good chef as the stock that he uses for his sauces. Cooking for a profit takes years of experience, but receiving lectures in this area is a good starting block, explaining the impact of wastage, ingredient cost and accurate stock takes on the bottom line.
