• Course Overview

    Getting Creative with Cheese and Charcuterie

    This specialised course focuses on the products available in a delicatessen and will teach candidates not only about the vast variety of cheeses, sausages and hams that are available but also how to serve and cook with delicatessen products.

    • Chefs or deli chefs wishing to brush up on their culinary skills
      and knowledge with regards to specialised deli ingredients.
    • Confident foodies who have a keen interest in this field.

    5 Day Course

    • Class Time: 9:00 – 16:00
    • 2 Day Theory, 3 Days Practical
    • 3–7 April, 2017


    R6500.00 incl. VAT


    • Prue Leith Apron
    • Course notes and recipes
    • Guided cheese and charcuterie tas ng
    • All ingredients
    • Paper chef’s hats
    • Refreshments and light lunch daily
    • Certificate of attendance

  • Course Outline

    • Introduction to the Deli
    • Taste and flavour perception
    • Cheese and cheese products
    • Charcuterie and charcuterie products
    • Gourmet sandwiches
    • Creative salads, cold sauces and preserves
    • Presentation for buffets and platters

  • Dress Code

    You will be working in a professional kitchen, so bring an apron/chef’s jacket, comfortable shoes and keep jewellery and make-up to a minimum and hair tied back.

  • Request Application Form

    I'm Interested!

    Please send me my application pack for
    Delicious Deli

    Please note, by requesting this course pack your details will be automatically added to our mailing list and we will send you updates from time to time.

    By clicking the "SUBMIT" button, I am attaching my electronic signature to and agreeing to the Prue Leith Terms of Service Agreement.

    Please note that you will be added to our course subscription database and will receive course information from time to time.

Recent News

29 May, 2017Baking News: UK’s Channel 4 announces The Great British Bake Off lineup for 2017

2 March, 2017Dishing up food for thought on SA’s agri-food system

7 December, 2016Time to shift the balance on our plates

Subscribe To News

Confirm Qualification