Preserving is an age-old technique that was a necessity before the arrival of refrigeration. Today we still preserve the seasons, although many ingredients are available all year round, as these processes add unique and delicious flavours. This course will focus on preserving with salt, sugar and vinegar, producing local favourites like biltong, chutneys and jams.

Master the skillful piping and flooding that turns biscuits into bites of art.  

Learn to appreciate and master the diversity and health benefits that vegetables, fruit, grains and pulses bring to the table. 

The limitations of a Coeliac, gluten intolerant or gluten-free by choice diet make baking delicious breads and cakes in particular a challenge. In this course we show you how.  

Learn with our pastry chefs how easy it actually is to make impressively decorated cakes for every occasion. 

Nothing announces a feast like an impressive roast at the centre of the table. In this course, we will teach you to master the art of roasts.

Learning to master the art of blending herbs and spices and making blends, dips and spreads that pack a punch.