Essentially, at the most basic level, food is the fuel on which one’s body runs; everyone needs to eat to sustain life, so why the emphasis on obtaining a Grande Diploma in Culinary Arts? Simply put, there is so much more to food preparation. It’s about making it tasty and plating and serving it attractively; therefore the creative opportunities are endless.
Without formal education, however, such as the Grande Diploma in Culinary Arts, the world of food with all its diverse cultural influences and flavours would be small, if not boring. No one denies the appeal of grandma’s pumpkin fritters, lovingly prepared on a coal stove, but the world of dining has many other endless possibilities.
Without doubt, innovative, delicious food preparation is an art. Obtaining a recognised qualification in this art enables chefs to work anywhere in the world or own their own establishment, where they’re their own boss, specialising in any type of cuisine they favour.
Most schools emphasise the French techniques and many terms in use worldwide are French. The reason for this dates back to the times of Marie-Antoine Carême and Georges-Auguste Escoffier. The former wrote extensively about food, its preparation, ingredients and menu planning, departing from traditional cooking.
This made sense to Escoffier, who developed these principals further and planned and implemented the concept of having large scale kitchen personnel, all with their own status and areas of responsibility. This remains the basis of today’s restaurant kitchens and these Frenchmen’s influence lives on.
The chef is in overall charge of the kitchen and his or her word is law, so there is more to this duty than creating fine dishes, as vital as it is. Management, organisational and interpersonal skills, creativity, passion, patience and perseverance are essential attributes in addition to an extensive knowledge of ingredients, combinations and a keen eye for detail.
Our Grande Diploma course spans over a period of 18 months, during which subjects such as classic French training in hot, cold and pastry kitchens, International and Pan-African cuisine and financial and kitchen management are covered. Too often, trainers neglect the financial aspect, yet it’s vital to a successful business operation.
We include a full service module with practical restaurant hours and a twofold Cape Wine Academy certificate, since food and wine pairing forms an important part of the dining experience. Expect long hours in the kitchen and lots of pressure, but love of good food, seeing the enjoyment on diners’ faces and your creative passion make it worth every moment.
Our highly sought after Grande Diploma in Culinary Arts is obtained after passing our own and City & Guilds examinations, providing newly qualified chefs with local and international passports to kitchens of the world.