R945.00
If you prefer to book this course manually or would like to enquire about this course first then please fill out the Short Course Application form.
- Call: 012 654 5203
- Email: info@prueleith.co.za
- Online Application Form
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Course Overview
Course Overview
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 creating the piece de resistance. From roasts on the bone, to deboning and stuffing, we will ensure that your next poultry, pork or lamb roast is the highlight of the table.
- Class Time: 09h00 – 14h00
For any assistance with an online booking please contact us:
Anna-Marié Oberholze
COURSE ADMINISTRATOR
Tel: 012 654 5203
info@prueleith.co.za -
Dress Code
Dress Code
- You will be working in a professional kitchen, so wear comfortable shoes and keep jewellery and make-up to a minimum and your hair tied back. An apron will be preferable.
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Course Outline
Course Content
- Choosing a suitable roast for your feast
- Deboning, stuffing, rolling and trussing chicken, turkey and pork belly
- Preparing whole roasts like leg of lamb and gammon
- Perfect cooking and resting times for roasts
- Suitable sauces
- Carving roasts in the kitchen or tableside
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Includes
Includes
- Course notes and recipes
- All ingredients
- Chef’s hats
- Refreshments and a festive lunch.
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Cancellation Policy / Disclaimer
Cancellation Policy / Disclaimer
- Course attendees need to be 16 years or older.
- Younger attendees are welcome but need to be accompanied by an adult booked on the course.
- Full payment is required to secure a space. All payments received will be deemed to be deposits and invoices will be made out for the month in which the course takes place.
- Should an applicant need to cancel, 50% of the deposit will be refunded only if the cancellation is done 14 days before the commencement date of the course.
- No refund will apply should an applicant cancel after the 14 days before the commencement date of the course. Should an applicant need to postpone the course to a later date (if a later date is available), a 50% surcharge of the course fee would apply.
- Prue Leith Culinary Institute reserves the right to cancel the course should minimum enrolment not be achieved. Refunds will be processed timeously in this instance.
- The Applicant is required to arrive no less than 15 mins before the start of the course. The course will commence at the advertised time without delay. Should an applicant be absent for any part of the course, it is understood that there is no opportunity for extra or catch-up classes, and no refunds will be offered in this regard.
- Please note that payment without an application form does not secure a space on a course, neither does an application without payment.
- Please confirm your space with Anna-Marie at info@prueleith.co.za before attending the course.