Higher Certificate in Professional Cookery: Objectives

Advanced Certificate in Kitchen Operations: Modules

12th November 2019

Higher Certificate in Pastry & Bakery: Objectives

12th November 2019

Fully Accredited – SAQA ID 101856

Semester 1 the focus is on Kitchen Fundamentals – produce, processes and equipment which represent foundational knowledge for the aspiring chef.

Semester 2 the focus is on Hot & Cold Kitchen – developing a theoretical knowledge required to work with a variety of different menus in a commercial environment.

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Higher Certificate in Professional Cookery: Objectives

Advanced Certificate in Kitchen Operations: Modules

Higher Certificate in Pastry & Bakery: Objectives

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