CTH and QCTO Dual Qualification

Specialized Chef Programme

Q

The CTH Diploma in Professional Culinary Arts has been carefully developed in partnership with Gordon Ramsay’s Tante Marie Culinary Academy to provide students with an excellent advanced set of skills in food preparation in a professional environment – a perfect first step to a rewarding culinary career.

The qualification is a mix of practical and theoretical sessions but with a strong emphasis on the practical element. As well as the key cooking subjects, the curriculum also covers menu planning and budgeting, food safety and other professional kitchen skills.

The qualification develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations, appropriate theory sessions. Students develop knife skills, familiarity with produce, and master many professional skills such as butchery, fish preparation and pastry work, to an appropriate level.

Course Duration

36 Months
Full Time ONLY

Curriculum

YEAR 1

Techniques & Skills in preparation, cooking and finishing vegetables, sauces and soups

Techniques & Skills in preparation, cooking and finishing poultry, meat and game.

Techniques & Skills in preparation, cooking & finishing fish and shellfish

Techniques & Skills in producing frozen, cold & hot desserts

Techniques & Skills in baking and baked products

Kitchen Organization

High Volume Food Production

Nutririon and producing healthier dishes

International Cookery

YEAR 2

Techniques and Skill in producing frozen, cold and hot desserts

Techniques & Skills in baking and baked products

Techniques & Skills in producing fermented dough products

Techniques & Skills in producing decorative items and display products

Techniques & Skills in producing paste products and petit fours

Food Safety proctices in the preparation, service and storage of food

Kitchen Organization

Supervising the Pastry Section

Entrepreneurship

Essentials of marketing & customer relationships in the hospitality industry

YEAR 3

Prepare, cook and finish complex farinaceous disches

Prepare, cook and finish hors d’oeuvres and canapes

Prepare, cook and finish complex fish and shellfish

Prepare, cook and finish complex meat, poulty and game

Prepare, cook and finish complex pastries, desserts and confectionary

Prepare, cook and finish comlex sauces and dressings

Prepare, cook and finish terrines, ballotines, galantines and pates

Prepare, cook and finish complex vegetables and salads

Prepare, cook and finish complex yeast products

Menu planning and costing

Self-management in the professional kitchen

Nutrition, allergens and sustainability

Produce Healthier Dishes

Prepare & Cook fruit, vegetables and salads

Prepare & Present food for cold presentationTourism and Hospitality Industry

Purpose & Function of International Business

Certification

Culinary Institute of Cape Town Specialized Chef Diploma

CTH Level 4 Professional Culinary Arts

CTH Level 3 Diploma in Professional Cookery – Confectionary &Patisserie

CTH Level 2 Foundation Diploma in Hospitality Business

CTH Level 2 Award in Healthier Cooking and Eating

Job Possibilities

Sous Chef
Patisserie Chef
Chef
Executive Chef

Entrepreneur
International Work Opportunities

Enroll Below