Centres for Culinary Excellence

These specialised culinary courses take place at the South African Chefs Association’s Centre for Culinary Excellence, Corner of Annet and Bunting Roads, Auckland Park, Johannesburg. Specialised one day culinary courses, lecture venue and kitchen for hire, team building activities and five-and ten-day culinary skills workshops.

 

These short courses take place from 09h00 to 15h30 on each day. To book, kindly contact ayanda@sachefs.co.za / 011 482 7250

 

DECEMBER 2018

04MEAT GRILLING WORKSHOPLearn about and make different marinades and spices used in grilling. Different ingredients to grill ranging from meats, fish, chicken and veg to make up authentic dishes. Different grilling techniques.

R640

06CREATIVE CANAPESDelectable, beautifully presented canapés can be the highlight of any event. At this course, you will learn new techniques with which to master the art of creating delicious, stylish and imaginative canapés that will suit any occasion and client brief.

R640

 

FEBRUARY 2019

 

01FISH AND POULTRYFish and Poultry Course

R640

04VALENTINES DAY WORKSHOPValentines Day Special

R605

06GOURMET PIZZA, BURGER AND STREET FOODLearn about the origins of pizza, pizza toppings, cheese and different pizza variations

R640

08PASTA WORKSHOPLearn to make proper pasta dough by hand, learn to create different flavoured pasta dough and create dishes using different pasta sauces. Sweet pasta dough and dessert dishes.

R605

13INTRODUCTION TO HACCPIntroduction to HACCP

R350

15BREAKFAST/ BRUNCH WORKSHOPBreak / Brunch Workshop

R605

18BASIC CAKE BAKINGLearn how to cover a cake in fondant, how to make royal icing, chocolate paste and gum paste, as well as how to create delicate lilies, roses and blossoms for your cake.

R605

20MEDITERRANEAN CUISINEMediterranean eating is focused on simple cooking and includes all the foods you already eat, just in different proportions.

R640

26COOKING FOR A HEALTHY LIFESTYLEPetits fours and friandise are delicate, beautiful sweet treats that add a sense of elegance to any special occasion. At this course you will learn new and exciting petits fours and friandise recipes that will be sure to impress your guests.

R550

28GARNISHING AND PLATINGLearn how to give new twists to tantalise the taste buds using a variety or rice, grains and pulses. Create exciting recipes using quinoa, bulgur wheat, Arborio rice, lentils and beans.

R605

 

MARCH 2019

 

04EASTER WORKSHOPEaster Workshop Special

R605

05RICE, GRAINS AND PULSESLearn how to give new twists to tantalise the taste buds using a variety or rice, grains and pulses. Create exciting recipes using quinoa, bulgur wheat, Arborio rice, lentils and beans.

R605

07PIES AND TARTSLearn how to mix, roll and bake perfectly flaky pie and tart crust, create filling ranging from sweet to savoury, Pie and Tart decorating techniques and learn how to bake crust correctly etc.

R605

12POTATO WORKSHOPPotato Workshop

R550

14CREATIVE CANAPESDelectable, beautifully presented canapés can be the highlight of any event. At this course, you will learn new techniques with which to master the art of creating delicious, stylish and imaginative canapés that will suit any occasion and client brief.

R605

19MEAT GRILLINGLearn about and make different marinades and spices used in grilling. Different ingredients to grill ranging from meats, fish, chicken and veg to make up authentic dishes. Different grilling techniques.

R640

25-295 DAY WORKSHOP5 Day Workshop

R3850

 

APRIL 2019

 

01SWEET DOUGHSLearn the basics of preparing brioche, Do-nuts, Danish pastry etc. during this interactive class.

R605

03STOCKS WORKSHOPThe base of a perfect soup starts with the aroma of a well flavoured stock. Learn how to make various stock bases, thereafter making homemade hearty soups creating a warm homely comforting feeling.

R450

05CHOCOLATE WORKSHOPDiscover the history of chocolate and get familiar with the different chocolate products available on the market. Learn how to temper chocolate and how to make various truffles, chocolate desserts and master the technique of moulding chocolate.

R640

09SEA-FOODLearn about the different sea-food dishes-from hake to snoek, etc.

R640

11INNOVATIONS WITH SANDWICHES AND WRAPSInnovations with Sandwiches and Wraps

R605

15FOOD HANDLING, SAFETY AND HYGIENEThe fundamentals of knowing why safety, food handling and hygiene plays a huge role in the culinary industry. This workshop will equip each delegate with the knowhow of why we have the implementation of Hazard Analysis Critical Control Point (HACCP).

R350

17PETIT FOURS WORKSHOPPetit Fours Workshop

R605

24BREAD BAKINGLearn about the origin of bread and what ingredients make up the quality of a delicious golden brown loaf, using different raising agents and flours to make focaccia, health loaves and soft roll.

R605

25-26RECIPE DEVELOPMENTRecipe Development

R1400

30STOCKS AND SOUPS WORKSHOPThe base of a perfect soup starts with the aroma of a well flavoured stock. Learn how to make various stock bases, thereafter making homemade hearty soups creating a warm homely comforting feeling.

R550

 

MAY 2019

 

03INTRODUCTION TO FOOD COSTINGFood costing is the process by which the material or physical assets owned by an establishment are safe guarded, as the property needs these assets in order to make a profit.

R450

07WINTER WARMERSLearn about all the delicate dishes that will warm you up this winter.

R605

09PASTRY WORKSHOPPastry workshop

R605

13INDIAN CUISINELearn different types of curries ranging from North to South India, different
Indian breads and condiments, different plating ideas, use of different spices, how to make Indian pickles.

R640

16RICE, GRAIN AND PULSESLearn how to give new twists to tantalise the taste buds using a variety or rice, grains and pulses. Create exciting recipes using quinoa, bulgur wheat, Arborio rice, lentils and beans.

R605

21KNIFE SKILLSBasic knife skills are an important component of any culinarian's competence. This course will equip participants with a basic knowledge of knife safety, knife construction, knife handling, as well as the skill of turning vegetables into decorative displays with garnishing techniques.

R450

24CREATIVE CANAPESDelectable, beautifully presented canapés can be the highlight of any event. At this course, you will learn new techniques with which to master the art of creating delicious, stylish and imaginative canapés that will suit any occasion and client brief.

R605

27BREAD BAKINGLearn about the origin of bread and what ingredients make up the quality of a delicious golden brown loaf, using different raising agents and flours to make focaccia, health loaves and soft roll.

R605

 

JUNE 2019

 

03 - 1410 DAY COURSE10 Day cooking course.

R6100

19SAUCES WORKSHOPLearn about cooking sauces and derivatives i.e. brown, butter, cold, dressings, veloute, white with derivatives including demiglace and hollandaise. The class includes a meal at the end featuring the sauces.

R500

21CUPCAKE WORKSHOPWorkshop begins by baking our signature vanilla cupcakes and we will help you master the art of baking a perfect cupcake, as well as different piping techniques to dress it up.

R550

24INTRODUCTION TO FOOD COSTINGDoes every menu items in your unit have a recipe? Are you developing new menu items and need to write and cost the recipes? Are your current recipes costed correctly?Learn about the origin of bread and what ingredients make up the quality of a delicious golden brown loaf, using different raising agents and flours to make focaccia, health loaves and soft rolls.

R450

27MEAT GRILLINGLearn about and make different marinades and spices used in grilling. Different ingredients to grill ranging from meats, fish, chicken and veg to make up authentic dishes. Different grilling techniques.

R605