CCE WORKSHOPS 2014 COURSE DESCRIPTION Time Presented By COST

January
15- BARISTA/COFFEE WORKSHOP
For all coffee enthusiates, learn about the history and how to make and serve
diffenent coffees 9h00-15h30 Brewesome R 450.00
22 - GARNISHING COURSE
All chefs, learn and experience new styles of plating and garnishing of dishes
9h00-15h30 TBC R 450.00
27-31 - 5 DAY WORKSHOP
Theoretical and practical aspects of cookery, health hygiene and safety, handling
and maintaining of knives, hot and cold dish preparations, a variety of cooking
methods and food reconstitution. 9h00-15h30 TBC R 3,000.00
FEBRUARY TBC
3 -VALENTINES TREAT WORKSHOP
Dishes that will inspire love, making chocolates and treats to take home and spoil
that special person 9h00-15h30 TBC R 500.00
5-MOLECULAR GASTRONOMY
Spherification, reverse spherification, caviar, airs, gels, foams, coral sponges,
powders and soils, dusts, sous vide, plate construction and more This course
includes a CD of picture ideas and a cookbook of basic recipes.
9h00-15h30 TBC R 550.00
7 -PASTRY WORKSHOP
Learn basic pastry making techniques by making short crust pastry, choux pastry and
puff pastry . 9h00-15h30 TBC R 450.00
10 -KNIFE SKILLS
Basic knife skills is 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. 9h00-15h30 TBC R 350.00
12 - CAKE BAKING AND DECORATING
A fun and creative workshop on how to bake and ice cakes . Learn how to make
basic sponge cakes such as a simple Genoese sponge cake to a layered chocolate
mousse cake. Learn different icing techniques by using butter icing, fondant icing
and more. 9h00-15h30 TBC R 500.00
13 - SEAFOOD WORKSHOP
Learn how to fillet a fish, work with crab, mussels and how to serve the perfect
oyster. Create dishes using various seafood. 9h00-15h30 TBC R 550.00
17 - STOCKS SOUPS AND SAUCES Make the perfect stock, range of different soups and classical sauces. 9h00-15h30 Stuart R 400.00
19 - FOOD COSTING WORKSH0P
An interactive workshop to learn how to calculate your food costs and gross profit
accurately. Suitable for proffessional chefs 9h00-15h30 Elaine R 550.00
21- BREAD BAKING
This course will equip participants with the skill to bake breads such focaccia, health
loaves, white bread and different shaped rolls using the various raising agents &
different flours. Receive baking tips from a guest chef specialising in baking.
9h00-15h30 Stuart R 400.00
24- SUSHI
Learn how to make sushi from scratch. Including the perfect rice, rolls, sashimi and
garnishes. 9h00-15h30 TBC R 500.00
26 CHOCOLATE WORK
Discover 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 get to understand the technique of
moulding chocolate. 9h00-15h30 TBC R 550.00
MARCH
3-14- 10 DAY PROFICIENCY COURSE
Health hygiene and food safety, cook vegetables, protein dishes, basic sauces and
soups, meat, poultry, game or offal dishes, fish dishes, rice dishes, starch, staff
relationships, pulse dishes, egg dishes, pasta dishes, cold and hot desserts, and fruit
dishes. 9h00-15h30 TBC R 5,800.00
18 KNIFE SKILLS
Basic knife skills is 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. 9h00-15h30 TBC R 350.00
19- SWEET DOUGHS Master the art of creating delicious, decadent sweet doughs. 9h00-15h30 Stuart R 500.00
19- Barista Workshop
For all coffee enthusiates, learn about the history and how to make and serve
diffenent coffees 9h00-15h30
20- CAKE BAKING
A fun and creative workshop on how to bake and ice cakes . Learn how to make
basic sponge cakes such as a simple Genoese sponge cake to a layered chocolate
mousse cake. Learn different icing techniques by using butter icing, fondant icing
and more. 9h00-15h30 TBC R 450.00
25 SEAFOOD
Learn how to fillet a fish, work with crab, mussels and how to serve the perfect oyster. Create
dishes using various seafood. 9h00-15h30 TBC R 550.00
26 FOOD COSTING
An interactive workshop to learn how to calculate your food costs and gross profit
accurately. Suitable for proffessional chefs 9h00-15h30 Elaine R 550.00
27- ADVANCED PASTRY
Learn how to make delectable desserts, tarts, starters and main courses incorporating pastries
such as, short crust, choux pastry and puff pastry 9h00-15h30 TBC R 500.00
APRIL
2- EASTER BAKING (fully Booked)
Learn how make Easter eggs, hot cross buns, Easter crown and a seasonal hot dish.
09h00-15h30 TBC R 450
9-KNIFE SKILLS (fully Booked)
Basic knife skills is 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. 09h00-15h30 TBC R 350.00
11- STOCKS, SOUPS & SAUCES (Fully Booked) Make the perfect stock, range of different soups and classical sauces. 09h00-15h30 Stuart R 400.00
15- MOLECULAR GASTRONOMY
Spherification, reverse spherification, caviar, airs, gels, foams, coral sponges,
powders and soils, dusts, sous vide, plate construction and more. A CD filled with
picture ideas and recipes will be available for purchase.
09h00-15h30 TBC R 550.00
16-SUSHI Protea Hotel Sushi Workshop (fully Booked)
Learn how to make sushi from scratch. Including the perfect rice, rolls, sashimi and
garnishes. 09h00-15h30 TBC R 500.00
23- BREAD BAKING
This course will equip participants with the skill to bake breads such focaccia, health
loaves, white bread and different shaped rolls using the various raising agents and
different flours. Receive baking tips from a guest chef who specialises in baking.
09h00-15h30 R 400.00
MAY
5-ADVANCED MOLECULAR GASTRONOMY
Building on SACA's Molecular Gastronomy course, you can advance your skills and
learn more intricate techniques 09h00-15h30 TBC R 650.00
9- PASTRY
Learn basic pastry making techniques by making short crust pastry, choux pastry and
puff pastry . 09h00-15h30 TBC R 450.00
12- 23 May 10 DAY PROFICIENCY COURSE
In this course you will leaern health hygiene and food safety, as well as how to cook
vegetables, protein dishes, basic sauces and soups, meat, poultry, game or offal
dishes, fish dishes, rice dishes, starch, pulse dishes, egg dishes, pasta dishes, cold
and hot desserts, and fruit dishes. You will also be taught about staff dynamics and
team work. 09h00-15h30 TBC R 5,800.00
JUNE
3- WINTER WARMER
Discover decadent warmth this winter by learning how to cook delicious seasonal
dishes. 09h00-15h30 TBC R 400.00
5- CHOCOLATE WORK
Discover 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. 09h00-15h30 TBC R 550.00
10- PAN AFRICAN
Learn the art of cooking African cuisine. Prepare the food, and learn the cultures of
countries such as Ghana, Nigeria, the DRC as well as South Africa, using ingredients
sourced from the local African markets. 09h00-15h30 TBC R 450.00
12- BREAD BAKING
This course will equip participants with the skill to bake breads such focaccia, health
loaves, white bread and different shaped rolls using the various raising agents and
different flours. Receive baking tips from a guest chef specialising in baking.
09h00-15h30 Stuart R 400.00
18- KNIFE SKILLS
Basic knife skills is 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. 09h00-15h30 TBC R 350.00
19- RECIPE DEVELOPMENT Learn how to create an enticing, well balanced, professional and profitable menu. 09h00-15h30 TBC R 550.00
24-ADVANCED PASTRY
Learn how to make delectable desserts, tarts, starters and main courses
incorporating pastries such as, short crust, choux pastry and puff pastry. 09h00-15h30 TBC R 500.00
26- HOT AND COLD DESSERTS
Learn how to make cake batters, crme brle, meringue, compote, flamb, crepes,
souffl, steamed pudding and Segmenting garnishing, 09h00-15h30 TBC R 450.00
CCE WORKSHOPS 2014 COURSE DESCRIPTION Time Presented By COST
JULY
2 FOOD COSTING
An interactive workshop to learn how to calculate your food costs and gross profit
accurately. Suitable for professional chefs. 09h00-15h30 R 550.00
7-11 5 DAY WORKSHOP
Theoretical and practical aspects of cookery, health hygiene and safety, handling
and maintaining of knives, hot and cold dish preparations, a variety of cooking
methods and food reconstitution. 09h00-15h30 R 3,000.00
16 SUSHI
Learn how to make sushi from scratch. Including the perfect rice, rolls, sashimi and
garnishes. 09h00-15h30 R 500.00
18 BARISTA
For all coffee enthusiates, learn about the history and how to make and serve
diffenent coffees 09h00-15h30 450
23 KNIFE SKILLS
Basic knife skills is 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. 09h00-15h30 R 350.00
29 CAKE BAKING
A fun and creative workshop on how to bake and ice cakes . Learn how to make
basic sponge cakes such as a simple Genoese sponge cake, as well as more intricate
cakes like a layered chocolate mousse cake. Learn different icing techniques using
butter, fondant and more. 09h00-15h30 R 500.00
30 MOLECULAR GASTRONOMY
Spherification, reverse spherification, caviar, airs, gels, foams, coral sponges,
powders and soils, dusts, sous vide, plate construction and more. A CD filled with
picture ideas and recipes will be available for purchase.
09h00-15h30 R 550.00
AUGUST
4-15 10 DAY
Health hygiene and food safety, cook vegetables, protein dishes, basic sauces and
soups, meat, poultry, game or offal dishes, fish dishes, rice dishes, starch, staff
relationships, pulse dishes, egg dishes, pasta dishes, cold and hot desserts, and fruit
dishes. 9h00-15h30 R 5,800.00
19 CHOCOLATE
Discover 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 get to understand the technique of
moulding chocolate. 9h00-15h30 R 550.00
21 FONDANT WORK AND MODELLING CHOCOLATE Learn the art of decorating cakes using fondant and modelling chocolate 9h00-15h30 R 550.00
25 STOCK SOUP AND SAUCES 9h00-15h30 R 400.00
26 MOLECULAR GASTRONOMY
Spherification, reverse spherification, caviar, airs, gels, foams, coral sponges,
powders and soils, dusts, sous vide, plate construction and more This course
includes a CD of picture ideas and a cookbook of basic recipes.
9h00-15h30 R 550.00
28 PAN AFRICAN COOKING
Learn the art of cooking African cuisine. Prepare the food, and learn the cultures of
countries such as Ghana, Nigeria, the DRC as well as South Africa, using ingredients
sourced from the local African markets. R 500.00
29 PLATING, GARNISING AND TREND
All chefs, learn and experience new styles of plating and garnishing of dishes
9h00-15h30 R 450.00
SEPTEMBER
3 BREAKFAST WORKSHOP
Cooking the perfect eggs, new and exciting breakfast dishes and breakfast buffet set
up 9h00-15h30 R 450.00
5 SEAFOOD
Learn how to fillet a fish, work with crab, mussels and how to serve the perfect
oyster. Create dishes using various seafood. 9h00-15h30 R 550.00
9 COOKING VEGETARIAN Learn how to create delicious vegetarian dishes for all occasions 9h00-15h30 R 450.00
15-19 5 DAY
Theoretical and practical aspects of cookery, health hygiene and safety, handling
and maintaining of knives, hot and cold dish preparations, a variety of cooking
methods and food reconstitution. 9h00-15h30 R 3,000.00
11 CAKE BAKING
A fun and creative workshop on how to bake and ice cakes . Learn how to make
basic sponge cakes such as a simple Genoese sponge cake to a layered chocolate
mousse cake. Learn different icing techniques by using butter icing, fondant icing
and more. 9h00-15h30 R 500.00
23 ADVANCED PASTRY
Learn how to work with pastries and apply them in sweet and savoury dishes.
9h00-15h30 R 500.00
26 HOT AND COLD DESSERTS
Learn how to make cake batters, Crme Brulee, Meringue, Compote, Flamb,
Crepes, Souffl, Steamed Pudding and Segmenting garnishing, 9h00-15h30 450
30 ADVANCED MOLECULAR GASTRONOMY
Building on the Molecular Gastronomy course, learn more intricate techniques
9h00-15h30 650
OCTOBER
6-17 10DAY
Health hygiene and food safety, cook vegetables, protein dishes, basic sauces and
soups, meat, poultry, game or offal dishes, fish dishes, rice dishes, starch, staff
relationships, pulse dishes, egg dishes, pasta dishes, cold and hot desserts, and fruit
dishes. 9h00-15h30 R 5,800.00
2 KNIFE SKILLS
Basic knife skills is 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. 9h00-15h30 R 350.00
20 BARISTA
For all coffee enthusiates, learn about the history and how to make and serve
diffenent coffees 9h00-15h30 R 450.00
22 BASIC PASTRY
Learn basic pastry making techniques by making short crust pastry, choux pastry and
puff pastry . 9h00-15h30 R 450.00
28 SUSHI
Learn how to make sushi from scratch. Including the perfect rice, rolls, sashimi and
garnishes. 9h00-15h30 R 500.00
30 FOOD COSTING
An interactive workshop to learn how to calculate your food costs and gross profit
accurately. Suitable for proffessional chefs 9h00-15h30 550
NOVEMBER
3-7 FIVE DAY COURSE
Theoretical and practical aspects of cookery, health hygiene and safety, handling
and maintaining of knives, hot and cold dish preparations, a variety of cooking
methods and food reconstitution. 9h00-15h30 R 3,000.00
10 BREAD BAKING
This course will equip participants with the skill to bake breads such focaccia, health
loaves, white bread and different shaped rolls using the various raising agents &
different flours. Receive baking tips from a guest chef specialising in baking.
9h00-15h30 R 400.00
12 ADVANCED MOLECULAR GASTRONOMY
Building on the Molecular Gastronomy course, learn more intricate techniques
9h00-15h30 650
18 GARNISHING, PLATING AND TRENDS
All chefs, learn and experience new styles of plating and garnishing of dishes
9h00-15h30 R 450.00
20 HOT AND COLD DESSERTS
Learn how to make cake batters, Crme Brulee, Meringue, Compote, Flamb,
Crepes, Souffl, Steamed Pudding and Segmenting garnishing, 9h00-15h30 R 450.00
24 CHOCOLATE
Discover 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 get to understand the technique of
moulding chocolate. 9h00-15h30 R 550.00
25 SWEET DOUGHS
Learn the basics of preparing brioche, Do-nuts, Danish pastry etc during this
interactive class 9h00-15h30 R 500.00
27 CHRISTMAS BAKING 9h00-15h30 R 500.00