This unit focuses on building a strong foundation of essential kitchen skills and knowledge. It begins with assessing participants’ initial skill levels, followed by safe and effective knife techniques. The unit includes baking basics, specifically sponge cake preparation, and introduces the fundamental mother sauces of global cuisine. Topics also cover food safety principles, proper storage methods, and the role of fats in baking. The unit concludes with a practical exercise in preparing a traditional lunch.

Lessons

• So, can you even cook?
• Blades, not bandages (knife skills)
• Can we bake something already Chef?
• Home for the hollandaise (mother sauces)
• Cake it easy man! (sponge cakes)
• Keep it clean (food safety and food storage)
• Who are you calling fatty? (fats used in baking)
• Sunday lunch

This unit aims to deepen understanding and expand skills by exploring a variety of ingredients and methods. Lessons include the preparation of sweet and savory structured baked goods, identifying meat cuts, handling poultry, fish, and seafood, and working with staple ingredients like starches, vegetables, legumes, and grains. It also introduces cake and bread baking basics, pastry foundations, and preparation of creams, custards, fillings, and icings.

Lessons

• Let’s get jiggly (sweet and savoury set products)
• Meat with me (identifying cuts of meat from various animals)
• Are you chicken? A guide to poultry
• Surf’s up (fish and seafood dishes)
• Finger on the pulse (starches, vegetables, pulses and grains)
• I love buns (baking buns and breads)
• Confection perfection (principles of confectionary)
• Creams, custards, fillings, and icings

This unit delves into advanced techniques and specialized topics. It covers using offal in cooking, studying emulsified sauces, preparing baked desserts and puddings, crafting sausages and cured/smoked meats, and creating various stews. It also teaches food cost calculation methods. Participants will enhance their skills in preparing sweet and savory pies, pastries, dumplings, and frozen desserts like ice cream.

Lessons

• What’s inside? (guide to offal)
• Emulsion sauces
• Puddings and baked desserts
• Sausages and cured/smoked meats and pate
• Stews and casseroles of all types
• Understanding food costing
• Sweet and savoury pies, pastries, and dumplings
• Ice cream and other frozen delights

This final unit is a culmination of all the skills and knowledge acquired throughout the course. It includes the preparation of complex dishes that require high skill levels, such as soufflés and homemade sausages. Students will explore classic recipes from around the world as well as traditional heritage dishes. The unit also covers advanced desserts like meringues, mousses, and parfaits, along with pickling techniques. It concludes with the preparation of selected signature dishes from South African cuisine.

Lessons

• Souffle
• Making your own sausage from scratch
• Classic dishes from around the world
• Golden oldie dishes
• Meringues, mousses and parfaits
• How to make pickles
• South African favorites
• Graduate by cooking a 5-course menu

Students receive an accredited certificate issued by Cambridge British College.

Yes, all certificates issued by the college are accredited by the relevant official authorities.

Yes, after completing the course, you may contact the Admissions and Registration Department to obtain an electronic copy.

You can register online through the website by visiting the Admissions and Registration page and completing the payment electronically.

Applicants must be at least 16 years old or hold a secondary school certificate (or equivalent) for certain programmes.

Yes, you may enrol in multiple courses simultaneously.

All courses are offered online.

The duration varies depending on the programme and generally ranges from one to six months.

Yes, assessment is based on participation, assignments, and final examinations depending on the nature of the course.

Yes, you can retake the course in the next session at a reduced re-enrolment fee.

Fees vary according to the course and number of study hours. Full details are available on each course page.

Payments can be made online via the college’s secure electronic payment link.

Yes, instalment plans are available for selected courses under specific conditions.

No, course fees are non-refundable according to the college’s refund policy.

You can reach us via the official email address or by phone.

Yes, a dedicated technical support team is available to assist with any platform-related issues.

You can schedule an appointment with an academic adviser by contacting the guidance team.

Some courses include practical training or partnerships with employers to provide internship and job opportunities.