Top Durban Restaurant Fusion Cooking Chef School world food cafe Shaun Smith Caryn England South Africa Molecular Gastronomy Catering Food Theatre low fat Capsicum Culinary Studio Art Thai Malaysian Indonesian Oriental Indian Eastern Asian Moroccan Lebanese Mediterranean Mexican vegetarian local cuisine city guilds chaine Caryn trained at the Christina Martin School Of Food & wine Shaun also lectured at the at Christina Martin School Of Food & wine The Chefs Diploma with a Difference!

Prospectus and Course Modules
Download Prospectus 2012 (.doc) here
Download Application Form 2012 (.doc) here
Download Prospectus 2013 (.doc) here
Download Application Form 2013(.doc) here

International Certificate in Food Preparation and Culinary Art (Part-Time)
This course runs over 20 consecutive Saturdays 8am-5.30pm. This course is designed for
• those who are in full-time employment and cannot afford the time to study full-time
• those working in industry without a formal international qualification who want a qualification
• home executives and executive domestics who want to upgrade their skills
• people who want to develop and consolidate their passion for food and cooking
• and for people who are interested in pursuing a future career in food
Six Months of Saturdays
Theory component Weekly Tests & Assessments (90% pass rate required) - Final Exams (75% pass mark)

Week 1 – Kitchen Fundamentals 1
The Kitchen Brigade, Professional ethics, Culinary Terminology, Knife skills & Vegetable cuts

Week 2 – Kitchen Fundamentals 2
Kitchen Safety – Cleaning and Sanitation, Personal Hygiene, HACCP

Week 3 – Kitchen Fundamentals 3
Food Safety – Hygienic Food Preparation, Hygienic Food Storage, First Aid, Fire Equipment

Week 4 – Kitchen Fundamentals 4
Fundamental Cooking Techniques

Week 5 – Kitchen Fundamentals 5
Basic Food Preparations – Protein (Beef, Lamb, Pork, Venison)

Week 6 – Kitchen Fundamentals 6
Basic Food Preparations – Protein (Chicken, Duck, Eggs, Seafood, Cheese)

Week 7 – Kitchen Fundamentals 7
Basic Food Preparations – Fruit, Vegetables & Starch (Potato, Rice, Pulses)

Week 8 – Nutrition
Basic Nutrition & Food Pyramids, Religious Dietary Considerations – Kosher/Halaal, Food Allergies

Week 9 – The Art & Science of Cooking
The Science of Cooking – Taste, Aroma, Colour, Sound & Texture, Breads & Baking

Week 10 – Flavour Dynamics & Flavour Deconstruction 1
The Physiology of taste & flavour; Global & ethnic Flavour Profiles, Flavour Triangle Deconstruction

Week 11 – Mid Term Exams
Theory and Practical Assessments

Week 12 – Flavour Dynamics & Flavour Deconstruction 2
Stocks & Sauces

Week 13 – Flavour Dynamics & Flavour Deconstruction 3
Herbs & Spices

Week 14 – Menu Writing
Principles of Mise en Place – Prep Lists & Prep Plans, Menu Descriptors, Constraints & Considerations

Week 15 – Menu Costing
Gross Profit, Cost of Sales, Net Profit, Markup, Labour, Fixed Costs, Variable Costs, Costing Sheets

Week 16 – Mediterranean, North-African & Middle-Eastern Cuisine
Spanish, Portuguese, French, Italian, Greek, Turkish, Lebanese, Moroccan & North African cuisine

Week 17 – Asian, South-East Asian & Oriental Cuisine
North Indian, South Indian, Thai, Vietnamese, Malaysian, Indonesian, Chinese, Japanese

Week 18 – Mexican, Caribbean, American & Latin American Cuisine
USA, Mexican, Caribbean and pan-American cuisine

Week 19 – South African
Cape Malay, Dutch, Indian & pan-African cuisine

Week 20 – Final Exams and Assessments
Theory and Practical Assessments

Practical Component Knife Skills, Protein Fabrication, Basic Stocks, Cold Kitchen Preparations
Basic Cooking Methods (Boiling, Blanching, Poaching, Sous Vide, Stewing, Braising, Frying,
Grilling, Roasting, Baking, Steaming, Microwaving)
Basic Starch Preparations (Rice, Potato, Pulses, Pasta, Bread-making, Basic Pastry)
Basic Sauces (Bechamel, Veloute, Demi Glace, Hollandaise, Mayonnaise, Anglaise, Gastrique)
Basic Cookery – Italian, Indian, Thai, Chinese, Mexican, South African cuisine

International Diploma in Global Cuisine
The first six months of this course are spent at the Cooking School. The second six months are spent in paid employment gaining industry experience.

First Six Months
Theory component Weekly Tests & Assessments (95% pass rate required) - Final Exams (75% pass mark)

Module 1 – Kitchen Fundamentals (2 weeks)
The Kitchen Brigade, Professional ethics, Culinary Terminology, HACCP
Kitchen Safety – Cleaning and Sanitation, First Aid, Fire Equipment, Personal Hygiene
Food Safety – Hygienic Food Preparation, Hygienic Food Storage
Kitchen Equipment – Utensils, Knives, Knife skills, and Sharpening technique
Fundamental Cooking Techniques & Vegetable cuts – Eastern and Western styles
Basic Food Preparation Methods - Protein, Vegetable, Fruit and Starch Preparations
Principles of Mise en Place – Prep Lists & Prep Plans

Module 2 – The Art & Science of Cooking (2 weeks)
The Science of Cooking – Taste, Aroma, Colour, Sound & Texture
Introduction to Molecular Gastronomy
Case Study – Breads & Baking, Chocolate and Sugar
The Art of Cooking – Cooking without recipes
Introduction to Fusion Cuisine
Case Study – Thai Cuisine

Module 3 – Nutritional Studies & Dietetics (1 week)
Basic Nutrition & Food Pyramids
Grains & Starches; Vegetables & Fruits; Proteins & Dairy; Fats & Oils
Religious Dietary Considerations – Kosher/Halaal
Modern Slimming Diets, Glycaemic Index & Glycaemic Load
Food Additives & Preservatives
Food Allergies, Intolerances & Eating with Health Conditions
Cooking for people on special diets
Types of vegetarian diet, Ingredients and pitfalls (cheese, eggs, confectionery)
Farming Techniques – GM, Hydroponics, Organic & Free-range
Case study in Low Fat Cooking – cooking without Oil, Butter and Cream


Module 4 - Fundamentals of Flavour Dynamics & Flavour Deconstruction (2 weeks)
The physiology of taste and flavour; Global and ethnic flavour profiles
Flavour from stocks and sauces - bones, fats (oil, butter, cream) & blood
Flavour from herbs and spices - rubs, pastes, vinegars, infusions and marinades
Flavour from fruit - preserves, jams & chutneys


Module 5 – Mediterranean, North-African & Middle-Eastern (2 weeks)
Flavour profiles, ingredients and techniques
Similarities & differences – Spanish, Portuguese, French, Italian, Greek, Turkish, Lebanese, Moroccan, Algerian and Tunisian cuisine

Module 6 – Asian & South-East Asian (2 weeks)
Flavour profiles, ingredients and techniques
Similarities & differences – Indian, Pakistani, Burmese, Thai, Laotian, Cambodian, Vietnamese, Malaysian, Indonesian & Filipino

Module 7 – Mexican, Caribbean, American & Latin American (1 week)
Flavour profiles, ingredients and techniques
Similarities & differences – Mexican, Caribbean and pan-American cuisine

Module 8 – Oriental (1 week)
Flavour profiles, ingredients and techniques
Similarities & differences – Chinese, Japanese & Korean Cuisine
Case Study in Sushi

Module 9 – South African (1 week)
Flavour profiles, ingredients and techniques
Cape Malay, Dutch, Indian & pan-African cuisine
Case Study in Ostrich and Venison preparation
Practical Component Daily Class Practicals
Weekly Mystery basket cook-offs
Restaurant Experiential Learning - 6 weeks
Function Hours - 150 hours min
Evening Classes and Supper Club Theme Evenings
Un-set Practical Exam (65% pass mark)
Set Practical Exam (65% pass mark)
SACA Inter-school team challenge

Students work a minimum of 150 Function Hours and spend 6 weeks in experiential learning working in restaurant kitchens during the course. Site visits to local producers and suppliers also broaden our student’s horizons to the industry. Practicals and experiential training are conducted at some of KZN’s finest establishments, including:-

Arts Cafι – Aubergine – Cafι 1999
Granny Mouse’s Country House – Havana Grill – Hilton Hotel
Makaranga Lodge – Ninth Avenue Bistro – Quarters Hotel – Simply Fish
Soho Cafι – Spice on Florida – Sprigs – Tala Game Lodge
Tare Panda – The Hilton Country Estate & Spa – The Store – Woolworths – Zest

Other Projects and Assignments:
Sushi, Vegetable and Herb Gardening, Menu Planning and Costing, Wine Course, Theme Evenings, Food and Beverage Service, Professional Table Setting, Customer Liaison and Service skills, Bar & Cocktail Service, Billing Procedures

Second Six Months
Theory component Final Assignment
Research thesis on topic of choice (submitted within 6 months after final exams)
Practical Component Industry Experience
Six months industry experience is required to qualify for Graduation


Advanced Diploma in Global Cuisine and Culinary Theatre
This 6 month post-graduate course is open to students who have completed the Diploma in Global Cuisine or any other equivalent culinary qualification and is offered as an optional addendum on successfully completing the theory component of the Diploma course.

The Advanced Diploma moves beyond the basics and more into advanced Patisserie, Food Deconstruction and Molecular Gastronomy, as well as the business management of catering with Menu Construction, Cost Control, Marketing, Up-Selling, Food Communication and Business Administration.

Theory component Module 10 - Food Theatre & Culinary Communications
Food Demonstrating, Recipe writing, Culinary Teaching, Food Critiques & Food Judging

Module 11 – Deconstruction & Molecular Gastronomy
Gums, Alginates, Thickeners, Jellies, Foams, Sprays, Mists

Module 12 – Store-Cupboard Basics, Menu Construction & Costing
Store Ingredients, Replacement & Matching, Menu Planning, Specials
Costing Project

Module 13 – Advanced Patisserie
Sweets, Desserts & Pastry Products, Chocolate and Sugar

Module 14 - The Business of Catering
Conceptual Positioning, Sales, Marketing, Branding, Customer Service, Menu Planning, Food Costing, Up-selling, Cost Control, Kitchen Maintenance and Design, Administration, Accounts, Budgets and Balance Sheets
Business Plan Project

Practical Component Tutoring student practicals
Overseeing and planning of Functions, Teambuilds and Catering
Kitchen Judging - Weekly Mystery basket cook-offs
Vegetarian Cooking - Ingredients, pitfalls, alternatives and adaptation
Un-set Practical Exam
Set Practical Exam

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