The 8 Week "How To" Beginners Course
8 Week “How To” Series of Cooking Classes
The “How To” Series of Cooking Classes is aimed at both the beginner who is learning to cook for the first time, to the cook who’s been tinkering in the kitchen since forever but now wants a more structured knowledge and skill foundation.
Whether you’re a grandmother that never quite got the knack of that faithful family sponge recipe, or a working mother of three that simply ran out of ideas, or perhaps you are a teen besotted with a certain naked chef, who knows? Sixteen or sixty-six, this course is ideal for you.
The “How To” Series of Cooking Classes will teach you all the fundamentals you need to know, without the complexities of a fulltime course. Now you can learn how to cook without bankrupting yourself, while having the freedom to carry on with your normal life. It’s a fun-filled, eight-week, hassle free culinary journey that will change your life forever and your perception of food, and perhaps even make you the Master Chef in your own kitchen.
- Class 1: The How To’s of Kitchen Basics- This class deals with the very fundamentals of working in a kitchen successfully and safely:
- How to organize your kitchen so that less time is wasted on searching for ingredients and equipment, and more time is spend on doing what you love best- cooking!
- How to hygienically clean and sanitize your kitchen, and keep it clean and organized while cooking.
- How to successfully select the best possible ingredients.
- How to manage your pantry effectively.
- How to identify ingredients and select quality ingredients.
- How to handle you knives and equipment safely and economically.
- How to handle yourself safely in your kitchen.
- How to season and flavour like a master.
- How to deal with waste and what to do with it.
- Class 2: How to make different stocks, soups and sauces, which are the foundation of any successful kitchen.
- Class 3: How to make and cook pasta and rice and other starches just right
- Class 4: How to cook vegetables deliciously perfect (incl vegetarian and TVP cooking)
- Class 5: How to select, truss, trim, cut, portion and cook poultry
- Class 6: How to identify quality meat cuts, and cook them flawlessly
- Class 7: How to quality select, distinguish, clean and prepare different fish and shellfish
- Class 8: How to prepare basic desserts, cakes, biscuits and pastries.
Upon commencing with the course, all students will be provided with a basic student study guide, a CTIA apron, an entry level Chefs Knife, all practical ingredients and access to CTIA resources, including a library, free Wi-Fi internet access, fully equipped kitchens, etc.
Continuous assessments and feedback will also take place and upon completion, the course will be concluded with a small Certificate and Prize giving Ceremony
Your facilitator for this course is the CTIA Principal and Executive Chef, Chef Morne Stroh, FSACA, PMCAASA.
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