Curriculum
- 2 Sections
- 14 Lessons
- 12 Weeks
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- Event Management7 Modules7
- Event Catering7 Modules7
- 2.1Module 1 – The Basics of Cooking and Culinary Skills
- 2.2Module 2 – Stocks, Herbs and Spices
- 2.3Module 3 – Introduction to Continental Dishes
- 2.4Module 4 – African Soups and Stews
- 2.5Module 5 – Dietary and Nutritional Considerations
- 2.6Module 6 – Culinary Creativity and Innovation
- 2.7Module 7 – Food Pairing and Wine