Professional Culinary Certificate




1. Modern Cooking Essentials

Underlying much of modern-day cooking are the principles of French cooking, the building blocks of much of Western cuisine. French cooking techniques have been codified by the great 20th century chef Escofier and today it is one of the most systematically recorded cooking procedures available to the culinary world. For a strong foundation in Western cooking, you need to know – at the very least – the basic principles of French cooking.

  • Breakfast
    Learn the techniques to make quick and basic homemade breakfast dishes.
  • Stocks and Sauces
    Learn the techniques how to make brown stock,  white stock and fish and crustacean stocks and mother sauces.
  • Meat
    Learn and master the correct techniques for dressing meat, control of temperature and doneness for roasting, grilling, sautéing, braising and stewing.
  • Poultry
    Learn and master the correct techniques for roasting, braising, sautéing, grilling and stewing for poultry.
  • Fish and Crustacean
    Learn the art of cooking delicate seafood using a variety of techniques.



2. The Art of Garde Manger

Learn the major aspects of charcuterie preparation from curing, cutting, shaping, seasoning, smoking to preserving. Learn all the skills needed to make different types of gourmet sausages, pâté, turkey ham, smoked salmon, duck rillettes, and many more, using the simple techniques that can be practice at home and also in professional kitchen.

These special series of 1-day workshops on 4 different areas will explain the difference between commercial charcuterie and the artisan method that uses no harmful chemicals, preservatives and artificial colouring, to produce wholesome and nutritious foods that are naturally delicious. 

  • Sausages
  • Meat Terrines and Pates
  • Cured Meat
  • Cured Fish, Terrines and Sausage



3. Amuse Bouche for Cocktails

The amuse bouche is used by chefs to stimulate the palate of diners and often becomes a showcase for the artistry and showmanship of the chef particular talents and ideas. The offerings are small, one or two bites and served as an excitement of taste buds to prepare the guest for the meal and its developed at the discretion of the chef.



4. All Time Favourite Café Food

Cafes are a ubiquitous facet of the modern culinary landscape. All too often however, cafes are under prepared to deal with the realities of the hospitality industry. Ensuring the kitchen is well grounded and able to produce quality wholesome dishes, will ensure a solid foundation and go a long way to ensuring the success of any cafe. This course will cover the wholesome café food from starters, main courses to dessert.



5. New Techniques and Culinary Concepts

Learn in-depth focus on Vacuum Pack Cooking for basic and advanced level and New Cooking Techniques and Technologies workshops explaining how to achieve amazing results by using modern thickeners, gels, emulsions and foams to create spectacular dishes; bringing your culinary creativity to the next level to impress your guests.

  • Vacuum Pack Cooking – Basic Level
    Learn the basic steps of sous vide cooking, the advantages and disadvantages of vacuum-pack cooking, types of equipment and various types of cooking bags, indirect cooking method, how to control the internal temperature of the cooking products, chilling and retermalization concepts, cooking time, cooking temperature and storage period. Understanding the types of vacuum and varieties of gases uses, the different types of equipment and its various types of cooking bags.
  • Vacuum Pack Cooking – Advanced Level
    Learn the new techniques using sous vide in gastronomy, sous vide cooking for big production planning, direct cooking method and cooking times, cooking at low temperatures, egg pasteurization, sous vide cooking with jars and learn to cook a complete menu with sous vide system.