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The CAIA Diploma course consists of three parts: Chef-ing,
Pastry and Management. The emphasis is on practical
more than theoretical training.
A PRACTICAL EXPERIENCE IN CHEF-ING
On entering the kitchen the first time, a new student
will be introduced to the various departments: cold
kitchen where salads and cold first courses are prepared.
Next is the vegetable station, then the hot kitchen,
consisting of the grill and the sauce station. Finally
the service and presentation station with the Executive
Chef in command. At each station there will be a chef
with student assistants. First year students will rotate
between these stations in order to learn how they function.
The next step is learning how to prepare the dishes
on the various stations and in between various elements
of cuisine will be introduced through demonstrations
and each student will practice the techniques demonstrated
A PRACTICAL EXPERIENCE IN PASTRY
"Of the five arts, the fifth is architecture, whose
main branch is confectionery."
- Marie-Antoine Carème
Pastry is art! Just as cooking is all about flavouring,
so pastry is all about whisking and construction. You
will be carefully guided into:
Bread Making:
Basic doughs;
Speciality Breads |
Desserts:
Fruit preparation, coulis and salads
Hot and cold mousses and soufflés
Meringues
Creams
Frozen desserts including bombes
Chocolate work
Nougats
Pieces Montées
Icing and wedding cakes |
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Cake Baking:
Basic mixtures;
Gâteaux;
Speciality Cakes;
Small Cakes, petits fours, biscuits and mignardises |
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Cheese:
Caring
Ageing
Serving
Matching with wine |
Preserves:
Jams
glaceé fruits |
Wine Culture
"A day without a glass of wine is like a day without
sunshine."
Wine and food is a marriage requiring careful understanding
in order to reach fulfilment. The training programme
will lead you to an understanding of:
What is wine?
The Vine
The history of wine in South Africa
South African Wine regions
Wineries and estates
Matching wine and food
The wines of France
Other European wines
Wines from the New World
Spirits of the world
Wine service
Bar service and related matters
PRACTICAL EXPERIENCE IN RESTAURANT MANAGEMENT
"The qualities required to make a restaurateur
are energy, enthusiasm and nit-picking attention to
detail."
Students rotate between chef-ing, pastry and management
on a weekly or fortnightly basis. The Management Course
is divided into two parts: theory and practicals - with
a stronger emphasis on practicals.
Potential restaurateurs are everywhere, but not all
of them will make it. Therefore this training program
aims to replace fantasies of instant fame with real
knowledge:
Theoretical Subjects:
Computer technology
Finance and accounting
Labour and company law
VAT returns and Company tax
Sales and marketing
Wine Culture
Restaurant design
Staffing |
Practical Service:
Preparing the restaurant for service
Arranging flowers
Setting tables
Sanitising cutlery and glasses
Ironing table cloths |
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Bar service:
Wine cellar administration
Bar preparation
Cocktails
Serving wine |
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Restaurant Administration:
Telephone etiquette
Taking reservations
Table allocation and seating
Receiving guests
Serving
Billing
Reconciliation
Direct banking |
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