Would you like to be a chef? Be the next Jamie Oliver? Work overseas? – We have many Alfresco tra Cooking is our passion; if it is yours, contact us.
OFFERING FULL GLOBAL DIPLOMA COURSE IN CULINARY ARTS
* One year intensive International Chef’s Diploma
January and mid-year intake – limited positions available
* International Food and Beverage Manager’s Diploma (optional to full-time
Students)
* International Pastry Diploma (optional to full-time students)
The theoretical examination for the International Chef’s Diploma is set and marked in
London, UK. This internationally recognized diploma course is considered to be ideal for candidates who envisage a career in professional cookery. Our students graduate as Chef de Partie and they have excellent career prospects in the catering business. Career opportunities include: Hotels, Restaurants, Chalet Cooking, Freelance work etc. Students are selected subject to a personal interview and who have a passion for cooking. THE SCHOOL
The Alfresco International, Academy of Food and Wine is a Chef training school, which has been running since January 2002. The school provides a one-year intensive City & Guilds Chef’s Diploma Course plus two Alfresco Diplomas – Cordon Bleu Beginners and Cordon Bleu Advanced. Optional to full-time students are the City & Guilds Pastry Diploma as well as the Food and Beverage Diploma. The theoretical examination for the international chef’s Course is set and marked in London, UK. Course Composition
Safety at work; Food safety; Kitchen maintenance and design; Budgeting, costing and control; Nutrition and dietetics; Menu planning. Preparation, cooking and service of:
Meat and poultry dishes, fish and shellfish dishes, stocks, sauces and soups, pulses and vegetable dishes, farinaceous and pastry dishes, pasta and rice dishes, cold preparation dishes, egg dishes and savories, dishes from around the world, buffet cooking and set up, all cooking methods eg. Blanching, poaching, boiling, steaming, deep-frying, sautéing, grilling, gratinating, baking roasting, glazing and stewing. Wine tasting and service, professional cake icing( two tier wedding cake). A two-week in-house training is required from each student – normally in the second part of the course. Students will cook a minimum of twice a week and most weeks three times. Equipment
All students are issued with 3 x Chef jackets, 1 x hat, 2 x aprons and 2 x neckties. A 7-piece set of professional Chef’s knives (in a knife roll) is also included. Attendance
Classes commence from 09h00 through to 14h00 on Mondays to Fridays. Absence of more than 2 weeks in an academic year may lead to disqualification of taking the final examinations. Our Lecturers
Our lecturers are trained professionals with many years of experience in the real world of restaurants and commercial catering. The Principal Annette is also a Montessori trained teacher and decided to combine her natural teaching talents with her passion for the world of food. She has travelled extensively and continues to do so in order to stay abreast with the latest trends in the food world. Chef Annette marks all practicals with the exception of the final practical, which is marked by 4 outside qualified chefs. Visiting Chef’s are invited to offer lessons throughout the year in order to impart their specialty knowledge.
