CCTI College Practicals-Pretoria

Our Catering & Chefs Level 3 learners (14) produced some of the best meals as they graduated from their online studies and practical attachment... Thanks to Miss Annette and Mr Wezimonga for managing the learner support functions during the 12 month studies!!

Would you buy food from the kitchen as practiced by the learners?

Chicken Shawarma (Grilled or Baked)

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Ingredients
• 2 pounds boneless skinless chicken thighs
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 1 tablespoon garlic minced
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon turmeric powder
• 1/8 teaspoon ground cinnamon
• Flatbread, tomatoes, lettuce and cucumber for serving
• Yogurt or tahini sauce for serving Refer to the post text for the recipes

Instructions
1. Place the olive oil, lemon juice, garlic, salt, black pepper, cumin, coriander, sweet paprika, smoked paprika, cayenne pepper, turmeric and cinnamon in a bowl. Whisk to combine.
2. Add the chicken to the bowl and spoon the marinade over the top.
3. Marinate for at least 1 hour or up to 24 hours.
4. Grilling Instructions: Preheat a grill or indoor grill pan over medium high heat. Add the chicken. Grill for 5-6 minutes per side or until cooked through.
5. Baking Instructions: Preheat the oven to 425 degrees F. Place the chicken thighs on a sheet pan coated with cooking spray. Bake for 30-35 minutes or until cooked through.
6. Slice the chicken. If you'd like, you can heat an additional tablespoon of olive oil over medium high heat in a large pan, and add the sliced chicken to crisp it up.
7. Serve the chicken with sauce, flatbread, lettuce, tomatoes and cucumber.

When lessons bring cash ...

Student package sold for R20 per plate.

👏👏👏

Students enrolled for practicals were asked to prepare meals as part of their final summative assessment to complete the Certificate in Catering-African Cuisine...

We had some of the best turnouts in students output. Check this out:

😋💕😋💕

Easy Chicken Tacos

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Ingredients
For the chicken
• 1 pound boneless skinless chicken thighs
• 2 tablespoons taco seasoning homemade or store bought
• 5 tablespoons olive oil
• 3 tablespoons lime juice
• salt and pepper to taste

For the tacos
• 8 small flour tortillas warmed
• 1/2 cup shredded lettuce
• 1 cup pico de gallo
• 3/4 cup shredded cheese
• 1 avocado peeled, pitted and sliced

Instructions
For the chicken
1. Place the taco seasoning, olive oil, lime juice, salt and pepper in a bowl. Whisk to combine.
2. Add the chicken thighs to the bowl and toss to coat. Cover and refrigerate for at least 10 minutes or up to 24 hours.
3. Remove the chicken thighs from the marinade. Heat a grill, grill pan or skillet over medium heat. Place the chicken on the grill or in the pan and cook for 4-5 minutes per side or until cooked through.
4. Let the chicken cool slightly then chop into bite sized pieces.

For the tacos
1. Place 1 tablespoon of lettuce into the bottom of each tortilla. Divide the chicken evenly among the tortillas, then top with pico de gallo, cheese and avocado. Serve immediately.

Enroll to learn this dish! 😋

Slow Cooker Corned Beef and Cabbage

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Ingredients
• 1 corned beef brisket 3-5 lbs
• 3 carrots peeled and cut into large chunks
• 3/4 lb small yellow potatoes halved
• 1/2 head green cabbage cut into wedges
• 3 tablespoons butter
• 1 clove garlic minced
• 1 tablespoon chopped parsley
• salt and pepper to taste
• grainy mustard for serving optional

Instructions
1. Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.
2. Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
3. Cover and cook on LOW for 6 hours.
4. Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
5. Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
6. Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
7. Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.

Notes
The potatoes and carrots will get quite soft being cooked all day in the crock pot. If you prefer firmer veggies, add them halfway through the cook time.

Mississippi Pot Roast

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Ingredients
• 1 tablespoon olive oil
• salt and pepper to taste
• 4 pounds chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/4 cup butter sliced
• 4 pepperoncini peppers
• 1 tablespoon pepperoncini pepper juice from the jar
• 2 tablespoons chopped parsley

Instructions
1. Heat the olive oil in a large pan over medium high heat. Season the roast with salt and pepper to taste.
2. Place the meat in the pan. Cook for 4-5 minutes per side or until browned.
3. Place the roast in a slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix over the top.
4. Place the butter slices and pepperoncini peppers on the roast.
5. Pour the pepperoncini juice into the pot.
6. Cover and cook on low for 8 hours. Shred the meat with two forks. Sprinkle with parsley, then serve.

Imagine doing a course that makes you travel and tour, makes you be in touch with nature a and still feel safe that you are doing what you love and enjoying the contact with nature!
Imagine for a second that you a top class student in Travel and Tourism and that you have been chosen to represent your country in talking about the beauty and importance of nature!
Imagine that as top student you will get a free trip to one of the classy resorts for 3 days and nights in SA that appreciates Travelling and Tourism!
Now stop imagining and enroll with us! Make your dream a reality: A qualification, a holiday and career fulfilment!
Contact [email protected] or [email protected]
Let's land you in the best experience for your career!

This page will focus on the practical skills our learners will undertake in our various South African Nated programs.
The first 4 nated programs will be in line with the following courses:
*Educare & Preschool Teaching
*Hospitality & Catering
*Financial Management
*Business Studies