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Course categories:
Templates
Templates / Year 1
Templates / Year 2
Templates / Year 3
Templates / Short Courses
Templates / Patisserie
Templates / Year 1
Templates / Year 1 / 2021 Jan OCC Year 2
Templates / Year 2
Templates / Year 3
Summative Assessments
Reassessment
Under Development
Singita SCCS 2022-2023
2023 Jan Dip Patisserie
2023 Jan OCK & OCC
2023 Jan OCK & OCC / Year 1 Semester 1
2023 Jan OCK & OCC / Year 1 Semester 2
2023 Jan OCK & OCC / Year 2 Semester 1
2023 Jan OCK & OCC / Year 3 Semester 1
2023 Foundation of Cooking (FOC)
Grumeti RPL C&G Diploma in Professional Cookery (L2)
New African Cuisine
Singita SCCS 2025
2024 January Diploma in Patisserie
2024 Jan OCC & OCK
2024 Jan OCC & OCK / 2024 OCC - Year 1 Semester 2
2024 Jan OCC & OCK / 2024 Jan OCC & OCK - Year 1 Semester 1
2024 Jan OCC & OCK / 2024 Year 2 Semester 1
Feb 2024 MYK
2024 PT Pat
2024 July MYK
2025 January OCK & OCC
2025 January OCK & OCC / 2025 Year 1 Semester 1
2025 January OCK & OCC / 2025 Year 1 semester 2
2025 January Prof Pat
2025 January FOC
Continued Professional Development PLCI Lecturers
Continued Professional Development PLCI Lecturers / Learn to Lecture & Assess
Continued Professional Development PLCI Lecturers / Know the Prue Leith Curricula
Continued Professional Development PLCI Lecturers / Know the Prue Leith Curricula / Foundational Curricula For Chef Lecturers
Continued Professional Development PLCI Lecturers / Know the Prue Leith Curricula / Advanced Curricula for Chef Lecturers
Continued Professional Development PLCI Lecturers / Know the Prue Leith Curricula / Patisserie
Continued Professional Development PLCI Lecturers / Know the Prue Leith Curricula / Garde Manger
Continued Professional Development PLCI Lecturers / Know the Prue Leith Curricula / Hot Kitchen
Continued Professional Development PLCI Lecturers / Know the Prue Leith Curricula / Restaurant Service
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POE WPE3 Summative Assessments OCC Year 3
KM04 - Theory and Concepts of of Safety Supervision
KM12.6 Food and Media
KM12 Gastronomy
KM29 Introduction to Marketing
KM 28 Entrepreneurship
KM 20 Menu Design, Planning and Implementation
PL KM25.1 Introduction to Management
KM04 - Theory of Safety Supervision
KM 14 Theory of Food Production Supervision & Kitchen Design
KM17 Theory of Production Facility & Equipment Resource Management
KM12.4 - Global Cuisines USE
KM19.3 - Operational Cost Control
KM16 Theory of Staff Resource Management
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