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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
Online Courses and Support for SCCS only
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Module 12 Menu Planning, Design and Implementation.
Module 12 Introduction to Menus & Dish Design
Module 21: Patisserie Foundation
Mod 14 – Healthy Diets
Mod 14 – Introduction to Nutrition
Mod 20 – Fish & Other Seafood
Mod 19 – Meat & Poultry
Mod 15 – Introduction to Cold Food: Salads and Sandwiches
Mod 15 - Introduction to Cold Food Preparation
Mod 18 - Pasta, Rice, Grains and Eggs
Mod 17 – Stocks, Soups and Sauces
Mod 11 – Commodity Resource Management
Mod 10 – Menu Costing & Operational Cost Control
Mod 10 – Computer Literacy
Mod 10 – Numeracy, Weighing & Scaling
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