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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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KM11.2 Beverages
KM26 Service
Introduction to Patisserie
KM22.3– Introduction to Cold Food: Salads and Sandwiches
KM11 - Basic Ingredients
KM12.2 Scientific Principles of Cooking
KM18 Ingredient & Stock Control in the Professional Kitchen
KM22 - Cooking Methods
KM 12 Mastering Taste and Flavour
KM13 Planning for Food Production
KM 21 - Introduction to Equipment & Preparation Techniques
KM05 Numeracy, Weighing & Scaling
KM6 Computer Literacy
KM 19.1 Recipe Costing
KM1 Personal Safety & Hygiene
KM2 Food Safety
KM3 Workplace Safety
The History of Food and Cooking
KM15 Introduction to the Hospitality Industry
Student Guide Year 1
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