Student Guide: Semester 2 and Semester 3
This student guide contains all the information about your course and year of study. You will find a breakdown of the year's subjects, your semester roster, assignments and a report template to assist you in managing your achievement of all modules.
You will also find the Institute's administrative processes and information in this guide, including the Institute's Policies, Procedures and Rules. There are templates that you may need for administrative processes, such as Rewriting Applications, Appeals and Complaints forms, Declaration of Own work, Practical Templates etc.
Please feel free to suggest additional information that we should share on this platform, to guide you better on journey to becoming a chef - email reception@prueleith.co.za . Wishing you all the best for the year's study!
KM 24Personal Development as a Chef
Vegetables, Pulses & Fruit
With a global focus on plant based foods, it has become crucial for chefs to understand vegetables and their preparation.
Vegetables are an essential part of daily wellness. As such, knowing how to make preparations such as the classic ratatouille, that is as visually appealing as it is delicious, is part of the skill set a chef requires.
This module will delve into the best way to prepare vegetables to showcase their colours, textures and flavours. You will also learn how to prepare classic preparations with and without lashings of cream, trendy plant based dishes and how to work with the wide variety of vegetable proteins available today.
This Module should be studied hand-in-hand with Module KM 11 Basic Ingredients.
Stocks, Soups and Sauces
Stock is one of the most important building blocks of a successful dish in the professional kitchen. Not only does it often form the basis of soups and sauces, but also find their way into braises and stews. In all of these preparations, the quality of the overall preparation is impacted by the stock used in its foundation.
Sauces play an equally important role to make or break a dish as a sauce generally touches all elements on the plate. So if the sauce is good, the dish is generally good, but unfortunately the opposite is also true.
In this module you will learn to master the art of stocks and sauces, as well as soups. The module should be studied hand-in-hand with Cooking Methods, as correct heat application plays a crucial role in the successful soup, stock and sauce.
Pasta, Rice, Grains & Eggs
Pasta, rice and grains are collectively known as farinaceous products and also includes other food items that are produced from flour such as dumplings and noodles.
KM 23– Meat & Poultry
Animal proteins are traditionally the star of the show on a main course plate and therefore fabricating and cooking proteins are an essential part of a chefs repertoire.
In this module you will first learn how animal proteins are farmed, then the difference between various animal proteins and the cuts into which they are processed and how to make use of every part of a carcass.
From there we explore how these cuts respond to various cooking methods and how they were turned into some of the great classics that have withstood the test of time.
KM23 Fish & Other Seafood
Animal proteins are not limited to land. Some of the most delicate, delicious and nutritious proteins are found beneath the waters - in seas and rivers.
In this module you will learn about the sustainability of the seas and rivers and the various edible products they produce and how they are categorized. You will also learn how to prepare them safely and how they each respond to heat. The classic seafood preparations and flavour combinations are essential skills that you will also master in this module.