Intro to Gastronomy
Studying culinary arts requires the study of gastronomy. In this introduction to gastronomy, you will learn to define the concept, and also gain insight into the role of food and eating in modern society. As the concept of gastronomy includes a reference to "the art of eating", we will explore the question if cooking is indeed an art, and chefs therefore artists?
Gastronomy
In the introduction to gastronomy, you have learned to define gastronomy, the chefs that influence the world of gastronomy and also studied the debates around food and cooking as art and science. In this module you will learn to apply the concept of gastronomy.
Introduction to Menus & Dish Design
Menu Planning and Implementation
In the Introduction to Menus and Dish Design you were introduced to the different elements of menus, you studied creativity and learned how to compose a plate of food. In this module we expand on the subject by focusing on compiling, writing, implementing and testing an entire menu.
Introduction to New African Cuisine
Until recently, the gastronomic glories of the African continent were almost entirely served either as home food or at simple street stalls. They were seldom seen in posh-nosh restaurant settings. This is however changing. Join us on this journey as we discover the ingredients, cooking techniques and fascinating food cultures of the continent and the chefs that are championing New African Cuisine.
Southern Africa
This Module will focus on the Southern most region of Africa and will include Botswana, Eswatini, Lesotho, Malawi, Mozambique, Namibia, South Africa, Zambia and Zimbabwe. We will explore the similarities and differences in ingredients, cooking techniques and food cultures and discover who the chefs are that are putting modern Southern African flavours on the global culinary map.