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Advanced Culinary Arts

In this final culinary arts course, you will be studying advanced techniques for all three culinary fields: hot kitchen, cold kitchen and patisserie. This is the last step in your culinary training and aims to round off and build on the knowledge you gained before. 

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.   

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.    

Pasta, Rice, Grains and 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. 


Stocks, Soups & 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. 

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