pixel
  • Effort

    750 learning hours

  • Modules

    10 modules

  • Exam Dates

    Feb 2019
    Jun 2019
    Sep 2019
    Dec 2019

  • Fees

    ZAR4800 exam fee for the course
    ZAR350 registration fee

  • Important

    Registration Dates and Tuition Fees (which are separate to the exam fees) are set by your Training Provider.

The Intermediate Programme in Professional Cookery provides training in the essentials of commercial cookery, carefully structured to prepare students for a first career role in various kitchen environments. This course consists of a more substantial professional cookery qualification with additional options that allow them to focus on particular areas of interest.

Admission Requirements

  • The qualification has been designed to allow open access to all candidates.

Course Modules

Compulsory Modules

  • Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups
  • Techniques and skills in preparation, cooking and finishing poultry, meat and game
  • Techniques and skills in preparation, cooking and finishing fish and shellfish
  • Techniques and skills in producing frozen, cold and hot desserts
  • Techniques and skills in baking and baked products

Choose 5 of the following

  • Food safety practices in the preparation, service and storage of food
  • Kitchen organisation
  • High volume food production
  • Food product development
  • Nutrition and producing healthier dishes
  • Techniques and skills in producing fermented dough products
  • Producing farinaceous goods
  • Vegetarian cookery
  • Ethnic cookery
  • International cookery
  • Supervising Pastry

Exams & Assessments

Practical Exams

  • Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups (Compulsory Module)
  • Techniques and skills in preparation, cooking and finishing poultry, meat and game (Compulsory Module)
  • Techniques and skills in preparation, cooking and finishing fish and shellfish (Compulsory Module)
  • Techniques and skills in producing frozen, cold and hot desserts (Compulsory Module)
  • Techniques and skills in baking and baked products (Compulsory Module)
  • Food product development (Optional Module)
  • Techniques and skills in producing fermented dough products (Optional Module)
  • Nutrition and producing healthier dishes (Optional Module)
  • Producing farinaceous goods (Optional Module)
  • Vegetarian cookery (Optional Module)
  • Ethnic cookery (Optional Module)
  • International cookery (Optional Module)

Assignments

  • Food safety practices in the preparation, service and storage of food (Optional Module)
  • Kitchen organisation (Optional Module)
  • High volume food production (Optional Module)
  • Supervising the pastry section (Optional Module)

What You Get

ITHSA Module Completion Certificate

CTH Programme Certificate

Your Next Steps

CHOOSE YOUR COURSE
FIND YOUR TRAINING PROVIDER
BECOME A CTH MEMBER
WRITE ASSESSMENTS & EXAMS
STUDY FURTHER WITH ITHSA

Not Ready to Register Yet?