PROGRAMME CONTENT

Cathsseta Food Preparation Assistant and Food and Beverage Service Assistant Programme 2018-07-24T12:16:18+00:00

Cathsseta Food Preparation Assistant and Food and Beverage Service Assistant Programme

We have partnered with The Private Hotel School (PHS) to present the accredited Cathsseta Food Preparation Assistant and Food and Beverage Service Assistant Programme at their Vlottenburg-based campus in Stellenbosch. As part of this programme, our students are trained in the Cathsseta Skills Programme in Basic Food Preparation, and Food and Beverage Service. By partnering with PHS to present this 10-week accredited programme, our students become more desirable to prospective employers and obtain a world-renowned qualification within the hospitality industry.

The programme consists of seven weeks of theoretical and practical training at the PHS campus, followed by a three-week work-integrated learning opportunity at a range of hospitality and tourism organisations.

Our programme will prepare you for employment opportunities as a professionally trained waitron, cook, kitchen assistant and assistant chef in the hospitality and tourism industries. On completion, our students are often placed in well-known restaurants, guest houses, hotels and at wine estates.

Our modules include:

  • Maintaining health, hygiene and professional appearance
  • Maintaining a safe working environment
  • Cleaning food production areas, equipment and utensils
  • Handling and maintaining utensils and equipment
  • Handling and storing food
  • Maintaining hygiene in food preparation, cooking and storage
  • Handling and maintaining knives
  • Preparing and cooking basic fish dishes
  • Preparing vegetables for hot and cold dishes
  • Preparing and cooking basic egg dishes
  • Preparing and cooking basic sauces and soups
  • Preparing and cooking basic meats and poultry dishes
  • Preparing and cooking basic rice dishes
  • Preparing and cooking basic pasta dishes
  • Preparing and cooking starch
  • Preparing and cooking basic dough products
  • Communicating Verbally 3
  • Preparing and clearing areas for table service
  • Preparing and clearing areas for counter service
  • Preparing for service and clearing function areas
  • Preparing and storing cleaning equipment and materials
  • Handling and disposing of waste

“I have learned so much here at Cavalli from our previous sous chef and I am looking forward to learning many new things from our current head chef too. My dream is actually to become a chef myself and who knows, maybe one day I’ll even own my own restaurant.” – Cherelene Newman, Commis Chef at the well-known Equus Dine restaurant just outside Stellenbosch