HTA Training

Far more than just cooking!

On successful completion of this qualification you will, over and above the food preparation and cooking aspects of the course, also have proven competence in the following:

• Drink and table service
• Customer service
• Business communication
• Workplace relationship skills
• Health, hygiene and safety
• How to identify work opportunities and apply for a job
• First aid
• Handling and storage of food
• Stock control systems
• Food costing
• Recipe and menu development and implementation
• Self and staff development
• Inducting, monitoring and assessing of staff
• Problem solving in the workplace
• Cultural diversity

Course overview

FIRST YEAR	SECOND YEAR
First Term:	Third Term:
History of Cooking South African Cuisine Food Hygiene Kitchen Planning and Design Handling Knives Cooking Methods Fruit Preparation Vegetable Preparation Egg Dishes Cold Preparation Stocks, Soups and Sauces Fish Preparation Meat and Poultry Preparation Basic Dessert Preparation Culinary French Food Costing	Biscuits and Cookies Cakes and Sponges Meat and Offal Game and Poultry Classic Fish Dishes Quality Control Indian Cuisine French Cuisine Thai Cuisine Garnishing Menu Writing First Aid Fungi Advanced Cold Preparation Culinary French Food Costing
First Practical:	Third Practical:
10 Week Industry Training	10 Week Industry Training
Second Term:	Fourth Term:
Pulses Rice and Other Grains Classic Potato Dishes Basic Dough Work Pastry Work Fresh and Dried Pasta Shellfish Intro to HACCP Nutrition Sushi Table Service Drink Service Wine Service	Italian Cuisine Mexican Cuisine Cheese Frozen Desserts Sugar Work Chocolate Work Advanced Dough Vegetarian Cookery Dietetics Soufflés Organic Food Petit Fours Advanced SA Cuisine
Second Practical:	Fourth Practical:
10 Week Industry Training	10 Week Industry Training