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Lesson

10 Week Basic Culinary Skills Overview

Practical

Theory

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2​​

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3

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4

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5

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6​

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7​​​​

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8

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9

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10

Vegetables

Introduction to personal safety, ingredients and equipment found in pastry kitchen.

Stocks, Soups and Sauces

Hygiene and Safety

Meat

Poultry

Fish and Seafood

Pastas

Eggs, desserts

Pastries

Moist Cooking Methods

Dry Cooking Methods

Nutrition

Menu Planning

Kitchen Maintenance

Yeast

Cake Baking

Storage

Portioning

#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cell: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

            345 Glyn street, Hatfield, Pretoria

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