Company Name: The Fusion Cooking School Telephone: Fax: Cell Phone: Email: shaunsmithfusioncooking.co.za Website:

Course Title:   Diploma in Global Cuisine

The first six months of this course are spent at the Cooking School. The second six months are spent in paid employment gaining industry experience. 

First Six Months

Theory component

Module 1 – Kitchen Fundamentals (2 weeks)
The Kitchen Brigade, Professional ethics, Culinary Terminology, HACCP.
Kitchen Safety – Cleaning and Sanitation, First Aid, Fire Equipment , Personal Hygiene.
Food Safety – Hygienic Food Preparation, Hygienic Food Storage.
Kitchen Equipment – Utensils, Knives, Knife skills, and Sharpening technique.
Fundamental Cooking Techniques & Vegetable cuts – Eastern and Western styles.
Basic Food Preparation Methods - Protein, Vegetable and Starch Preparations.
Principles of Mise en Place – Prep Lists & Prep Plans .

Module 2 – The Art & Science of Cooking (2 weeks)
The Science of Cooking – Taste, Aroma, Colour, Sound & Texture.
Introduction to Molecular Gastronomy.
Case Study – Breads & Baking, Chocolate and Sugar.
The Art of Cooking – Cooking without recipes.
Introduction to Fusion Cuisine.
Case Study – Thai Cuisine.

Module 3 – Nutritional Studies & Dietetics (1 week)
Basic Nutrition & Food Pyramids.
Grains & Starches; Vegetables & Fruits; Proteins & Dairy; Fats & Oils.
Religious Dietary Considerations – Kosher/Halaal.
Modern Slimming Diets, Glycaemic Index & Glycaemic Load.
Food Additives & Preservatives.
Food Allergies, Intolerances & Eating with Health Conditions.
Cooking for people on special diets.
Types of vegetarian diet, Ingredients and pitfalls (cheese, eggs, confectionery).
Farming Techniques – GM, Hydroponics, Organic & Free-range.
Case study in Low Fat Cooking – cooking without Oil, Butter and Cream.

Module 4 - Fundamentals of Flavour Dynamics & Flavour Deconstruction (2 weeks)
The physiology of taste and flavour; Global and ethnic flavour profiles.
Flavour from stocks and sauces - bones, fats (oil, butter, cream) & blood.
Flavour from herbs and spices - rubs, pastes, vinegars, infusions and marinades.
Flavour from fruit - preserves, jams & chutneys.

Module 5 – Mediterranean, North-African & Middle-Eastern (2 weeks)
Flavour profiles, ingredients and techniques.
Similarities & differences – Spanish, Portuguese, French, Italian, Greek, Turkish, Lebanese, Moroccan, Algerian and Tunisian cuisine.

Module 6 – Asian & South-East Asian (2 weeks)
Flavour profiles, ingredients and techniques.
Similarities & differences – Indian, Pakistani, Burmese, Thai, Laotian, Cambodian, Vietnamese, Malaysian, Indonesian & Filipino.

Module 7 – Mexican, Caribbean, American & Latin American (1 week)
Flavour profiles, ingredients and techniques
Similarities & differences – Mexican, Caribbean and pan-American cuisine.

Module 8 – Oriental (1 week)
Flavour profiles, ingredients and techniques.
Similarities & differences – Chinese, Japanese & Korean Cuisine
Case Study in Sushi.

Module 9 – South African (1 week)
Flavour profiles, ingredients and techniques.
Cape Malay, Dutch, Indian & pan-African cuisine.
Case Study in Ostrich and Snoek preparation.

Practical Component

Daily Class Practicals
Weekly Mystery basket cook-offs
Restaurant Experiential Learning - 6 weeks
Function Hours - 125 hours min
Evening Classes and Supper Club Theme Evenings
Un-set Practical Exam (65% pass mark)
Set Practical Exam (65% pass mark)
SACA Inter-school team challenge 

Students work a minimum of 125 Function Hours and spend 6 weeks in experiential learning working in restaurant kitchens during the course. Site visits to local producers and suppliers also broaden our student’s horizons to the industry. Practicals and experiential training are conducted at some of KZN’s finest establishments, including:

Arts Café – Aubergine – Café 1999
Granny Mouse’s Country House – Havana Grill – Hilton Hotel
Makaranga Lodge – Ninth Avenue Bistro – Quarters Hotel – Simply Fish
Soho Café – Spice on Florida – Sprigs – Tala Game Lodge
Tare Panda – The Hilton Country Estate & Spa – The Store – Woolworths – Zest

Other Projects and Assignments:

Sushi, Vegetable and Herb Gardening, Menu Planning and Costing, Wine Course, Theme Evenings, Food and Beverage Service, Professional Table Setting, Customer Liaison and Service skills, Bar & Cocktail Service, Billing Procedures

Second Six Months

Theory component

Final Assignment
Research thesis on topic of choice (submitted within 6 months after final exams)

Practical Component

Industry Experience
Six months industry experience is required to qualify for Graduation

Course Title 2 Diploma in Global Cuisine Classification Culinary and Food -> Chef Course Requirements Passion, Drive & Determination! Price R40 000 Notes Weekly Tests & Assessments (95% pass rate required) - Final Exams (75% pass mark)

Course Information Location Kwazulu Natal - Durban Course Type Full-time Start Dates Jan & July Length of Course 12 months Final Registration Date

Contact Details Name Shaun Smith Phone +27 (82) 414 9114 or 031-2620621 Email shaunsmithfusioncooking.co.za