Company Name: Kilzers Kitchen Basics Telephone: Fax: Cell Phone: Email: kilzerkbiafrica.com Website:

Course Title:   Pudding and Pastry Classes

Encouraging students to improvise and make good use of locally available ingredients, as well as the abundance and variety of fresh fruits available.

Course Title 2 Pudding and Pastry Classes Classification Culinary and Food -> General Cooking Course Requirements Price Notes In keeping with the words of a well-known song, "lets start at the very beginning, what better place could there be ", Kilzers Kitchen teaches first things first , followed by the nitty-gritty and pretty. The initial course offered on the course embraces the complete foundations of cooking, i.e the acquiring of basic skills such as the following : correct knife handling techniques, chicken de-boning, preparation of stocks, sauces, soups etc, different preparation methods e.g blanching, poaching, oven-baked method, braising, pot roasting etc. etc. Whoever is able to master basic preparation methods, is then also in the enviable position of being able to produce more creative and complicated dishes - we take you by the hand and in the end, you are flying on your own - the sky is the limit, to use a cliché. Food, like sleep, has remained a basic, daily human requirement since the advent of man. Life is more satisfying when good, simple food id in regular supply. The aim of Kilzers Kitchen is to teach students to prepare good, simple wholesome and satisfying meals. We would like to emphasize however, that this is not a professional cookery course as would be designed for those persons interested in qualifying as professional chefs or caterers. At the same time it must be added that the skills taught are based on the City and Guilds cookery approach. Once one has been taught the correct methods and approach to cooking, one is provided with a fine foundation which is the springboard to successful, creative and enjoyable food preparation. Indeed, the philosophy of the cookery school is reflected in the words of cooking guru, Anton Mosimann: " The words 'to cook' are often misused in the kitchen. There are only a few raw materials which are cooked. I always say " whoever is fully conversant with the basic methods of preparation has the whole world of cooking at his feet, because these are the multiplication tables of cooking. Whether he is cooking in London, Paris or Berne is of no importance. The basis always remains the same." It is the understanding, command and correct use of the basic methods of preparation which allow for the perfect accomplishment of the cooking process. Whoever is able to do that is also in a position to produce the more complicated dishes. At KKB we are in total agreement with the above-mentioned philosophy - once the basic cooking methods have been mastered, and by mastered we mean that at the end of a course the students must demonstrate that they have developed competence in a new skill, rather than merely understanding the theory of an activity. Only then does cooking reach new heights, where one can invent and create new dishes at leisure and Oh, what a pleasure and the pleasure is all ours !! However there is far more than the foundations of cooking to be taught the foundations are only the beginning. Once the basic cooking methods have been mastered, and by MASTERED we mean that at the end of a course, the student must demonstrate that they have developed competence in a new skill, rather than just understanding the theory of an activity

Course Information Location Western Cape - Knysna Course Type Customised Start Dates Length of Course Final Registration Date

Contact Details Name Jenny or Albin Phone +27 (044) 3820135 Email kilzerkbiafrica.com