Menu Planning & Basic Cooking for Households Part 3

R2 999

Starts: Monthly
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Part-Time Learning


Enjoy a fun and exciting experience within the kitchen but also ensure safety. We will look at the foundation of food and how we can take a basic meal into a mouthwatering and appetizing dish, that will get your family and friends talking about it non-stop. Planning menus and developing menus? No worries, you’ll learn how to consider nutrition – it’s about food and its relationship to the maintenance of the body and your health.

What will I learn?

  • Explain the preparation and principles of various stocks, sauces and soups.
  • Explain selection of meat, poultry, game or offal for the various dishes that may be prepared.
  • Explain the most suitable cooking and preparation methods for different meat cuts.
  • Explain the various methods of cooking fruit and vegetables
  • Explain the different ways of how fruit may be presented
  • Explain the different cuts of vegetables and the preparation thereof.
  • Identify the different types of pasta.
  • Explain the combination of ingredients to cook popular pasta dishes.
  • Explain the different types of rice.
  • Describe the different methods used to produce bakery products.
  • List a range of fillings for bakery products.
  • List different cooking methods for hot and cold desserts and puddings.
  • Learn how to interpret menus for food production
  • Learn to identify the technical terminology used in menu planning.
  • Calculate costs and quantities relevant to simple activities in catering operations.
  • Describe the elements of cost associated with catering operations.
  • Calculate the food cost of dishes and determine the food cost per portion of dishes.

More Information

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Area of Focus

Course Details

Admission Requirements

16 years or older


Short course certificate


3 Weeks

Type of Study

Part Time

Start Date




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