Personal attention is given to each course participant and we help your domestic employee to become self motivated and gain an interest and passion in preparing a wonderful meal for your guests and family. Courses are restricted to a maximum of 6 participants to ensure maximum one-on-one instruction during the course.
We provide everything for the class from all the ingredients to an apron. Recipes in English and Zulu are provided for each cook in a handy file for her to take home afterwards.
There is a class leader who guides all the participants through the class as well as a staff member who translates into Zulu and acts as a counter assistant for the group, giving them tips and pointers as they go along. Our courses are hands-on, where every participant gets to participate in the preparations of the dishes.
Juice and tea will be provided and meals enjoyed after each course.
Personalized certificates will be handed out after each course.
We offer three training courses – the Bed & Breakfast training course, a “bit of everything” course, and a “delicious dinners” course.
| Course one
Bed and Breakfast Training Course |
Day 1 | Day 2 |
| Two Day Course | Basic personal hygiene | How to prepare the following: |
| Tuesday and Thursday | Formal table setting | Butternut / Broccoli Soup |
| 8:30am – 12pm | How to set a tea tray and a table for a high tea | A full house salad – great for entertaining |
| R500 per Student | How to prepare the guest room for when guests are staying over. | Saucy Lamb Chops served with peas and mash potatoes |
| Basic flower arrangement | Chicken Pie served with Jasmine Rice | |
| How to read a recipe | Carrot Cake – Simply the best around | |
| How to prepare the following: | ||
| Homemade health bread |
Course Two – a Bit of Everything
| Course Two A bit of everything |
Day 1 | Day 2 |
| 2 Day Course | Personal Hygiene | Chicken baked in Orange and Rosemary Cream Sauce |
| Tuesday and Thursday | How to read a recipe | Massuman Curry |
| 8:30 – 12pm | Cooking the following: | Honey Chicken |
| R700 per Student | Pasta Pesto Salad with fresh Spinach and sundried tomatoes | How to cook Jasmine / Basmati Rice |
| Baked Butternut with Chilli and coriander | Mince Lasagne | |
| Cremora Cheese Cake | Banana Loaf | |
| Peppermint Caramel Pudding | Cheese Muffins |
Course Three – Delicious Dinners
| Course Three Delicious Dinners |
Day 1 | Day 2 |
| 2 Day Course | Personal Hygiene | Fillet Steaks with a chunky Mushroom – Wine Sauce |
| Tuesday and Thursday | How to read a recipe | Lamb Chops baked in a Zesty Sauce |
| 8:30 – 12pm | Cooking the following: | Chicken Teriyaki |
| R700 per Student | Minestrone Soup | Crunchy Chicken Stir-Fry |
| Green Salad with Blue Cheese Dressing | ||
| Paprika Fish | ||
| Spicy Almond Hake in Coriander –cream Sauce |
