2015 - Fusion Cooking School - Prospectus

1 Cook better eat better live better The Fusion Cooking School cook better eat better live better Interactively teaching the art & science of Cooking for the Global Kitchen We are dedicated to providing the best culinary education and professional training to a new generation of chefs by interactively teaching the Art & Science of Cooking , focussing on Global Cuisine, Modern food styles and Innovative culinary trends by providing a learning environment with small classes that facilitates personal individual attention and development; and by practical exposure to industry which realistically prepares our students to be hardworking, responsible, adaptable and capable chefs in real-life kitchens, as well as physically, mentally and emotionally equipped to meet the demands and rigours of an ever changing profession Full-Time International Chef Diploma in Global Cuisine & Culinary Art (18 Months) Full-Time International Grande Diploma in Global Cuisine & Culinary Art (3 Years) Full-Time International Diploma in Patisserie (6 Months) Full-Time International Advanced Diploma in Global Cuisine and Supervision (6 Months) Full-Time International Boutique Hospitality Certificate in Global Cuisine (4 Months)

2 Part-Time International Certificate in Food Preparation & Culinary Art (10 Months) Part-Time International Diploma in Patisserie (10 Months) Part-Time International Advanced Diploma in Global Cuisine and Supervision (8 Months) Part-Time Modular Cake & Biscuit Baking Certificate (4 weeks) Part-Time Modular Pastry Certificate (4 weeks) Part-Time Modular Breadmaking Certificate (3 weeks) Part-Time Modular Hot Desserts Certificate (2 weeks) Part-Time Modular Cold Desserts Certificate (2 weeks) Part-Time Modular Confectionary & Decorative Mediums Certificate (2 weeks) Prospectus 2015 cook better eat better live better Modern Cuisine and the Professional Chef Never before has there been such interest in food, restaurants, eating out and home entertaining.

3 Chefs are hot celebrities and cookbooks a favourite bedtime read. And thanks to the likes of Jamie, Nigella and Ainsley, there are many new challenges for the world of the professional chef. Diners are not just demanding and fussy, but are now also well informed craving new flavours, exotic ingredients, global'ethnic culinary styles and trendy twists on traditional cuisine. People are looking for hot new'style Thai, Oriental, Indian, Mexican, Japanese and Moroccan restaurants so studying Coq au Vin and Escalope of Veal simply doesn t cut the grade anymore. Also, many kitchens are now open'plan, offering customers an interactive dining experience where the Chef performs as Culinary Artist.

4 People nowadays are also extremely health conscious, and, for the chef, that means new challenges to create and serve cleaner, lighter, nutritious food. Special diets, allergies and intolerances also create new challenges for the Chef. Customers are opting for smaller portions using the best ingredients. The emphasis is on the ingredients and there is great interest in organic foods, additives and preservatives, which is affecting what appears on menus. There is a general shift from red meat, to white meat and fish. Vegetarianism is no longer seen as fringe, but is now quite accepted ' again affecting what appears on menus. No wonder the tourism and hospitality industry is the fastest growing sector with an insatiable demand for well'trained chefs who are able to go beyond the foundation of formal classical French training.

5 The Fusion Cooking School prepares students precisely for this modern culinary environment. Chefs who understand the basic physical properties of food are free to create countless dishes without the use of recipes. You don t simply learn recipes you are trained in the art and science of flavour dynamics, seasoning profiles and aromatic combinations. Few careers offer such inspiration and personal satisfaction as being a chef and The Fusion Cooking School is dedicated to training a new generation of chefs who are both equipped and capable to meet these challenges confidently. Who Are We? The Fusion Cooking School situated in Westville is a privately owned Chef School started by Chef Shaun Smith in 2002 and later joined by Chef Caryn England in 2005.

6 The School is a long'standing South African Chefs Association member and is internationally accredited by City & Guilds of London. Locally our assessors are registered with Cathsseta and the City & Guilds qualifications we offer are registered on the SAQA NQF framework. Our restaurant, Fusion World Food Caf , is situated on the Berea in Durban. Timetable There are two intakes, one in January and one in July. Part'Time Modular Certificates are offered in specific weeks twice a year. Part'Time Certificate & Pastry Diploma Classes are held on Saturdays only. Full'time Diploma classes are held Tuesday to Saturday each week. Students are also required to attend evening classes and functions, and work the occasional Monday.

7 Students spend their evenings every second week in the restaurant ( Fusion World Food Caf ) learning kitchen, front of house, coffee barista and bar service. This is an opportunity to see and experience a real restaurant and kitchen in operation and counts towards practical notional hours. Applicants To ensure that each student receives personal attention, each course is limited to 12 applicants per intake, which guarantees hands'on teaching and also makes for a sociable working environment. The School accepts both matriculated and non'matriculated students who show a natural flair for Cooking , an aptitude for entertaining and a passion for food. cook better eat better live better Accreditations, Affiliations and Advisory Board The Fusion Cooking School is a recognised South African Chefs Association (SACA) Training Provider and is closely involved with many of SACA s high profile events which keep both students and School up to date with the latest industry trends.

8 Chefs Shaun and Caryn are also members of the International Cha ne des R tisseurs, both holding the rank of Ma tre R tisseur, and are also Blazon holders of the prestigious brass plaque for their restaurant Fusion World Food Caf . Students benefit from the networking and participation in related events and competitions. Both internal and external exams are written, the latter with the internationally accredited body City & Guilds. Both Jamie Oliver and Gordon Ramsay began their careers with a City & Guilds qualification. All exams are moderated by external verifiers and the School s advisory board continually reviews the curriculum and performance to ensure that the School maintains standards and keeps abreast with current international culinary trends.

9 Recently Chef Shaun was appointed the DHET (Department of Higher Education & Training) representative of the QCTO (Quality Council of Trades & Occupations) CEP (Community of Expert practitioners) to NAMB (National Artisan Moderation Body). Currently the South African national Chef qualification and curriculum is being re'written and Chef Shaun is at the heart of this process. All qualifications will be moving to a single base that will result in the undertaking of a TRADE TEST after 3 years, which will allow entry to the South African Chefs Association as a professional member. We will release updates on the progress of this new qualification during 2015/16. School Principals Shaun Smith's background includes Regional Chef for Woolworths and Executive Chef at Juara Conference Centre specialising in Thai' Fusion Cuisine.

10 He started the School in 2002, is a WACS/SACA accredited level B judge, and a CATHSSETA registered assessor. Chef Shaun also holds the City & Guilds Diploma in Patisserie and the Advanced Diploma in Culinary Arts with Distinction. He is the Assessment Manager, Ma tre R tisseur, Vice'Chairman of the SACA KZN committee, and is SA Chefs representative to NAMB. Caryn England has worked both locally and internationally, including Buitenverwachting (Cape Town), Wentworth Golf Estate (UK), Unilever R&DFoodsolutions, and as Executive Chef of Quarters hotel. She trained under Christina Martin, is a level B accredited WACS/SACA judge and holds the City & Guilds Advanced Diploma in Culinary Arts with Distinction.