Looking for a career change or to simply impress dinner party guests with some fancy, new culinary skills? Well, you’re in luck as The International Hotel School (IHS) introduced its new short courses to the Durban Campus at a recent media launch.
The event saw guests making their very own canapes under the guidance of Executive Chef Kjell Ogle, the senior lecturer at IHS’s Durban Campus followed by a cocktail demonstration by lecturer Catherine Chesterton, courtesy of Zulu Rum. The recipe to the Durban Campus’s signature cocktail (definitely living up to its deadly name) can be found below.
IHS has a proud record of turning out the highest calibre graduates who have received extensive training in fully operational environments and whose qualifications are internationally recognised. Now in its 20th year running, IHS has launched its short course programme at the Durban Campus (124 Jan Hofmeyr Road, Westville) which began earlier this month.
The Culinary Arts short cooking courses include:
- The Art of Making Bread – a one day course at a cost of R750pp.
- Cake Icing short course – which runs for 1 day a week for 6 weeks (18 hours) at a cost of R2000pp and covers basic cake icing, covering cake, making flowers etc.
- Decadent Desserts and Pastry – a one day course at a cost of R800pp.
- Sushi Making Course – a one day course at a cost of R850pp
- Theme Evening: Italian (learning how to create the perfect basic pasta dough and pizza bases) – an evening course at a cost of R870pp.
The school also offers short courses in Hospitality Management and Operations including:
- Basic Draping Course – a one day course at a cost of R550pp.
- Table Setting Décor and Floral Arrangements – a one day course at a cost of R550pp.
- Bartending and Cocktail Making – a one day course at a cost of R500pp.
- Food and Wine Service Course (Including Barista training) – a one day course at a cost of R450pp
For bookings or more information on the short courses, call 031 267 4700 or email shortcoursesdbn@hotelschool.co.za.
Cocktail Recipe (for those brave enough to try):
Tropical Tokoloshe
Ingredients:
2 shots Zulu Rum
1 shot Malibu
1/2 shot lemon juice
1 1/2 shots sugar syrup
4 shots pineapple juice
ice
Preparation:
Build ingredients into cocktails shaker over ice.
Shake and strain into hurricane glass.
Float dash of Blue Curacoa.
Garnish:
Slice pineapple into a wheel and halve. Slice a wedge into the centre for placing on the edge of the glass. Stick a toothpick into the pineapple followed by a pinapple leaf and a stalked cherry. Then voila!