In the South, food and music go hand in hand. They define much of what we think of as Southern culture, and they say a lot about our past, our present, and our future. Each week, Sid Evans, Editor in Chief of Southern Living, sits down with musicians, chefs, and other Southern icons to hear the stories of how they grew up, what inspires them, and why they feel connected to the region. Through honest conversations, Sid explores childhood memories, the family meals they still think about, and ...
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#004 Chef as a Trade - The impact on culinary South Africa | Elsu Gericke and Debby Laatz
Manage episode 371479069 series 2702149
Innhold levert av Solid Gold Podcasts #BeHeard. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Solid Gold Podcasts #BeHeard eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
The impact on culinary South Africa - A detailed discussion on the QCTO trade qualification for chefs in SA
Elsu Gericke (SACA | Head Professional Body and Skills Development)
Debby Laatz (Prue Leith Culinary Institute| Head of Academics)
Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African Chefs Association, Head of the Professional body and skills development) and Debby Laatz, (Prue Leith Culinary Institute, Head of Academics) talk to host Adele Stiehler-van der Westhuizen about the impact of this change on culinary South Africa.
We explore how the change came about, as well as the changes that it brought to culinary education over the last few years.
The conversation includes an explanation of the trade test or External Integrated Summative Assessment (EISA) process as well as the Artisan Recognition of Prior Learning (ARPL) route that allow previously unqualified, but experienced chefs to achieve a qualification.
Choosing a culinary training institution and how international qualifications can supplement the national Occupational Certificate Chef are also part of this culinary education discussion.
Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/ More about the trade qualification - Occupational Certificate: Chef · Information about achieving the Occupational Certificate: Chef through the Artisan Recognition of Prior Learning (ARPL) route · Website · Facebook · Twitter · Instagram
…
continue reading
Elsu Gericke (SACA | Head Professional Body and Skills Development)
Debby Laatz (Prue Leith Culinary Institute| Head of Academics)
Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African Chefs Association, Head of the Professional body and skills development) and Debby Laatz, (Prue Leith Culinary Institute, Head of Academics) talk to host Adele Stiehler-van der Westhuizen about the impact of this change on culinary South Africa.
We explore how the change came about, as well as the changes that it brought to culinary education over the last few years.
The conversation includes an explanation of the trade test or External Integrated Summative Assessment (EISA) process as well as the Artisan Recognition of Prior Learning (ARPL) route that allow previously unqualified, but experienced chefs to achieve a qualification.
Choosing a culinary training institution and how international qualifications can supplement the national Occupational Certificate Chef are also part of this culinary education discussion.
Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/ More about the trade qualification - Occupational Certificate: Chef · Information about achieving the Occupational Certificate: Chef through the Artisan Recognition of Prior Learning (ARPL) route · Website · Facebook · Twitter · Instagram
7 episoder
Manage episode 371479069 series 2702149
Innhold levert av Solid Gold Podcasts #BeHeard. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Solid Gold Podcasts #BeHeard eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
The impact on culinary South Africa - A detailed discussion on the QCTO trade qualification for chefs in SA
Elsu Gericke (SACA | Head Professional Body and Skills Development)
Debby Laatz (Prue Leith Culinary Institute| Head of Academics)
Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African Chefs Association, Head of the Professional body and skills development) and Debby Laatz, (Prue Leith Culinary Institute, Head of Academics) talk to host Adele Stiehler-van der Westhuizen about the impact of this change on culinary South Africa.
We explore how the change came about, as well as the changes that it brought to culinary education over the last few years.
The conversation includes an explanation of the trade test or External Integrated Summative Assessment (EISA) process as well as the Artisan Recognition of Prior Learning (ARPL) route that allow previously unqualified, but experienced chefs to achieve a qualification.
Choosing a culinary training institution and how international qualifications can supplement the national Occupational Certificate Chef are also part of this culinary education discussion.
Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/ More about the trade qualification - Occupational Certificate: Chef · Information about achieving the Occupational Certificate: Chef through the Artisan Recognition of Prior Learning (ARPL) route · Website · Facebook · Twitter · Instagram
…
continue reading
Elsu Gericke (SACA | Head Professional Body and Skills Development)
Debby Laatz (Prue Leith Culinary Institute| Head of Academics)
Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African Chefs Association, Head of the Professional body and skills development) and Debby Laatz, (Prue Leith Culinary Institute, Head of Academics) talk to host Adele Stiehler-van der Westhuizen about the impact of this change on culinary South Africa.
We explore how the change came about, as well as the changes that it brought to culinary education over the last few years.
The conversation includes an explanation of the trade test or External Integrated Summative Assessment (EISA) process as well as the Artisan Recognition of Prior Learning (ARPL) route that allow previously unqualified, but experienced chefs to achieve a qualification.
Choosing a culinary training institution and how international qualifications can supplement the national Occupational Certificate Chef are also part of this culinary education discussion.
Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/ More about the trade qualification - Occupational Certificate: Chef · Information about achieving the Occupational Certificate: Chef through the Artisan Recognition of Prior Learning (ARPL) route · Website · Facebook · Twitter · Instagram
7 episoder
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