Welcome to our new home!
We appreciate your patience as we relocate our old website to the more descriptively named foodacademy.capetown. We are working hard to make it easier for you to find the course that suits your needs, and also more closely reflect on the type of business we are conducting. We hope that our new site will be easier and more user friendly to use, and more efficiently supplies you with exactly the information you’ll need to enrol in our short courses.
We have recently added an exciting new course, Baking a Range of Speciality Cakes. Read on to learn more about this course. Furthermore, we like to keep things simple at The Food Academy, and have reduced our curriculum to a list of four comprehensive and easily digestible courses.
Our courses are fun, involve only the necessary theory, and offers loads of practical exercises in which you can enhance your baking and decorating skills. Remember that we only take 8 students per class, as we strongly believe in giving you the best support and attention during the duration of your course with us.
Click the links below to jump to a course section.
Taking a core focus on baking, this course teaches, in depth, skills required to bake 8 different speciality batters. Come and learn to bake different sponge cakes, including victorian chocolate sponge, fruit and carrot cake, apple crumble, banana cups, different cheese cakes, orange chiffon cake, swiss rolls and more. This course offers practical sessions in which you will bake around 14 cakes, to refine your skills to a level where you can bake confidently, and successfully.
In this two week course, we cover the necessary theory required to successfully mix and bake nearly any classical cake batter. However the core of this course concentrates on baking, cakes are also finished using some of the latest trending techniques, including dripping cakes, buttercream roses, macarons, chocolate ganache and truffles.
This course is an excellent compliment to our Master Cake Decorating course and promises to teach you only the best and finest skills in this art form. Space is limited, we only take 8 students per class, so enrol now to secure your seat!
Starting with the basics, this course works its way up to a more advanced level, and takes a practical hands on approach to teach the principles of cake baking and decorating. Work your way up to make and bake more complicated haute couture cakes and use more advanced techniques like piping methods by Joseph Lambeth. This course caters for beginners to more advanced students that want to improve and develop their cake baking and decorating skills.
Enrol on our cake decorating course and learn the fundamentals of how to mix and bake a cake successfully, and continue to finish your cake with with the finest techniques. We will teach about different piping techniques with royal icing, decorating cakes with chocolate, making sugar flowers and even painting art on cakes.
For aspiring business owners, this course even includes a module in food service management where you can learn how to effectively manage and calculate food costing and ensure you make a profit from your small enterprise.
If you ever wanted to learn to bake bread, this course is for you. This short covers subjects ranging from making starter sourdough from scratch, to baking more exotic breads found around the globe.
Join in theoretical sessions that teaches you about the history of bread and how bread has changed the world over the years. This course covers a bit of fundamental chemistry, including the yeast fermentation process and what happens in the kneading, dough development and baking process. Learn about the impact that gluten is making to our lives, and how you can bake to accommodate gluten intolerance.
This course contains loads of practical sessions that develop your skills and teach techniques to make grow sourdough cultures from scratch for raising dough. Learn how bake different exotic breads like the Italian Ciabatta and Focaccia, French Baguettes, Pain de Campagne, Swiss Braids and even learn to make a gluten-free pizza dough.
Become a pâtissier by learning the fine art of making and baking French pastries and desserts.
From soft Gateau to Flaky Pastry, this course has it covered. Come and learn about making pastries the French way.
This course offers theoretical sessions to bring you up to speed on the history of French pastries and the art of baking. Gain a better understanding of the chemistry behind baking and become a skilled, profit making baker.
This course contains many hours of practical sessions that teach you how to make Croissants, Pâte Sucrèe (Sweet Shortcrust Pastry), Pâte Feuilletèe (Puff Pastry), Pâte à Brioche (Brioche Dough), Pâte à Choux (Choux Pastry), Èclairs and Paris Brest, just to name a few. This course also delves into preparing custard from scratch, compotes, glazes and syrups, to compliment your favourite French dessert.