FOOD PORTFOLIOClaudia Holtzhauzen

QUALIFICATIONS

I attended Capsicum Culinary Studio in Boksburg, South Africa and received the following:

City & Guilds – Diploma in Food Preparation & Cooking City & Guilds – Diploma in Patisserie City & Guilds – Food Safety in Catering

HOT-FOODS SECTION

Orange-marinated duck breast served with a parsnip puree and

seasonal vegetables.Seafood risotto served with

sautéed prawns.

Beef fillet served with a fresh side salad and

homemade BBQ sauce.

COLD-FOOD SECTION

Roast beef open sandwich topped with matured

cheddar and thinly sliced tomatoes

Caesar saladChicken tangerine salad served with an orange

vinaigrette

PASTRY

Crème patisserie filled spring roll served with

mini doughnuts and fried banana.

Deconstructed lemon meringue tart. Mini croquembouche

served with a fruit tart.

BAKERY

Brioche and white bread rolls served with biltong

pate. Sour dough bread. Fresh whole-wheat sesame bread rolls.

CAKES

Madeira Cake. Vanilla Sponge Cake. Devils food cake.

BANQUET

Mini fruit tarts. Beef curry served with rice. Samp and beans.