Our Courses

Honey Bee Culinary Institute offers world Class cooking courses in Lesotho.

We offer Full time courses. Our mission is to cultivate life time careers in food and wellness industries by offering affordable, accessible and socially minded education and training.

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Diploma in professional chef

This programme covers both safety at work in the preparation of food, healthy eating and special diet,
costing and menu planning and the preparation, cooking and finishing of dishes.

This programme has been developed for professionals in the food preparation industry, it brings
together elements of food and drinks preparation as well as supervision this programme applies to all
sectors, from small restaurants and lodges to large-scale hotels

Learning outcomes:

Prepare and cook basic meat, poultry and game
Prepare and cook basic sauces and soups
Prepare and cook fish and shellfish dishes
Cooking and service of cold preparation dishes hygiene in the kitchen
Storage of food, equipment and utensils
Menu planning
Nutrition
Budgeting and cost
Food safty
Kitchen maintenance and design

Patisserie and Confectionary

This exciting specialization programme provides the knowledge and experience to the more effortlessly
between the most basic puff pastry to complex plated desserts. This programme has been designed to
provide a range of skills appropriate for a person working in a kitchen specializing in desserts, cakes and
decoration. This programme include additional specialization in sugar craft and chocolate work.

Learning outcomes:

Hot and cold sauces
Simple frozen desserts
Bake cakes and sponges
Bake paste based products and desserts
Marquee based products and desserts
Gelatine set desserts
Eggs set desserts
Bake chemically aerated products
Cook fruit-based desserts
Bake fermented products
Use creams, fillings and glazes
Use decorative mediums

Contemporary Gastronomy

Gastronomy is the Art of eating and drinking. It is about the social dining experience.

Learning outcomes:

Relate the origins of molecular gastronomy
The relationship between food and culture
The influences on the way we eat and drink
The art and science behind eating and drinking
Make espumes or forms, spherification
Identify the different chemicals used in creating espumes and spheres, e.g. Agar agar, colloid and liquid nitrogen
Utilize specialized equipment involved in the production of molecular gastronomy menu items e.g. food dyers and paco jet super blenders

Hospitality Management

Hospitality management involves all the tasks and aspects associated with managing a hospitality
industry. These industry focus on welcoming customers and providing them with pleasant experiences,
whether through dining, lodging, entertainment or travel

Learning outcomes:

Demonstrate a sound foundation of basic supervisory skills applicable in the hospitality industry.
Apply knowledge, skills and attitudes necessary to practice independently in an area within the hospitality industry.
Master level of specialized knowledge and skills needed in a competitive hospitality.

ADMISSION REQUIREMENTS

A student is expected to have completed LGCSE Certificate with minimum of three passes which includes mathematics and English language for diploma and higher certificate entry requirements.
This entry also applies for short learning programs (credit bearing programs).
For short learning programs (skills programs), a student is expected to have completed junior certificate level with minimum of four subjects which includes mathematic, English language and any other subjects.
Honey Bee Culinary Institute have two intake, July intake and February intake. We also have October intake for short learning programs and we conduct professional hospitality and culinary consultation, and
advisory to individuals and businesses.