Corporate team building - Diversity Awareness Training course

R1 500 pp - (See terms & conditions- minimum charge 12 students, all prices exclusive of VAT)

Wickedfood® Cooking School is an ideal venue for group corporate teambuilding sessions. The school lends itself to a variety of activities, including Diversity Awareness Training course- according to the amendment to the Employment Equity Act of August 2005, an employer is required to offer Diversity Training to all employees. In conjunction with fully trained and accredited facilitators, Wickedfood Cooking schools runs a 7 hour course that incorporates diversity training with a fun aspect of multicultural cooking, incorporating a blend of South Africa's best known dishes, reflecting the diversity of the various ethnic groups.

What is included in the price for Diversity Awareness Training?
  • A workshop facilitated by Barbara Green-Thompson and Carol Nader, who specialize in Diversity Training, and are trained and accredited facilitators;
  • Formal lectures, interactive processes and group tasks incorporating Diversity Awareness, that will facilitate introspection and focus on building bridges;
  • All course notes and a workbook;
  • A teambuilding session incorporating a fun cooking class highlighting the diversity and cultural influences in some of South Africa's best known dishes;
  • A set of recipes for each participant to take home;
  • All ingredients and the use of aprons to wear while cooking;
  • Teas, coffees and soft drinks;
  • A full meal at the end. Bring only your enthusiasm and willingness to learn.
Class format for Diversity Awareness Training

These workshops run in the mornings from 08h30, or in the afternoons from 14h30, and run for approximately 7 hours at Wickedfood Cooking School's premises in Sunninghill. The first three hours will be spent discussing the meaning of Diversity, exploring the positive and negative impact of diversity in business and provide suggestions on how to embed diversity in the workplace for the most productive effect. The process is dependant on the full participation and enthusiasm of the management and employees in order to bring about awareness and positive change.

Methodology:
  • Participants will be actively engaged throughout the workshop, drawing on their own experience. There will be input from the facilitators and activities and discussion related to each of the topics.
  • Participants will be divided into mixed groups, given the ingredients for 6 dishes and each student will get involved in preparing the various dishes. During this activity, the facilitators will circulate, and participants will discuss and compare various methods of cooking a typically South African dish, drawing on their own experiences.
  • At the end of the group cooking session, participants sit down together and enjoy the food that they have prepared.
  • Discussion session on the day's training and suggestions on how diversity can be embedded within their particular company.
Diversity Awareness Training course - R1 500 pp (excluding VAT), minimum charge for 12 people.

Classes are subject to a minimum charge for 12 people. Prices include the services of SETA registered and accredited facilitators, as well as manuals and literature. We can accommodate up to 36 participants in Sunninghill of between 7 and 12 people per counter, each counter cooking the same menu outlined below. Every person gets to participate in the preparation of the dishes. (Subject to our general terms & conditions) Classes run for approximately 7 hours, including the workshop and enjoying the meal prepared by the participants.

South African - Class 1A taste of tradition (code - SA Trad 3/1) – (R 4 590 per counter excluding VAT – maximum 3 counters). A blend of South Africa’s best known dishes, reflecting the diversity of the various ethnic groups, and also showcasing the crossover of flavours between the various traditions. ). Halaal friendly

• Samoosas - popular amongst both Cape Malay and Indians as a festive 3-sided pastry snack.
• Spicy lentil soup – originating from India, this dish has become a fresh shebeen winter warmer.
• Tomato bredie – with a slight sour taste, made with chicken, beef or lamb, variants of the dish are found amongst the Cape Malays and in the shebeens around the country.
• Chakalaka - a vegetable stew with varying degrees of chilli, popular as a cheap street food with pap.
• Pap and spinach – a stiff porridge, the spinach adding both texture and flavour.
• Milk tart – a popular baked milk custard pie, with a strong cinnamon flavour.


Home | About Us | Classes | Terms | Bookings | Comments | Contact Us | Sitemap| Articles