Olive Chef School Certificate in Hospitality and Catering Principles

Certificate

12 Months

Olive Chef School Certificate in Hospitality and Catering Principals

The First Component of both our courses takes place at Olive Chef School in Bloemfontein

Our Industrial Training Kitchen of 110m², is designed to provide a exceptional culinary education. Students benefit from a comprehensive setup, including:

  • all necessary products for practical classes,
  • a Wusthof knife set,
  • a chef uniform,
  • and a full range of recipes and notes

The kitchen is equipped with a wide selection of tools to enhance learning.

It is our passion to assist all with an interest in the culinary world with an opportunity to get a start in the industry. Olive Chef School’s Certificate in Hospitality and Catering Principals assists learners who wish to develop their knowledge in food productions and cooking. It is mainly focused on basic cooking methods and catering

 Course Structure:

First Component – 8 Months

Work to be covered during the First Component:

Mandatory Group:

  • Safe, Hygienic and Secure Working Environment in Hospitality
  • Effective Teamwork
  • Principles of Food Safety for Catering

Optional Group A:

  • Principles of Producing Basic Meat Dishes
  • Principles of Producing Basic Pasta Dishes
  • Principles of Producing Basic Cakes, Sponges and Scones
  • Principles of Producing Basic Vegetable Dishes
  • Principles of Producing Flour, Dough and Tray Baked Products
  • Principles of Producing Basic Hot Sauces
  • Principles of Producing Basic Fish Dishes
  • Principles of Producing Cold Starters and Salads
  • Principles of Producing Basic Poultry Dishes
  • Principles of Producing Basic Bread and Dough Products
  • Principles of Producing Basic Pastry Products
  • Principles of Producing Basic Rice, Pulse and Grain Dishes
  • Principles of Producing Basic Hot and Cold Desserts

Optional Group B:

  • Principles of Completing Kitchen Documentation
  • Principles of How to Maintain an Efficient Use of Resources in the Kitchen
  • Principles of Preparing Meals for Distribution
  • Principles of Providing a Counter and Takeaway Service
  • Principles of Setting Up and Closing the Kitchen
  • Giving Customers a Positive Impression
  • Dealing with payments
  • Principles of Customer Service in Hospitality, Leisure, Travel and Tourism

Second Component – 4 Months

After completing the first phase, students move on to experiential training at venues across South Africa. These placements will ensure hands-on experience.

Exams:

  • A Final Four Course Practical Exam

On completing the course, you will receive the following:

  • Olive Chef School Certificate

Olive Chef School Industrial Training Kitchen

Minimum Qualifying Criteria:

  • Must be 16 years or older.
  • Must be in grade 10
  • An application form must be completed 
  • Must be available for a possible interview

Our Team:

Executive Chef Rinette Enslin – Silwood Grande Diploma
Head Chef Nico Augustyn – Advanced Diploma in Classical Culinary Arts
Sous Chef Ruanda Hewetson – Diploma in Classical Culinary Arts
Chantel Lubbe– Administration Officer