Your Journey to
the Heart of the Kitchen
starts here
​
​

The program builds strong foundations in essential areas including food safety, health and safety, special diets, menu planning, guest services, workplace standards, basic first aid, and fire training. Students go on to develop core cooking skills from Mise and Place and understanding food commodities to preparing soups, sauces, vegetables, meat, poultry, fish, grains, and egg dishes, while the pastry component covers desserts, paste, cakes, biscuits, fermented doughs, and formal wedding cakes.

The curriculum is dived into three parts Theoretical study, Practical kitchen work, and Experiential in-service training. The theory covers essential topics such as:

• Food Safety
• Catering and Hospitality Industry
• Health and Safety in Catering
• Healthier Foods and Special Diets
• Catering Operations, Costs and Menu Planning
• Provide Guest Services
• Professional Workplace Standards
• Meet Guest Requirements Through Menu Planning
• Basic First Aid
• Basic Fire Training

• Mise and Place
• Food Commodities
• Prepare and Cook Stocks, Soups and Sauces
• Prepare and Cook Fruit and Vegetables
• Prepare and Cook Meat and Offal
• Prepare and Cook Poultry
• Prepare and Cook Fish and Shellfish
• Prepare and Cook Rice, Grains and Egg Dishes

• Produce Hot and Cold Desserts and Puddings
• Produce Paste Products
• Produce Biscuit, Cake and Sponge Products
• Produce Fermented Dough Products
• Formal Wedding Cakes

After completing the first phase, students move on to experiential training at elite venues and top restaurants, particularly in the Cape Winelands. These placements are guaranteed, ensuring hands-on experience in some to the most prestigious kitchens in South Africa.

During this period, students are also required to complete case studies, as well as, a seven-course gourmet practical assessment, further honing their skills. Additionally, students receive a basic salary while gaining invaluable industry experience.

• City and Guilds: 8064 Diploma in Culinary Arts and Food preparation - 843 255
• QCTO, Occupational Certificate: Chef - SDP 0506 2313 4247
• CATHSSETA, Cook Convenience - 613/P/000323/2017

• Certificate in Culinary Arts
• Diploma in Culinary Arts
• Advance Diploma in Culinary Arts, if they passed the practical exams above 85%

• Unit of Certificate – Written Exam
• Unit of Certificate – Practical Exam
• Unit of Certificate – Portfolio of Evidence/Modules Completed
• Diploma in Food Preparation and Culinary Arts

• Must be 18 years or older.
• Must be in grade 12 or have a grade 12 certificate
• An application form must be completed (Request Application Form).
• Must be available for a possible interview