Chef Programme

Chef Programme


Course Summary






Entry Requirements










Tuition Overview


































Certification





Careers



This Culinary Arts Programme offers everything an aspiring chef needs to succeed. It combines qualifications in the Hot and Cold Kitchen as well as in Patisserie and Management Skills. 

3 Year Programme | Full-Time


Grade 10 | Maths Literacy | 18 years of age 

Intakes (Years 1, 2, and 3): 
Intake 1: 
February – June (Campus – Theory and Practical) 
July – January (Industry Placement) 

Intake 2: 
July – November (Campus – Theory and Practical) 
December – June (Industry Placement)

Year 1: 
• Health and Safety 
• Numeracy 
• Nutrition and Menu Planning 
• Basic Cooking Methods 
• Stocks, Soups and Sauces 
• Fish and Shellfish 
• Meat, Poultry and Offal 
• Vegetables 
• Fruit 
• Pulses and Grain 
• Egg dishes 
• Pastry Products 
• Hot and Cold Desserts 
• Employability 
• Industry Placement 
  
Year 2: 
• Patisserie Principles 
• Cakes, Biscuits and Sponges 
• Meringue Products 
• Hot and Cold Desserts 
• Creams, Fillings, and Glazes 
• Decorative Mediums 
• Industry Placement 
  
Year 3: 
• Gastronomy 
• Global Cuisines 
• Environmental Awareness 
• Sustainability 
• Resource Management 
• Operational Cost Control 
• Industry Placement 

NQF Level 5 (554 Credits) | QCTO Occupational Certificate: Chef | SAQA: 101697 | International Recognition: City & Guilds Level 2 Diploma in Food Preparation and Cooking 8065-02 and City & Guilds Level 2 Diploma in Patisserie 8065-03 | Optional: American Hospitality Academy (AHA) Online Certification

Chef in a Restaurant 
Chef in a Hotel
Chef in a Deli
Chef in a Private schools / hospitals 
Chef in International businesses
Chef in a Government services
Chef in Ships / yachts
Private Chef
Restauranteur
Lecturer
Consultant
Retailer for the food industry
Representative for industry related companies

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