Culinary Arts Training Programs

Professional Chef

This training program duration is 36 months and includes the following formal qualifications:

Occupational Certificate: Chef – NQF Level 5 (101697)

  • Theory
  • Practical
  • Workplace Integrated Learning
  • EXCLUDES national trade test

City & Guilds International Diploma in Food Preparation and Cooking (8064-01)

  • Theory
  • Practical
  • Hospitality Principles
  • Food Safety in Catering

City & Guilds International Diploma in Food Preparation and Cooking – Patisserie (8064-02)

  • Theory
  • Practical
  • Hospitality Principles
  • Food Safety in Catering

Course layout

The program is broken down into three components, as follows:

HOT KITCHEN COMPONENT – 9 months

The student receives training on-site in all theoretical and practical hot kitchen modules as well as formal training on:

  • First Aid Level 1
  • Introduction to Fire Fighting
  • Chemical Training
  • Introduction to wine
  • SARS Workshop

PATISSERIE COMPONENT – 9 months

The student receives on-site training in all theoretical and practical patisserie modules as well as all managerial outcomes. 2 week wedding cake decorating skills training included in syllabus

WORKPLACE INTEGRATED LEARNING COMPONENT – 18 months

Students are placed nationally and internationally at renowned establishments where they will gain invaluable experience under the guidance of professional chefs.

Upon successful completion of this component, the learner will be able to apply for and take the national trade test at any registered QCTO Trade Test Centre in the country (estimated cost payable to the trade test centre of choice is around R17 000.00).

Minimum Entry Requirements

  • Grade 12 or international equivalent
  • Completed application form
  • Interview will be scheduled upon receipt of application form

 

Professional Cook

This workplace integrated learning training program duration is 10 months and includes the following formal qualification:

Occupational Certificate: Cook – NQF Level 4 (512101)

  • Theory
  • Practical
  • Workplace Integrated Learning
  • EXCLUDES national trade test

Course layout

The program is broken down into two components, as follows:

ON-SITE TRAINING

The student receives training on-site (one day per week) in all theoretical and practical hot kitchen modules as well as formal training on:

  • First Aid Level 1
  • Introduction to Fire Fighting
  • Chemical Training

WORKPLACE INTEGRATED LEARNING COMPONENT

The student is placed in industry (locally) to work their experiential learning hours for an average of 4 shifts per week, as scheduled by the workplace.

Minimum Entry Requirements

  • Grade 10 or international equivalent
  • Completed application form
  • Interview will be scheduled upon receipt of application form