Capsicum Culinary Studio offers a variety of cooking classes in Johannesburg where students can hone their Culinary skills in order to kickstart their career as top class Chefs. Experience the most stirring cooking lessons Johannesburg has to offer first hand at Capsicum Culinary Studio.

The cooking courses in Johannesburg are internationally accredited with City & Guilds and students can enter the marketplace anywhere in the world with the qualification received from Capsicum Culinary Studio.

Capsicum Culinary Studio is not only one of the largest Chef schools in Johannesburg, but also the largest Culinary Institution in South Africa and offers a range of cooking lessons and classes to meet all individual needs.

Learn a new cooking skill or develop a new talent in the industry. Brush up on your cooking techniques or start at the very beginning in the kitchen with various cooking lessons and programmes to help you achieve your Chef qualification at Capsicum Culinary Studio.

Culinary Courses in Boksburg – Capsicum Cooking


Find Us Here

2nd Floor, The District
8 Kikuyu Road
South Africa
GPS coordinates: -26.033335, 28.063502

Contact Us

Phone: +27 11 234 1896

Sunninghill Team


  • The best moment at Capsicum Culinary Studio was cooking my first dish in my new uniform as a Chef. My proudest moment was on graduation night when I received the Capsicum Culinary Studio Ambassador Award for being the best student at the Johannesburg campus, and finally graduating! I now run my own company “Kutlwano Food Connoisseurs”, based in Johannesburg and I hold the creative connoisseur position, thanks to my head start at Capsicum Culinary Studio. I love creating dishes that describe my personality, and I am inspired by my will to learn more about food and satisfying my clients.

    Keletso Kungwane
    Diploma in Food Preparation and Cooking: 2013, Johannesburg Campus
  • After my studies at Capsicum, I went back home to Uganda and started my own catering company. Two years later I went to France to study French Pastry and learned more about French cuisine. After my course I moved to Sweden. I am currently the Pastry Chef at American Table in Clarion Hotel Stockholm, Sweden. I have so many good memories from Capsicum, but the highlights were definitely creating recipes from our mystery baskets; trips to organic farmers markets; the Good Food and Wine Show and getting together with other Chefs from the South African Chefs Association. The reason I love being a Chef, is the satisfaction I get when I see happy customers taking pictures of their plates as soon as it arrives and then later saying they enjoyed their meal. This is the reason I keep going.

    Carol Mugamba
    Diploma in Food Preparation and Cooking: 2008, Johannesburg Campus