Welcome to Capsicum Culinary Studio, choose your study path.

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Welcome to Capsicum Culinary Studio, choose your study path.




In addition to academic excellence, we offer graduates an invaluable foot-in-the-door to employment within the hospitality sector. As part of your course fees, you also receive membership to the South African Chefs Association (SACA), which ensures participation in competitions, networking events and conferences.

Instead of watching innovative dishes being made on TV, why not learn how to create them yourself? At Capsicum Culinary Studio you can choose to either study on campus, full or part-time, as well as the option to study at your own pace through our online programmes.


  • 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
  • My best memory of my studies was the first day at campus. I did not know what to expect, but had the feeling that this is where I belong.
    Since leaving Capsicum I started studying for my BA in Culinary Arts at the Culinary Arts Academy in Switzerland. I currently have a culinary internship at Clinique La Prairie in Montreux, Switzerland.

    I love being able to create dishes no matter how simple or complicated and watching the customers’ expressions as they take the first bite. I am constantly inspired by the people around me and inspired to make a difference on the culinary scene.
    The best advice I can give to any prospective student is don’t compare yourself to others. We all have different ambitions in life and where we want to end up in our career. Be who you are, not who someone else is.

    Dean Carl Wadsworth
    Combination Programme in Culinary Arts: 2014, Pretoria Campus
  • What I like about being a chef is that I can create and invent new dishes and flavours. I can make people happy with my food as art and I can follow my passion and dream. The things that inspire me most are flavour and nature. Weird combo but true. When you take a bite or sip of something and it takes you down memory lane that is the best inspiration of all. It opens your mind to a whole new world to explore and the ideas start flowing.
    After my studies as Capsicum I worked at few places, but I wanted something exiting. Then I found a position at a small 70- pax restaurant in Hazelwood where I worked my way to the top. I’m now the head chef there and it may be a small restaurant but it’s always packed full of people who like our delicious food.

    Jean Marie Hanekom
    Combination Programme: 2014, Pretoria Campus
  • After my studies at Capsicum I started my own business in Port Elizabeth called Guavadilla Bakery. The best advice I can give to prospective chef students, is that you must be sure it is what you want, you must be willing to put up with long hours, little sleep and a tremendous amount of pressure. In this industry you don’t always get recognition for the hard work you do. Hard work really pays off. Good luck to all those who want to go on the journey of becoming a chef.

    Jessyca Pam Oberholzer
    Combination Programme in Culinary Arts: 2014, Port Elizabeth Campus
  • The best thing I learned at Capsicum was definitely my final practical examination. It taught me to manage my time, which is one of the many key ingredients for a successful chef. I am currently the Head Chef at a 4-star corporate hotel in Johannesburg called All Suite on 14TH. One day I would like to have my own restaurant that brings foods from all over the world on one menu.

    Lloyd Robert Naidoo
    Advanced Diploma in Culinary Arts: 2011, Durban Campus
  • After my industry training at Carnival City, I now own a coffee shop at Germiston (Imperial General Motors). In future I would like to I would like to see myself studying further at Capsicum to gain more knowledge as chef and owning a big restaurant and helping others. My advice to all aspiring chefs is that you must love what you do and know what you love best, you must be willing to work hard and long hours.

    Rofhiwa Tshikororo
    Certificate in Food Preparation and Cooking: 2014, Boksburg Campus