Chef Programme

Course Summary

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

Entry Requirements

NQF Level 2 (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)

Tuition Overview

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 Princeples
• 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

Certification

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