If you’re researching culinary schools in Pretoria, you won’t have to look any further than Capsicum Culinary Studio. We can offer you a diploma or certificate programmes in Food Preparation and Cooking. Best of all, our courses are all internationally accredited from City & Guilds.

Where successful careers start

Nestled amongst the Jacaranda trees in Pretoria, Capsicum Culinary Studio’s campus is located in a secure office complex and is one of three available in Gauteng. This campus can ignite your passion for cooking in an inspiring learning environment by providing students with:

  • A fully-equipped kitchen
  • Lecture classrooms
  • Wi-Fi access
  • Nearby public transport facilities
  • On-site parking

Out-of-town students should take note that a list of estate agents is on-hand to assist you with accommodation should you require it during your studies.

We pride ourselves in high standards of hygiene. Therefore, in our kitchens we equip our students with these basic skills which in turn forms the foundation of their culinary repertoire.  Additionally, we focus on small details that are vital to the industry.

Furthermore, as we keep our classes small, each student can receive hands-on assistance and maximum attention from lecturers.

Team work

Since 2003, Capsicum Culinary Studio has been educating and inspiring students in the culinary arts, watching them grow and soar in their careers. This wouldn’t be possible without our exceptional staff.

As one of the top chef schools in Pretoria, our team of lecturers have invaluable experience in the hospitality industry. Their knowledge is an asset to our students, guiding them on what they can expect in the fastest growing industry in the world.

Join the Capsicum Culinary Studio family at our culinary school in Pretoria to direct your future.


Find Us Here

134 Aramist Avenue
Waterkloof Glen
South Africa
GPS coordinates: -25.786004, 28.277947

Contact Us

Phone: +27 12 993 0071

  • Dip. = Diploma | Cert. = Certificate

Pretoria Team


  • My highlight during my studies was to work with well-known Celebrity Chefs at the Good Food and Wine Show. After my studies I had the opportunity to work at various establishments, including the Buffet Zone, Champetre Wedding and Spa and the Daily Buzz. Currently, I am Senior Chef Lecturer for the South African Chefs Association. What I love most about my job currently is to see my Chefs appreciate what I teach them. Also having the privilege to turn ingredients into great dishes. People and a Chef’s

    jacket inspires me! Currently I am also on the judging panel of the SA Food Review. My dream is to one day open my own reputable Chef School.

    Chinua-Achebe Chikala
    Diploma in Food Preparation and Cooking: 2008, Pretoria 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