If you’re passionate about cooking and want to expand your expertise, our culinary school in Port Elizabeth has a suitable course for you. Capsicum Culinary Studio offers internationally accredited programmes in specialised disciplines that can turn your passion into a successful career.

Starting your culinary journey right here in the heart of the Eastern Cape, your City & Guilds qualification allows you to enter the marketplace anywhere in the world.

Professional facilities

As the largest chef school in Port Elizabeth, Capsicum leads by example and provides quality facilities for our students. This environment is developed and maintained to inspire passion and drive creativity in each of our learners and in order to do so this campus provides:

  • Hot and Cold kitchen
  • Theory lecture rooms
  • Wi-Fi access
  • On-site parking facilities

Unfortunately this campus doesn’t offer accommodation, however we can provide applicants with listing agents’ contact details who can assist you in renting a space.

Equipped to educate  

Our campuses across the country, use top-quality products, equipment and ingredients and strive to train students in a professional environment. Here, under the guidance of their lecture chefs, learners work as teams or individually whilst applying practical skills to create spectacular dishes. With Wi-Fi access throughout the campus, chefs are encouraged to share their work through images on social media.

All cooking ingredients within our simulated kitchens are fully inclusive in your Capsicum fees, in addition to:

  • A full chef uniform
  • Complete knife set
  • One year SACA membership
  • Course notes
  • Exam fees

Join Capsicum culinary school in Port Elizabeth and kick-start your journey towards becoming an internationally-recognised chef.


Find Us Here

67 Newton St
Port Elizabeth
Eastern Cape
South Africa
GPS coordinates: -33.946030 | 25.560140

Contact Us

Phone: +27 41 365 2606

  • Dip. = Diploma | Cert. = Certificate

Port Elizabeth Team


  • During 2013 I competed in the International Young Chef Challenge as part of the SA Junior Culinary team for under 25’s. Our team won a bronze medal for the Hot Kitchen entry. However, it was our Cold Table presentation that really impressed the judges and won us a silver medal. I recommend that young Chefs take part in as many competitions as possible as it is a good way to learn to work under pressure, digest feedback and to raise your profile. Half of being a good Chef is having the ability to innovate. My advice to young Chefs is to do your utmost to start working under a good mentor Chef as you will receive recognition for whom you have worked for. Currently, I am the Chef de Partie for Chef George Georgiou who was recently honoured by being inducted into the World Chefs Academy.

    Jasmin Marsal
    Diploma in Food Preparation and Cooking: 2011, Port Elizabeth 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