Course Duration – 36 Months

This Comprehensive 3-year national program is carefully structured to provide hands-on experience in various kitchen environments, under the guidance of experienced head chefs, diverse management professionals, and exposure to a range of culinary styles. It is specially tailored to equip individuals with the necessary skills and knowledge to meet the rigorous requirements of the new SOUTH AFRICAN industry-standard TRADE TEST thereby enabling them to achieve full qualifications as a skilled artisan in the field.

QUALIFICATION TYPE                                                                                                

  • SAQA Qualification ID: 101697
  • NQF Level 5
  • Credits: 558

COURSE DURATION

  • 3 Years

ENTRY REQUIREMENTS

  • Matric certificate or equivalent there of

ONSIGHT TRAINING

KNOWLEDGE MODULES

  • 343401100-KM-01 Personal hygiene and Safety
  • 343401100-KM-02 Food safety and quality assurance
  • 343401100-KM-03 Workplace safety
  • 343401100-KM-04 Theory of safety supervision
  • 343401100-KM-05 Numeracy and units of measure
  • 343401100-KM-06 Computer literacy and research
  • 343401100-KM-07 Environmental awareness
  • 343401100-KM-08 Environmental sustainability
  • 343401100-KM-09 Introduction to nutrition and diets
  • 343401100-KM-10 Nutrition and healthier food preparation and cooking
  • 343401100-KM-11 Basic ingredients
  • 343401100-KM-12 Gastronomy, basic scientific principles, flavor construction and global cuisine
  • 343401100-KM-13 Theory of food production
  • 343401100-KM-14 Theory of food production supervision
  • 343401100-KM-15 Introduction to kitchen and the hospitality and catering industry
  • 343401100-KM-16 Theory of staff resource management
  • 343401100-KM-17 Theory of production facility and equipment resource management
  • 343401100-KM-18 Theory of commodity resource management
  • 343401100-KM-19 Operational cost control
  • 343401100-KM-20 Menu planning and recipe costing
  • 343401100-KM-21 Food preparation methods and techniques
  • 343401100-KM-22 Food cooking methods and techniques
  • 343401100-KM-23 Theory of preparing, cooking and finishing dishes
  • 343401100-KM-24 Personal development as a chef

PRACTICAL MODULE

  • 343401100-PM-01 Prepare and cook food items using different methods and techniques, equipment and utensils
  • 343401100-PM-02 Prepare, cook and finish dishes using different methods and techniques, equipment and utensils
  • 343401100-PM-03 Plan menus and cost recipe/dishes
  • 343401100-PM-04 Manage and maintain staff, facility, equipment and commodity resources
  • 343401100-PM-05 Maintain food production systems
  • 343401100-PM-06 Implement and maintain cost control in catering

EXPERIENTIAL TRAINING

OFF-SITE PRACTICAL EXPERIENTIAL LEARNING – 68 Weeks

  • 343401100-WM-01 Planning and preparation of processes and procedures to provide chef services
  • 343401100-WM-02 Processes and procedures for organizing food production area, commodities, staff and environment
  • 343401100-WM-03 Processes and procedures for preparing and cooking a variety of food items
  • 343401100-WM-04 Processes and Procedures for preparing, cooking and finishing a variety of dishes using the correct method and techniques to meet customer expectations

FEE INFORMATION

  • Application Fee: R 800.00
  • Starter Kit – 3 sets of uniform, toolbox (payable upfront): R 8 000.00
  • Registration Deposit (payable upfront): R 20 000.00
  • Payment duration: 11 Months
  • Monthly payments: R 5 909,10
  • Total course cost: R 85 000.00

Admissions for 2025

Download application form   Download prospectus