Course Duration – 24 Months

This 2 Year comprehensive program is designed to equip aspiring chefs with the fundamental skills, knowledge and expertise required for the culinary industry. This is achieved through a combination of comprehensive theoretical studies and extensive practical experience in various culinary techniques, international cuisine and culinary trends.

QUALIFICATION TYPE

  • SAQA Qualification ID: 102296
  • NQF Level 4
  • Credits: 184

COURSE DURATION

  • 2 YEARS

ENTRY REQUIREMENTS

  • Grade 9 with Mathematics

ONSIGHT TRAINING

KNOWLEDGE MODULES

  • 512101000-KM-01 Personal hygiene and Safety
  • 512101000-KM-02 Food safety and quality assurance
  • 512101000-KM-03 Workplace safety
  • 512101000-KM-04 Numeracy, units of measurement and computer literacy
  • 512101000-KM-05 Environmental awareness
  • 512101000-KM-06 Introduction to nutrition and diets
  • 512101000-KM-07 Basic ingredients
  • 512101000-KM-08 Environmental sustainability
  • 512101000-KM-09 Introduction to the kitchen, and the hospitality and catering industry
  • 512101000-KM-10 Theory of commodity resource management
  • 512101000-KM-11 Food preparation methods
  • 512101000-KM-12 Food preparation techniques
  • 512101000-KM-13 Food cooking methods and techniques
  • 512101000-KM-14 Personal development as a Chef

PRACTICAL MODULE

  • 512101000-PM-01 Prepare and assemble food items using different methods and techniques, equipment and utensils
  • 512101000-PM-02 Cook food items using different methods and techniques, equipment and utensils
  • 512101000-PM-03 Implement food production
  • 512101000-PM-04 Maintain food production system
  • 512101000-PM-05 Document and report on kitchen activities
  • 512101000-PM-06 Assist with kitchen activities

EXPERIENTIAL TRAINING

OFF-SITE PRACTICAL EXPERIENTIAL LEARNING – 6 Months

  • 512101000-WM-01 Preparation processes and procedures to provide cooking services within the cook-serve or cook-chill/freeze food production environment
  • 512101000-WM-02 Hygiene practices and cleaning processes and procedures within the cook-serve or cook-chill/freeze food production environment
  • 512101000-WM-03 Processes and procedures for communicating with and assisting other kitchen personnel within the cook-serve or cook-chill/freeze food production environment
  • 512101000-WM-04 Processes and procedures for preparing and assembling a variety of food items using different methods and techniques, equipment and utensils, and to accommodate special dietary requirements
  • 512101000-WM-05 Processes and procedures for cooking a variety of food items using different methods and techniques, equipment and utensils

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: 22 Months
  • Monthly payments: R 5 455.00
  • Total course cost: R 140 000.00

Admissions for 2025

Download application form   Download prospectus