Course Composition:
Safety at work; Food safety; Kitchen maintenance and design; Budgeting, costing and control; Nutrition and dietetics; Menu planning; Wine tasting and service; Professional cake icing (two/three tier wedding cake).

Preparation, cooking and service of:
* Meat and poultry dishes
* Fish and shellfish dishes
* Stocks
* Sauces and soups
* Pulses and vegetable dishes
* Farinaceous dishes
* Cold preparation dishes
* Egg dishes and savories
* Bread making
* Dishes from around the world
* Buffet cooking and set up

All cooking methods:
Blanching, poaching, boiling, steaming, deep-frying, sautéing, grilling, gratinating, baking, roasting, glazing and stewing.

A two-week in-house training is required from each student – normally in the second part of the course.

All students are issued with 3 x Chef jackets, 1 x hat, 1 x aprons and 1 x neckties. A 7-piece set of professional Chef's knives (in a knife roll) is also included.

Classes commence from 08h30 through to 14h00 on Mondays to Fridays. Absence of more than 2 weeks in an academic year may lead to disqualification of taking the final examinations.

Cost:  R50, 000.00


Payments are made as follows:


Non-refundable deposit payable on acceptance                    R6500.00

Knife-set                                                                                 R2500.00 (on application)

Uniforms                                                                                 R2000.00 (on application)

10 Monthly Payments of R3,900.00)                                      R39,000.00


How to Apply:
Email a request to: