Building on the strong foundation of our first-year program, the second-year Advanced Course refines and expands students’ expertise, preparing them for leadership roles in the industry. This immersive program includes the Highfield Level 4 Diploma in Culinary Supervision and Management, along with specialized training in Artisanal Courses, Advanced Pastry, International Wine Qualification, Beer Brewing, and Barista Training, equipping students with industry-relevant skills that set them apart.
In addition to advanced culinary and management training, students will achieve:
Level 4 Principles of HACCP Management
Level 4 Food Safety (Principles of Food Safety Management for Catering)
Level 3 Health and Safety in the Workplace
A key highlight of this year is the hands-on in-service training, where students take full responsibility for running our on-campus restaurant. From managing kitchen operations to delivering exceptional customer service, they gain real-world experience in a high-pressure environment—an invaluable stepping stone to their future careers.
This advanced program is designed to shape well-rounded, confident chefs who are industry-ready and highly sought after, both locally and internationally.
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The course features advanced cooking skills and supervisory skills. Students are mentored and assessed in the following categories:
Food safety supervision for catering
Resource management in food preparation
Menu planning and costing
Global influences on eating and drinking
Supervise food production
Training and team development
Level 4 Principles of HACCP Management
Level 4 Food Safety (Principles of Food Safety Management for Catering)
Level 3 Health and Safety in the Workplace
An advanced course in French Patisserie is incorporated, which features:
Introduction to and history of French pastry
Creams and icings (all the classics)
Petit fours and friandises
Hot and cold desserts
French terminology
All classical pastries
Piping techniques
Leavened doughs
Classical cakes
Chocolate work
Confectionery
Baked pastes
Show pieces
Sugar work
Biscuits
Gateaux
The UK-based WSET is the world’s leading Wine and Spirit education body, with accredited centres in 62 countries worldwide. This internationally accredited certificate is another useful qualification for our students, focusing on knowledge of common grape varieties, wine styles from around the world, wine tasting skills, how to correctly serve wine and the pairing of food and wine.
Coffee is one of the fastest growing artisanal trends, and this course covers skilled presentation of all the most popular coffee drinks. Guest experts talk to students about coffees from around the world, and how growing, roasting and brewing techniques impact on quality. Students achieve a Highfield level 2 award in barista skills.
Our Classroom Café/on site restaurant exposes students to the practical side of a commercial venture, incorporating menu planning, scaled production and costing, budgets and controls. Students work in various roles in turn and are exposed to traditional and modern techniques used in creating quality artisanal foods, such as preserving and hot and cold smoking. Products such as pickles, jams, relishes and chutneys are produced and students are encouraged to experiment with new recipe development.
Cheese-making skills: A full range of cheeses are made in our cheesery
Charcuterie skills: Students are taught to produce a range of deli meats
The art of brewing: Our famous 1000 Hills Brewing Company is where 2nd years learn hands-on
The Art of Brewing: Our renowned 1000 Hills Brewing Company is where second-year students immerse themselves in the craft of brewing through an extensive, hands-on course. From mastering brewing techniques to understanding the science behind flavours, students gain invaluable real-world experience. We proudly compete in the prestigious Intervarsity Brewing Competition, where our beers have earned multiple awards, showcasing the exceptional talent and dedication of our young brewers.
The program begins in late January and runs until early December each year. Classes take place from Tuesday to Sunday, 7:45 AM to 4:00 PM, with a rotating schedule of days off. Students gain real-life experience by working in the student-run restaurant on weekends, where they apply their skills in a practical setting. Students also receive two holiday breaks during the year: one week in May and two weeks in August.
If you need more information on our courses or you would like to find out about our fees, click here to enquire now.