We stand out as the sole institution in South Africa offering a comprehensive culinary education encompassing three international diplomas within a single year. This all-encompassing foundation aligns with industry standards. Our emphasis lies in practical, hands-on training, with students dedicating a significant portion of each day to honing their skills in the kitchen.
Exposure to all facets of the food industry enables our students to identify their strengths and discover areas of specialisation. Weekend hours are structured consistently to prepare students for the demands of the industry, making our graduates highly sought after both locally and internationally.
With a maximum enrolment cap of just 36 students annually, our small class sizes, ensure personalised attention. This intimate setting provides individuals with the opportunity to thrive both independently and as integral members of a culinary team.
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On completing the course students will achieve three internationally recognised Diplomas:
Essential cookery skills and foundation principles in the industry.
Practical applications including knife skills, cooking methods and a range of styles and ingredients
Storage and care of materials and equipment
Kitchen management including budgeting, planning and basic business principals
Basic French and culinary terminology
Introducing the kitchen brigade
The art of seasoning
Food Commodities
Professional ethics
History of cooking
Mise En Place
Skills required for a pastry chef, as well as baking and finishing a range of hot and cold desserts.
Scones, doughnuts and similar products
Creams and fillings
Hot and cold sauces
Decorative mediums
Doughs and bread
Gelatine set desserts
Fruit-based desserts
Cakes and sponges
Basic confectionery
Modern desserts
Frozen desserts
Meringues
Pastries
Skills required to manage a restaurant or similar food establishment. It forms a critical part of understanding the business environment as a chef, and the integration of the front of house and kitchen teams, as well as the role of the customer in the success of the food business.
Students learn customer service and are introduced to the range of beverages available to customers, including hot drinks, beers, spirits and wines. Students learn about how they are produced and how the flavours impact foods they are served with. This is an introduction to wine pairing and explores the newer trends in coffee and beer pairing.
Students work on a rotation in our on-site deli and restaurant to acquire the practical skills necessary to achieve this diploma. In our experience, this is a tremendous boost to confidence for all students, and encourages entrepreneurship.
The program commences annually in late January, extending through mid-December. Students follow a schedule from 7:45 am to 4:00 pm, Tuesday to Sunday, dedicating a week to each diploma in rotation. Our on-site restaurant serves as a practical training ground where students engage in in-service training, catering to “real” customers and honing their culinary skills to meet high customer standards. This experience effectively prepares students for the demands of the industry.
If you need more information on our courses or you would like to find out about our fees, please click here and complete the form.