Culinary Arts Programme

This programme is designed as a basic foundation to the Culinary / Chef Industry and is perfect for school leavers, or individuals who have been working in the industry without any formal qualifications and who would like to improve their career prospects. This programme equips students with the knowledge and skills needed to assist in preparing and serving food, and to effectively clean food preparation and service areas. This programme is ideal for anyone who wants to advance their career as a chef.

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Programme Details

Culinary Arts 1

Principles of Food Safety

Health and Safety

Kitchen Equipment and Knife Skills

Workplace Standards

Professional Development

Environmental Awareness

Nutrition, Special Diets and Allergen Awareness

Cold Food Preparation and Presentation

Cooking Methods

Culinary Arts 2

Principles of Food Safety for Catering

Health and Safety within the Workplace

Principles of Customer Service in Hospitality Leisure Travel and Tourism

Principles of Kitchen Equipment and Knife Skill Techniques

Workplace Standards and Professional Development in the Catering Industry

Culinary Numeracy and Units of Measurement

Nutrition, Special Diets and Allergen Awareness

Environmental Awareness in the Catering Industry

Cold Food Preparation and Presentation

Kitchen Operations and Food Production Preparation

Menu Planning and Recipe Costing

Food Preparation and Cooking Methods, Techniques and Finishing Dishes

Stocks, Soups and Sauces

Fish and Shellfish Dishes

Meat, Poultry, Game and Offal Dishes

Vegetables, Fruits, Pulses and Vegetable Protein Dishes

Rice, Grain, Pasta and other Farinaceous Dishes

Egg Dishes

Pastry and Bakery Products

Preparing, Cooking and Finishing: Desserts

BONUS WORKSHOP: Food Photography

Entry Requirements

Minimum highest qualification: Grade 10

Math Literacy (Pass) NQF 2

English Literacy (Pass) NQF 2

Career Path

A qualified culinary chef has a wide range of exciting career opportunities in the food and hospitality industry. Traditional paths include becoming an executive chef, head chef, or sous chef in fine dining restaurants, hotels, or resorts. Chefs with an entrepreneurial spirit can open their own restaurant, catering business, or food truck, creating unique dining experiences. Other dynamic roles include menu development, food styling, culinary instruction, and food media, such as blogging, cookbook writing, or hosting cooking shows. Opportunities also exist in research and development (R&D) for food brands, corporate dining, and private chef services for high-profile clients. With the rise of sustainability and global cuisine trends, chefs can specialise in plant-based cooking, ethical sourcing, or international culinary consulting, shaping the future of food.

Further Education

On completion of this qualification, students may wish to continue their development by undertaking one of the following Highfield qualifications at CTIA:

Highfield Level 3 Diploma in Patisserie, Confectionery & Bakery (RQF)

The decision to study culinary through CTIA is the best choice of higher learning that I have made thus far. The standard of the education that I’ve obtained is exceptional.

CHRIS JOUBERT

☆☆☆☆☆

CTIA is the best place to advance your culinary knowledge. This is where cooking is made perfect, with the best lecturers to make you progress in your career.