PROFESSIONAL
CULINARY ARTS PROGRAMME
Your glidepath into the culinary world
This programme is perfect for…
…anyone who wants to start out strong and rise rapidly through the ranks in the culinary world. With this qualification under your belt, you’ll be able to work as a kitchen hand and a cook, and enrol in further training to qualify as a chef.
DURATION
FULL-TIME, PART-TIME OR E-LEARNING: 12 months
(including industry placement)
ACCREDITATION
WHAT TO EXPECT
This programme brings together theoretical, practical and workplace elements of food preparation and service, providing students with an advanced foundation for a long-lasting and rewarding career in food.
NEED TO KNOW
Qualifying as a cook is an essential first step towards an advanced chef qualification. This programme will set you up to enter the industry with confidence, and clears the path towards further training and even greater career prospects. With the dual qualification, you’ll be able to work in South Africa and abroad.
THE NITTY GRITTY
You will graduate with the following certification:
- Occupational Certificate: Cook, NQF4 – included in FT
- City & Guilds Level 2 Diploma in Food Preparation and Culinary Arts (8064-01)
This is a dual national (QCTO) and City & Guilds qualification
Mode of delivery: On-campus training, workplace integrated learning and a trade test
PLEASE NOTE: All students will need access to a computer or laptop with Microsoft Office Suite and stable internet/data.” To the following: “All students will need access to a computer or laptop with Microsoft Office Suite and stable internet/data. From Semester 2, students must be able to bring a laptop or notebook to class.
| Certification | Full-Time | Part-Time | E-Learning |
|---|---|---|---|
| Occupational Certificate | |||
| City & Guilds Level 2 Diploma in Food Preparation and Culinary Arts (8064-01) |
PROGRAMME STRUCTURE
- Introduction to hospitality
- Food and kitchen hygiene and safety
- Introduction to basic kitchen equipment and utensils
- Stocks, soups and sauces
- Moist heat methods of cooking: boiling, poaching, steaming, braising and stewing
- Dry heat methods of cooking: baking, roasting, grilling, frying
- Introduction to nutrition
- Cold presentation
- Introduction to patisserie
- Introduction to costing
- Basic ingredients
- Menu planning and recipe costing
- Providing a guest service
- Theory of food production and commodity resource management
- dishes for cold presentation
- Preparing, cooking and finishing fruit dishes
- Preparing, cooking and finishing vegetable dishes
- Preparing, cooking and finishing potato dishes
- Preparing, cooking and finishing pulses, grains (including rice) and vegetable protein dishes
- Preparing, cooking and finishing pasta and other fabricated farinaceous starch dishes
- Preparing, cooking and finishing meat, poultry, game and offal dishes
- Preparing, cooking and finishing fish and shellfish dishes
- Preparing, cooking and finishing egg dishes
- Preparing, cooking and finishing stocks, sauces and soups
- Preparing, cooking and finishing basic pastry dishes and bakery products
- Preparing, cooking and finishing basic hot and cold desserts
- Maintaining food production systems