A solid entry point towards culinary career success

This programme 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.

What to expect

The programme brings together theoretical, practical and workplace elements of food preparation and service. It provides students with an accessible entry point to unlock a career and further training in the culinary world.

Need to know

This programme was specifically designed to provide an entry-level qualification for kitchen hands in the hospitality and catering industry. It offers a direct pathway to qualifying as a cook, allowing for further studies as a chef. Graduates with sufficient working experience might get promoted as part of further career advancement, and the programme also provides self-employment prospects for potential food vendors.

Programme structure

Semester 1

  • Personal hygiene and workplace standards
  • Quality assurance in safety and food safety
  • Numeracy, units of measurement and computer literacy
  • Environmental awareness
  • Healthier food preparation and dietetics
  • Hospitality and the catering industry
  • Basic ingredients and introduction to kitchen equipment
  • Moist heat methods of cooking
    • Boiling, poaching and steaming
    • Braising and stewing
  • Dry heat methods of cooking
    • Baking, roasting and grilling
    • Deep frying and shallow frying
  • Cold food presentation principles
  • Personal development within hospitality and catering
  • Implementing food production processes

The nitty gritty


6 months


This is an entry-level programme and not accredited

Mode of delivery

On-Campus training and workplace integrated learning

You will graduate with the following certification

  • A CTIA Certificate of Attendance with a statement of results. The credits obtained in this programme will allow the student to continue to the Professional Culinary Arts Programme