CTIA - Chefs Training & Innovation Academy
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Advanced Culinary Arts Programme

This programme equips aspiring chefs with the foundational culinary skills, food preparation techniques, kitchen operations management, and industry knowledge necessary for a professional kitchen environment, developing leadership and strategic management skill within the hospitality and food service industries. 

This programme is accredited by the QCTO (Quality Council for Trades and Occupation) and is registered as a National Qualification NQF Level 4 and requires Work Integrated Learning and an External Integrated Summative Assessment.  As a accredited Assessment and Trade Test Centre, all EISA’s will be completed on site. 

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Programme Details

Culinary Arts

  • Personal Hygiene and Safety, Food Safety, Quality Assurance and Workplace Safety 
  • Numeracy, Units of Measure and Computer literacy and Research 
  • Environmental Awareness 
  • Introduction to Nutrition and Diets, Healthier Food Preparation and Cooking 
  • Basic Ingredients 
  • Theory of Food production 
  • Introduction to the Kitchen, and the Hospitality and Catering Industry 
  • Theory of Commodity Resource Management 
  • Cold Food Preparation and Presentation 
  • 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 
  • Personal Development as a Cook

 

 

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 with an advanced culinary management qualification is well-equipped for leadership roles in the food and hospitality industry. Career paths include executive chef or head chef positions, where expertise in food safety, cost control, and staff management ensures smooth kitchen operations. Opportunities also exist in restaurant ownership or consultancy, helping businesses improve profitability, sustainability, and food quality. With skills in gastronomy and global cuisines, chefs can work as menu developers, food and beverage directors, or culinary instructors. Specialising in food photography and content creation opens doors in media, marketing, and brand collaborations, while expertise in HACCP and resource management makes roles in food safety auditing and operations management highly accessible. This qualification combines creativity with business acumen, unlocking exciting career growth in hospitality and beyond. 

Further Education

RPL to the NQF Level 5 Occupational Certificate: Chef Qualification with Work Integrated Learning (WIL) including Logbook completion.

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.

KENNETH MUKUWAPASI

☆☆☆☆☆

My experience at CTIA has been nothing but short of fun and amazing – from the lecturers, staff and fellow students.

NICO LOMBAARD

☆☆☆☆☆

Programme Overview

12 Months

R

This Qualification requires Work Integrated Learning (WIL) including Logbook completion. 

Occupational Certificate: Cook NQF Level 4

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