This programme is designed for individuals who are passionate about food and leadership. It empowers aspiring chefs with practical culinary skills while building strong kitchen management and leadership capabilities. Through internationally accredited certifications, students gain the confidence, creativity, and practical knowledge to lead, innovate, and thrive in the global culinary arena.
Culinary Arts and Management Combined Programme
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
- 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
- Cold Food Preparations and Presentation
- Personal Development as a Cook
Management and Supervision
- Principles of Food Safety Management for Catering
- Health and Safety in the Workplace
- Principles of HACCP for Management
- Theory of Safety Supervision
- Theory of Production Facility and Equipment Resource Management
- Staff Management, Training and Development in the Hospitality and Catering Industry
- Resource Management in the Hospitality & Catering Industry
- Financial Planning & Cost Control in the Hospitality & Catering Industry
- Environmental Awareness & Sustainability in the Hospitality & Catering Industry
- Supervision of Food Production in the Hospitality & Catering Industry
- Gastronomy & Global Cuisines
BONUS WORKSHOP: Food Photography
Entry Requirements
- Minimum highest qualification: Grade 9 Pass
- Math Literacy (Pass) NQF 1
- English Literacy (Pass) NQF 1
Career Path
An internationally accredited chef management programme opens doors to exciting career opportunities in the culinary and hospitality industries. With this qualification, you can step into leadership roles such as head chef, executive chef, or food & beverage manager in top restaurants, luxury hotels, and large-scale catering operations. Your expertise in menu development, food production, and global cuisines allows you to create innovative dining experiences.
Advanced training in food safety, HACCP, financial planning, and staff management equips you for careers in restaurant management, hospitality consultancy, and culinary education.
Additionally, the food photography workshop supports careers in food media, styling, and content creation, allowing you to build your brand and showcase your culinary expertise. This qualification provides a strong foundation for a successful and dynamic career in the culinary world.
Further Education
- RPL to the NQF Level 5 Occupational Certificate: Chef Qualification with Work Integrated Learning (WIL) including Logbook completion.
Programme Overview
12 Months
On Campus Mondays – Fridays between 08:00 – 17:00.
Programme Certification
Highfield Level 4 Diploma in Culinary Supervision & Management (RQF)
- Highfield Level 3 Diploma for Professional Chefs (RQF)
- Highfield Principles of Foods Safety for Catering
- Highfield Health and Safety within the Workplace
- Highfield Principles of HACCP for Management
- CTIA Certificate of Completion
