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.
Culinary Arts Programme
Programme Details
- 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
BONUS WORKSHOP: Food Photography
Entry Requirements
- Minimum highest qualification: Grade 9 pass
- Math Literacy (Pass) NQF 1
- English Literacy (Pass) NQF 1
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
- RPL to the NQF Level 4 Occupational Certificate: Cook Qualification with Work Integrated Learning (WIL) including Logbook completion.
Programme Overview
6 Months
On Campus Mondays – Fridays between 08:00 – 17:00.
