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.

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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

Highfield Level 4 Diploma in Culinary Supervision & Management (RQF)
RPL to the NQF Level 5 Occupational Certificate Chef Qualification

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.