Culinary Arts and Management Combined 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 1

Principles of Food Safety
Health and Safety
Kitchen Equipment and Knife Skills
Workplace Standards
Professional Development
Environmental Awareness
Nutrition, Special Diets and Allergen Awareness
Cold Food Preparation and Presentation

Culinary Arts 2

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

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.

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.