A training semester lasts six months, of which approximately 70% is spent on campus and 30% is spent at one of CTIA’s approved industry partners. During their industry placement, students experience hands-on and on-the-job-coaching, under direct mentorship, in a realistic work environment. This offers trainees an ideal opportunity to implement and hone the practical skills that they’ve been taught during the training semester. Students gain a great deal of confidence in the kitchen during their practical placement, which gives them a distinct advantage over entry-level trainee chefs who enter the industry with little or no experience.
Some of our full-time programmes are also offered on a part-time basis. To accommodate the limited availability of part-time students, part-time programmes mainly consist of one practical class per week. The theory component is self-study, with CTIA providing additional support as required. CTIA workshops and outings can only be attended or completed during CTIA’s office hours, from 08h00 to 17h00. Part-time students are welcome to attend. Certain exams also take place during office hours due to international accreditation requirements.
1. Academic proficiency
We believe in preparing our students for the job market in every way possible. It’s why we’ve crafted our catering courses to have the perfect balance of top-quality teaching and industry-specific training. We’ve worked hard to create fresh, pioneering course material that places our students at the forefront of modern South African and international culinary training.
Prepared for today, equipped for the future. With a strong focus on conscious cooking, our green environment prepares trainees for a more sustainable industry that values fair trade and minimal wastage. At our cooking school, we nurture an innovative approach to the hospitality industry that stands our students in good stead, not only for today but for the industry of tomorrow too. Plus, being innovative helps you to cook around everyday problems, such as load-shedding!
3. Industry-ready professionals
Practical learning for job-ready graduates. Together with our industry partners, we place our students in practical roles where they have the opportunity to gain invaluable experience through excellent mentorship. This industry experience not only leads to improved skill and confidence, but also puts our students ahead of the pack when it comes to applying for hospitality positions. We understand that to be a great chef, attitude and values are just as important as skills and knowledge. It’s why we focus on developing and evaluating our students across all these key areas, while emphasising important career advancing skills such as writing résumés, interview techniques and communication skills.
4. Value for money
We respect our students and their budgets. With competitive fees and highly qualified trainers with vast industry experience, we undertake to give you the absolute best value for your money.
5. Developing potential
We understand that every student is unique. It’s why we take the time to nurture each individual, ensuring that every learner is reaching their full potential. Our lecturers play an important role in advising and helping students as they adjust to the training environment and progress as aspiring chefs.
6. Mentorship and support
A firm support acts as the perfect springboard. Our in-depth culinary programmes aim to equip students with an invaluable foundation upon which to launch a lifelong career. With the twin pillars of academic excellence and real-world experience, we strive to produce graduates who are both knowledgeable and confident in the kitchen, ensuring they have all the tools they need to make entering the job market a breeze. Our experienced staff help guide each student towards an industry placement that best suits them and their skillsets, as these practical environments offer the perfect opportunity to showcase potential, often leading to permanent employment after graduation. Beyond this, we try our very best to match students with relevant job opportunities, connecting them with reputable recruitment agencies that offer opportunities locally, internationally, and even on cruise liners.
7. Time is precious
We offer part-time options for students with limited availability, as well as a variety of short courses and master-class workshops for the home cook and culinary enthusiast. These courses are aimed at both beginner and untrained cooks who are looking for a structured knowledge framework. The short courses aim to teach you everything you need to know, without the complexities and demands of full-time studying.
8. Obtain a degree
A first-of-its-kind partnership between CTIA and the BHMS has opened a world of new prospects for students. Our Advanced Management Diploma (24 months) graduates are now able to further their studies and obtain a Bachelor Degree in Culinary Arts from the BHMS.
Want to expand your knowledge or obtain a degree in culinary arts? Our programmes are the perfect stepping stone to furthering your studies and unlocking exciting global opportunities within the hospitality industry.
Located in the heart of Lucerne, a vibrant and beautiful city in Switzerland, the Business Hospitality Management School (BHMS) is one of the world’s leading hospitality schools. A first-of-its-kind partnership between CTIA and BHMS opens up a world of new opportunities for students, as it allows those who have completed the QCTO accredited Occupational Chef Certificate with CTIA to further their studies at this prestigious Swiss school.
Upon completing the 36-month Occupational Certificate: Chef course at CTIA or the Advanced Programme in Culinary and Hospitality Management, students may enrol for a third and final year at BHMS to obtain a Bachelor’s Degree in Culinary Arts. The course builds on students’ existing culinary competencies and experiences to deepen and hone practical, leadership and business skills.
Highlights include inter-disciplinary management of food service operations, which also include sought-after skills such as customer service, resource planning and management. New product development, molecular cuisine, technology applications and managing teams in the kitchen labs, provide additional capstone learning before students progress to their final industry training and job placement. As part of the course, students will also
undertake a paid six-month-long internship, with remuneration in Swiss Francs. This is a guaranteed placement upon enrolment at BHMS.
NH Hotel Group
Working abroad in The Netherlands is a very exciting opportunity to gain culinary experience in a completely different environment. Besides a great challenge, there is more!
- You will gain international exposure
- You can make use of the employee rate to stay in our hotels and to make use of the F&B in the NH Hotels worldwide!
- You will have the chance to gain exposure to European food trends and culture.
- Competitive salary ( based on the position within the hotel )
Unlimited growth within the NH group ; with more than 400 hotels worldwide, there are a lot of possibilities!
NH Hotel Group is listed in Spain and has almost 400 hotels in 30 countries all over Europe, Africa and North and South America. Worldwide more than 20,000 employees are ready day and night to deliver the best service at the best price for our 16 million guests per year.