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OUR PROGRAMMES

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Diploma for Professional Chefs

Duration: 5 Months

A comprehensive programme that combines theoretical knowledge, workplace observation and practical assessments.

18 Theoretical Units covering all key kitchen operations

Workplace Observation Report

Practical Assessments

Entry Requirement: Minimum 2 Years Industry Experience

R23 500

Deposit: R5 000

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Certificate in Hospitality & Catering Principles

Duration: 5 Months

Gain formal recognition of your skills and build a strong foundation in hospitality and catering.

15 Theoretical Units

Practical Kitchen Skills

Kitchen Documentation & Operations

R19 950

Deposit: R5 000

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Food Safety in Catering

Duration: 1 Day

A one-day course covering essential food safety principles required in professional kitchens.

Food safety principles

Hygiene & Disinfection

Food legislation & Controls

Multiple-Choice Examination

R3 500

Deposit: R1 500

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Health & Safety in the Workplace

Duration: 1 Day

A one-day training course focused on workplace safety in hospitality environments.

Risk Assessment & Control

Fire Safety & First Aid

Workplace Health & Safety

Multiple-Choice Examination

R3 500

Deposit: R1 500

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Two Intakes Per Year

Intake 1: February

Classes are held once per week to accommodate those chefs with busy schedules.

Intake 2: June

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