FOUNDATION COURSE (FIRST YEAR)
First year students complete an intensive career course and will achieve three City & Guilds diplomas in one year:
- Diploma in Food Preparation and Cooking (Culinary Arts),
- Diploma in Food Preparation and Cooking (Patisserie),
- Diploma in Food and Beverage Services
We are the only school in South Africa offering all three diplomas in one comprehensive year, as we believe this all-inclusive foundation in culinary training is true to industry. Our strength is in hands-on practical training and our students spend a large part of every day in the kitchen. Exposed to all aspects of the food industry, they will learn their own strengths and areas they can specialise in.
Steady hours over weekends ensure students are ready for industry, and our students are very much in demand, both locally and internationally. By way of example, 12 out of 18 second year students in 2015 applied to an internship programme with the Ritz Carlton Hotel Group in USA in 2016, and ALL were accepted. In 2016, 17 out of 24 students accepted overseas internships. This is a fantastic achievement and a great start to their careers, with international experience.
There is a maximum enrolment of just 36 students per year, ensuring small classes of 12 students each with personalised attention and a chance to thrive as individuals and members of a culinary team.
You can find a detailed outline of the course by clicking on the Curriculum tab.
The School is accredited by City & Guilds of London, and Diplomas are recognised internationally, offering the opportunity for travel for those students interested in a global career. Qualifications are also recognised in South Africa, and are the industry standard. All final examinations are set by City & Guilds and are moderated by external moderators, while a Portfolio of Evidence is assessed by City & Guilds to monitor ongoing progress.
Mid-year exams will take place in June and final written exams take place in November, with practical exams taking place in late June and early December.
The course starts in late January each year and runs until the middle of December. Students attend school from 7:45 am to about 4:00pm from Tuesday to Sunday, and will spend a week learning each syllabus in rotation.
We are fortunate to have both a fine dining restaurant and our own commercial deli on campus, and these provide a “real-life” training ground for students to cook to exacting customer standards. To gain further practical experience and prepare the students for working in Industry, students may be required to do function work with external caterers and organize small commercial ventures. This type of work experience is invaluable in preparing the students for the commercial world.
COST OF COURSE
The cost of tuition for 2018 is R120 000.00, with additional charges for Uniform and Equipment and Examination Fees. The full fee schedule is indicated below:
|EARLY BIRD DISCOUNTS:|
|PAYMENT IN FULL on or before 30 September 2017||Tuition only||R131 900.00|
|Tuition & Residence||R156 900.00|
|PAYMENT IN FULL on or before 30 November 2017||Tuition only||R134 900.00|
|Tuition & Residence||R160 400.00|
|SCHEDULE OF FEES PAYABLE MONTHLY OVER 2018||Once-off||Monthly||Totals|
|Tuition Deposit – payable on acceptance to secure your place||R20 000||–||R20 000.00|
|Course registration – payable no later than 1 December 2017||R10 000||–||R10 000.00|
|Uniform and Equipment – payable no later than 1 December 2017||R8 900.00||–||R8 900.00|
|Monthly Tuition – 01 January (1st of every month thereafter) x 10||–||R9 000.00||R90 000.00|
|Exam Fees (payable monthly from 1 January x 10)||R 900.00||R9 000.00|
|Total tuition, equipment and exams||R137 900.00|
|Residence fees (if applicable) – payable on acceptance to secure your place||R6 950.00||R6 950.00|
|Residence fees paid monthly 1st February to 1 November x 10||–||R2 000.00||R20 000.00|
PLEASE note that the residence is available for the year on a first come first serve basis.