Professional Chef Course
Advanced Diploma in Food Preparation and Supervision
The second year in our programme is a must for the ambitious student planning a career as a Pastry Chef or for someone who plans to own their own eatery after a few years of industry experience. The course features advanced cooking skills and Supervisory Skills with an emphasis on Patisserie work. Students are mentored and assessed in the following categories:
- Food safety supervision for catering
- Resource management in food preparation
- Menu planning and costing
- Global influences on eating and drinking
- Supervise food production
- Training and team development
Advanced Course in Patisserie
In addition to the course requirements, a number of industry-relevant extras are incorporated into the course. Of particular interest is the Advanced course in French Patisserie, which features:
- Introduction to and history of French pastry
- French terminology
- Baked pastes
- All classical pastries
- Leavened doughs
- Creams and icings – all the classics
- Classical cakes
- Piping techniques
- Chocolate work
- Show pieces
- Sugar work
- Hot and cold desserts
- Petit fours and friandises
Wine and Spirit Education Trust (WSET) Level 1 Award in Wines & Spirits
The UK-based WSET is the world’s leading Wine and Spirit education body, with accredited centres in 62 countries worldwide. This internationally accredited certificate is another useful qualification for our students, focussing on knowledge common grape varieties; wine styles from around the world; wine tasting skills; how to correctly serve wine; and the pairing of food and wine.
City and Guilds accredited Barista course
Coffee is one of the fastest growing artisanal trends, and this course covers skilled presentation of all the most popular coffee drinks. Guest experts also talk to students about coffees from around the world, and how growing, roasting and brewing techniques impact on quality.
Our on-site Deli offers practical training as a commercial venture, incorporating menu planning, scaled production and costing, budgets and controls. Students are exposed to traditional and modern techniques used in creating quality artisanal foods, such as preserving and hot and cold smoking. Products such as pickles, jams, relishes and chutneys are produced, and students are encouraged to experiment with new recipe development.
- Cheese-making skills – a full range of cheeses are made in our cheesery
- Charcuterie skills are taught to produce a range of deli meats
- The art of brewing – our famous Quills Brewery is where 2nd years learn hands-on
Expert guest lecturers will lead additional skills courses that expose students to alternative careers and specialisations:
- Food styling – an insight into trends and techniques in photographing food
The School is affiliated to 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.
A final written exam takes place in November, with practical and supervisory assessments taking place throughout the year.
We have an excellent relationship with the Ritz Carlton Hotel Group, based in Florida in the USA and represented by Awesome Travel. For a number of years, our students have been offered the opportunity to apply for internships with the hotel group and many have been accepted into the programme. This offers students the chance to gain international experience and is an invaluable stepping stone in developing their careers.
The course starts in late January each year and runs until the middle of December. Students attend school from 7:15 am to about 4:30pm from Wednesday to Sunday, and may be required to attend additional courses outside of these hours.
Students are encouraged to participate in many outside events, such as presenting craft beers at the monthly Bellevue Market, and participating in culinary competitions. Chef Lecturers are very supportive of these ventures, offering their free time and advice to mentor students in every endeavour.
Cost of Course
The cost of tuition for 2018 is R109 000.00 – we have absorbed inflation costs to keep this fee the same as 2017, however there have been minimal increases for Uniform and Equipment and Examination Fees.
The full fee schedule is as follows:
|Deposit – payable on acceptance to secure your place||R19 000||–||R19 000.00|
|Monthly Tuition – 01 Feb to 1 Nov (1st of every month thereafter) x 10||–||R9 000.00||R90 000.00|
Uniform and Equipment – no later than 1 December 2017
|Exam Fees (One payment for end of Year) – 01 September 2018||R7 500.00||–||R7 500.00|
|Total tuition, equipment and exams||R125 400.00|
PLEASE note that there is limited residence capacity available for ADVANCED students and deposits will secure your spot on a first come first serve basis.
|Acceptance Deposit for RESIDENCE||R6 950||–||R6 950.00|
|Monthly Residence fee – 01 Feb to 01 Nov x 10||–||R2 000.00||R20 000.00|
|Total annual residence fee||R26 950.00|
EARLY BIRD DISCOUNTS
|Payment in Full before 30 September – Tuition only||R119 950.00|
|Payment in Full before 30 September – Tuition and residence||R144 950.00|
|Payment in full before 30 November – Tuition only||R122 675.00|
|Payment in full before 30 November – Tuition and residence||R148 175.00|
Curriculum Second Year: