CHEF 

SHARPEN YOUR COOKING SKILLS….

Occupational Certificate: Chef

This programme prepares students in a very practically orientated environment, to become a skilled and professional Chef. Dedicated, Chef Lecturers, spend a lot of time nurturing and developing our young chefs to succeed in the fast-pace culinary world.

The Occupational Certificate: Chef, will be the only nationally recognised qualification for professional chef in South Africa.

Duration of the programme: 3 years full time studies.

The programme consists of the following:
Year 1: N4 Certificate – 6 months on campus (theory and practical) + 6 months work-place learning (monitored practical experience);
Year 2: N5 Certificate – 6 months on campus (theory and practical) + 6 months work-place learning (monitored practical experience);
Year 3: N6 Certificate – 6 months on campus (theory and practical) + 6 months work-place learning (monitored practical experience).

On campus, 70% of th study time is dedicated to practical, with the remainder of the time focusing on the theoretical side.

The Academy will place our students in one of our renown Guvon Hotels or other exceptional hotel properties. Students are supported throughout this period.

Entrance requirements: National Senior Certificate (NSC) or National Senior (NSV) Certificate Vocational or equivalent.

On successful completion of a portfolio of work, work-integrated learning and the national trade test, students will receive the Occupational Certificate: Chef (SAQA ID 101697).

Final Practical Competency (Trade Test): The trade test is a national assessment that is conducted by a trade test centre that is accredited by the National Artisan Moderation Body (NAMB). You are only a qualified artisan after passing the trade test.

OVERVIEW OF SUBJECTS
  • Planning and developing recipes and menus, estimating food and labour costs, and ordering food supplies.
  • Monitoring the quality of dishes at all stages of preparation and presentation.
  • Discussing food preparation issues with managers, dieticians, kitchen and waiting staff.
  • Supervising and coordinating the activities of cooks and other workers engaged in food preparation.
  • Inspecting supplies, equipment, and work areas to ensure conformance to established standards.
  • Determining how food should be presented, and creating decorative food displays.
  • Preparing, seasoning and cooking specialty foods and complex dishes.

Get “the edge” with this qualification which includes workplace-integrated learning and the national trade test.