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Advanced Certificate in Kitchen Operations


• NQF Level 6 • 20 Months Part-Time


This is a two year, part-time course requiring the commitment of 4 school days every 2 months and setting aside study time while still in employment. Ideally undertaken with the support and financial assistance of the employer, this final element in the Professional Chef Programme tackles 10 modules ranging from Resource Management and Leadership to F&B Marketing and Financial Control.

Aimed at experienced chefs with an NQF level 5 culinary certificate, applicants will need to present a Portfolio of Evidence as part of the application process. Students who have already studied with SHS will be provided the briefing document prior to embarking on their period of industry exposure.

Direct entry students will be able to download the brief from the website. The purpose of this (currently) last element of the Programme is to support career chefs with promotion into “management chef” positions i.e. Sous Chef, Head Chef, Kitchen Manager, Outlet Manager.

Designed as a 2 year, part-time course for working chefs completion of modules often includes work centered assignments offering immediate pay-back for employer sponsors.

Curriculum



Advanced Certificate in Kitchen Operations


• NQF Level 6 • 20 Months Part-Time


This is a two year, part-time course requiring the commitment of 4 school days every 2 months and setting aside study time while still in employment. Ideally undertaken with the support and financial assistance of the employer, this final element in the Professional Chef Programme tackles 10 modules ranging from Resource Management and Leadership to F&B Marketing and Financial Control.

Aimed at experienced chefs with an NQF level 5 culinary certificate, applicants will need to present a Portfolio of Evidence as part of the application process. Students who have already studied with SHS will be provided the briefing document prior to embarking on their period of industry exposure.

Direct entry students will be able to download the brief from the website. The purpose of this (currently) last element of the Programme is to support career chefs with promotion into “management chef” positions i.e. Sous Chef, Head Chef, Kitchen Manager, Outlet Manager.

Designed as a 2 year, part-time course for working chefs completion of modules often includes work centered assignments offering immediate pay-back for employer sponsors.

Curriculum