On successful completion, students will be eligible for the following qualifications:
• QCTO Occupational Certificate: Chef (NQF level 5)
• The Swiss Hotel School Professional Culinary Arts Certificate of Completion
• City & Guilds Level 2 Diploma in Food Preparation and Culinary Arts (8064-01)
• City & Guilds level 2 Diploma in Food Preparation and Culinary Arts – Patisserie (8064-02)
• City & Guilds Food Safety in Catering (8064-207)
• First Aid Level 1 Certificate
On successful completion, students will be eligible for the following qualifications:
• QCTO Occupational Certificate: Chef (NQF level 5)
• The Swiss Hotel School Professional Culinary Arts Certificate of Completion
• City & Guilds Level 2 Diploma in Food Preparation and Culinary Arts (8064-01)
• City & Guilds level 2 Diploma in Food Preparation and Culinary Arts – Patisserie (8064-02)
• City & Guilds Food Safety in Catering (8064-207)
• First Aid Level 1 Certificate
Professional Culinary Arts Programme (ProfCAP)
On successful completion, students will be eligible for the following qualifications:
• QCTO Occupational Certificate: Chef (NQF level 5)
• The Swiss Hotel School Professional Culinary Arts Certificate of Completion
• City & Guilds Level 2 Diploma in Food Preparation and Culinary Arts (8064-01)
• City & Guilds level 2 Diploma in Food Preparation and Culinary Arts – Patisserie (8064-02)
• City & Guilds Food Safety in Catering (8064-207)
• First Aid Level 1 Certificate
Curriculum
Year 1
• Safety and Hygiene in the Workplace
• Preparation for Tertiary Study
• Environmental Studies 1: Awareness
• Nutrition 1: Introduction to Nutrition
• Introduction to hospitality
• Commodity Studies: Basic ingredients
• Theory of food production
• Food preparation 1
• Internships 1 & 2
Year 2
• Safety and Hygiene 2: Supervision
• Menu planning and recipe costing
• Environmental studies 2: Sustainability
• Nutrition 2: Healthier food preparation
• Professional development
• Food preparation 2
• Operational Supervision 1
• Internships 3 & 4
Year 3
• Cost control 2: Financial reporting
• Theory of food production supervision
• Food preparation 3: Advanced techniques
• Operation Supervision 2
• Internship 5
Prospects include world-renowned Hotels, ski lodges and leisure resorts, Caribbean and Mediterranean cruise ships, private yachts, game and ecolodges, speciality restaurants, eventing companies, prestigious country clubs, high-end corporate catering centres, international hotel and casino chains.
Curriculum
Year 1
• Safety and Hygiene in the Workplace
• Preparation for Tertiary Study
• Environmental Studies 1: Awareness
• Nutrition 1: Introduction to Nutrition
• Introduction to hospitality
• Commodity Studies: Basic ingredients
• Theory of food production
• Food preparation 1
• Internships 1 & 2
Year 2
• Safety and Hygiene 2: Supervision
• Menu planning and recipe costing
• Environmental studies 2: Sustainability
• Nutrition 2: Healthier food preparation
• Professional development
• Food preparation 2
• Operational Supervision 1
• Internships 3 & 4
Year 3
• Cost control 2: Financial reporting
• Theory of food production supervision
• Food preparation 3: Advanced techniques
• Operation Supervision 2
• Internship 5
Prospects include world-renowned Hotels, ski lodges and leisure resorts, Caribbean and Mediterranean cruise ships, private yachts, game and ecolodges, speciality restaurants, eventing companies, prestigious country clubs, high-end corporate catering centres, international hotel and casino chains.
