CHS Professional Chef Qualification ( Certificate)
Course Introduction
The Diploma in Culinary Arts has been developed to provide aspiring chefs with a fundamental grounding in all disciplines relating to the production of top quality cuisine,health and safety measures and the ability to manage a kitchen.
It brings together elements of food and beverage preparation and service as well as management and is applicable to all sectors of the Hospitality Industry ranging from small restaurants to large-scale hotels. The qualification builds on other certificates and diplomas and provides articulation with Gaming, Travel and other Tourism industries.
There is no love sincerer than the love of food.
GEORGE BERNARD SHAW
Course Outline
The Diploma in Culinary Arts course consists of theory as well as practical components which cover the following topics:
- The Fundamental Cooking Principles and Methods
- Culinary French
- Events Management
- Understanding Cultural Diversity
- Managing Conflict, and Sustaining Effective Communication within a Team
- Basic Management and Human Resource Practices
- Financial Principles pertaining to Budgets, Food Costing, Wastage, Pilferage and Storage
Certification
City and Guilds Qualification included:
- Diploma in Food Preparation and Culinary Arts (8065-02)
- Food Safety in Catering (8065-203)
QCTO Qualification included:
- Occupational Certificate: Chef (SAQA ID:101697)
City and Guilds Advanced Diploma:
- Food Preparation and Cookery Supervision (8065-04)
Course Costs
| Year One | |
|---|---|
| Registration Deposit | R 10 000 |
| Balance of the 1st year study fees | R80 000 |
| Total (1st Year) | R 90 000 |
| Year Two | |
|---|---|
| Registration Deposit | R 10 000 |
| Balance of the 2nd year study fees | R 80 000 |
| Total (2nd Year) | R 90 000 |
| Year Three | |
|---|---|
| Registration Deposit | R 10 000 |
| Balance of the 3rd year study fees | R 35 000 |
| Total (3rd Year) | R 45 000 |