Course Outline

The course is specifically aimed at those who have a keen interest in cooking and wish to develop their culinary skills to start working as a commis chef in the hospitality industry. The course covers all theoretical, practical and workplace components to enter the workforce with confidence after completion.
Students receive intensive practical & theoretical training on a daily basis at the school, and also spend time at one of the school’s approved professional hotel/restaurant partners to gain valuable realistic industry exposure, under the guidance of a mentor.
Only a limited number of students are accepted for each course intake to ensure optimal individual attention. Course intakes are in February and July each year.

By successfully completing this programme, you will be industry ready and fully employable and will obtain a:

• Highfield International UK Level 3 Diploma for Professional Chefs (RQF)
• Highfield International UK Level 2 Award in Health & Safety within the Workplace (RQF)
• Highfield International UK Level 2 Award in Food safety for Catering (RQF)

This one year qualification will give you the opportunity to enter the hospitality industry as a Commis chef to work in a restaurant or hotel, as well as in catering companies and on cruise liners. The individual will then be able to climb the ladder to higher positions in the kitchen through hard work and experience.

Course Outcomes

Learners develop their skills in the following areas:

• Maintaining Food Safety
• Maintaining Kitchen Safety & Hygiene
• First Aid & Fire Fighting
• Team Work, Communication & Customer Services
• Minimising Loss in the Food Operations Industry
• Menu Planning & Costing
• Nutrition, Allergens & Special Diets
• Cooking Methods & Principals
• Hospitality Studies & Catering Operations
• French Terminology
• Food preparation principals & Knife Skills
• Cooking Dishes in all the food groups(stocks, soups, sauces, seafood, meat, poultry, offal, vegetables, grains, rice, pulses, pasta, farinaceous dishes, eggs, desserts, bakery & pastry)
• Plating & Presentation
• Professional Development
• Work integrated learning

Minimum entry requirements

• 18 years of age
• Matric Qualification, or equivalent thereof
• If you are hard working and passionate about the hospitality industry, then you will be the perfect candidate for this course.

2027 Course Fees:
R 126 5005.00 for the one year full time course.

Course fees can be paid off on a monthly basis. Please enquire about our available payment plan option.