Course Outline

This part time certificate programme is aimed at those who are currently working as a prep cook or sculler in a restaurant or hotel, and wishes to obtain a recognised qualification as an assistant chef / junior chef in the kitchen while they are employed.
This programme is also suitable for individuals with a keen interest in food preparation to enhance their kitchen skills and knowledge while obtaining a formal qualification.
Theory and practical components are covered with the focus on basic kitchen fundamentals.

By successfully completing this programme, you will have a sound knowledge of basic kitchen preparation methods and operations and you will be able to apply for a junior level position in the kitchen. You will obtain a Highfield Level 2 Certificate and a Warwick’s Chef School Certificate in Food Preparation.

Course Outcomes

The following subjects are covered:

• Food Safety and Hygiene
• Kitchen Safety, First Aid and Fire Fighting
• Basic Knife and Preparation Skills
• Cooking Methods and Principles
• Basic Costing and Food Waste Prevention
• Basic Nutrition
• Sectors of the hospitality industry
• Theory and practical training in the different food groups

Minimum entry requirements

• Grade 10 National Certificate
• 16 years of age

2021 Course fees:
R 19 500.00 for the 9-month part time course (classes once a week)
Payment plan options available