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.

Course intakes are in July each year and the course is offered as a blended learning programme with practical classes in our kitchen at the school and theory classes hosted online.

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 International UK Level 2 Certificate in Hospitality and Catering Principles (Food Production & Cooking) (QCF)
• Highfield International UK Level 2 Award in Food safety for Catering (RQF)

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
• Food Waste Prevention
• Effective Teamwork
• Theory and practical training in the different food groups

Minimum entry requirements

• Grade 10 National Certificate
• 16 years of age or older

2025 Course fees:
R 25 750.00 for the 9-month part time course (classes once a week)

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