Sunday Times Chef School Directory 2019

CHEF SCHOOL DIRECTORY

SO YOU WANT TO BE A CHEF? MAKE SURE YOU CHOOSE A SCHOOL THAT FITS YOUR NEEDS

A WEALTH OF OPPORTUNITIES

CHEFS TRAINING & INNOVATION ACADEMY (CTIA)

Boundless passion

CTIA stays abreast of industry requirements and the demands placed on new arrivals, because we know what young, aspirant chefs need to succeed in the everexpanding global hospitality environment. Starting your career with a strong foundation will stand you in good stead as you enter and progress in this industry.

Being a trained chef opens doors to a culinary path filled with diverse opportunities. These include food styling, becoming a food critic, writer or editor, working in catering companies, hotels, restaurants or cruise liners, lecturing, consulting, retail and entrepreneurship. The possibilities are endless.

The perfect candidates are individuals who display drive, passion and interest in this industry. We always look for commitment and a desire to succeed even when times get tough in the kitchen.

To grow in this industry, the four most important personality traits for any young chef are a positive attitude, a grasp of the fundamental principles, boundless passion and unflinching commitment.

CTIA’s mission is to prepare industry professionals: students will learn everything that is required for future leaders and innovators. We create innovative, industry-ready

professionals to sustain the future of the hospitality industry by providing modern culinary training in a green-conscious environment.

Corlene Snyders, who has several qualifications and more than 15 years of experience in the hospitality and hotel industry, has been principal of CTIA’s Centurion campus for four years.

Ibelieve that to be a great leader you can’t lead from behind a desk. I pride myself in being a hands-on leader and principal

She says: “What an amazing experience it has been working with such a group of passionate culinary food and hospitality lovers and to have the privilege to work with our future young chefs, helping to guide them on this amazing culinary journey.

“I have always believed that to be a great leader you can’t lead from behind a desk. I pride myself in being a hands-on leader and principal. I know each student by their name and I show an interest in my students and staff. I thoroughly enjoy being so involved in the operation of the academy, including functions, outings and open days. I believe that is what makes my team of staff members as motivated as they are and it definitely shines out to any customer or visitor who walks through CTIA’s doors.”

www.ctia.co.za

COUNTRYWIDE

CAPITAL HOTEL SCHOOL & TRAINING ACADEMY (CHS)

Management (two years), Advanced Diploma in Culinary Arts and Hospitality Management (three years).

Accreditation: City & Guilds, QCTO, department of education, South African Chefs Association.

Since 2001, Capital Hotel School is offering practical and theoretical studies and international and national qualifications specialising in hospitality at two campuses, Pretoria and North West.

Courses: Diploma in Culinary Arts (full time, three years) R90,000 first year, R90,000 second year, R45,000 third year; Hospitality and Operations Management (full time, two years) R88,000 first year, R80,000 second year. Patisserie (full time, 18 months), R90,000 first year, R60,000 second year; Introduction to professional cookery, (full time, one year only), R90,000.

Accreditation: City & Guilds, Culture, Art, Tourism, Hospitality, and Sport Sector Education and Training Authority (Cathsseta) and Quality Council for Trades and Occupations (QCTO).

Contact: 012 430 5539; info@capitalhotelschool.co.za; www.capitalhotelschool.co.za

CAPSICUM CULINARY STUDIO

Campuses in Cape Town, Boksburg, Durban, Johannesburg, Pretoria and Port Elizabeth.

Courses: Internationally recognised courses, full time and part time. Professional Cookery Programme (one year); Patisserie programme (one year); Chef Programme (three years).

Fees on request, all-inclusive, plus skills in food photography and how to promote your career as a chef.

Accreditation: City & Guilds, Cathsseta, NQF, SAQA.

Contact: 086 111 2433; chef@capsicumcooking.co.za; www.capsicumcooking.com

CHEFMLK SCHOOL OF COOKING

Executive Chef Martin Kobald and his team run City & Guild-approved centres in Kempton Park, Johannesburg and Windhoek, Namibia.

Courses: Eighteen months, full time, Cook Certificate (Incorporating Level 1 City & Guilds Certificate in Food Preparation and Cooking) R80,660.99 including Vat.

Three-year, full-time Chef Diploma (incorporating Level 2 City & Guilds Diploma in Food Preparation and Cooking - Culinary Arts) R158,915.62 including Vat.

● Full-time course costs include uniform requirements and additional material. Full details available upon inquiry.

Three-year In-industry Apprenticeship Chef Diploma (Incorporating Level 2 City & Guilds Diploma in Food Preparation and CookingCulinary Arts) R78,571.88 including Vat. Payment terms available subject to a credit check.

Accreditation: City & Guilds; South African Chefs Association Training Provider and QCTO application submitted. Contact: 076 296 6916; enrol@chefmlk.com; www.chefmlk.com

CHEFS TRAINING AND INNOVATION

ACADEMY (CTIA)

CTIA’s three state-of-the-art campuses are based in Pretoria (Centurion), Cape Town (Stellenbosch) and Durban. Each campus is fully equipped with training kitchens, administration offices, a student relaxation area, secure parking and free Wi-Fi.

Courses: Certificate in Professional Cookery (six months), International Diploma in Food Preparation & Cooking (one year), International Diploma in Patisserie (one year), International Diploma in Food Preparation & Cooking + Diploma in Patisserie (18 months), Advanced Diploma in Culinary Arts and Hospitality.

Contact: Centurion: 012 654 0244 info@ctia.co.za www.ctia.co.za; Durban: 031 001 4196 infodbn@ctia.co.za; Cape Town: 021 000 3477 infoct@ctia.co.za; www.ctia.co.za

INTERNATIONAL HOTEL SCHOOL

Campuses in Johannesburg, Pretoria, Durban and Cape Town.

Courses: Full-time, two-year Culinary Arts Combined Programme with Confederation of Tourism and Hospitality developed in partnership with Gordon Ramsay’s Tante Marie Culinary Academy (R112,000); twoyear Culinary Arts Combined Programme (R98,000); one-year Culinary Arts Programme with Confederation of Tourism and Hospitality developed in partnership with Gordon Ramsay’s Tante Marie Culinary Academy (R112,000); one-year Culinary Arts Programme (R98,000); one-year Pâtisserie Programme (R105,000); Traineeship (In-Service) two-year Professional Cookery (R49,000). On-thejob training and experience ensure students leave job-ready and 93% of students are employed upon graduation.

Accreditation: Department of higher education and training, Cathsseta, QCTO, City & Guilds, Confederation of Tourism & Hospitality (CTH) centre.

Contact: Johannesburg 011 804 5533; enquirejhb@hotelschool.co.za

Pretoria 087 354 6326; enquirepta@hotelschool.co.za

Durban 031 267 4700; enquiredbn@hotelschool.co.za

Cape Town 021 204 2194 enquirecpt@hotelschool.co.za; www.hotelschool.co.za

WESTERN CAPE

WESTERN CAPE BOLAND COLLEGE

A public technical and vocational education and training college with campuses in Paarl and Stellenbosch.

Course: National N-Diploma Hospitality and Catering Services N4-N6 (minimum entry requirement grade 12 certificate); three years split between 18 months of theory on campus and practical for a specified period.

Accreditation: Department of higher education.

Contact: 021 887 3027, stel@bolandcollege.com or 021 872 3323, paarl@bolandcollege.com; www.bolandcollege.com

CAPE TOWN HOTEL SCHOOL (CTHS) –CAPE PENINSULA UNIVERSITY OF TECHNOLOGY

The Cape Town Hotel School is offering diplomas and in the fourth year, advanced diplomas, from 2020. The departmentwill be offering a Postgraduate Diploma and Masters and Doctorate programmes in Hospitality Management from 2021-2022. The school is part of the Faculty of Business Management Sciences and is situated at Granger Bay Satellite Campus on Beach Road, Mouille Point.

Courses: Diploma in Hospitality and Hotel Management,Diploma in Hospitality and Food and Beverage Management, Diploma in Hospitality and Professional Cookery and Advanced Diploma in the three disciplines. The fees for the above: ±R61,904first year, ±30,000 second year; third year ±R30,000; fourth year ±R28,000.

Admission criteria: National Senior Certificate: English Home or First Additional Language (rating 4); Mathematics (rating 2) OR Mathematical Literacy (rating 4) with at least two of the following subjects: Accounting (rating 4); Business Studies (rating 4); Consumer Science (rating 4) Hospitality Studies (rating 4); Life Sciences (rating 4); Tourism (rating 4); overall aggregate mark of above 50% without Life Orientation.

National Certificate Vocational: At least 60%-69% in three of the following fundamental subjects, including the LoLT of the institution; English Home or First Additional Language level, (20 credits) at NQF level 4; Mathematics (20 credits) at NQF level 4 OR Mathematical Literacy (20 credits) at NQF level 4; Life Orientation (10 credits) at NQF level 4; At least 60%-69% in any of the following subjects: Food Preparation; Hospitality Generics; Client Services and Human Relations; Hospitality Services.

Advanced Diploma graduates will be able to articulate to the Postgraduate Diploma in Hospitality Management, Masters in Hospitality Management and Doctorate in Hospitality Management. Fees to be determined.

Accreditation: Department of higher education & training, Council of Higher Education and South African Qualifications Authority accredited.

Contact: 012 440 5700: Octavia Nyumba NyumbaN@cput.ac.za; Melanie Frieslich FrieslichM@cput.ac.za; www.cput.ac.za

THE DREAM HOTEL SCHOOL

An exciting development between Sondela Training Academy and Dream Hotels and Resorts, the first campus has been set up at the Avalon Springs Hotel. The hotel, situated just outside Montagu in the Breede River Valley, is a gateway to all that can be enjoyed in the Klein Karoo. If you have the desire to excel in the hospitality industry, join the Dream Hotel School, which will provide you with the essential skills to make your mark in the hospitality industry.

Accreditation: City & Guilds, Cathsseta, ETDP-Seta, South African Chefs Association, ILM.

Contact: 071 192 9186 marketing@dreamhotelschool.co.za

FRANÇOIS FERREIRA ACADEMY

Situated in George on the Garden Route.

Courses: Three-year Diploma in Food Preparation and Cooking includes add-on subjects in: cake decorating, event management, financial management, business and social etiquette, entrepreneurship, basic French and basic Xhosa. Full-time students gain practical experience working for six months at five-star establishments working under leaders in the industry. Diploma in Confectionery and Patisserie (one year);Diploma in Culinary Skills (one year), Distance Learning Certificate in Food Preparation & Cooking, and Diploma in Culinary Art. During the course, students attend the school every second week for two days: one day of theory and one day practical, as required. Students must be able to attend classes at the FFA Campus in George. Prices on request

Accreditations: QCTO, City & Guilds and Cathsseta. Contact: 044 884 0765; marketing@francoisferreira.com; www.francoisferreira.com

GLOBAL CHEF AND HOSPITALITY SCHOOL

Theory is studied online and practical training is done through industry placement, enabling students to earn their course fee back.

Courses: International Certificate In Professional Cookery, International Diploma in Professional Cookery.

Accreditations: CTH –Confederation of Tourism and Hospitality UK. Contact: 076 789 0426; chef@chefschool.net; info@chefschoolonline.co.za; www.chefschoolonline.co.za

THE HURST CAMPUS

Based on Main Road, Paarl, the school offers a certified culinary curriculum with many additional learning benefits for students including an on-site restaurant, food and beverage service and bakery & patisserie production. Students gain a broad range of skills and career outcomes in the hospitality industry both locally and abroad. Guaranteed employment for all graduates.

Courses: Three-year Occupational Chef Certificate combined. All-inclusive year one R89,500 and year two and three, R60,000 per annum.

Accreditation: Quality Council for Trades & Occupations. Registered with the department of education as a private college.

Contact: 074 147 0801; info@thehurstcampus.co.za; www.thehurstcampus.co.za

MSUCCESS OR YOUR MONEY BACK

Created by the hospitality industry for the hospitality industry

ike Lambert, entrepreneur, innovator and CEO of International Hotel School, is a fierce advocate for empowerment and relevant education. His passion for hospitality and the education sector has cemented International Hotel School’s reputation as the leading hospitality and culinary arts educational provider in Africa by ensuring that every graduate receives the skills and registered qualification that will give them an excellent chance of being employed.

International Hotel School was established in 1994 to meet the shortage of educated and trained individuals for the service-driven hospitality industry.

Over the past 25 years, it has retained its national and international rankings.

Winner of the City & Guilds Centre of Excellence Africa 2017 Award, it is one of the two best City & Guilds-approved chef schools in the world and was voted No 1 in Africa and in the Top 50 Hospitality & Hotel Management Schools in the World by CEOWORLD Magazine. It isthe only school in SA offering programmes recognised by the American Hotel and Lodging Educational Institute and also offers a recognised culinary programme developed in partnership with Gordon Ramsay’s Tante Marie Culinary Academy.

International Hotel School is not run as a traditional school but as one that

It is the first hospitality and culinary education provider to offer a money-back guarantee

nurtures creativity, builds entrepreneurial spirit and fosters passion for customer service and the hospitality industry.

“It is also the first and only hospitality and culinary education provider to offer a money-back guarantee. We are so committed to the success of students that we will refund tuition fees should any student not pass,”says Lambert.

The hospitality and culinary industries are demanding places to work. In order to succeed, students need passion, determination and selfconfidence. They need to be servicedriven and people’s people.

Ninety-three percent of students are employed on graduation. They leave jobready because of their practical work experience. The quality theybring to the culinary industry is gained from spending 50% of their programme working in hospitality establishments around SA.

The 7% of graduates who are not immediately employed have established their own businesses or followed another career path. Programmes are registered with the department of higher education & training and the South African Qualifications Authorityregistered qualification enables chefs to advance globally and nationally.

www.hotelschool.co.za

CFUEL YOUR CULINARY PASSION

A new wave of hot young chefs

apsicum Culinary Studio is the largest chef school of its kind in South Africa, with six campuses throughout the country and graduates who work around the world. Capsicum has branches in Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria which collectively maintain a 95% pass rate. It also has more local and international accreditations and associations than most chef training institutes in SA. Qualifications on offer include the one-year professional cookery programme, the hugely popular one-year patisserie programme, three-year chef programme and various master classes. In the 15 years since it was first established, Capsicum Culinary Studio has produced more than 5,000 alumni who are now working all over the world and who have established themselves as leaders within various markets. Employers range from boutique establishments to large multinational hotels and resorts. Others have taken the entrepreneurial route and established their own hospitality-inspired businesses and consultancies.

Capsicum Culinary Studio courses are internationally recognised and the school works with the Culture, Art, Tourism, Hospitality, and Sport Sector Education and Training Authority (Cathsseta), Quality Council for Trades & Occupations (QCTO), City & Guilds and the American Hospitality Academy to ensure that their alumni have made their mark across the world. Capsicum Culinary Studio has this year partnered with the Business & Hotel Management School (BHMS) in Lucerne, Switzerland, which allows for the exchange of teaching and professional experiences.

Level 2 Diploma in Food Preparation and Cooking at Capsicum will be eligible to transfer to the Higher Diploma in Culinary Arts followed by the BA degree at BHMS.

Capsicum students will be assured a paid internship abroad and international work placement assistance after completing their BA degree.

Capsicum has produced more than 5,000 alumni who are now working all over the world

Students who have successfully completed the three-year Level 6 QCTO Occupational Certificate: Chef at Capsicum will be given direct entry to the final year of the BA degree in Culinary Arts at BHMS. Students who have successfully completed the City & Guilds IVQ

Says Capsicum MD Renee Hill: “We are thrilled with this new partnership which will afford our students and graduates ever better opportunities in the industry.”

Mthatha-born Wandile Mabija graduated from Capsicum’sPort Elizabeth campus in June 2017 and is now a chef at the Fairmont Austin Hotel in Austin, Texas, in the US.

Nineteen years ago, circumstances forced 34-year-old Ferdinand October to quit school and take up work collecting shopping trolleys at a supermarket. Last year he graduated from Capsicum and has a permanent job as Chef de Partie at NH Cape Town The Lord Charles hotel near Somerset West. These are only two of many success stories.

www.capsicumcooking.com

INSTITUTE OF CULINARY ARTS

Situated in Stellenbosch, the ICA offers intensive theoretical tuition and integrated practical training. ICA fees include tuition, all ingredients for practical cooking and baking sessions, as well as all national and international examinations.

Courses: Diploma in Advanced Culinary Arts, Advanced Pâtisserie and Specialist Culinary Field (Media Communication/ Product Development/Events Management), three years, R280,600; Diploma in Culinary Arts and Advanced Cooking, two years, R208,000; Diploma in Culinary Arts and Advanced Pâtisserie, two years, R208,000.

Accreditation: Cathsseta; QCTO; City & Guilds International.

Contact: 021 885 1414, info@icachef.co.za; www.icachef.co.za

INFINITY CULINARY TRAINING

This non-profit chef school in Cape Town was started in 2009 by Barry Berman and provides disadvantaged youngsters with professional and life skills necessary to gain employment in the hospitality industry. Students are given internships with the chance of full-time employment.

Courses: Four sessions are run each year.

The 24-week programme consists of nine weeks of kitchen/classroom training, three weeks of restaurant internship, 12 weeks of paid employment; 16-20 students per session with full bursary. Infinity Culinary Training certificate on completion.

Contact: 084 482 1502; melinda@ictchefs.org; www.ictchefs.org

NQTAC HOTEL SCHOOL

This training and development organisation based in George offers students insight into the hospitality industry.

Courses: Diploma in Food Preparation and Cooking/Culinary Arts, two years, R73,948.44 per year, excluding Vat. Certificate and Diploma, Hotel Management, two- and three-year courses, R 50,720.38 a year, excluding Vat.

Accreditation: City & Guilds, Cathsseta. Contact: 044 873 4384; lisa@nqtac.co.za; www.nqtac.co.za

THE PRIVATE HOTEL SCHOOL

Hartmann, a renowned chef with a series of culinary accolades, is actively involved in the day-to-day teaching at the Academy.

Courses: Various courses —from one year, full-time, to a two-month, part-time course, as well as part-time courses for working chefs.

Accreditation: Internationally accredited by Highfield UK. Contact them for entry requirements and course cost.

Contact: +27 21 447 3168; suzanne@sachefsacademy.com; www.sachefsacademy.com

SENSE OF TASTE CHEF SCHOOL

Chefs Peter Ayub and Byron Thebus offer personalised hands-on classes, with a maximum of 16 students a year.

The class is very personalised with great attention to detail. Students learn skills that will equip them for a career in the culinary industry.

Courses: One-year, full-time Advanced Certificate Course; two-year, full-time Diploma Course. First year R107,000, second year R47,000(Valid for 2019/2020).

Accreditation: City & Guilds and QCTO and Highfield UK.

Contact: 082 337 6240; debbie@senseoftastechefschool.com; www.senseoftastechefschool.com

SILWOOD SCHOOL OF COOKING

Situated in the southern suburbs of Cape Town, SA’s oldest cookery school was founded in 1964.

Courses: A three-year course with a qualification at the end of each year. Fee structure: Certificate Course (first year, R121,560); Diploma Course (second year, R42,630), Grande Diplome Course (third year, R6,725). Silwood also offers a one-year, part-time Certificate in Patisserie (R49,600). There is an annual increase of never more than 10% each year.

Accreditation: DHET, QCTO, and City & Guilds.

Contact: 021 686 4894; cooking@silwood.co.za; www.silwood.co.za

THE TOURISM AND BUSINESS INSTITUTE OF SOUTHERN AFRICA

Situated in lower Mowbray, Cape Town, the institute offers affordable, high-quality hospitality and culinary arts training.

Courses: National Certificate Professional Cookery (12 months), National Certificate Food and Beverage Services (12 months), National Certificate Bread and Flour Confectionery Baking (12 months).

Accreditation: Cathsseta, FoodBev Seta Contact: 021 448 5432; info@ttbisa.co.za; www.ttbisa.co.za

Registered with the department of higher education & training as a private higher education institute offering accredited fulltime and distance-learning qualifications. Based in Stellenboschand Rosebank, JHB. Courses: Diploma in Events Management, Certificate in Hospitality Management, including Culinary Arts, Advanced Certificate in Hospitality Management, Advanced Certificate in Hospitality Management including Culinary Arts, Advanced Diploma in Hospitality Education. Accreditation: A partner school of International Hotel Management Schools through the American Hospitality Academy. Contact: 021 881 3792 ; enquiries@privatehotelschool.co.za; www.privatehotelschool.co.za

SA CHEFS ACADEMY

Since opening its doors in 2004 the South African Chefs Academy —based in Salt River, Cape Town —has strived to provide a practical course for chefswithout the added extras that are not relevant to the kitchen.

SA Chefs offers the most practical and intensive course in SA. It recently changed its international accreditation body from City & Guilds to Highfield UK, which allows it to update and modernise its courses without deviating too far from classic French cuisine. “What makes us different is that we are hands-on all the time.”–Paul Hartmann, owner and principal of SA Chefs Academy.

WEST COAST CHEF SCHOOL

This small culinary school in Club Mykonos Marina, Langebaan, offers students inservice training at the restaurant. Courses are full time with intake in January and July. Courses: Combined international programmes in culinary skills and arts (three weeks to three years); CTH Level 3 Diploma in Professional Cookery –Confectionery & Patisserie; CTH Level 3 Foundation Diploma in Tourism & Hospitality (12 months); CTH Level 4 Diploma in Hospitality Management (12 months); CTH Level 4 Diploma in Tourism Management (12 months); MCA/Highfield Internationally accredited Food Health and Safety Level 2 Certificate. Accreditation: CTH, Highfield, City & Guilds and QCTO.

Contact the school for specific dates and fees for all courses. Contact: 022 772 0358; fransa@westcoastchefschool.co.za; www.westcoastchefschool.co.za

Creativity a key ingredient

GAUTENG

FBI CHEF SCHOOL & PÂTISSERIE ACADEMY

An internationally accredited institution, FBI specialises in sugar and chocolate craft as well as full culinary programmes.

Courses: Food Preparation and Culinary Arts (two years), R165,000, includes basic knife set; Advanced Training Programme in Food Preparation and Cookery Supervision (18 months) R145,200; Food Preparation and Cooking — Patisserie (nine months) R82,500; Certificate in Food Preparation and Culinary Arts with Patisserie Techniques, R45,000; Certificate in Food Preparation and Culinary Arts, R47,000. Payment plans can be arranged.

Accreditation: City & Guilds.

Contact: 011 462 8964; Chef@fbichefschool.co.za; www.fbichefschool.co.za

GUVON ACADEMY

Situated on Honeydew Ridge, Guvon specialises in hospitality, chef and tourism training with workplace training at the Guvon Hotels and Spas group.

Courses: Accredited full-time, part-time and online courses available.

Accreditation: SA Chefs; QCTO; Confederation of Tourism and Hospitality (UK); Chartered Institute of Tourism & Hospitality SA.

Contact: 011 568 4967 or info@guvonacademy.co.za; www.guvonacademy.co.za

HTA SCHOOL OF CULINARY ART

HTA School of Culinary Art is an internationally accredited chef school in Ferndale, Randburg.

HTA is run by Stephen Billingham, former president of the South African Chefs Association. HTA offers a number of programmes that will equip budding chefs with the skills to build a career in cuisine.

Courses: Two-year, full-time Programme in Professional Cookery –R75,000 a year (plus R7,800 for uniforms, knives and textbooks); one-year full-time programme in Professional Cookery –R50,000 a year (plus R4,800 for extras). Part-time programmes available on request.

Accreditation: Quality Council for Trade and Occupations (QCTO), City & Guilds, department of higher education (pending), World Chefs –Recognition of Quality Culinary Education.

Contact: Tel: 011 285 0916/37. Email: enrol@htatrain.co.za; www.htachefschool.co.za

JHB CULINARY AND PASTRY SCHOOL, JHB CULINARY POTCH CAMPUS & BLOEMFONTEIN CULINARY & PASTRY SCHOOL

Situated in Maboneng, the school offers full-time courses, edutainment and corporate cooking classes.

Courses: Diploma in Patisserie (one year, full time) R69,290; Diploma in Culinary Arts (two years) R69,290 a year; Certificate in Food Preparation and Cooking (one year, full time) R69,290; part-time Certificate in Food Preparation and Cooking three years’experience (six months R41,460); parttime Diploma in Patisserie, three years’experience (six months R41 460).

Accreditation: City & Guilds, FoodBevSeta, QCTO, SAQA, South African Chefs Association

Contact: 011 024 5277; registrations@jcps.co.za; www.jcps.co.za

Bloemfontein 071 504 5758; kamo-bloem@jcps.co.za

Potchefstroom 084 050 0033; yolandi@jcps.co.za

LEGEND HOSPITALITY SCHOOL (LHS)

Operating since 2007 and situated at Zebra Lodge in Pretoria and Thondoni Lodge in Limpopo, LHS offers both theoretical and practical lectures and classes.

Courses:

Diploma in Food Preparation and Culinary Arts and Diploma in Food and Beverage Operations and Services. Other courses are available for live-in or live-out; skills programmes, or full residency, full-time certificate and diploma courses. Further details and costs on enquiry.

Accreditation: City & Guilds, Cathsseta.

Contact: Main Campus, 012 735 9162; Jolene Els –lhs2@legendlodges.co.za

Tara Swart —lhs3@legendlodges.co.za

Tjaart van derWalt —lhs4@legendlodges.co.za; www.legendhospitalityschool.co.za

PEERMONT HOTEL SCHOOL

Situated at Emperors Palace Hotel, it offers fully-funded skills proficiency training to Ekurhuleni residents for chefs,

HTA School of Culinary Art, established in 2002, was an extension of an already successful industry-based chef training company that had been training employed people successfully since 1995 and still performs this role today.

We believe that with this knowledge and industry insight, our chef programmes talk not only to the outcomes of the prescribed qualifications, but more importantly match the standard of quality set by the industry as a whole. All our lecturers are industry-based professionals who have obtained relevant educational qualifications.

In order to succeed in this industry, applicants need to be creative, committed, and have the ability to adapt their performance in an ever- changing and -growing global industry. We need to be assured that the applicant is truly entering this industry for the right reasons. We pride ourselves on instilling a high level of respect and discipline while honouring the traditions of a professional chef. All students complete the programme with the tools and knowledge to succeed in their chosen career. They also need experience and experience takes time, so we urge all graduates to be patient as they move up the ladder of success.

Principal Carien van Tonder obtained her advanced diploma in both Food

goal is to create a legacy of young, informed and passionate chefs

Preparation and Food and Beverage Management through part-time studies while working as an apprentice chef in Stellenbosch, then spent two years working for the Red Carnation Group as a commis chef, honing her new skills in London. Once back home, Carien spent a few years building her CV working at four- and five-star hotels and venues before joining HTA in 2010 as a full-time lecturer. This, she says, is enabling her to fulfil her ultimate goal of creating a legacy of young, informed and passionate chefs who will make South Africa proud in an international arena.

www.htachefschool.co.za

Celebrating globalism and diversity

The Private Hotel School was established in 2006 and registered with the department of higher education & training. We are accredited by the American Hospitality Academy—International Hotel Management Schoolsand are also registered with an approved centre for the international City & Guilds Group.

We continuously emphasise the importance of positive work values and ethics, not only through our theoretical training, but also through the practical training we afford our students.

We value partnership and achieve our goals through working together in ways that are mutually beneficial. We take pride in engaging in business with integrity and we make our decisions based on honesty and ethical behaviour.

The Private Hotel School is proudly internationally minded and we promote and celebrate diversity and understanding among our students, academic team, industry partners and the various

communities we operate in. We value quality and our reputation for maintaining exacting and high standards.

The Private Hotel School’s mission is to equip future hospitality leaders with academic knowledge, practical training and specialised skills to succeed in the global hospitalityindustry.

Many of the institution’s alumni have gone on to establish themselves in five-star hotels and award-winning restaurants locally and abroad and almost 100%of graduates find employment upon completion of their courses.

After operating for 13 years in Stellenbosch —during which period the Private Hotel School became renowned for offering exceptional hospitality training and higher education and for being recognised as one of SA’s industry leaders in the profession —a second campus was established in Rosebank, Johannesburg.

With capacity for 100 students, the facilities include conference and lecture venues, a restaurant, alibrary, offices and gardens.

Susina Jooste, director of the Private Hotel School, says: “With the opening of our Rosebank campus, even more of tomorrow’s hospitality industry leaders are able to gain the hands-on educational and cultural awareness skills necessary to succeed in a competitive economy.”

privatehotelschool.com

waiters and housekeepers. New intake every two months. Courses: Duration four months. Students get hands-on experience working at the hotel. Paying courses are available. For more info contact the school. Accreditation: Cathsseta Level 2 (NQF 2) Contact: 011 928 1080; info@peermonthotelschool.co.za; www.peermonthotelschool.co.za

PRUE LEITH CHEFS ACADEMY

The academy has produced SA’s top chef graduates for 22 years through comprehensive training by qualified chef-lecturers.

Courses: Enrolment February 2019. Occupational Certificate: Chef (three years, Level 5) R245,000, Introduction to Professional Cooking, (one year, C&G Certificate) R112,000, Professional Patisserie (18 months, C&G Diploma) R198,000; Alma —Professional Chef of Italian Cuisine, one year in South Africa (R152,000); seven months in Italy (€11, 500 — R181,000), Foundation of Cooking (part time, 18 months, C&G Certificate) R118,000; Professional Patisserie (18 months, part time, C&G Certificate & Diploma) R124,000.

Accreditation: QCTO; ETDP, Cathsseta; City & Guilds. Contact: 012 654 5203; info@prueleith.co.za; www.prueleith.co.za. Open evening on Friday. RSVP with reception@prueleith.co.za .

SCHOOL OF TOURISM AND HOSPITALITY, UNIVERSITY OF JOHANNESBURG

Undergraduate and postgraduate qualifications, contextualising management, service theory and practice. Courses: Undergraduate: Bachelor’s degree in Hospitality Management. (Three years, full time); Diploma in Food and Beverage Operations (three years, full time); BTech Hospitality Management (one year, full time or two years part time). Postgraduate: Masters in Tourism & Hospitality Management (minimum two years, maximum three years), PhD Tourism and Hospitality. Prices not updated for 2019.

Accreditation: DHE, Council for Higher Education and the South African Qualifications Authority (Saqa). Contact: Undergraduate enquiries - 011 559 1038 rakgadit@uj.ac.za; Postgraduate enquiries - 011 559 1595, jeneshrin@uj.ac.za www.uj.ac.za

STEYN’S CULINARY SCHOOL

Maritha Steyn is a member of the South African Chefs Association, an accredited Cathsseta assessor and member of Chaine de Rotisseurs in Hatfield, Pretoria. Courses: Professional Chefs course: Certificate in Culinary Arts (12 months), Occupational Chef Certificate —Diploma in Culinary Arts (three years), Practical and theory and industry internship. Accreditation: City &Guilds, Cathsseta, QCTO Contact: 012 362 5340; info@steynsculinaryschool.co.za www.steynsculinaryschool.co.za

THE SWISS HOTEL SCHOOL

Established in 1995, the school focuses on the balance between theory and practical application. Courses: Hospitality Management Diploma (three years, full time), average of R87,000 a year; Professional Chef Programme —two nationally registered higher certificates —Professional Cookery and Pastry and Bakery —each one year of full-time study. Average of R73,000 a year. Accreditation: DHE, City & Guilds, Fedhasa. Contact: 011 789 9934; marketing@swisshotelschool.co.za; www.swisshotelschool.co.za

UNIVERSITY OF PRETORIA, DEPARTMENT OF CONSUMER SCIENCE

Offering two four-year bachelor degrees in Hospitality Management and Food Retail Management; and a fouryear BSc degree in Culinary Science. Courses: Four-year degree, about R35,000 a year. Fulltime study with 600 hours experiential training required. Accreditation: DHE, Council for Higher Education and registered at SAQA on the National Qualifications Framework. Contact: 012 420 2531; consumerscience@up.ac.za; www.up.ac.za

FREE STATE

CENTRAL UNIVERSITY OF TECHNOLOGY, FREE STATE

Courses: Three-year Diploma: Hospitality Management programme and a one-year BTech degree: Hospitality Management. Students have practical training in their first year. In their second and third years, they are placed for a six-month period at establishments across the country.

Accreditation: DHE, South African Qualifications Authority (SAQA) membership, SA Chef Association and Fedhasa. Contact: 051 507 3235 www.cut.ac.za

OLIVE CHEF SCHOOL

Based in Bloemfontein, the school provides hands-on skills. Courses: Diploma in Classical Culinary Arts (two years, full time) R135,000.

Accreditation: City & Guilds and QCTO.

Contact: 051 436 0695; info@olivechefschool.co.za; www.olivechefschool.co.za

FOOD AND BEVERAGE INSTITUTE CHEF & HOSPITALITY ACADEMY

The Food & Beverage Institute Bloemfontein is run by Lesley Jacobs and Jarine Mostert, both internationally acclaimed in their respective fields.

Courses: Advanced Culinary Arts Training Programme (three years) R155,000.

Accreditation: City & Guilds, Cathsseta, QCTO, South African Chef Association.

Contact: 051 451 9122; admin@fbibfn.co.za; chef@fbibfn.co.za; www.chefsinstitute.co.za

LIMPOPO

SONDELA ACADEMY

Sondela, which has been in existence for more than 10 years, was born from the need to create an environment aimed at developingstudents/graduates who are integrated into the workplace while studying.

Sondela’s model applies a 70/30 ratio approach –70% on-the-job training coupled with 30% academic/classroom-based instruction.

Sondela offers comprehensive training, equipping students with all the skills needed to succeed in the tourism and hospitality industry.

It prides itself in developing skilled and qualified young managers who are already succeeding in the workplace by the time they graduate.

Accreditation: City & Guilds, Cathsseta, member of the South African Chefs Association.

Contact: 014 736 8860, info@sondelaacademy.net | www.sondela.com

LIMPOPO CHEFS ACADEMY

The academy is a leading culinary school in Limpopo with campuses in Mokopane and Polokwane that offer internationally recognised courses, full time or part time with February and July intakes.

Courses: Grand Chef Qualification (Occupational Certificate, three years). First year R60,000, second year R45,000, third year R35,000. Professional Patisserie (18 months), first year R58,900, second year, R58,900. Introduction: Professional Cookery & Food Preparation (10 months) R34,000. Payment terms available.

Accreditation: QCTO, City & Guilds, SA Chefs Association. Contact: Mokopane - 015 491 1226, Polokwane - 015 292 0102 info@limpopochefs.co.za; www.limpopochefs.co.za

NORTH WEST

HEDGEHOG’S NEST CULINARY INSTITUTE, RUSTENBURG

Takes a maximum of nine students a year.

Courses: Three-year, full-time International Advanced Diploma in Food Preparation and Cookery Supervision; three-year, full-time National Occupational Certificate: Chef (Level 5). One-year Foundation Certificate in Food Preparation and Cookery Principles.

Two-year Diploma in Patisserie & Baking.

Cost: Fees include accommodation, meals, textbooks, ingredients, uniforms and other chef requirements.

Accreditation: City & Guilds (Centre no: 848440) and QCTO (Quality Council for Trades and Occupations).

Contact: 082 663 7281 or 083 865 9585; hci@hedgehogsnest.co.za

KWAZULU-NATAL

1000 HILLS CHEF SCHOOL

Established in 2004 and set in the beautiful Valley of a Thousand Hills, this exclusive chef training school offers fulltime career training to passionate young chefs.

Courses: Foundation Chef Diploma Course, Diploma in Food Preparation and Cooking, Culinary Arts; Diploma in Food Preparation and Cooking, Patisserie; Advanced Professional Chef Course: Advanced Diploma in French Patisserie; Advanced Diploma in Food preparation and Supervision. Accommodation available on campus.

Accreditation: City & Guilds, Quality Council for Trades and Occupations (QCTO).

Contact: 031 777 1566; info@thechefschool.com; www.thechefschool.com

UNIVERSITY OF TECHNOLOGY, STEVE BIKO CAMPUS

The Department of Food and Nutrition Consumer Sciences offers academic learning combined with the development of culinary skills, research and communication.

Courses: National Diploma in Consumer Science, Food and Nutrition (three years); extended curriculum programme (four years); BTech in Consumer Science, Food and Nutrition; Master of Applied Science in Food and Nutrition; and PhD in Food and Nutrition. Prices on request.

Accreditation: South African Quality Authority (SAQA). Contact: 031 373 2322; www.dut.ac.za

FERN HILL HOTEL SCHOOL

Based in Howick, this family-run and -owned hospitality training college has been training chefs and hospitality professionals for 22 years. Extensive practical and workplace training within the hotel environment is provided ensuring that graduating students are ready for the next step in their career. Theory tuition complements the practical training to ensure a fully rounded education. Meals and accommodation on the premises are included in the fees.

Courses: Certificate in Professional Cookery (one year, full time) R157,000 a year; Hospitality Management (two years, full time) R133,000 a year.

Accreditation: City & Guilds; Cathsseta.

Contact: 033 330 5071; training@fernhillhotel.co.za; www.fernhillhotel.co.za

THE FUSION COOKING SCHOOL

The internationally and locally accredited award-winning school is run by chefs Shaun Smith and Caryn England in Durban. Courses are limited to 16 students who intern at the school’s two restaurants and artisanal bakery. They are also exposed to wine dinners, teambuilding, food styling

PROFESSIONALS WITH PASSION

FRANÇOIS FERREIRA ACADEMY

Cheffing is not for the fainthearted

The François Ferreira Academy is situated in George on the scenic Garden Route, with many activities on offer in the beautiful area. This means students can play hard but also work hard in beautiful surroundings.

The school’s setting enables them to get away from the hustle and bustle of city life, free from concerns about being stuck in traffic and worried about high urban crime rates.

The staff at the François Ferreira Academy are dedicated to creating world-class chefs and ensuring that all students receive much more than just an accredited culinary skills diploma. The academy provides addon subjects such as wine and spirit appreciation, cake decorating and sugar work, chocolate work and patisserie, event management, hospitality financial management, business and social etiquette, entrepreneurship, basic Xhosa, basic French and basic first aid. All these are included in the overall fees, and all classes are kept small to ensure a personalised, quality education.

Students wanting to study at the academy must show passion for

Known to many as ‘South Africa’s food evangelist’, he has published several cookery books and was the former head of household for two state presidents

FRANÇOIS FERREIRA

wanting to be a chef, and must understand what it takes to work the long hours under pressure in a kitchen. This industry is not for the faint-hearted.

Students who graduate from the François Ferreira Academy are equipped with discipline, passion, stamina, leadership skills, creativity, flexibility, organisational skills and business skills. Our graduates have the ability to multitask and handle criticism.

Founder and principal François Ferreira is described by his staff and students as “passion personified” because of the vigour and energy he devotes to everything he does, particularly when those things involve food. Known to many as “South Africa’s food evangelist”, he has published several cookery books and was the former head of household for two state presidents.

A naturalteacher, François is constantly searching and discovering new ingredients, new dishes and new talent.

Part of his success as a teacher comes from remaining the eternal student himself.

www.francoisferreira.com

photoshoots and research and development work.

Short part-time courses and lifestyle evening classes available. Intakes January and July. Courses: International Commis Chef/Cook diploma programme (18 months, full time) R82,400; International Grande Chef Diploma programme/QCTO Occupational Trade Certificate (three years, full time) R150,400; International Diploma in Pâtisserie and Bakery (six months, full time) R43,700; kitchen hand programme (three months, full time) R20,300; International Certificate in Food Preparation and Culinary Art programme (seven months, part time) R36,900; International Diploma in Pâtisserie and Bakery (seven months, part time) R36,900; Food handler programme (three months, part time) R12,250.

Accreditation: QCTOand City & Guilds. Contact: 031 202 6200; info@fusioncooking.co.za; www.fusioncooking.co.za

IKUSASA SCHOOL OF COOKING

A project of the Chaîne des Rôtisseurs Foundation Trust, the school provides free culinary training to disadvantaged individuals. The school in Durban operates under the International Hotel School umbrella.

Course: National Certificate: Professional Cookery SAQA ID 14111. Applications for each year run from May to September and selection for the following year is done in October, so the class for 2019 is full.

Accreditation: National Certificate Contact: 082 457 9449; admin@ikusasa.co.za

JACKIE CAMERON SCHOOL OF FOOD AND WINE —A CUT ABOVE THE REST

Situated in Hilton, owner Jackie Cameron offers one-on-one training with 100% job placement after graduation. A course top chefs in the country respect.

Course: Intensive internationally-recognised course covering Culinary Arts Diploma, Pâtisserie Diploma, Advanced Diploma, Wine Spirit Education Trust (WSET Level 2 Award in Wines and Spirits (QCF). Also Art of Handmade Artisanal Breadmaking, 16-part French Culinary Terminology & Language, 26-part Pastillage-Cake Icing, Intermediate First Aid Level 2, Fire Training and Fire Protection. Maximum 15 students. Fees on request.

Accreditation: City & Guilds, QCTO, Cathsseta, WSET.

Contact: Contact: 033 343 1784; admin@jackiecameron.co.za; www.jackiecameron.co.za;

NORTHERN CAPE

HOTEL SCHOOL

BUTLER’S

Situated in Kimberley, the school is led by executive chef Daniel Williams, who has five-star local and international experience. Training comprises theoretical and practical classes, and work experience takes place at Butler’s onsite restaurant or through its catering company.

Courses: Certificate in Food Preparation and

Cooking (six months) R45,000; Diploma in Food Preparation and Cooking (one year) R77,000; Advanced Diploma in Culinary Supervision (two years) R28,000. Fees subject to change.

Accreditation: City & Guilds, QCTO, South African Chefs Association.

Contact: 053 831 1291; butlershotelschool@webmail.co.za; www.butlerscatering.co.za

EASTERN CAPE

ALFRESCO INTERNATIONAL ACADEMY OF FOOD AND WINE

Based in East London, this chef training school has been operational since January 2002. Lecturers are trained professionals with experience in restaurants and commercial catering.

Courses: A three-year Chef Diploma which is broken down into 18 months of class time and 18 months of unpaid work experience.

Accreditation: City & Guilds, QCTO.

Contact: Annette van der Water 043 735 1735, alfresco1@telkomsa.net; www.alfresco1.co.za

THE BLUE RIBBON SCHOOL

Established in 2000 in East London.

Course: A one-year certificate course and a twoyear Higher Diploma in Hospitality Management, Cookery, Baking and Cake-decorating.

Cost: R54,000. Textbooks and uniform included.

Accreditation: City & Guilds.

Contact: 043 722 2716 or 084 593 1312; bribbon@sainet.co.za;

THE MILLS ACADEMY (PTY) (LTD)

Situated in Jeffreys Bay, Mills Academy is the first private chef and hospitality academy in SA with duel international accreditation by Gordon Ramsey and the Tante Marie Culinary Academy.

Courses: A 12-and 18-month professional qualification in culinary arts.

Cost: Prices on request.

Accreditation: Chartered Institute of Tourism and Hospitality, CTH (UK), City & Guilds.

Contact: Leigh-Ann le Roux, 079 448 2453 admin@millsacademy.co.za www.millsacademy.co.za

SA ACADEMY OF CULINARY ART

The academy in Port Elizabeth offers professional, internationally accredited training in culinary and pastry arts. Over the past three years and again this year, the academywill represent SA at The Culinary Student Olympics in India. Recognised by the World Societies of Chefs as a quality education centre, it offers courses accredited by Highfield UK.

Courses: Grande Diploma, Culinary & Pastry Arts; Diploma in Culinary Arts; Diploma in Pastry Arts; Certificate in Culinary Arts. Prices and details on request.

Accreditation: City & Guilds

Contact: Ralph Gottschalk, chef and principal. 041 364 3377 or 076 263 2721. infothepastryworks@gmail.com, www.saaca.co.za

A DEEP RELATIONSHIP WITH FOOD

PRUE LEITH CHEFS ACADEMY

The love of good food

Those who are accepted to study at Prue Leith Chefs Academy need to not only love food but have a deep relationship with it. Food needs to be a significant part of their life. Attitude is also important: students need to be positive thinkers who can persevere. Students also need to have passed grade 12 or a similar qualification, preferably with a 60% average.

From a career in journalism, Adele was lured into the world of professional cooking after she was sent to cover a story on the visit of Prue Leith to the Academy in SA in 1999. Three years later, Adele gave up the crime beat to study at the academy.

After a stint in restaurants, catering and freelance food writing Adele realised her passions would best be combined in training.

Students who graduate do so with an enhanced love of good food and an advanced knowledge of ingredients combined with high standards and good skills, discipline and the ability to think on their feet and fit into kitchens. This is evident from alumni like Chantal Dartnall, Anna Trapido, Lesego Semenya, Adriaan Maree and Freddy Diaz.

Adele Stiehler-van der Westhuizen is the MD of Prue Leith Chefs Academy, which includes the Academy (training professional chefs), the Prue Leith Restaurant (fine dining) and the Vitality Healthy Food Studio.

She is one of the first South African chefs to complete the new QCTO National Qualification through RPL and achieved her Occupational Certificate: Chef. Adele belongs to the Slow Food Movement Johannesburg, Chaines des Rotisseurs and the South African Chefs Association and is a member of the Technical Working Group for the development of a National Chef Trade Test for SA.“Prue Leith Chefs Academy is known for its high standards and the fact that we first and foremost teach the love of good food,”says Adele.

prueleith.co.za