Training Programs

To meet the industry’s requirements, SA CHEFS TRAINING & INNOVATION ACADEMY will in 2012 introduce critical changes to our programs.  These key changes to our programs includes, inter alia, that all training will consist of two phases namely the City & Guilds Curriculum Studies and the SA CHEFS TRAINING & INNOVATION ACADEMY Cuisine & Patisserie Studies.

The programs will be longer, more in-depth, more encompassing and equip the learner with better and more refined skills, a broader knowledge framework, and give them the necessary hard and soft skills as per the feedback and industry research that SA CHEFS TRAINING & INNOVATION ACADEMY has conducted.

Practical industry time will also be extended to ensure the learner gets more hands-on experience and on-the-job coaching, whilst also having the opportunity to implement and practice the skills that have been transferred to them during the training semester.  The learner will gain decidedly valuable kitchen experience and accustom him or herself adequately to the chef’s lifestyle, which will ultimately breed professional confidence in the kitchen to start a life-long career in a very demanding vocation. 

All our programs have been redesigned with new modules, new content and new program material, which will be continuously flexible and adaptable to the industry’s needs or paradigm shifts in the global food industry.Some of this new content is listed below and will be assigned to the appropriate training programs once it is fully developed and refined to meet the industry’s exact requirements:

  • Functional nutrition
  • Nutritional therapy
  • Conscience cooking
  • Green kitchens
  • Farm-to-fork
  • Sustainable cooking
  • Locivore cooking
  • SA cuisine studies
  • Global cuisine studies
  • Modernist cuisine studies
  • Culinary heritage
  • Chef branding
  • Culinary entrepreneurship
  • Culinary diversity
  • Advanced food costing and budget management
  • Hospitality HR  & LR
  • HACCP & OHS management
  • Advanced menu design
  • Product & Ingredient Identification
  • Function & events coordination
  • Work Readiness Program
  • Customer Relations
  • Business accruement
  • Job creation
  • New technologies & Innovative cooking techniques
  • Product development
  • Project management
  • Culinary research
  • Aesthetic cooking
  • Chef lifestyle orientation
  • Food journalism
  • Food styling
  • Competition cheffing
  • Food photography
  • Culinary research & cuisine studies
  • Herbology
  • Celebrity cheffing
  • Outdoor cooking & catering
  • Flavourants, Extracts and Essences
  • Time management & personal organisation
  • Culinary culture development