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Programs on Offer

Cuisine Studies

OPTION 1 - Commis de Culinaire (Certificate)

This 6-month programme teaches the learner the fundamentals of cooking and the food service industry to successfully enter the industry as an entry-level commis chef (apprentice chef).

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OPTION 2 - Grande de Culinaire (Certificate & Diploma Combined)

This 18-month programme teaches the learner more complex and advanced cooking and the food service techniques, with additional content that will equip the learner with the necessary skills, knowledge and culinary capacities to successfully enter the industry as an entry-level Demi-Chef de Partie (assistant section chef) or Commis Chef (apprentice chef).  Some supervisory functions and operational responsibilities can now also be assigned to this level chef.

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OPTION 3 - Advanced Management: Cuisine Studies

The Advance Management syllabus is entirely assignment based with frequent contact sessions at SA CHEFS TRAINING AND INNOVATION ACADEMY.  The programme is intense, decidedly complex and extremely labourious, but on successful completion it should set the learner on the path to sustainable success in the Hospitality Industry. 

Learners should have successfully completed a City & Guilds Diploma in Culinary Arts and must have at least 2 years industry experience.

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Patisserie Studies

OPTION 1 - Commis de Patisserie (includes the first 6 months commis de culinaire)

This 18-month program teaches the learner the fundamentals of cooking, baking and patisserie techniques, with additional content that will equip the learner with the necessary skills, knowledge and culinary capacities to successfully enter the industry as an entry-level patisserie chef (apprentice patisserie chef).

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OPTION 2 - Salon de Patisserie

This ground-breaking, advanced patisserie program teaches the learner advanced and complex patisserie techniques that will equip the learner with the necessary skills, knowledge- and culinary capacities to successfully enter the industry as a well-equipped patisserie chef. There is no other pastry program presently developed in South Africa that is of this nature, of this calibre and prepares you this well as a professional patisserie chef.

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