Based on our In-Service Apprenticeship Programme and Industry demand, HTA designed and launched this 1-year Block Release-style Apprenticeship Programme. This programme offers chefs the opportunity to learn whilst working. With only a 2-day per month Block Release module, the Theoretical and Practic
DurationBased on our In-Service Apprenticeship Programme and Industry demand, HTA designed and launched this 1-year Block Release-style Apprenticeship Programme. This programme offers chefs the opportunity to learn whilst working.
With only a 2-day per month Block Release module, the Theoretical and Practical components for this qualification are covered.
Learners on this programme are issued with a resource and workbook set and are expected to complete written examinations in Catering Theory, Food Costing, Culinary French and a Practical Exam.
Successful learners will be issued with an HTA Certificate in Food Preparation and Culinary Art and are eligible to complete the City & Guilds Certificate Exam.
HTA School of Culinary Art is one of South Africa's premier chef schools, conveniently situated in Randburg and offers a comprehensive course that will equip budding chefs with the skills to build a career in the challenging yet exciting world of cuisine.
Under the direction of Stephen Billingham , education guru, an established figure in the local hospitality industry and President of The South African Chefs Association, HTA has been training chefs in partnership with the South African food & beverage and hospitality industries since 1994, producing many of the country's most talented home grown chefs.
Become a chef with this 3-months cooking course by Blue Ribbon. You will learn about Culinary arts and cookery principles.
We have revamped our Domestic Divas course to include awesome fresh new ideas and healthy tasty recipes.
The Level 2 Diploma in Culinary Arts is for those who wish to work in the hospitality industry and already have knowledge of the basic principles of kitchen work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge.
This course is for the future leaders of the Culinary Industry. It covers all major theoretical, practical and workplace components of kitchen operations, culinary practice and patisserie skill elements.
The aim of this course is to introduce students to ingredients, kitchen systems and cooking methods and is a strong foundation to build a culinary career on.
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