The BSc (Culinary Science) undergraduate programme is a four-year full-time degree programme. Culinary scientists focus on the art and science of food and food preparation.
DurationThe BSc (Culinary Science) undergraduate programme is a four-year full-time degree programme. Culinary scientists focus on the art and science of food and food preparation. Programmes are both academic and practical and prepare students for economically satisfying careers.
Students are provided with ample opportunities to gain career exposure during practical training sessions, visits to food companies, attending conferences and events, and participating in competitions and mentorship programmes. They are also actively involved in the South African Association for Food Science and Technology (SAAFoST), the Nutrition Society of South Africa and industry associations for meat, dairy products and cereals. Students organise student activities through the student body TUKSFoST.
The University of Pretoria (UP) was established in 1908 with just four professors and 32 students, in a little house called Kya Rosa. Today, it is one of the largest research universities in South Africa.
UP has transformed into a dynamic university community of staff and students who come from a range of diverse backgrounds and cultures showcasing South African and global societies.
Professional Cookery has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and drink preparation as well as supervision.
This course allows you to have a holistic knowledge that any aspiring chef would need.
This training program duration is 36 months and includes the following formal qualifications.
During the first year programme which is the 8065-03 Food Preparation and Cooking (Patisserie), we teach the most basic skills which amongst others include Cooking Methods, Stocks and Sauces, nutrition and more.
This course is a foundation into the culinary world with a major emphasis on practical cookery. Other components of these courses include catering theory, food costing and menu planning.
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