This is a City & Guilds and Cathsseta accredited hybrid course.
DurationThis programme is perfect for students who want to keep their career options wideopen with a substantial skill set combined with a dual-accredited qualification. With this qualification, you’ll beable to work and step into any kitchen – locally or abroad– working in general food preparation and culinary arts.
You will also hold your own in all the front of houseessentials of food and drink preparation, service andsupervision with aspects like customer relations, personaldevelopment and effective communication.
What to Expect:
This programme combines our top-selling Culinary ArtsProgramme with all the food-and-beverage essentials into one super-charged qualification, with national and international accreditation.
This programme offers you the best of both worlds!
Need to Know:
During the three semesters of this “hybrid” programme, you will gain an in-depth understanding of the hospitality and catering industries, and spend many hours honing practical skills from poaching, grilling and baking; to preparing stocks, meat dishes, soups, and sauces.
To top it off you will learn the structure and principles of food and beverage services and supervision.
The Nitty Gritty:
Entry requirements
Additionally, entrants are required to have:
This is a Hybrid Programme that allows you to fill a role in front of the house as well as back of house which puts you in the position to be more employable. This programme offers you the best of both worlds.
Mode of delivery:
You will graduate with the following certification:
When CTIA opened the doors of its first campus in Centurion in 2009, it was built on a vision to provide an unparalleled experience based on exceptional training, cutting-edge innovation and a pledge to look after our students every step of the way – from mastering the basics to entering the industry.
It’s a promise we made, and a promise we’ve kept. Now, 15 years and three new campuses later, we’ve grown a lot – but we’ve never compromised on providing a warm, fun and nourishing environment and closely mentoring our students along their culinary journey.
At CTIA, staff and students are both a family and a community, and that will never change.
We’re constantly thinking about your future.
The hospitality environment is constantly changing, and it’s our job to make sure that we bring all the latest developments back to our campuses and curricula to give our students everything they need to succeed.
Our courses provide students with a solid foundation and foster the confidence needed to innovate, create and embrace a career path filled with diverse opportunities: from working in catering companies, hotels, restaurants or cruise liners, to food photography, to launching a business of your own.
We know that enrolling in a culinary course can be a daunting prospect – and rightly so. After all, it’s your future we’re talking about. Which course is the best for me? What are the costs?
How long will it take to land my dream job once I graduate? We know better than anyone how many decisions our students have to make, and we’re here to answer all your questions to set you on the path to the culinary career of your dreams.
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.
The Prue Leith Chefs Academy is very proud to offer a joint programme in partnership with Italy’s premiere culinary training institution, ALMA – La Scuola Internazionale di Cucina Italiana, in Colorno (Parma – Italy).
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 training program duration is 36 months and includes the following formal qualifications.
The course is designed according to our 3 year City & Guilds courses, with advanced subjects and extended external practical’s included to ensure that we produce well rounded, passionate and creative chefs with strong management skills.
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