The Swiss Hotel School South Africa is a unique Higher Education Institution offering Professional Culinary Arts programmes (ProfCAP) work in many different parts of the world and are much sought after by employers in Europe, South Africa, UAE, U.S.A and Australia to name a few.
DurationThe Swiss Hotel School South Africa is a unique Higher Education Institution offering Professional Culinary Arts programmes (ProfCAP) work in many different parts of the world and are much sought after by employers in Europe, South Africa, UAE, U.S.A and Australia to name a few.
On successful completion, students will be eligible for the following qualifications:
The Swiss Hotel School South Africa is a unique Higher Education Institution offering world-renowned Hospitality education. Graduates of our Degree in Hospitality Management and Professional Culinary Arts programmes (ProfCAP) work in many different parts of the world and are much sought after by employers in Europe, South Africa, UAE, U.S.A and Australia to name a few.
SHS started offering high-quality education at its first campus in 1995. Founded by Jurg Vontobel (a well-known hospitality educator from Switzerland). SHS quickly gained a firm reputation for the competence, skill and ‘can-do’ attitude of its students.
Its extensive campus facilities in Ferndale, Gauteng offer students space to breathe and all the facilities needed to achieve. SHS has a thoroughly modern approach to hospitality and culinary education whilst keeping its traditional Swiss hospitality roots.
Our main aim is to be the excellent hospitality service provider in the field, equipping you to be the best in cooking.
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.
Let us teach your domestic to cook tasty and nutritious meals.
Developed on the back of over 20 years of experience in culinary education, it provides students with a solid basis on which to build a career in the industry.
The course covers all major theoretical, practical and workplace components of kitchen operations and culinary practice.
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