Introduction to Culinary Arts
Our 8‑week Introduction to Culinary Arts programme is designed to equip aspiring chefs with the foundational skills required in professional kitchens. Students learn classic and contemporary cooking techniques, explore flavours and textures, and develop the confidence to create dishes from scratch. The course emphasises practical learning in a collaborative environment under the guidance of experienced chefs.
Curriculum & Learning Outcomes
- Welcome to the Culinary World: an introduction to culinary arts, including culinary history, kitchen roles and career opportunities.
- Health & Safety in the Kitchen: personal hygiene, food safety fundamentals, HACCP principles, kitchen safety and first aid.
- Food Theory & Science: understanding ingredients, food groups, the science behind cooking and developing your palate.
- Cooking Foundations: knife skills, mise en place, and the primary dry‑heat, moist‑heat and combination cooking methods.
- Practical Kitchen Theory & Culture: kitchen hierarchy, communication, professional conduct and equipment care.
- International Cuisine Overview: exploring global flavours with key ingredients and techniques from around the world and their cultural significance.
- Nutrition Basics: macronutrients, balanced diets, accommodating dietary restrictions and principles of healthy cooking.
- Internship & Industry Placement: develop practical experience by working in partner restaurants and hotels during the final month.
Duration & Schedule
The programme runs for 8 weeks. Classes take place Monday to Thursday around lunch time for approximately 2.5 hours per day. A detailed schedule is provided upon enrolment. Practical kitchen sessions are limited because we do not have a full‑time training kitchen; instead, students spend the final month on site at a partner establishment for real‑world experience.
Entry Requirements
Applicants must be between 17–40 years old and have completed Grade 10 (or an equivalent qualification). A genuine passion for food, willingness to work in a fast‑paced environment and the ability to stand for extended periods are essential. No prior culinary experience is necessary.
Tuition & Payment
Tuition for the Introduction to Culinary Arts programme is R4 000. Payment plans are available—please contact the admissions office for flexible options.