World class chefs certificate
Very few people can resist a delicious meal and if you are considering a career change, becoming a full-time culinary expert or cook can be a good idea. The hospitality industry and more specifically, the food industry is one of the fastest growing industries in the world, but also one of the most competitive industries to work in. To succeed in this market you will have to get a qualification that will lead to the heart of things namely, a chefs certificate.
Selecting the school
Before you rush of and enroll in the first cooking school you find, you must note that not any chefs certificate or qualification will cut it. You need to enroll in a school that is accredited and has an international reputation. You need to look for a school that offers a chefs certificate which immediately opens doors locally and internationally.
The school you select should offer practical training in every aspect of the food industry. It must have proper training facilities with a fully equipped demonstration kitchen, a teaching kitchen and lecture rooms. The staff and lecturers of the school must be world-renowned cooking personalities and culinary masters themselves. They must have internationally recognized reputations and their achievements should speak for themselves.
This seems like a tall order. Before you lose heart and give up on obtaining your chefs certificate a school that meets and surpasses these requirements does exist. If you live in South Africa and more specifically, in the Gauteng province, the school is on your doorstep.
The Prue Leith College of Food and Wine
Prue Leith College of Food and Wine offers an internationally recognized chefs certificate to students with an entry age of seventeen years and older. To be considered, students must have completed standard grade 12 or have a qualification that is equivalent. The college, situated on the beautiful grounds of the Old Manor House in Lyttelton has been operational for the last ten years and opened its doors in January 1997.
The chefs certificate from Prue Leith College covers all culinary disciplines. The eighteen-month course is conducted over a three-semester period that consists of six months each. The school is accredited to THETA and the course has been compiled in accordance with THETA accepted modules. The three semesters consist of the following:
The junior semester
The first semester consists of theoretical training that covers the basics of classical cooking. Time is also spent in the demonstration kitchen to put academic knowledge into practice.
The intermediate semester
The second semester is mostly spent in The Odd Plate restaurant and at Prue Leith Catering where students gain valuable practical experience.
The senior semester
The third semester is the practical part of the course. Student work under the supervision of talented and world-renowned chefs.
Excellent facilities offered at the cooking schoolPrue Leith College is one of the very few culinary colleges offering students a fully equipped demonstration kitchen, as well as a large teaching kitchen where students can put their theoretical training into practice. The college also has lecture rooms, outdoor cooking facilities and onsite student accommodation. One other factor that sets the Prue Leith College apart from other training facilities is the world-class restaurant where students spend a lot of time to complete the course. Although this is a training restaurant, The Odd Plate has been nominated as one of the top one hundred restaurants in the country.
Find work easy
Students that graduate from the Prue Leith College are sought after and often become world renowned culinary masters themselves. The reputation of the college has few equals and the college is acknowledged by its peers for the superior education it provides. The chefs certificate enables graduates to work in every area of the food and beverage industry, as well as providing students with essential management skills. Get your qualification within 18 months by applying early as limited space is available.
