Prue Leith Chefs Academy - Why is our course so highly recommended?
The following points are some of the reasons:
- Prue Leith OBE, a household name in most English speaking countries.
- A chefs training institute in South Africa that has a fine dining restaurant ranked in the top 100 in South Africa.
- A City&Guilds approved centre
- A dedicated and experienced team of lecturers.
- A student: lecturer ratio of less than 20:1
- Discipline
- A student library with internet access, the latest cookbooks and DVD's
- A dedicated Pan African cuisine module based on Anna Trapido's award winning book, To The Banqueting House. This is a critical module for the development of the culinary industry in South Africa.
- A dedicated Spice Route module as we are firm believers in understanding where ingredients come from and how they crossed borders to become part of cuisines. This is vital to a chefs understanding and respect of raw ingredients.
- Our students are exposed to the best ingredients, many items of which are specially imported such as Iranian caviar, northern hemisphere salmon, Belgian couverture chocolate, French truffles, frogs legs, Italian cheeses and cured meats.
- The comprehensive Finance module is delivered by experienced business people.
- Most of our graduates are offered employment by their practical sites.
- We often see "Prue Leith graduates only" in the job section for chefs in the newspaper and online classifieds
- Recruitment agents hold our graduates in high regard
- Centrally located in Gauteng, with limited student accommodation over the road. There will be a Gautrain stop at the Centurion Mall making us easily accessible from Johannesburg.
- The course is the ideal length from a theoretical, practical and career perspective.
- Although there is a lot of theory that needs to be taught, our students get a significant amount of hands on practical experience through their efforts in Prue Leith's restaurant and their practical sites.
- The course is very comprehensive focusing on the classical French method, yet constantly being improved where necessary
- A temperature controlled pastry section provides an ideal working environment for training.
