• Course Overview

    Prue Leith Chefs Academy is proud to announce that we will be offering the new national three-year qualification for chefs from January 2017 alongside the City & Guilds Diploma and Advanced Diploma qualifications. (This course can also be combined with the Prue Leith ALMA Joint Programme)

    The course is designed according to the tried and tested recipe of our Grande Diploma course, with advanced subjects and extended external practical’s included to ensure that we produce well rounded, passionate and creative chefs with strong management skills.



    • 3 Years (Full Time)


    • January & July Intake


    • Matric / Grade 12 Certificate
    • An overwhelming passion for food and a desire to be excellent!

  • First Year

    First Semester
    Foundational skills and product knowledge:

    • Intro to hospitality & History of cooking
    • Cooking methods and mise en place
    • First Aid and Fire & Safety certificate courses
    • Basic numeracy for the kitchen
    • Basic computer literacy and research
    • Cold Kitchen: (Tasting and flavour, Eggs, cheese, salads and cold sauces, Charcuterie, Hors d’oeuvre and sandwiches, Classic starters)
    • Hot Kitchen (Knife skills, Vegetables and pulses, Pasta rice and grains, Stocks and sauces, Meat and poultry, Fish and seafood)
    • Pastry Kitchen: (Breads, Basic baking and cakes, Custards and sauces, Chocolate, Pastry and fruit, Meringues, Jellies and mousses)
    • Beverage studies: WSET Level 1 Wine Course Coffee, Teas, Beers & Spirits

    Exam: City & Guilds Certificate, Food Safety Theory & Practical Exam

    Second Semester
    Advanced culinary subjects & Prue Leith Restaurant training

    Students continue lectures on Tuesdays, but get their first taste of the industry by working in all sections of the Academy’s fine dining restaurant, Prue Leith Restaurant from Wednesdays to Saturdays.

    • Introductory Kitchen Finance (Menu cost, Food Cost %)
    • Pan African & Outdoor Cooking
    • French & Italian Cuisine
    • Advanced Culinary Classes: (Meat, Sauces, Viennoiserie, Chocolate)
    • Food & Beverage Service
    • Kitchen Design and Maintenance
    • Buffets and Quantity Cooking
    • Plating and Trends
    • Menu Design and Implementation
    • Hospitality HR – preparing a CV and working in the hospitality industry

    Exam: City & Guilds Diploma Theory & Practical Exam

    Second Year

    First Semester

    6 Month External Practical in Industry
    (Practical placement of 6 months during which students have to complete a Portfolio of Evidence)

    Second Semester

    6 Month Practical
    (At a different style of establishment to the first semester practical. Students will be completing a second Portfolio of Evidence (POE)

    Third Year

    First Semester
    Management and Advanced Culinary Subjects. Students can Choose between General Cuisine Studies or Pastry Specialisation.

    Kitchen Management Subjects

    • What is management?
    • Resource management in food preparation: Staff, Ingredients, Equipment, Energy & Water.
    • Kitchen Supervision: Staff Training, Food Safety, Food Production
    • Financial Studies for Hospitality

    Cuisine Studies Subjects

    • Food and Culture: Global influences on eating and drinking
    • International cuisines: Africa, the Mediterranean, Europe, Asia, the Orient & America
    • Advanced menu planning and implementation
    • Advanced Plating Techniques and Culinary trends
    • Food writing & reviewing
    • Advanced Wine course


    Pastry Specialisation

    • Sugar Craft – certificate course
    • Advanced breads
    • Breakfast patisseries
    • Plated desserts
    • Advanced cakes and showpieces
    • Chocolate and confectionary
    • High tea and buffets

    Exam: Business project submission (Thesis, style), City & Guilds Advanced Diploma Theory & Practical Exam

    Second Semester
    Trade Test Preparation

    Prior to this semester training gaps for individual students will be identified and training adapted accordingly. This semester should be regarded as a “bridging course”.

    The semester will focus on theory and practical exercises and classes to address training gaps and include practical shifts in the Prue Leith Restaurant.

    Exam: National Trade Test: Theory & Practical (2 days) – Off-site exam center.
    * Lectures are not necessarily delivered in the order of modules but in the most productive manner.

  • Qualifications

    • Occupational Certificate: Chef (Level 4 – currently under review to be changed to Level 5)
    • WSET Level 1 & Level 2 Wine and spirit courses
    • First Aid and Fire level 1 qualification
    • City & Guilds Certificate in Food Preparation & Cooking (8065-01)
    • City & Guilds Diploma in Food Preparation & Cooking (8065-02)
    • City & Guilds Advanced Diploma in Food Preparation and Cookery Supervision (8065-04) / Or Diploma in food preparation and cooking (Patisserie) (8065-03)

  • Course Times

    • Course times will change according to the semesters, but students should expect to work shifts and evenings, as well as Saturdays from the first year.
    • When on campus: Closed on Sundays and Public Holidays
    • When placed on practical in industry students will be expected to work the hours of the establishment that they are placed at including public holidays and weekends. (Chefs generally have days off in the week, not on weekends.)
    • Holidays in December and June every year.


  • Request Application Form

    I'm Interested!

    Please send me my application pack for
    Occupational Certificate: Chef

    Please note, by requesting this course pack your details will be automatically added to our mailing list and we will send you updates from time to time.

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