Celebrating 21 years of
culinary excellence

  • Course Overview

    This course is aimed at chefs in industry who wish to achieve a formal qualification or people considering a career change but are not able to study full time.

    Requirements

    • Matric, with preferably a 60% average
    • An inextinguishable passion for food, the ability to work hard, an eye for detail

    Duration

    • 18 Months (Part Time)

    Enrolment

    • January Intake Only

  • Course Subjects

    • Introduction to the kitchen and hospitality industry
    • Personal Hygiene & Safety
    • Food Safety & workplace safety
    • Numeracy, units measure & computer literacy
    • Environmental awareness
    • Introduction to nutrition & diets
    • Understanding basic ingredients
    • Theory of food production
    • Theory of commodity resource management
    • Food preparation methods
    • Food preparation techniques
    • Cooking methods & techniques
    • Personal development as a cook
    • Theory of food production facility and equipment management
    • Introduction to operational cost control
    • Introduction to menu planning & recipe costing

    The theory and practice of preparing, cooking and finishing dishes:
    Vegetables, stocks, soups and sauces, pasta, rice & grains, meat and poultry, fish and seafood, charcuterie and preserving, eggs, fruit, pastries and hot and cold desserts.

    • First Aid & Fire course
    • WSET Level 1 Wine Course
    • Assist with kitchen activities in Prue Leith Restaurant

    Lectures are not necessarily delivered in the order of modules but in the most productive manner.

  • Qualifications & Credits

    • City & Guilds Level 1 Certificate in Food Preparation and Cooking
    • Prue Leith Chefs Academy Certificate of Achievement in Foundational Cookery

    On successful completion of each module students will also receive credits towards the National Occupational Certificate: Chef (Level 5).

  • Course Times

    • Saturdays 9:00-17:00
    • Public holidays closed
    • Holiday closing periods in December and June every year
    • All times are subject to change.

    * Over and above these course hours students are required to schedule a minimum of 15 practical shifts in the kitchen of the Prue Leith Restaurant for practical experience.

  • Request Application Form

    I'm Interested!

    Please send me my application pack for
    Foundation Of Cooking

    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.

    By clicking the "SUBMIT" button, I am attaching my electronic signature to and agreeing to the Prue Leith Terms of Service Agreement.

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