Always a Good Time to Enrol at Prue Leith Chef School

Always a Good Time to Enrol at Prue Leith Chef School

Since 1997, chefs’ training in South Africa no longer takes a back seat in the circles of culinary education. This was the year when Prue Leith Chefs Academy began enrolment of aspirant chefs in our school, established to cater for the needs of the South African hospitality industry. We wanted to train and provide top-level, professional, competent, and confident locally trained chefs. We were driven by the need of restaurateurs to have access to a constant supply of suitably trained chefs within this country to raise the standard of, and set the benchmark for, culinary excellence locally. We are delighted to report that we continue to succeed in our primary goals, as our peers in the South African hospitality industry attest. Discerning diners at our Prue Leith restaurant and other fine dining establishments elsewhere agree.

Never Too Early or Too Late

If you are under the impression that it is too late for enrolment at the Prue Leith chef school to commence a professional, full-time course during 2018, you are not, depending on which course you wish to pursue. In many instances, we offer both January and July enrolments. Nevertheless, you would be wise to enrol as soon as possible for July 2018’s programmes, since they are universally popular because of the top training and consistently high standards at Prue Leith. There is always next year too, as well as an extensive range of short courses that you may consider in the meantime, although the latter do not count formally as part of your full-time curricula.

Annual Enrolments at Our School

 The following full-time courses are designed for people with a passion for food and the drive and determination to excel as a professional chef:

• Occupational Certificate: Chef – two annual intakes in January and July, 3-year course. Course material is based on the format of our former Grande Diploma programme, but now takes students even further on their culinary journey with the addition of advanced subjects and more external practical hours, resulting in competent, confident graduates.
• Diploma in Patisserie – two intakes, January and July, 12 months’ full-time study. Specialise in the highly sought-after profession of pastry chef. The course teaches students everything from basics to advanced patisserie, based on classic French training, progressing to modern techniques.
• ALMA “Professional Chef of Italian Cuisine” – July intake only, of approximately 13 months’ duration, in part presented locally and partially in Italy. Enrolment for qualified chefs is also on offer.
• Diploma in Patisserie – beginning in January and July annually, involving six months’ study – only for qualified chefs who wish to specialise.
• Advanced Diploma in Culinary Arts – two intakes, as before, also taking six months, designed for qualified chefs in search of the next level of culinary excellence.

We have not omitted those who wish to study part-time and our school is committed to accommodate them. Prue Leith’s two professional part time, 18-month diploma courses (both commencing in January only) are:

• Diploma in Food Preparation and Culinary Arts.
• Diploma in Patisserie.

Our next open day is on 10 March 2018. Meet our staff members, ask your questions, view our state-of-the-art campus, and enrol at South Africa’s leading chef school – Prue Leith.