With a student to lecturer ration of less than 20:1 we offer in depth course material and high level of training.
During their time spent training at the academy, students are taught not only how to master their cooking skills, but also how to manage the business side of a professional working kitchen too. This is why our curriculum includes an extensive finance module, which, unlike any of the other chef colleges in the country, is delivered directly by Chartered Accountants themselves. Our full time curriculum students are therefore taught the importance of effective menu costings, stock management and how to calculate profit percentages. As part of this module students are also required to put together business plans in teams, after which many have gone on to successfully implement.
When it comes to the cooking side of things, students are supplied with a wide range of fine ingredients to experiment. Foie gras, French frogs legs, Iranian caviar and Belgian couverture chocolate are just some of the five star tastes and textures that we train our students with. Students are then given the opportunity to put their newly acquired skills to the test in our demonstration kitchen which also doubles up as our world class onsite restaurant, Prue Leith’s.
If you would like to find out more about what makes the Prue Leith Chefs Academy one of the top chef colleges in South Africa or would like to book a table at our Prue Leith’s restaurant, please do not hesitate to contact us today.