Prue Leith Culinary Institute is a leading professional cooking education institute in South Africa. The institute has been aligned with many top-tier companies, serving as proof of the high training standard adhered to. Whether students are looking to spend years studying every aspect of the culinary arts or are eager to try out short courses in cooking or baking, Prue Leith has it all.
A fine way to begin a career in the industry is through one of the many full-time chef courses available. Prue Leith Culinary Institute offers hands-on culinary training on both international and local cuisine.
Explore the art of cooking and master professional kitchen skills through one of the following long-term chef courses:
Various part-time chef courses are also on offer to those with busy schedules, but who still wish to further their knowledge of cooking.
Among the part-time chef courses presented is the Occupational Certificate: Chef – ARPL, which is of shorter duration than the above mentioned three-year Occupational Certificate full-time course. However, applicants must meet specific requirements to enrol for the course.
Part-time: ARPL is the abbreviation for Artisan Recognition of Prior Learning. RPL is a procedure to evaluate various forms of training, be it formal or not. This means prior work experience in the food industry plays a vital role. Candidates must have sufficient past work experience to apply for this course option. To opt for the shorter, part-time route, candidates need at least three years’ practice as working chefs and should be a minimum of 19 years of age.
The qualification measures the student’s practical and theoretical knowledge on all aspects related to the Occupational Certificate: Chef qualification. Should the candidate fail the required theory or practical assessments aimed at identifying culinary skills gaps, they’ll be expected to complete gap closure training.
To gain access to the trade test, candidates have to pass all the assessments first, as well as submit a Portfolio of Evidence (POE).
The trade test is done over a period of two days where one practical and one theoretical assessment are completed. Upon completion of the test, the student’s application for certification will be submitted to the Quality Council for Trade and Occupations (QCTO).
Full-Time: For school-leavers and others wishing to pursue a culinary career with little to no experience, the national three-year option is available. During this period, students learn the methods and techniques of professionals and build up extensive cooking knowledge at the Prue Leith Culinary Institute campus. Candidates are expected to partake in six exams over six semesters.
The first semester is focused on building foundational skills and product knowledge, followed by five months of practical training in the second semester. Throughout this part of the course, students are tasked with compiling their first POE at the on-site Prue Leith Restaurant.
In the third semester, there will be theory work, as well as hands-on training, with the fourth entailing five months of practical experience at one of the Prue Leith Culinary Institute partners’ establishments, ranging from hotels to restaurants and catering venues. A second POE must be compiled during this period.
The final two semesters include theory sessions and practical work related to assisting with managing activities in the Prue Leith Restaurant and short courses, while external practical experience at a different style of establishment than the previous is required in the sixth semester. A final POE is completed during this period.
Enquire online for more information on the chef courses offered at the Prue Leith Culinary Institute.