Secure your Future by Training at a Top Culinary School

A culinary school is not merely an institution that teaches people to cook, certainly not if it is to build and maintain a credible reputation within the hospitality and catering industries. Reputable schools, such as our 17 year old Academy, find that there is a high demand for their qualified students, to the extent that training with us is often stipulated as a prerequisite in vacancy advertisements.

We’ve worked really hard to get to this stage, but don’t rest on our laurels. At our culinary school, all courses and modules are constantly monitored and evaluated; changes are implemented when necessary, so that everything is 100% up to date and of the latest, highest standards.

As a service to the industry and our graduates, we invite both parties to register on our website. Candidates submit their profile and post their resume; employers submit, view, edit or remove their job listings. By its nature, it’s an interactive process with the aim to put job seekers and employers in touch with one another.

Trends in food and presentation do change; it’s part of exciting evolution and we qualify our learners both theoretically and practically in various styles and techniques, equipping them to find employment in their field as soon as they leave.

Although the basis of our chef’s course trains in the classic French discipline in hot, cold and pastry kitchens, other cultural elements and styles are included in the curriculum. Since mid-2011 we’ve concluded an exciting partnership with ALMA – La Scuola Internazionale di Cucina Italiana in Colorno, in the Parma region of Italy.

This is the perfect vehicle for chefs who wish to specialise in the finest Italian cuisine. Various options allow for flexibility. Qualified chefs with a minimum C & G certificate will only undertake part of the course in Italy and will have to pass an entrance exam before being accepted, unless they qualified at our academy.

Students without professional culinary experience are required to enrol for the entire Grande Diploma course, and spend 6 months in intensive training with us. The language barrier could be a potential problem, thus Italian language and culture classes are included for both categories – evening Italian classes in the case of working chefs.

Cost presents the next conundrum, or so one might think. However, the news is good. This incredible opportunity is offered at a cost similar to that of training in South Africa and professional organisation ensures similar convenience. Some of the other courses we offer in additional to the Italian ALMA training and Grande Diploma are Diplomas in either Patisserie or Culinary Arts and a Certificate in Sugarcraft, all taught at our renowned culinary school.