• Course Overview

    The aim of this course is to introduce students to ingredients, kitchen systems and cooking methods and is a strong foundation to build a culinary career on. The course forms the first year of the Occupational Certificate: Chef, which means students obtain their City & Guilds Certificate in Food Preparation and receive credits towards the Occupational Certificate: Chef (Level 5).

    On completion of this course students can choose to study Patisserie, ALMA- Professional Chef of Italian Cuisine, or build on their foundation to achieve the Occupational Certificate: Chef and City & Guild Diploma and Advanced Diploma.


    • 1 Year (Full Time)


    • January & July intake


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

  • Course Subjects

    First Semester

    • 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
    • First Aid & Fire course
    • Assist with kitchen activities in Prue Leith Restaurant and Short Courses
    • WSET Wine Course (Level 1) – Optional

    Second Semester

    5 Months practical
    Practical experience in the Prue Leith Restaurant, the Academy’s on site fine dining restaurant. Students will be compiling a Portfolio of Evidence (POE) during this semester.

  • Qualifications

    • City & Guilds Level 1 Certificate in Food Preparation & Cooking
    • Prue Leith Chefs Academy Certificate of Achievement
    • First Aid and Fire level 1 qualification
    • WSET wine course (Level 1) – Optional

  • Course Times

    • Course times will change according to the semesters, but students should expect to work shifts and evenings, as well as Saturdays. Students will be off two days a week.
    • The Academy is closed on Sundays and Public Holidays.
    • The Academy closes for holidays in December and June every year.

  • Request Course Information

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    Introduction To Professional Cookery


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