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Course Overview
Course Overview

This course aims to introduce students to the fundamentals of ingredients, kitchen systems, and cooking methods, providing a strong foundation for building a successful culinary career.

The course forms the first year of the Occupational Certificate: Chef, which enables students to obtain their City & Guilds certificate and earn credits towards the Occupational Certificate: Chef (Level 5).

Upon completing this course, students can choose to enter the industry or pursue specialised studies, such as Patisserie, ALMA – Professional Chef of Italian Cuisine, or continue building on their foundation to achieve the Occupational Certificate: Chef and City & Guilds Diploma and Advanced Diploma.

Course Cost 2027
- R166 230
  Includes all uniforms, knife sets and additional equipment as well as the ingredients used in practical classes and tuition in state-of-the-art facilities.
Duration
- 1 Year (Full Time)
Enrolment
- February Intake
Requirements
- Matric or equivalent school leaving qualification.
- An inextinguishable passion for food.
- A positive attitude, the ability to work hard, and an eye for detail.
Course Subjects
Course Subjects
First Semester
- Introduction to the hospitality industry
- A brief history of food and cooking
- Numeracy, weighing, scaling and recipe costing
- Computer literacy
- Personal hygiene and safety
- Food safety and quality assurance
- Workplace safety
- Ingredient and stock control in the professional kitchen
- Introduction to equipment and preparation techniques
- Planning for food production
- Environmental awareness
- Environmental sustainability
- Principles of flavour and the essence of ingredients
- Herbs, spices and other flavourings
- The scientific principles of cooking
- Cooking methods and techniques
- Basic ingredients
- Introduction to Garde Manger
- Introduction to Patisserie
- Beverages
- Restaurant Service
- Personal development of a chef
- Fire and First Aid Level 1
- WSET Level 1 Award in Wine
Second Semester

6 Months Workplace Experience

Practical experience in the Prue Leith Restaurant, the Institute’s on-site fine dining restaurant. Students will be compiling a Portfolio of Evidence (POE) during this semester.
Qualifications
Qualifications
- City & Guilds Level 1 Diploma in Preparing for a Career in the Hospitality Industry (7107-12)
- Prue Leith Culinary Institute Certificate of Achievement
- First Aid and Fire Level 1
- WSET Level 1 Award in Wine
- Credits towards the Occupational Certificates: Cook and Chef
Course Times
Course Times
- To be successful in a vocational qualification, which combines knowledge, practical and workplace experience a minimum of 90% attendance is required.
- Course times will change according to the semesters, but students should expect to work shifts and evenings, as well as Saturdays.
- Classes are generally from Tuesday to Saturday.
- The Institute is closed on Sundays and Public Holidays.
- Holidays in December and June every year.