• Course Overview

    Prue Leith Culinary Institute is proud to announce that we are offering the new national three-year qualification for chefs, alongside the City & Guilds Diploma and Advanced Diploma qualifications. (This course can also be combined with the Prue Leith ALMA Joint Programme)

    The course is designed according to the tried and tested recipe of our Grande Diploma course, with advanced subjects and extended external practical’s included to ensure that we produce well rounded, passionate and creative chefs with strong management skills.



    • 3 Years (Full Time)


    • January & July Intake


    • Matric / Grade 12 qualification or equivalent.
    • An inextinguishable passion for food, the ability to work hard, an eye for detail.

  • First Year

    First Semester
    Foundational skills and product knowledge:

    • 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

    Exam: Internal Theory & Practical Exam

    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.

    Exam: External Summative Assessment for Occupational Certificate: Cook qualification

    Exam: City & Guilds Certificate, Food Safety Theory

    Second Year

    Semester Three

    • Computer literacy & research
    • Environmental sustainability
    • Nutrition & healthier food preparation & cooking
    • Theory of food production facility and equipment management
    • Introduction to operational cost control
    • Introduction to menu planning & recipe costing
    • The theory and practice of preparing, cooking and finishing dishes: Vegetables, stocks, soups and sauces, pasta, rice & grains, meat and poultry, fish and seafood, charcuterie and preserving, eggs, fruit, pastries and hot and cold desserts.
    • WSET Level 1 Wine Course
    • Assist with kitchen activities in Prue Leith Restaurant and Short Courses.

    Exam: Internal Theory & Practical Exam

    Semester Four
    5 Months External Practical

    Practical training will take place at one of the Academy’s practical partners, which includes hotels, restaurants and catering venues. Students will be completing a second Portfolio of Evidence (POE) during this semester.

    Third Year

    Semester 5

    • Theory of safety supervision
    • Gastronomy, basic scientific principles, flavour construction, global cuisines (Pan African, Middle East, Europe, Asia, Americas)
    • Theory of food production supervision
    • Theory of staff resource management
    • Advanced operational cost control
    • Advanced menu planning & recipe costing
    • WSET Level 2 Wine & spirits course
    • Assist with and manage some activities in the Prue Leith Restaurant and Short Courses.

      Exam: Setting up a Food Business Project, Internal theory and practical exam

      Semester Six
      5 Months External Practical

      The second external practical will be at a different style of establishment to the fourth semester practical. Students will be completing a third Portfolio of Evidence (POE).

      4 Week revision and preparation for the external Trade Test.

      Exam: Summative Assessment: National Trade Test: Theory & Practical and City & Guilds Diploma & Advanced Diploma Theory Exams.

      * Lectures are not necessarily delivered in the order of modules but in the most productive manner.

    • Qualifications

      After successful completion of Year 1

      • Occupational Certificate: Cook
      • First Aid and Fire level 1 qualification
      • City & Guilds Certificate in Food Preparation & Cooking (8065-01)

      After successful completion of Year 3

      • Occupational Certificate: Chef (Level 5)
      • WSET Level 1 & Level 2 Wine and spirit courses
      • City & Guilds Diploma in Food Preparation & Cooking (8065-02)
      • City & Guilds Advanced Diploma in Food Preparation and Cookery Supervision (8065-04)
      • Prue Leith Chefs Academy Certificate of Achievement.

    • Course Times

      • Course times will change according to the semesters, but students should expect to work shifts and evenings, as well as Saturdays from the first year.
      • When on campus: Closed on Sundays and Public Holidays
      • When placed on practical in industry students will be expected to work the hours of the establishment that they are placed at including public holidays and weekends.
      • Holidays in December and June every year.


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      Occupational Certificate: Chef


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