• Course Overview

    This course is aimed at chefs in industry who wish to achieve a formal qualification or people considering a career change but are not able to study full time.


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


    • 18 Months (Part Time)


    • January Intake Only

  • Course Subjects

    • 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
    • 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.

    • First Aid & Fire course
    • WSET Level 1 Wine Course
    • Assist with kitchen activities in Prue Leith Restaurant

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

  • Qualifications & Credits

    • City & Guilds Level 1 Certificate in Food Preparation and Cooking
    • Prue Leith Chefs Academy Certificate of Achievement in Foundational Cookery

    On successful completion of each module students will also receive credits towards the National Occupational Certificate: Chef (Level 5).

  • Course Times

    • Saturdays 9:00-17:00
    • Public holidays closed
    • Holiday closing periods in December and June every year
    • All times are subject to change.

    * Over and above these course hours students are required to schedule a minimum of 15 practical shifts in the kitchen of the Prue Leith Restaurant for practical experience.

  • Request Application Form

    I'm Interested!

    Please send me my application pack for
    Foundation Of Cooking


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