• +27 44 884 0765
  • This email address is being protected from spambots. You need JavaScript enabled to view it.

Course 1

3 Year Full-Time Diploma in Food Preparation and Cooking / QCTO

Learners are continually assessed both on practical and theoretical levels during all courses.
The National QCTO qualification assessments will take place continuously as well, and learners will be able to apply for the newly instituted Trade Test for Chefs at the end of the 3 year period.

Course Summary: Throughout the duration of the 3 year course, students will study a highly specialised field of Culinary Arts, focusing on the integration of knowledge from theory to practical, and of in-depth knowledge of food preparation and cooking, as well as workplace components of kitchen operations and culinary practice. The academy provides add on subjects which are included in the overall fees, and all classes are kept small to ensure a personalised, quality education. This Diploma provides students with the perfect qualification to enter the Hospitality Industry not just as a chef but enables them to work in various sectors of the hospitality industry.

Intakes: In January and June each year.

Practical Industry Placement: November 2020 to end of April 2021
First 6 months - every 6 weeks students are placed in industry related workplaces for two weeks such as Butcheries, Bakeries, Retail outlets such as Pick n Pay and Spar.

  • Certificate in Food Preparation and Cooking, Certificate in Food and Beverage Service plus specified add-on subjects
FEES R 90 000 (Once-off)
A deposit of R 20 000 payable by registration.
R 100 000 (Payment Plan)
A deposit of R 20 000 payable by registration, and the balance paid over 10 months, of R 8000 a month


  • Diploma in Food Preparation & Cooking and a Diploma in Patisserie, plus specified add-on subjects
FEES R 70 000(Once-off) 
A deposit of R 20 000 payable by registration.
R 80 000(Payment Plan)
A deposit of R 20 000 payable by registration, and the balance paid over 10 months of R 6000 a month

  • Advanced Diploma in Food Preparation and Cooking Supervision
  • Learners to attend theory blocks at school, followed by practical training in the Industry.
FEES R 45 000(Once-off) 
A deposit of R 15 000
R 55 000(Payment Plan)
A deposit of R 15 000 and the balance paid over 10 months of R 4 000 a month

Chocolate Work and Patisserie, Event Management, Hospitality Financial Management, Business and Social Etiquette, Entrepreneurship, Basic Xhosa
Basic French , Basic First Aid, Wine, Brandy and Whisky Appreciation.

Please note that as per the student and academic agreement, deposits are required to secure a place on the programme, and that students will not be allowed to write exams if there are any unpaid fees outstanding

To achieve the qualification, students need to complete a number of practical industry hours. The duration of the placements can vary depending on the selected course. Industry placements will be arranged by the school. Students will receive a small salary while completing the practical wherever possible.

What are the practical requirements for each academic year?
First year:
Induction will take place in January 2021
Theory: February-November
Industry Placement: November 2021- April 2022
Second year:
Theory: May 2022-November 2022
Industry Placement: November 2022-March 2023
Third year:
Theory: April 2023-November 2023
Industry Placement: November 2023-January2024

Learners are required to work on a full-time basis and will attend class as scheduled.

NOTE: The Practical Industry hours are subject to change according to the school programme.

What qualifications will I obtain after the 3 years of studying?
  • Certificate in Food Preparation and Cooking 

  • Certificate in Food and Beverage Service
  • Diploma in Food Preparation and Cooking
  • Diploma in Patisserie

  • Advanced Diploma in Food Preparation & Cooking (Supervision)

Year 1

Introduction to Professional Cooking
Workplace Safety
Food Safety

  • Temperature Control
  • Safe Food Handling
  • Safe Food & Commodity Storage

Numeracy and Units of Measures
  • Principles of Numeracy and using a calculator
  • Principles of unit measurement

Computer Literacy Environmental Awareness
  • Concept of Environmental Conversation and Protection
  • Environmental impact

Basic Nutrition and Diets
  • Principals of basic nutrition
  • Principals of a balanced diet and dietary requirements

Food Service
The Food Production Process
  • Food production systems
  • Monitoring quality control
  • Operational cost savings

Preparation and Presentation Methods
  • Concept of equipment as method of food production
  • Knifes, utensils and electrical equipment

Basic Food Ingredients
  • Protein
  • Vegetables
  • Fruit
  • Pulse, Grains, starches and thickening
  • Flavouring
  • Fats and Oils
  • Food additives and Preservatives

Basic Beverages
  • Hot and Cold Beverages
  • Pairing Beverages

Year 2

Flavour Construction and Development
  • Physiology of flavour
  • Flavour Dynamics
  • Flavour Triangle
  • Flavour Construction
  • Stock, Sauces, Soups

Pastry and Bakery
  • Breads and Bread Dough
  • Pastry and Pastes
  • Biscuit and Scone Dough
  • Gateaux/Cakes
  • Petit Fours
  • Pastry Fillings, Toppings and Creams
  • Sugar, Chocolate

Hot and Cold Desserts
  • Introduction to Desserts
  • Hot Desserts, Cold Desserts

Protein Items and Dishes
  • Meat, Poultry
  • Game, Offal
  • Fish

Vegetables and Fruit Items and Dishes
  • Vegetables, Fruit

Starch Items and Dishes
  • Potatoes
  • Grains and Pulses, Pasta

Year 3

Cuisine Studies
  • Introduction to Global Cuisine
  • International Culinary Styles
  • European Continental Cuisine , Mediterranean Cuisine
  • Asian and South-East Asian Cuisine, Oriental Cuisine
  • Cuisines of the Americas
  • South African and Pan-African Cuisine

Advanced Theory
  • Environmental Sustainability
  • Healthier Food Preparation and Cooking
  • Basic Scientific Principals
  • Research Assignments

Supervision, Management and Planning
  • Safety and Food Production Supervision
  • Staff, Facility and Equipment Resource Management

Financial Management
  • Recipe Costing and Operational Cost Control

Contact Us

Tel: 044 884 0765

Mount View Resort, 1 York Street
George, Western Cape
South Africa

Social Homes

© 2020 Francois Ferreira Academy. All Rights Reserved.