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Course 1

3 YEAR FULL TIME DIPLOMA IN FOOD PREPARATION AND COOKING 2020 - 2021

The National QCTO qualification assessments will take place continuously throughout the course, 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 this 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.

Qualification: QCTO: Occupational Certificate: Chef (City&Guilds)
Intakes: January and June each year
Duration: 3 Years
Practical Experience: Will be communicated as per qualification
Requirements: Minimum Grade 12


YEAR 1
C&G Diploma in Food Preparation and Culinary Arts plus specified add-on subjects                    

FEES R 90 000 (Once-off)
Deposit of R 20 000 and balance of R 70 000 payable on confirmation of acceptance letter
R 100 000 (Payment Plan)      
Deposit of R 20 000 and balance of R 80 000 paid over 10 months of R 8 000 a month on commencement of course


YEAR 2
C&G Diploma in Food Preparation and Culinary Arts - Patisserie 

FEES R 70 000 (Once-off)
Deposit of R 20 000 and balance of R 50 000 payable on confirmation of acceptance letter
R80 000 (Payment Plan)
Deposit of R 20 000 and balance of R 60 000 paid over 10 months of R 6 000 a month on commencement of course

YEAR 3
C&G Advanced Diploma in Culinary Arts and Supervision    

FEES   R 45 000 (Once-off)
Deposit of R 20 000 and balance of R 25 000 payable on confirmation of acceptance letter
R55 000 (Payment Plan)
Deposit of R 20 000 and balance of R 35 000 paid over 10 months of R 3 500 a month on commencement of course

ADD-ON SUBJECTS                 
Event Management, Hospitality Financial Management, Basic French, 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 fees are outstanding.

Tuition Overview

Year 1
Level 2 Diploma in Food Preparation and Culinary Arts

  • Understand the Hospitality Industry
  • Understand business success
  • Provide guest service
  • Awareness of sustainability in the Hospitality Industry
  • Professional workplace standards
  • Understand the role of self development
  • Principles of reception services
  • Food safety
  • Meet guest requirements through menu planning
  • Mise en place
  • Cooking methods: boiling, poaching and steaming
  • Cooking methods: stewing and braising
  • Cooking methods: baking, roasting and grilling
  • Cooking methods: deep and shallow frying
  • Understand food commodities

Year 2
Level 2 Diploma in Patisserie

  • Understand the Hospitality Industry
  • Understand business success
  • Provide guest service
  • Awareness of sustainability in the Hospitality Industry
  • Professional workplace standards
  • Understand the role of self development
  • Food safety
  • Meet guest requirements through menu planning
  • Mise en place
  • Prepare and cook cakes, biscuits and sponge cakes
  • Prepare, cook and finish: pastry products
  • Prepare, cook and finish: dough products
  • Prepare, cook and finish: hot desserts
  • Prepare, cook and finish: cold desserts
  • Prepare, cook and finish: chocolate products

 Year 3
Level 3 Diploma in Culinary Arts and Supervision

  • Develop opportunity for progression in the culinary industry
  • Supervise and monitor own section
  • Contribute to business success
  • Contribute to guest experience
  • Sustainability in professional kitchens
  • Monitoring and supervision of food safety
  • Produce and present advanced starters
  • Produce and present main course dishes
  • Produce and present advanced desserts and dough

FEES INCLUDE
All ingredients  
Two sets of uniforms
Basic knife set
Learning materials
Internal practical and theory exams

FEES EXCLUDE
Accommodation
Safety shoes
Personal toolbox and content (List will be supplied)
Transport
International name registration and exam fees
Trade test costs at end of the 3rd year
Stationary

Approvals and Accreditations
QCTO Registration:  SDP1228/18/00316
CATHSSETA Registration: 613/P/000158/2009
CTH Registration: 2335 
City&Guilds Registration: 848354

Affiliations
*  Chaȋne des Rôtisseurs
*  South African Chefs Association
*  Cape Wine Academy
*  SKAL International
*  SACHEF

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

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