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Course 2

1 YEAR PART-TIME DIPLOMA IN CULINARY ARTS 2020 / 2021

Learners are continually assessed on practical and theoretical levels during all courses.

Course Summary: 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.

Certification: National and International City&Guilds
Intakes: January and June each year
Requirements: Minimum Grade 12 or relevant industry experience
Duration: 12 Month Course. Has an add-on Patisserie option which is an additional 6 months


During the course, students attend the school every second week for two days – one day theory and one day practical, as required.  Students must be able to attend classes at the FFA Campus in George. It is preferable to be already employed in the industry in order to do this course.


FEES
                         
R 55 000 (Once-Off)                                                             
Deposit of R 20 000 and the balance of R 35 000 payable on confirmation of acceptance letter
R 65 000 (Payment Plan)
Deposit of R 20 000 and balance of R 45 000 paid over 10 months of R 4 500 per month on commencement of course

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

Tuition Overview
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

 

Offered as an add-on Course of 6 Months:
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

FEES                         
R 30 000 (Once-Off)                                                             
Deposit of R 15 000 and the balance of R 15 000 payable on confirmation of acceptance letter
R 35 000 (Payment Plan)
Deposit of R 15 000 and balance of R 20 000 paid over 4 months of R 5 000 per month on commencement of the course

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

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

FEES EXCLUDE                                       
Accommodation
Transport
Special equipment and safety shoes
International name registration and exam fees
Stationary

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

Contact Us

Tel: 044 884 0765

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

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