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Course 3

Assistant Chef Skills Programme – 6 months Part-Time

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

Course Summary: This course will enable students to discover the fundamentals of the Hospitality Industry at an entry level. It covers theory, practical and workplace components of kitchen operations and life skills. 3 months will be spent doing theory at the Academy and 3 months on practical experience in the industry 

Requirements:  Must be 17 years and older
Must be able to read, write and understand English

Industry Placements: FFA will place students at establishments in the industry for 3 months.

Qualification: Level 2 Skills Programme
Certification: CATHSSETA and Francois Ferreira Academy Certificate of Participation

Intakes: January, May, August

 
Tuition Overview

  • Effective Communication, Personal Health and Hygiene and Safety and Security
  • Hygienic and Safe Work Practices in the Kitchen


Basic Cooking – Part 1

-Prepare vegetables for hot and cold dishes

-Prepare and cook basic meat, poultry, game and offal dishes

-Prepare and cook basic sauces and soups

-Prepare and present food for cold presentation

-Prepare and cook fish dishes

-Prepare and cook basic rice dishes


Basic Cooking - Part 2

-Prepare and cook basic cold and hot desserts

-Prepare and cook basic pulse dishes

-Prepare and cook basic dough products

-Prepare and cook basic egg dishes

-Prepare and cook basic pasta dishes

-Prepare and cook starch

Career Opportunity: Entry level to the Hospitality Industry
Examination: A Francois Ferreira Academy internal exam will be written.

FEES                                                               
R 30 000 (Once-Off)                                                   
A deposit of R 15 000 payable at registration and balance of R 15 000 on confirmation of commencement letter
R 35 000 (Payment Plan)
A deposit of R 15 000 payable at registration and balance of R 20 000 paid over 4 months of R 5 000 on commencement of the course   


FEES INCLUDE
All ingredients for practical sessions
2 sets of uniforms
Course material
Chef’s knife and paring knife
Internal practical and theory exams

FEES EXCLUDE
Accommodation
Transport
Safety shoes
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
*  SKÅL International
*  SACHEF

Contact Us

Tel: 044 884 0765

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

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