Company Name: SA Chefs Training Academy Telephone: Fax: Cell Phone: Email: admincheftraining.co.za Website:

Course Title:   Certificate in Culinary Arts and Food & Beverage Management

This qualification teaches the student the basic foundation of Classical Cooking and covers various subjects and topics. For example; Food Safety, Food Hygiene, cooking methods which include: boiling, steaming, poaching, grilling, etc, as well as the various serving methods and basic menu knowledge.

Course Title 2 Certificate in Culinary Arts and Food & Beverage Management Classification Culinary and Food -> Culinary Art Course Requirements Entry level requirements on all qualification programmes will be Grade 12 or equivalent thereof. Price Course and Payment Options For your convenience, payment plans will be drafted in order to suit your financial needs and requirements. However, SA Chefs Training Academy is governed by the Credit Act of South Africa and you will be required to complete certain documentation in order to benefit from the individual payment options. SA Chefs Training Academy will endeavour to assist students in obtaining student loans from recognised institutions / organizations. Please approach the Student Relations Manager regarding the relevant documentation for application purposes. Course fees include (as per the specific course requirement) Chef Study Fees Include: Student information pack Tuition fees All practical ingredients 2 Sets of uniforms - 2 x scull caps - 2 x neck ties - 2 x chef jackets - 2 x chef pants - 2 x chef aprons 1 Pair of safety shoes Set of imported chef knifes Course related text book and material Access to all cooking equipment 1 Golf t-shirt that you will be required to wear on group excursions Access to internet and library facilities (Wi - Fi) City & Guilds examination fees & Certification All assessment fees Accredited first aid and fire training Graduation fees All group excursions SACA Membership Fees Exclude All personal stationary and students will be required to provide the following Pens, pencils, eraser, calculator, 2 x lever arch files, examination pad and ruler Notes Course Assessment Breakdown Due to the Hospitality industry being that of an extremely practical and hands on nature, CTA tends to train and guide students by means of job coaching. The training, due to the practical nature of the industry, is divided into a 60% practical and 40% theory sphere. Practical and theory lectures are covered in daily classes and due to the nature of the course, we are able to do the practical and theory facets in a shorter time period. We do not break for school holidays which makes the course intensive but thorough. All of the chef qualifications include food & beverage management (except for the Diploma in Patisserie) due to the fact that students must be able to combine menu knowledge and cooking with the serving thereof. Subjects include silver service, buffet service, counter service, menu knowledge and customer care. These qualifications have been designed for delivery in a training environment. It intends to provide learners with a broad knowledge of skills enabling them to be better prepared to meet the modern needs of industry. There is a greater emphasis placed on teaching and learning in comparison to the assessment model presented by the NVQ. All of the student outcomes, assessments and examinations are in line with specific Education and Training policies and accreditation establishments. Students are continually tested, assessed and moderated throughout the year ensuring all facets of the curriculum are achieved.

Course Information Location Gauteng - Centurion Course Type Customised Start Dates Length of Course 6 months (5 months Academy based teaching and 1 month Industry related training) Final Registration Date

Contact Details Name Louise Oldham Phone 012 643 1500 Email infocheftraining.co.za