Company Name: The International Hotel School Telephone: 0861 44 33 00 Fax: Cell Phone: Email: infohotelschool.co.za Website: www.hotelschool.co.za
Course Title: 2 Year Traineeship in Professional Cookery - Sandton
On successful completion of the 2 year Traineeship Programme, trainees will receive the internationally recognised City & Guilds Certificate and Diploma in Food Preparation and Culinary Arts, as well as the South African National Qualification Certificate in Professional Cookery and a Certificate of Practical Completion.
Courses commence each year in January and July.
Based on well established apprenticeship principles, a Traineeship is an “earn while you learn” alternative to full time tertiary education. Comprising practical training undertaken in the workplace and theoretical study by way of distance learning, tutorials and short courses, Traineeships have proven themselves (to trainees and employers) time and again in the quality of graduates produced and the number of successful careers launched.
Trainees spend two or three years training in a work environment receiving on the job training and continuous assessment against a nationally recognised standard.
Trainees train in a realistic work environment and are subject to the same terms and conditions as full time employees.
The academic component is run on a self-study basis with students attending tutorials and writing progress tests and examinations. Over and above the tutorial sessions (generally two days per subject) The International Hotel School (IHS) provides lecturer support to Trainees throughout the year.
Objectives:
These training programmes are designed and implemented in a manner that aims to provide quality Supervisors and Culinary Professionals for the future.
Method of Selection:
• Closing dates for applications: 30 September (January intake) and 1 May (July intake)
• A short-list of applicants will be compiled and candidates, with their parents / sponsor, will be invited to attend the presentation and assessment day. An assessment fee of R150 is payable on the day.
• After completion of the short interview and assessments, a further short list is compiled and the candidates are invited to meet the Executive Management of our partner hotels for a panel interview.
• Final selection is made and successful candidates will be required to make an initial deposit of R3 000 against the course fee (non-refundable) as confirmation of their acceptance of the position offered.
• Successful Candidates will commence their programme either in January or July 2011.
TWO YEAR PROGRAMME
Theoretical:
Trainees will complete the South African National Qualification Certificate in Professional Cookery (Level 4) and the internationally recognised City & Guilds Certificate and Diploma in Food Preparation andCulinary Arts.
In addition to the above, Trainees will complete the International Computer Driving License (ICDL) Modules 3, 4, 6, 7 and courses in Basic First Aid, Basic Fire Fighting and the Cape Wine Academy Wine Service Course.
The theory component is run on a self-study basis with a 50% pass mark being the required standard for City & Guilds and 75% for ICDL.
Practical Component for both programmes:
Successful candidates will be required to work six days per week (including Public Holidays) and standard industry shifts (including nightshift).
Trainee chefs spend their time in the various kitchen departments within the hotel. They are supervised and assessed by the Chef de Cuisine where they experience on-the-job training by a team of experienced chefs. Required Portfolios of Evidence are compiled during practical work.
The following will make up the practical training:
• Preparation of a wide range of food items
• Achieving knowledge of various types and cuts of meat, poultry and fish.
• Acquire knowledge of different styles of restaurant kitchens and preparation of food on their menus.
• Restaurant, Banqueting and Bar Service.
• Stores, Purchasing, F&B Controls, F&B Supervisory Management.
The hotel issues a Certificate of Service if practical experience is completed in that hotel. Trainees will be given preference for permanent positions on completion of their programmes.
Additional Costs for all courses:
• Accommodation, living expenses and transport.
• UIF contribution
• Any expenses that the Hotel has incurred during the period of training should the Trainee leave the course before completion.
Remuneration Package:
• The Hotel will pay the Trainee an allowance as follows:
1 st Year: R2 209* per month less statutory deductions (UIF Contribution)
2 nd Year: R2 290** per month less statutory deductions (UIF Contribution)
3rd Year: R2 519** per month less statutory deductions (UIF Contribution)
* Allowance adjusted annually in July in line with Industry minimum wage
** Allowance adjusted annually in July irrespective of intake and is subject to completion of specified course work
• In the event that you are placed at a property that provides accommodation, a deduction from your allowance will be levied for this live-in position (10% of your monthly allowance).
• Annual Leave entitlement is 18 work days per annum
• The hotel will provide the trainee with the required uniforms and meals whilst on duty.
To apply:
Your application needs to include the following:
• Application Form and Curriculum Vitae
• Certified Copy of your Grade 10 results or equivalent
• Certified Copy of your Identity Document
• Letter of intent (motivational letter)
• Reference Letters as indicated on the application form
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