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Live Your Dream Career

Start to Live Big and OWN Your Passion 

 

In the Culinary Industry. As a Chef, Baker, Restaurant Owner, Pastry Chef, A Private Chef, Food Stylist or Entrepreneur is just one step from becoming a reality!

 

PLEASE SEND ME AN APPLICATION FORM

Do You Want a Professional Chef Qualification?

This is what makes us different:

  1. You get to join our family – we become your “home away from home”
  2. We like having FUN so prepare yourself for lots of laughter
  3. We will look after you. Our true value will be delivered in the quality of your overall campus experience and how belonging to our family will make you feel. We are known for changing our student’s lives and inspiring greatness
  4. Our experienced team of Chefs, Lecturers and Mentors will surround you with their care and expertise and INSPIRE YOU TO LIVE BIG and be successful
  5. EARN while you learn – our students enjoy supervised, paid internships during their studies
  6. Travel the World – Our graduates get to work in many countries on every continent and earn salaries in strong currencies
  7. We guarantee to help all graduates find a job
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Your Dream Culinary Career is Just One Easy Step Away!

A Globally Recognized Vocational Qualification as a Chef on completion.

Commences last week of January and June of each calendar year.

Qualification and Certification on Offer:

3 Year Occupational Certificate Chef (QCTO)

Year 1: R89 500  |  Year 2: R60 000  |  Year 3: Approximately R60 000 (plus annual escalations).  Facilitated from 24 of June each calendar year.
A SELECTION OF PAYMENT OPTIONS ARE AVAILABLE!

  1. The Hurst Campus 3 Year Advanced Food and Wine Chef Programme
  2. QCTO NQF Level 5 Occupational Trade Certificate: Chef 
    • The face of cheffing and service delivery in South Africa is now in a new, exciting and evolving stage since the
    • Quality Council of Trade and Occupation (QCTO) have found fit to list and certify Cheffing as a Trade.
    • Visit www.qcto.org.za to download the modules included in our curriculum.
    • This qualification is recognized by the Department of Higher Education and Training.
  3. First Aid Certificate
  4. Fire Fighting Certificate
  5. Wine Course Certificate
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Chef Programme Overview

Year 1

Health & Safety:

  • Principles of personal hygiene 
  • Theory and concepts of professional behaviour and professional appearance
  • Principles of personal safety
  • Theory and concepts of foodborne illnesses, direct contamination and cross-contamination
  • Principles of preparing, defrosting, cooking, holding, cooling and serving food safely
  • Principles of food safety management systems
  • Theory and concepts of identifying and controlling hazards and the principles of risk assessment in the workplace
  • Theory and concepts of maintaining a healthy and safe workplace
  • Basic principles of firefighting, first aid and emergencies 

Food and Beverage Service:

  • Introduction to Food and Beverage
  • Beverage Product Knowledge
  • Coffee
  • Tea
  • Cocoa
  • Faulty Equipment
  • Cold Beverages
  • Barista Training

Computer Literacy:

  • Principles of computer literacy 
  • Principles of research

Food Theory 1:

  • Introduction to the kitchen and the hospitality and catering industry
  • Basic ingredients
  • Food preparation methods and techniques
  • Food cooking methods and techniques
  • Preparing, cooking and finishing dishes
  • Introduction to the kitchen and the hospitality and catering services
  • Starters
  •  Eggs
  • Soups
  • Bakery
  • Meat
  • Desserts
  • Equipment
  • Smalls in prep
  • Potatoes
  • Vegetables, Pulses & Fruits
  • Sauces
  • Stock

Numeracy:

  • Principles of numeracy and using a calculator
  • Principles of units of measurement
  • Principles of weighing and measuring
  • Principles of conversions

Leadership & Communication Modules:

  • Practical Cooking and Baking Methods and Techniques
  • Personal Development as a Cook
  • Cooking and Baking Demonstrations and assessed Practical’s
  • Practical training in our in house facilities which include Production Bakery, Restaurant Hot
  • Kitchen, Restaurant and Deli Service
  • Deliveries and Storage
  • Assessments, Tests, Exams and Individual Feedback Sessions
  • Paid and supervised internship
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Year 2

Nutrition / Healthier Food Preparation and Cooking:

  • Principles of basic nutrition
  • Principles of balanced diets and special dietary requirements
  • The impact of diet on health and wellness
  • The impact of food preparation and cooking on the nutritional content of food

Food Theory 2:

  • Basic ingredients
  • Food preparation methods and techniques
  • Food cooking methods and techniques
  • Preparing, cooking and finishing dishes
  • Practical Gastronomy: Food History
  • Cold Larder & Farinaceous.
  • Advanced soups, sauces & dressings.
  • Advanced vegetables & vegetarian dishes.
  • Meat
  • Poultry & Game
  • Fish and Shellfish
  • Producing pastry & patisserie items
  • Producing dough & fermented products
  • Hot, cold & frozen desserts
  • Cakes, sponges & petite fours
  • Chocolate
  • Sugar, marzipan & decorative items
  • Food innovation: New ingredients, techniques, & product development
  • Prepare, cook & finish healthier dishes
  • Chefs of the World

Menu Planning:

  • Principles of planning and preparing menus
  • Theory and concepts of food cost and selling price calculations 

Theory of Food Production:

  • Theory and concepts of food production systems
  • Theory and concepts of interpreting menus for food production

Gastronomy:

  • Concept of gastronomy
  • Basic scientific principles within the cooking environment
  • Concept of flavour dynamics and flavour development
  • Global cuisines and international culinary styles

Food and Beverage:

  • Health & Safety
  • Beverage Product Knowledge
  • Menu Knowledge & Design
  • Handling Payments
  • Services
  • Practical Assessments
  • Introduction to F&B Industry
  • Menus
  • Beverage Product Knowledge
  • Beverage Service Procedure
  • Coffees of the World/ Arabica vs Robusta Ancillary Section
  • Styles of Food Service
  • Cover & Accompaniments for Selected dishes
  • French Culinary Terms
  • Preparing the Restaurant before and after service  procedures
  • Breakfast
  • Brunch & Afternoon Tea
  • Room Service.
  • Gueridon Service
  • Beverages & Tobacco
  • Bar Operations and Control the Cellar
  • Events
  • Marketing and the menu
  • Practical and demonstration classes
  • In-house practical rotations
  • Leadership and Communication
  • Wine Course
  • First Aid Course
  • Fire Fighting Course
  • Assessments, Exams and individual feedback sessions


Year 3

(Paid Internship at a Restaurant/Hotel)

Operational Costs:

  • Financial concepts associated with the hospitality and catering industry 
  • Principles of basic profitability calculations used in catering operations
  • Principles of operational cost savings 
  • Principles of Stock Control
  • Theory and concepts of asset registers and audit of equipment 

Theory of Safety Supervision:

  • Theories and Concepts of personal hygiene and safety management
  • Theories and Concepts of food safety management
  • Theories and Concepts of workplace safety management

Resource Management:

  • Theory of staff resource management
  • Principles of managing production facility resources
  • Theory of commodity resource management

Environmental Awareness/Sustainability:

  • Concepts of Environmental Conservation and Protection 
  • Environmental impact on cooking
  • Environmental considerations around Fishing and Wildlife Environmental considerations around Crop Farming
  • Environmental considerations around Animal husbandry

Entrepreneurship / Marketing:

  • Restaurant Design
  • Restaurant Event
  • Function Planning
  • In-house Supervisory Practical Rotations
  • Career Planning

Your Dream Culinary Career is Just One Easy Step Away!

A Globally Recognized Vocational Qualification as a Chef on completion.

Commences last week of January and June of each calendar year.

Criteria to apply and what’s included in the fees.

Our qualification will train you for a variety of career outcomes including the exciting mobile lifestyle of a chef or culinary professional!

Our super star alumni talent is found in so many kitchens both here in SA and overseas. You need to look no further than the Michelin Star JAN Restaurant in Nice, France where star graduate Rutger Eysvogel is Head Chef, the award winning Foliage restaurant in Franschhoek, owned by our very talented Chris Erasmus, visit Carolize Coetzee, Head Chef at Tokara Restaurant, Tal Smith cook book author and owner at Sababa Deli, watch Lentswe Bhengu who is a judge on the Great SA Bake-off or why not jump on a plane and visit Etienne Truter, Executive Chef at the Grand Hyatt Hotel in Seoul, Korea?

Our qualification combines a solid foundation in classical technique of both cooking and baking.

Great practical experience is gained as you are taught by our dedicated Chefs and Front of House Team in our exclusive on-site practical training areas which include a production bakery/ pastry kitchen, hands on practical kitchen with 24 fully equipped individual work stations as well as a bistro style student restaurant which offers great experience in both the hot kitchen and front of house service.
 
You also get to earn while you learn. Paid internships at a local restaurant or hotel are going to be organized especially for you.
Extra pocket money can also be earned when working on weekends in our restaurant and function venue.


Accommodation

Our hotel suite style of on-site accommodation is provided for a limited number of first year students. Preference is given to students who live outside of the Western Cape with no immediate family in the area.  Only registered students may apply for onsite accommodation.
Alternatively, why not join another one

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Internships

As part of the curriculum each student will be required to complete 2 internship cycles. All students will be personally assisted and placed in the Cape area, including kitchens in Paarl; Franschhoek; Stellenbosch and the City of Cape Town. This work experience secures future employment opportunities. 3rd year students have the option of working anywhere in South Africa for their final practical internship.

  • You will graduate a success and be 100% employable. Now that’s a winning guarantee!
  • Exciting jobs are up for grabs locally and abroad.
  • We assist all graduates with employment opportunities and introductions.
  • Career opportunities include working as a Baker, Pastry Chef, Private Chef, working in 5 Star Hotels, Restaurants, Game Parks, Cruise Liners and introductions to Youth Career opportunities in the USA, UAE and Asia.
  • We want you to be successful and will help make your dreams become a reality.

 

read more

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Our Guarantee:

“When you graduate from The Hurst Campus, I will secure you full–time employment in the hospitality industry–guaranteed”
 
- Rebecca Hurst, CEO


  • You will graduate a success and be 100% employable. Now that’s a winning guarantee!
  • Exciting jobs are up for grabs locally and abroad.
  • We assist all graduates with employment opportunities and introductions.
  • Career opportunities include working as a Baker, Pastry Chef, Private Chef, working in 5 Star Hotels, Restaurants, Game Parks, Cruise Liners and introductions to Youth Career opportunities in the USA, UAE and Asia.
  • We want you to be successful and will help make your dreams become a reality.
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Need more information?


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Your Dream Culinary Career is Just One Easy Step Away!

A Globally Recognized Vocational Qualification as a Chef on completion.

Commences 24 of June of each calendar year.

+27 74 147 0801
  rebecca@thehurstcampus.co.za

132 Main Road, Paarl,

Western Cape, 7646

    

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