Chef Programme Overview

All classes and practical’s will be conducted from Monday to Friday

Classes will be scheduled between 07h30 and 15h30 unless you are in the bakery where you will have an earlier start.

Year 1

Food Theory 1

Food & Beverage

Practical Classes & Rotations

Paid Internship

Health & Safety

Computer Literacy

Numeracy

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

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

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, and Restaurant
Kitchen, Restaurant and Deli Service
Deliveries and Storage
Assessments, Tests, Exams and Individual Feedback Sessions

Students will be placed in a paid and supervised internship position.

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

Principles of computer literacy
Principles of research

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

Year 2

Food Theory 2

Theory of Food Production

Menu Planning

Nutrition / Healthier Food Preparation and Cooking

Food & Beverage

Practicals

Leadership

Gastronomy

Additional Courses & Assessments

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

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

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

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

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
Wine Course
First Aid Course
Fire Fighting Course
Assessments, Exams and individual feedback sessions

Practical and demonstration classes
In-house practical rotations
Leadership and Communication

Communication Techniques
Leaders, Bosses and Managers
Self Development
Successful Mindset
Suggesred reading
Networking Opportunities during outings
Industry Specialists
Guest Speakers

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

Wine course
First aid certificate Level 1
Fire fighting certificate
Barista training
Entrepreneurship 1
French culinary terms
Supervised outings and industry introductions

Year 3

Paid internship at a restaurant/hotel Hurst Diploma 682x1024jpg

Operational Costs

Theory of Safety Supervision

Environmental Awareness / Sustainability

Entrepreneurship / Practicals / Marketing

Resource Management

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

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

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

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

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

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3 Year Advanced Chef Programme

Hurst Culinary School offers a three-year Food and Wine accredited course which will launch you into the adventurous and lucrative world of culinary arts. The course blends fun and practical learning environment with theoretical knowledge to give students internationally recognised skills in the culinary field.

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3 Year Advanced Chef Programme Food And Wine Accredited

Chef Students The Hurst Campus Culinary School South Africa

2 Year Programme in Culinary Arts

Hurst Chef School offers a two-year diploma for professional chefs which is an internationally accredited course. It will launch you into an entry level position in the world of culinary arts. The course blends a fun and practical learning environment with theoretical knowledge to give students internationally recognised skills in the culinary field.

click here for more info

Full-time Employment Guaranteed

There are few education options available to young people these days that guarantee a career but with Hurst Culinary School you are guaranteed a career placement upon finishing your course. We will work with you to see that you are placed on the path to your success both during your course and afterwards.

CAREERS IN COOKING

Hurst Campus Education In Food Paarl Cape Town

Join The Hurst Campus Culinary School Paarl South Africa

Join our Hurst Family

With 27 years of educational experience, The Hurst Campus is not just a place of learning. We are 100% invested in our students as individual people. That is what makes us different. We will quickly become your home from home. Your success becomes our success and your wins become our wins.

Prepare yourself for a world class education and a lot of fun. While at Hurst, you will be cared for and our true value will be delivered in the quality of your overall campus experience and how belonging to our family and finding your true purpose will make you feel. We are known for changing our student’s lives and influencing their future careers.

We offer a national and internationally accredited program.

Career outcomes include working as a professional chef in a bakery, catering company, pastry kitchen, restaurant or 5-star hotel. Other options could include global travel and career opportunities at international holiday resorts, cruise liners or yachts. Have you considered working as a private chef or for a food retailer in new product development?

The Hurst Family

Prepare for Lots of Laughter

Being a chef is hard work but it is also a barrel of laughs. At Hurst Culinary School we have a lot of fun while learning the art of cooking. There are few things better in life than having a good laugh with friends and family in the kitchen and we encourage this attitude of fun in the kitchen.

Work Hard, Play Hard

Hurst Campus Family Styled Chef Learning Experience

Weekly Fellowship Group

Every Tuesday we set aside time to feed ourselves spiritually. All denominations are welcomed. We worship the Lord with praise and song, teachings from His Word and amazing visits from guests speakers.