Professional Chef Programme:
Modules

As stated in the Overview, the Programme is essentially modular and can be used in different ways.

Below is a summary of what is involved if the student wishes to challenge the whole programme.

Higher Certificate in Professional Cookery SAQA ID 101856 (Year 1)

Semester 1 – Kitchen Fundamentals

Higher Certificate in Professional Cookery SAQA ID 101856 (Year 1)

Semester 2 – Hot & Cold Kitchen

Higher Certificate in Pastry & Bakery SAQA ID 99334 (Year 2)

Semester 1 – Introduction to Pastry & Bakery

Higher Certificate in Pastry & Bakery SAQA ID 99334 (Year 2)

Semester 2 – Advanced Studies – Desserts & Patisserie

Advanced Certificate in Kitchen Operations

Aimed at experienced chefs with an NQF level 5 culinary certificate, applicants will need to present a Portfolio of Evidence as part of the application process. Students who have already studied with SHS will be provided the briefing document prior to embarking on their period of industry exposure. Direct entry students will be able to download the brief from the website. The purpose of this (currently) last element of the Programme is to support career chefs with promotion into “management chef” positions i.e. Sous Chef, Head Chef, Kitchen Manager, Outlet Manager. Designed as a 2 year, part-time course for working chefs completion of modules often includes work centered assignments offering immediate pay-back for employer sponsors.

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