Education & training
d e s i l a i c e p S g Learnin
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s ill k g S n i Cook
ent and this year’s to create employm out gin in July through programme will be the country. CA was tasked to “In line with this, SA d young, unemploye engage and educate ive dr st, ere int e th people, who have rk as chefs in and aptitude to wo try,” says SACA the hospitality indus ger, Lauren Hills. na Ma ns tio Communica ot programme, which Lauren says the pil , enlisted 800 11 began in April 20 rm that is designed students in a platfo l with both theoretica to provide learners ng. and practical traini ter of Tourism, She says the Minis lkwyk, and the ha Sc Marthinus van pired and excited NDT have been ins me saying it makes about the program the fight against a positive impact in ll as answers a we unemployment, as r development of ou critical need in the . try us ind ism hospitality and tour work with budgets, “In Government we documents, and I policies and policy ople look at us and pe know that a lot of ves. Does it change wonder what it achie this programme at lives? When I look ed that this is a [NYCTP] I am convinc ch the lives of tou ll programme that wi g Van Schalkwyk durin many people,” said P. CT NY of h nc his speech at the lau rol in the programme All students who en y will complete a Cit at a first year level ion rat pa Pre od Fo in & Guilds Certificate ary Arts) and in the and Cooking (Culin essfully completing second year, on succ to complete a City the course, can enrol od Preparation Fo & Guilds Diploma in and Cooking. first time ever, this Lauren says for the a training students at be year’s NYCTP will ke ma t tha e students third year level. “Th will complete an ar ye rd thi the o it int Food Preparation in ma plo Advanced Di rn leadership and lea ll and Cooking and wi d as well as menu an management skills, d ise ial ec sp re mo d an recipe development rd thi ir mpleting the cooking skills. On co duates will have the gra P CT NY se year, the a necessary to enter e nc skills and experie role.” junior management
l Department of between the Nationa ary ers niv an South African Chefs ird th the elebrating its sm (NDT) and uri To h ut Yo l na address the urgent this year, the Natio Association (SACA) to e mm gra Africa’s growing Pro uth ng Chefs Traini for chefs in So ed ne ; ng ari . (NYCTP) keeps on so d hospitality industry young, unemploye of es liv e th g gin chan ms part of the ng the hospitality This programme for c people and providi er aft nt’s Expanded Publi ht ug me so rn hly National Gove e tiv tia industry with a hig ini an as P) (EPW Works Programme skilled workforce. cts nt proje nd skills developme e partnership to fu iqu un a in d ate cre s NYCTP wa
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in all nine The programme runs -accredited CA SA 26 provinces, and ve taken an active culinary schools ha and success on part in the creati to the solid ion dit ad In P. of NYCT e students in first, th theoretical training o ar receive, they als second and third ye in e nc rie pe ex al gain valuable practic d resort kitchens restaurant, hotel an try. from across the coun
