Sunday Times Chef School Directory 2020

CHEF SCHOOL

DIRECTORY 2020

Sunday Times

Chef Barney Jiri, International Hotel School

SO YOU WANT TO BE A CHEF?

Read our comprehensive guide to South Africa’s cookery schools PLUS 8 chefs share their stories

CHEF SCHOOL

DIRECTORY 2020

COUNTRY WIDE CAPSICUM CULINARY STUDIO Campuses in Cape Town, Durban, Johannesburg, Boksburg, Pretoria and Port Elizabeth.

Courses: Internationally recognised courses, full time and part time. Advanced Culinary Arts Programme (QCTO accreditation - three years); Professional Chef Programme (one year); Professional Patisserie Programme (one year); Fundamental Chef Programme (8 months); Food and Beverage Programme (one year); Chef 101 (online courses), as well as several short courses and masterclasses. Fees on request, allinclusive, plus skills in food photography.

Accreditation: Capsicum is registered with Quality Council of Trades and Occupation (QCTO) and Culture, Art, Tourism, Hospitality and Sport Sector Education Training Authority (Cathsseta).

Contact: 086 111 2433; www.capsicumcooking.com

CHEFMLK SCHOOL OF COOKING Executive Chef Martin Kobald and his team run City & Guild-approved centres in Kempton Park, Johannesburg and Windhoek, Namibia.

Courses: Eighteen months, full time. Cook Certificate (Incorporating Level 1 City & Guilds Certificate in Food Preparation and Cooking) R88,727 including VAT; Three-year, full-time Chef Diploma (incorporating Level 2 City & Guilds Diploma in Food Preparation and Cooking - Culinary Arts) R174, 807. Full-time course costs include uniform requirements and additional material. Three-year in-industry Apprenticeship Chef Diploma (Incorporating Level 2 City & Guilds Diploma in Food Preparation and Cooking - Culinary Arts) R86,429 including VAT. Payment terms available subject to a credit check.

Accreditation: City & Guilds; SA Chefs Association Training Provider.

Contact: 076 296 6916 www.chefmlk.com

CHEFS TRAINING AND INNOVATION ACADEMY (CTIA) CTIA’s four campuses are in Pretoria, Stellenbosch, Durban and Nelspruit.

Courses: Foundation Programme in Professional Cookery (six months), Professional Culinary Arts Programme (one year), Professional Pastry Programme (one year), Professional Culinary Arts and Pastry Programme Combined (18 months).

Occupational Certificate: Chef (36 months) Courses are available in both full-time and parttime studies. Fees available on request.

Accreditation: City & Guilds, QCTO, Department of Higher Education and Training (DHET), SA Chefs Association.

Contact: www.ctia.co.za

INTERNATIONAL HOTEL SCHOOL International Hotel School offers a variety of Hospitality Management Degree, Diploma and Higher Certificate programmes. Campuses in Johannesburg, Pretoria, Durban and Cape Town.

Courses: Full-time three-year Diploma in Professional Cookery and Kitchen Management, NQF Level 6 (R96,000); three-year Diploma in Professional Cookery and Kitchen Management with American Hotel & Lodging Educational Institute (AHLEI) Recognition - NQF Level 6 (R96,000); two-year Professional Cookery & Patisserie Programmes with Confederation of Tourism and Hospitality (CTH), and City & Guilds Recognition - NQF Level 4 & 5 (R115,000); two-year Professional Cookery & Patisserie Programmes with City & Guilds Recognition - NQF Level 4 & 5 (R98,000); oneyear Professional Cookery Programmes with Confederation of Tourism and Hospitality, and

GLOBAL CHEF AND HOSPITALITY SCHOOL

City & Guilds Recognition - NQF Level 4 (R115,000); one year Professional Cookery Programmes with City & Guilds Recognition NQF Level 4 (R98 000); one-year Patisserie Programmes with Confederation of Tourism and Hospitality (CTH), and City & Guilds Recognition - NQF Level 5 (R108,000).

Traineeship (in- service): two-year Professional Cookery with City & Guilds Recognition - NQF Level 4 & 5 (R51,000). On-the-job training and experience ensure students leave job-ready, 93% of students are employed upon graduation.

Accreditation: Nationally accredited with the DHET, Council on Higher Education (CHE), Cathsseta and QCTO. nternationally recognised by American Hotel & Lodging Educational Institute (AHLEI), City & Guilds, and Confederation of Tourism & Hospitality (CTH).

Contact: enquirecpt@hotelschool.co.za; www.hotelschool.co.za

Based in Cape Town, theory is studied online and practical training is done through industry placement, enabling students to earn their course fees back.

Courses: International Certificate In Professional Cookery, International Diploma in Professional Cookery.

Accreditation: CTH - Confederation of Tourism and Hospitality UK. Contact: 076 789 0426; www.chefschoolonline.co.za

THE HURST CAMPUS

Les da chef

WESTERN CAPE

(CHEF LESEGO SEMENYA) PRUE LEITH CHEFS ACADEMY

WESTERN CAPE BOLAND COLLEGE A public technical and vocational education and training college with campuses in Paarl and Stellenbosch. Boland College aims to provide students with affordable, quality education necessary to succeed in the hospitality industry.

Course: National N-Diploma Hospitality and Catering Services N4-N6 (minimum entry requirement grade 12 certificate); three years, 18 months of theory on campus and 18 months of practical work experience. Prices available on request.

Accreditation: DHET. Contact: 021 886 7111/2; hq@bolandcollege.com; Stellenbosch Campus - stel@bolandcollege.com, 021 887 3027; Paarl Campus paarl@bolandcollege.com, 021 872 3323. www.bolandcollege.com

CAPE TOWN HOTEL SCHOOL (CTHS) – CAPE PENINSULA UNIVERSITY OF TECHNOLOGY The Cape Town Hotel School offers three- and four-year diploma and advanced diploma courses of international standard. CTHS is wellsupported by the hospitality industry and through the Hotel School Management Board.

Courses: Three-year Diploma in Hospitality Management and Professional Cookery (fulltime); three-year Diploma in Hospitality and Hotel Management (full- time); one-year Hospitality and Food and Beverage Management (full- time). Advanced Diploma in Hospitality and Hotel Management; Advanced Diploma in Hospitality and Food and Beverage Management. Prices available on request.

Successful students can further their studies through a postgraduate diploma in Hospitality.

Students can also extend their studies through a Masters and Doctorate in Hospitality Management. Advanced Diploma graduates will be able to enter the Postgraduate Diploma in Hospitality Management, Masters in Hospitality Management and Doctorate in Hospitality Management.

Accreditation: DHET, CHE South African Qualifications Authority (SAQA).

Contact: 021 440 5700; www.cput.ac.za

FRANÇOIS FERREIRA ACADEMY Situated in George on the Garden Route.

Courses: Three-year Diploma in Food Preparation and Cooking includes add-on subjects in: cake decorating, event management, financial management, business and social etiquette, entrepreneurship, basic French and basic Xhosa. Full-time students gain practical experience working for six months at five-star establishments under leaders in the industry. We also offer a One Year Certificate in Culinary Arts; Level 3 Foundation Diploma in Tourism and Hospitality Management; Assistant Chef Skills programme (6 months, as well as a Distance Diploma in Culinary Arts.

During this course, students attend school every second week for two days: one day of theory and one day practical, as required.

Students must be able to attend classes at the FFA Campus in George. We offer national and international qualifications. Prices on request.

Accreditation: QCTO, City & Guilds and Cathsseta.

Contact: 044 884 0765; www.francoisferreira.com

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INSPIRING JOURNEY After six years in the corporate world working as a process engineer, I left to pursue my personal passion and business goals before enrolling at Prue Leith Chefs Academy in Centurion. I qualified with a Grande Diploma in Food and Wine and five other international-level diplomas in wine and patisserie.

I went from engineering to chef’s school and the only background I had was what you see on TV. At Prue Leith we did theory and practice, but working in the industry is completely different like the number of people in a small kitchen and guests per sitting. It looks like organised chaos, but it’s necessary, and that is why we train like we’re in the army and it’s called a brigade.

I am proud that my debut cookbook ‘Dijo: My Food, My Journey’, which celebrates traditional township cuisine with a contemporary twist, became a bestseller. I didn’t understand how difficult it would be to write a cookbook and I was told South Africans don’t want to buy cookbooks about food from their childhoods. Luckily, this has proved wrong.

We have a Department of Arts and Culture in SA, but food and the culinary arts are hardly ever celebrated — the pay is bad, the industry is not regulated and it’s not transformed (most staff in kitchens are black while most executive chefs are white).

At the beginning of my career as a chef, I considered going back to engineering. But I was fortunate to get a job as a sous and pastry chef at Richard Branson’s lodge. People from neighbouring villages were able to see a black senior chef for the first time, and this inspired me.

When you’re putting your name behind a project it makes it more difficult to give it to someone else.

However, there’s a freedom to calling the shots and that is how I’ve built my brand. I have two TV shows in the pipeline and have started writing my next cookbook. I tell aspiring chefs that we’re here for the love of this industry, to work hard, and not for fame. Accolades will follow eventually.

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Sunday Times

Centrally based in the historic Main Road of Paarl in the Cape Winelands, it offers a certified culinary curriculum with many additional learning benefits for students, including an onsite Restaurant, Food and Beverage Service and Bakery & Patisserie Production. Students exit with a broad range of skills and career outcomes in the hospitality industry both locally and abroad. Guaranteed employment for all graduates.

Courses: Three-year Occupational Chef Certificate combined (all-inclusive, first year R89,500; second and third years R60,000 per year).

Accreditation: QCTO. Registered with the Department of Education as a private college.

Contact: 074 147 0801; www.thehurstcampus.co.za

INSTITUTE OF CULINARY ARTS Situated in Stellenbosch, the ICA offers intensive theoretical tuition and integrated practical training. ICA fees include tuition, all ingredients for practical cooking and baking sessions, as well as all national and international examinations. Courses: Two-year diploma in Culinary Arts and Advanced Pâtisserie R226,000; Three-year Diploma in Culinary Arts and Advanced Patisserie along with a specialist culinary field. These include media communication, product development, professional wine studies and event coordination, R305,000.

Accreditation: Cathsseta; QCTO; City & Guilds International.

Contact: 021 885 1414; www.icachef.co.za

INFINITY CULINARY TRAINING This non-profit chef school in Cape Town was started in 2009 by Barry Berman and provides disadvantaged youngsters with professional and life skills necessary to gain employment in the hospitality industry. Students are given internships with the chance of full-time employment.

Courses: Four sessions are run each year. The 24-week programme consists of nine weeks of kitchen/classroom training, three weeks of restaurant internship and 12 weeks of paid employment. Each student receives a full bursary. Infinity Culinary Training certificate on completion.

Contact: www.ictchefs.org

NQTAC HOTEL SCHOOL This training and development organisation based in George on the Garden Route offers students insight into the hospitality industry.

Courses: Advanced Diploma in Food Preparation and Cooking/Culinary Arts, three years R79,494.57 per year, excluding VAT. Certificate and Diploma, Hotel Management, two- and three-year courses R54,524.41 a year, excluding VAT. Accreditation: City & Guilds, Cathsseta.

Contact: 044 873 4384; www.nqtac.co.za

THE PRIVATE HOTEL SCHOOL The Private Hotel School is accredited with the renowned American Hospitality Academy (AHA) and has partnered with The Business And Hotel Management School (BHMS) and the Swiss Education Group, enabling graduates to enter international degree study. PHS is offering accredited full-time and distance-learning qualifications. Based in Stellenbosch and Rosebank, Johannesburg.

Courses: Diploma in Events Management, Certificate in Hospitality Management, Advanced Certificate in Hospitality Management, Advanced Diploma in Hospitality Education.

Accreditation: The Private Hotel School is registered with the DHETas a private higher education institute.

Contact: 021 881 3792; www.privatehotelschool.com

SA CHEFS ACADEMY Since opening its doors in 2004, the South African Chefs Academy — based in Salt River, Cape Town — has worked to provide a practical course for chefs without the added extras that are not relevant to the kitchen. SA Chefs offers the most practical and intensive course in SA. It recently changed its international accreditation body from City & Guilds to Highfield UK, which allows the school to update and modernise its courses without deviating too far from classic French cuisine.

Courses: A one-year, full-time course, as well as various part-time courses for working chefs.

Accreditation: Internationally accredited by Highfield UK. Entry requirements and costs on request.

Contact: 021 447 3168; www.sachefsacademy.com

SENSE OF TASTE CHEF SCHOOL Our class is small and our ethos personalised with great attention to detail, focusing on each student’s strengths and weaknesses. Under the professional guidance of Chef Peter, Chef Byron and Principal Debbie, our students thrive and develop the skills that will equip them for a career in the culinary industry. We are passionate about what we do.

Courses: One-year, full-time Advanced Certificate Course; two-year, full-time Diploma Course. First year R122,000, second year R50,000 (valid for 2020/2021). Only 16 students are accepted.

Accreditation: DHET, QCTO, Highfield International.

Contact: 082 337 6240; www.senseoftastechefschool.com

SILWOOD SCHOOL OF COOKERY Situated in the southern suburbs of Cape Town, Silwood is SA’s oldest cookery school, founded in 1964. It runs a three-year course with a qualification at the end of each year.

Certificate Course (1st year R128,975); Diplome Course (2nd year R45,230), Grande Diplome

Course (3rd year R7,135). Silwood also offers a one-year, part-time Certificate in Patisserie (R49,600). There is an annual increase of no more than 10%. Registered with the DHET. Accreditation: QCTO, Occupational Certificate Chef and City & Guilds; Accredited Trade Test Centre for the QCTO Chef Qualification.

Contact: 021 686 489; www.silwood.co.za

THE TOURISM AND BUSINESS INSTITUTE OF SOUTHERN AFRICA Offering affordable, high-quality hospitality and culinary arts training in the heart of Cape Town.

The institute also offers a variety of customised or Seta-accredited courses and has a wide pool of qualified, experienced staff that ensure training meets the highest standards.

Courses: National Certificate Professional Cookery (12 months), National Certificate Food and Beverage Services (12 months), National Certificate Bread and Flour Confectionery Baking (12 months).

Accreditation: Cathsseta, FoodBev Seta Contact: 021 448 5432; www.ttbisa.co.za

WEST COAST CHEF SCHOOL This small, intimate culinary school, located at Mykonos Resort Marina in Langebaan, offers a variety of accredited courses as well as non-accredited short courses.

Courses: Certificate in Culinary Arts, six months, (full time) R55,000; Diploma in Culinary Arts, 12 months (full time) R70,000; Diploma in Patisserie, six months (full time) R40,000. Advanced Diploma in Culinary Arts, 12 months (full time) R70,000. All courses include full uniform, starter knife set, all books, exam fees and registration fees. Contact the school for specific dates and fees for all courses.

Accreditation: CTH, Highfield, City & Guilds and QCTO. Contact: 022 772 0358; www.westcoastchefschool.co.za

Chef Mo Ngakane INTERNATIONAL HOTEL SCHOOL

I’VE LEARNT TO PUSH My mother was a teacher and studied part-time but she never missed a day of cooking dinner. She had many recipe books and offered her cooking service at every church and family event. She was a very creative baker too.

I was extremely shy growing up and for me cooking was the only option as it didn’t require me to face people or speak to them — and I knew this was what I wanted to do as a career.

I’m only 30 years old and I still have so much more to do than what I’ve done already. I’m definitely knocking on every door and haven’t stopped being creative — and still cooking.

Cheffing is no easy job. Once you realise what your gift is, and what you are passionate about, then you will understand why getting where you want to be is worth it.

I learnt recently that you have the right to demand the best for yourself — and, yes, it’s OK. I’m a mother of two and working in this industry does place a strain on family life. It is even more difficult if you own your business, as I do. I’ve learnt to delegate more and have trained my staff members to be more independent when I’m not there.

The cheffing industry has taught me how to push; how to run; how to work under pressure; how to go to work when you’re not feeling well. It has also taught me to allow myself to make mistakes and take the knowledge and lessons learnt that come with it.

My career high has been joining an organisation called WeConnect. It’s a female-owned business platform that gives you access to global and local corporates. I’ve been with them for three years now and my company has grown tremendously since.

CELEBRATING THE LOVE OF GOOD FOOD

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Contact Phezi for more details: Ĺ

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Chef School| Directory LifeStyle Fashion

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Sunday Times

DIRECTORY 2020

GAUTENG CAPITAL HOTEL SCHOOL & TRAINING ACADEMY (CHS) Capital Hotel School opened its doors in 2001 in Pretoria. Practical and theoretical studies and international and national qualifications are on offer. CHS prides itself on a high standard of excellence and exceptional reputation within the hospitality industry.

Courses: Diploma in Hospitality Management two years. First year R88,000; second year R80,000. National and International qualification; Professional Chef qualification, three years (full time.) First year R60,000; second year R90,000; third year R95,000. National and international qualification; Introduction to professional cooking, two years, full-time. National Qualification; Professional Chef Qualification, three-year full-time course. National and International qualification. First year R90,000; 2nd year R90,000; 3rd year R45,000; Diploma in Pastry, 18 months, full-time. First year R90,000; second year R60,000. National and international qualification.

Accreditation: City & Guilds, Cathsseta and QCTO. Contact: 012 430 5539; www.capitalhotelschool.co.za

CELO TRAINING ACADEMY Situated in Isando, close to OR Tambo International Airport.

Courses: Both full-time and short-course Chefs Training programmes. Intake every three months.

Six-month skills courses and nine-month certificate courses.

Accreditation: City & Guilds and Cathsseta.

Contact: 083 462 0209; www.celoacademy.com

FBI CHEF SCHOOL & PÂTISSERIE ACADEMY The FBI Chef School is a professional culinary art training and examination centre that is registered with relevant local and international authorities. It offers a variety of programmes and qualifications at centres in Bloemfontein and Johannesburg.

Both centres are owner run and managed and boast state-of-the-art kitchen facilities with qualified and experienced lecturers who understand the demands of the competitive hospitality industry.

Courses: Food Preparation and Culinary Arts (two years) R178,600; Food Preparation & Cooking – Pattiserie (one year) R89,300; PartTime Pastry Programme (one year) R58,000; Part-time Hot Kitchen Programme (one year) R60,000; Pastry Top 10 bakes for the year (parttime) R15,800. All programmes include a knife set, uniform and study material. Payment plans can be arranged.

Accreditation: City & Guilds, QCTO & Cathsseta Contact: Johannesburg 011 462 8964; Bloemfontein 051 451 9122; www.fbibfn.co.za

GUVON ACADEMY Situated in Honeydew, Guvon Academy specialises in a variety of hospitality, chef and tourism programmes with workplace training in the Guvon Hotels and Spas group.

Courses: Accredited full-time, part-time and online programmes available. Prices on request.

Accreditation: Quality Council for Trades and Occupations (QCTO); Confederation of Tourism and Hospitality (UK); Chartered Institute of Tourism & Hospitality SA, Highfield Qualifications (UK).

Contact: 011 568 4967; www.guvonacademy.co.za

HTA SCHOOL OF CULINARY ART HTA School of Culinary Art is an internationally

CHef Adrian Vigus-Brown HTA SCHOOL OF CULINARY ART

YOUNG & COOKING! At the age of 30 I’m one of the youngest executive chefs of a five-star hotel in Gauteng. I’m also a director of the SA Chefs Association and a member of Culinary Team South Africa set to compete in the IKA Culinary Olympics in Stuttgart, Germany, next month.

I completed a three-year part-time programme at HTA School of Culinary Art, working as an in-service trainee and spending most of my time in the kitchen.

Early in my career I had to adjust to the long hours, workload and working in a kitchen with professional chefs, where I had to keep up with their pace.

My toughest challenge as an executive chef is understanding the personalities of different chefs. This is essential to get the best out of the team.

The cheffing industry is one of those industries where a mentor is everything – mother, father, friend – and they are the ones who keep you focused when times are tough. They offer tried-and-trusted solutions, or simply tell you to “man up” and get the job done.

The culinary industry is a difficult yet rewarding one, and chefs have to be able to manage the stress of the kitchen. This can be minimised by talking about problems as they arise. We often create our own stress by not being able to do a task, then doing it the wrong way and causing more stress. I call on my mentor if I’m having a problem or feeling down.

JHB CULINARY AND PASTRY SCHOOL Situated in Commissioner St, JHB, the school offers full-time courses, edutainment and corporate cooking classes.

Courses: Diploma in Patisserie (one year, fulltime) R75,919; Diploma in Culinary Arts (two years) R75,919 per year; Certificate in Food Preparation and Cooking (one year, full-time) R75,919; part-time Certificate in Food Preparation and Cooking three years’ experience (six months R41,460); part-time Diploma in Patisserie, three years’ experience (six months R41, 460).

Accreditation: City & Guilds, FoodBev Seta, QCTO, SAQA, SA Chefs Association Contact: 011 024 5277; www.jcps.co.za

LEGEND HOSPITALITY SCHOOL AND ACADEMY (LHSA) Operating since 2007 and situated at Zebra Country Lodge in Pretoria, LHS offers both theoretical and practical lectures and classes.

Courses: Diploma in Food Preparation and Culinary Arts and Diploma in Food and Beverage Operations and Services. Other courses are available for live-in or live-out; skills programmes or full residency, full-time certificate and diploma courses. Further details and costs on request.

Accreditation: City & Guilds, Cathsseta.

Contact: 084 701 6950; legendhospitalityschool@gmail.com

WOMEN ARE THE RISING STARS

NDS CHEFS ACADEMY Situated in Vereeniging and under supervision of qualified staff the Academy is led by hospitality training expert Lebogang Lekotoko.

Courses: One-year, full-time Junior Chef R63, 250 including VAT; two-year Diploma in Culinary Arts R69, 575 including VAT; three year Diploma Patisserie R76, 532 including VAT plus a selection of short courses on offer.

Accreditation: City & Guilds; Cathsseta; African Global Skills Academy; SA Chefs Association and QCTO. Contact: 087 004 1310; www.ndsacademy.co.za

PRUE LEITH CHEFS ACADEMY The academy has produced SA’s top chef graduates for 23 years by sharing its love for good food through passionate lecturers, practical training in an onsite fine-dining restaurant, and world-class training facilities.

Courses: Enrolment February 2020.

Occupational Certificate: Chef (three years, Level 5) R260,000; Introduction to Professional Cooking (one year Level 4) R119,600; Professional Patisserie (18 months) R213,600; Professional Chef of Italian Cuisine, one year in South Africa (R152,000), eight months in Italy (€12, 500); Foundation of Cooking (part time, 18 months) R122,100; Professional Patisserie (18 months, part time) R132,800.

Accreditation: QCTO, ETDP, Cathsseta and City & Guilds.

Contact: 012 654 5203; ww.prueleith.co.za.

R&B HOTEL SCHOOL AND TRAINING ACADEMY - HENLEY ON KLIP Situated in the Midvaal area of Gauteng, they offer a variety of courses, ranging from full-time, internationally recognised two-year diploma courses in the hospitality industry, to shorter courses of two to four months.

Courses: Hospitality Management, two years (full time); International Diploma in Food Preparation and Culinary Arts, three years (full time); International Diploma in Patisserie, six months (full time).

Contact: 016 3664019; info@rbhotelschool.co.za

SEBABATSO MOSAMO

CHEF SCHOOL

accredited chef school in Ferndale, Randburg, and is run by Stephen Billingham, former president of the South African Chefs Association. HTA offers a number of programmes that will equip budding chefs with the skills and knowledge to build a successful career in professional cookery.

Courses: Two-year, full-time Programme in Professional Cookery R78,500 a year (plus R8,000 for uniforms, knives and textbooks); One-year full-time Programme in Professional Cookery R52,500 a year (plus R5,000 for extras). Part-time programmes available on request.

Accreditation: QCTO, City & Guilds, DHET (pending), World Chefs Global Certification & Recognition of Quality Culinary Education.

Contact: 011 285 0916/37; www.htachefschool.co.za

Chef Thobile Dlamini UNIVERSITY OF JOHANNESBURG SCHOOL OF TOURISM AND HOSPITALITY

SCHOOL OF TOURISM AND HOSPITALITY (STH), UNIVERSITY OF JOHANNESBURG 4

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Sunday Times

I was born and raised in Soweto during a very sensitive and important time in South Africa.

Although I was technically an only child, I grew up surrounded by many aunts and cousins who, in our culture, are classified as moms and sisters.

I have a hospitality management diploma which has allowed me to grow into a senior management position in the industry. I’m now general manager of a hotel where I get to dress up, interact with guests and do the day-to-day chores of running the operation, from changing light bulbs to serving breakfast.

The good news for students who don’t gain a Bachelor pass matric is that the hospitality industry is your ticket to a job in the industry.

I believe the key to excelling in the industry as a woman is not to try to be a man but rather to exploit all the amazing characteristics and traits that we as women carry in order to bring about positive change in the areas we lead. This does mean working harder and smarter though.

Winning the UJ Rising Star Award last year was an awesome way to close off the decade for me and bring the work I have put in thus far full circle. It was a nod from the industry to say, good work, and we see you.

Undergraduate and postgraduate qualifications, contextualising management, service theory and practice. STH has an impressive list of alumni who have gone on to achieve great things in the sector, both locally and internationally. The school’s close ties with its alumni and industry partners ensures that deserving students and graduates are afforded opportunities to kickstart their careers.

Courses: Undergraduate: Bachelor’s degree in Hospitality Management (three years, fulltime); Diploma in Food and Beverage Operations (three years, full-time); Advanced Diplomas in Tourism Management/Hospitality Management to be introduced in 2020.

Postgraduate: Master’s in Tourism & Hospitality Management (full-time two years/part-time three years); PhD Tourism and Hospitality (full-time four years, part-time five years).

Accreditation: DHE, SAQA. Contact: Undergraduate 011 559 1038; rakgadit@uj.ac.za; Postgraduate 011 559 1595; www.uj.ac.za

STEYN’S CULINARY SCHOOL Situated in Hatfield, Pretoria, SCS is a unique educational establishment that provides hands-on practical training with theory and industry internship.

Courses: Full-time Occupational Certificate in Cook (one year) and Chef/Diploma (three years). Part-time courses: 10 weeks Level 1 and 2. Baking courses and catering courses also available.

Accreditations: QCTO and City & Guilds.

Contact: 012 362 5340; www.steynsculinaryschool.co.za

THE CHEF SCHOOL SA The Chef School SA, based in Krugersdorp, has been operating since 2000.

Course: One-year diploma in Food Preparation & Culinary Arts, R55,000.

Student accommodation is available at R2,800 per month.

Accreditation: City & Guilds of London.

Contact: 082 6888 980; www.thechefschoolsa.com

THE SWISS HOTEL SCHOOL Established in 1995, the school approaches academic and practical learning from a managerial perspective.

Courses: Bachelor of Hospitality Management Degree (three years, full-time) average R90,000 per year; Hospitality Management Diploma (three years, full-time) average of R75,000 per year; Professional Chef Programme - Professional Cookery and Pastry and Bakery - two nationally registered higher certificates - each one year of full-time study.

Average R75,000 a year. Advanced Certificate in Kitchen Operations - Industry professionals - part time - R18,500 pa.

Registered with DHET. Accreditation: CHE, City & Guilds.

Contact: 011 789 9934; www.swisshotelschool.co.za

TSHWANE UNIVERSITY OF TECHNOLOGY (TUT)

Mishak Masipa CTIA CHEFS TRAINING & INNOVATION ACADEMY

GIVING BACK I grew up in the heart of Tembisa and after high school started working at a pub picking up bottles. I worked my way up to being an all-rounder from the bar to the kitchen.

I wanted to be in the hospitality industry so I took a student loan to go to the Chefs Training & Innovation Academy to study culinary arts and molecular gastronomy.

I fell in love with food at the Academy, where I got to learn different cooking techniques. My training offered me the chance to understand the industry.

Through the Academy I met Chef Martin Kobald (previous president of The Chefs Association), who inspired me and helped me understand the diversity of the industry.

The best recipe from training at CTIA has to be duck confit. It was the first time I tried it and I was blown away.

I opened my business, Mish Da Chef, in 2016 as a private chef and later extended to do catering and function and events management.

I’m proud to say Mish Da Chef has empowered 100 unemployed youths in Tembisa through our hospitality industry workshops where I create job opportunities through the functions we undertake at Mish Da Chef.

One of the best things about being a chef is being able to create whatever you feel like. The worst is working the hours.

I would encourage youngsters to go into the cheffing and hospitality industry as there are a lot of opportunities available.

My best moments in cheffing have been opening my own restaurant and being able to train and empower the youth of the township.

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Chef School| Directory LifeStyle Fashion

If you want a career in the hospitality industry, the Hospitality Management qualification will provide you with an understanding of the service quality and value guests expect, as well as with the principles and guidelines managers need to successfully run a hospitality establishment.

Students will be placed in hospitality organisations, such as hotels and guest houses, to gain practical training and experience from within the industry. This adds value as graduates are in demand for jobs after completing their qualification.

Courses: Diploma in Food Operations Management, three years; Diploma in Hospitality Management, three years; National Diploma (Extended Curriculum) Hospitality Management, four years; Advanced Diploma Hospitality Management, one year; Postgraduate Diploma Hospitality Management, one year; Master’s Degree of Management Sciences in Food Operations Management (minimum one year, maximum three years). Detailed information is available on request. The above courses are available at the Pretoria campus.

Contact:086 110 2421; general@tut.ac.za

UNIVERSITY OF PRETORIA, DEPARTMENT OF CONSUMER SCIENCE Offering two four-year Bachelor degrees in Hospitality Management and Food Retail Management; and a four-year BSc degree in Culinary Science.

Courses: Four-year degree, approximately R35,000 a year. Full-time study with 600 hours experiential training required.

Accreditation: DHE, Council for Higher Education and registered at SAQA on the National Qualifications Framework.

Contact: 012 420 2531; consumerscience@up.ac.za; www.up.ac.za

FREE STATE CENTRAL UNIVERSITY OF TECHNOLOGY, FREE STATE The Hotel School is at the forefront of

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hospitality training. Qualified students are highly recommended for employment, i.e. banqueting managers, hoteliers, guesthouse managers, restaurant managers, chefs, waiters, bartenders, event managers, front office, etc. CUT has two superb inhouse training restaurants on Bloemfontein Campus. These restaurants are managed by the department. Fees on request.

Courses: Three-year Diploma: Hospitality Management programme and a one-year BTech degree: Hospitality Management.

One-year Advanced Hospitality Diploma.

Students have practical training in their first year. In their second and third years, they are placed for a six-month period at establishments across the country.

Accreditation: DHE, SAQA ,SA Chef Association and Fedhasa.

Contact: 051 507 3235; www.cut.ac.za,

OLIVE CHEF SCHOOL Olive Chef School has been involved in the training of highly qualified chefs for the past 20 years.

Courses: International Diploma in Culinary Arts and Food Preparation, 30 months R160,000. The course consists of two components. First component is theory and practical, based in Bloemfontein. The second component is experiential training, based mainly in the Cape Town region. Certificate in Culinary Arts and Food Preparation, 12 months R85,000.

Accreditation: QCTO and City & Guilds.

Contact: 051 436 0695; www.olivechefschool.co.za

FOOD AND BEVERAGE INSTITUTE CHEF & HOSPITALITY ACADEMY FBI in Bloemfontein is run by National Culinary Olympic Team logistics manager Chef Lesley Jacobs.

Courses: Food Preparation and Culinary Arts (two years) R162,000; Food Preparation & Cooking – Pattiserie (one year) R60,000. All programmes include a knife set, uniform and study material. Payment plans can be arranged. Accreditation: City & Guilds, QCTO & Cathsseta.

Contact: 051 451 9122; www.fbibfn.co.za

meals, textbooks, ingredients, uniforms and other chef requirements.

Accreditation: City & Guilds and QCTO. Contact: 082 663 7281;hci@hedgehogsnest.co.za

CHEF SCHOOL

DIRECTORY 2020

LIMPOPO GREATER KRUGER HOTEL SCHOOL AND TRAINING CENTRE Situated in the Moditlo Private Game reserve, the Greater Kruger Hotel School is an experience like no other. Imagine learning surrounded by breathtaking bushveld and amazing wildlife. The school and training centre was envisioned by experienced business owners and investors in the hospitality industry. With a passion for excellence, education, empowerment and creativity in the field of hospitality, the group runs a state-of-the-art facility in Hoedspruit.

Courses: Diploma in Hospitality Management, full-time (two years) R68,000 per year; Certificate in Food preparation and professional cookery, full-time (one year ) R68,000; Diploma in Culinary arts - specialisation pastry, full-time (2-and-a-half years) R68,000 for first two years and R58,000 for final six months.

Contact: www.gkhotelschool.co.za

SONDELA ACADEMY Sondela, which has been in existence for more than 10 years, was born from the need to create an environment aimed at developing students and graduates who are integrated into the workplace while studying. Sondela’s model applies a 70/30 ratio approach: 70% on-the-job training coupled with 30% academic/classroombased instruction. Sondela offers comprehensive training, equipping students with all the skills needed to succeed in the tourism and hospitality industry. The academy prides itself in developing skilled and qualified young managers who are already succeeding in the workplace by the time they graduate.

Accreditation: City & Guilds, Cathsseta, member of the SA Chefs Association.

Contact: 014 736 8860; www.sondela.com

LIMPOPO CHEFS ACADEMY Limpopo Chefs Academy is the leading culinary school in Limpopo with campuses in Mokopane and Polokwane that offer internationally recognised courses, full-time or part-time with February and July intakes. The academy is also the first Chef Trade Test Centre in Limpopo offering the RPL route, as well as the full chef trade qualification.

Courses: Grand Chef Qualification (Occupational Certificate, three years). First year R65,500, second year R49,000, third year R38,500.

Professional Patisserie (18 months), first year R64,000, second year R64,000. Introduction: Professional Cookery & Food Preparation (10 months) R37,000. Payment terms available.

Accreditation: QCTO, City & Guilds, SA Chefs Association.

Contact: Mokopane 015 491 1226, Polokwane 015 292 0102; www.limpopochefs.co.za

NORTH WEST HEDGEHOG’S NEST CULINARY INSTITUTE Based in Rustenburg, courses are designed to offer students all the essential ingredients they need to become well-rounded, disciplined, passionate and creative chefs and/or patissiers.

Courses: Three-year, full-time International Advanced Diploma in Food Preparation and Cookery Supervision; three-year, full-time National Occupational Certificate: Chef (Level 5).

One-year Foundation Certificate in Food Preparation and Cookery Principles; Two-year Diploma in Patisserie & Baking; Part-time: Foundation Certificate in Food Preparation and Cooking Principles, seven weeks theory, seven weeks practical. February intake.

Cost on request. Fees include accommodation,

Chef Logan Leisse PRIVATE HOTEL SCHOOL, STELLENBOSCH

POTCHEFSTROOM CHEF ACADEMY Located at The Roots Lifestyle Centre.

Courses: The academy offers a three-year certificate in cooking (NQF Level 5). This programme offers a variety of possible occupations, such as food stylist, caterer, chef, course presenter and many more. The academy is closely linked to the centre’s activities as a function venue, as well as the daily operations of the coffee shop. This top facility provides an opportunity for students to gain practical experience in the hospitality industry.

Accreditation: City and Guilds, QCTO and a member of the SA Chefs Association.

Contact: 018 0113600; info@potchefstroomacademy.co.za

FOOD IN THE GENES

THE FUSION COOKING SCHOOL

KWAZULU-NATAL HOSPITALITY TRAINING GROUP (HTG) HTG plays a meaningful role in providing highquality education and training that is costeffective and accountable. As a needs-driven training service, the institution provides training courses that meet the employment and economic needs of South Africans, recognising that graduates with a City & Guilds culinary arts qualification are highly valued by hospitality industry employers in SA and around the globe.

Courses: Skills Foundation and Proficiency Certificate (Food Preparation) four months R8,000; Pastry-baking skills Foundation and Proficiency Certificate, 4 months, R8,000.

Diploma Food Preparation and Cooking (Patisserie) one year, R50,000. Level 1 Certificate in Food Preparation and Cooking, one year, R60,000; Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) one year, R60,000. A complete chef uniform, text books and a set of knives are included in each of the above courses.

Accreditations: City & Guilds, and endorsed by the SA Chefs Association.

Contact: 031 3050539; www.htgonline.co.za.

1000 HILLS CHEF SCHOOL Based in Botha’s Hill, Durban, this family-run school has produced an unprecedented 10 South African Junior Chef of the Year winners, including taking First in 2019. Practical training is the primary focus of its small classes.

Courses: Comprehensive Foundation covers three international diplomas — Culinary Arts, Pâtisserie and Food and Beverage Service (R145,000). Second year Advanced Diploma in Cookery Supervision, including advanced pâtisserie, craft brewing, cheese-making, charcuterie, barista certificate and Wine and Spirit Education Trust wine course (second year R135, 000). Rates include equipment, uniform and exam fees.

Accommodation available on campus.

Accreditation: City & Guilds, QCTO. Contact: 031 777 1566; www.thechefschool.com

DURBAN UNIVERSITY OF TECHNOLOGY The Department of Hospitality and Tourism.

With approximately 33,000 students, the Durban University of Technology (DUT) is the first choice for higher education in KZN. Campuses located in Durban and Pietermaritzburg.

Courses: Diploma in Catering Management, Diploma in Hospitality Management; Bachelor of Technology Hospitality Management. Prices available on request.

Contact: silungilem@dut.ac.za, 031 3735508; General inquiries: info@dut.ac.za, call Durban 031 373 2000; Pietermaritzburg 033 845 8800

and demos are held daily, and excursions and presentations by industry professionals add to the quality of education. Fern Hill offers a holistic approach to teaching. Most of Fern Hill’s students have gone on to work overseas for hotel groups and resorts, and on yachts and cruise ships. Some of the top executives in today’s hotels were trained at Fern Hill.

Uniforms, meals and accommodation on the premises are included in the fees.

Courses: Certificate in Professional Cookery (one year, full-time) R145,000 a year; Hospitality Management (two years, fulltime) R126,000 a year.

Accreditation: City & Guilds; Cathsseta.

Contact: 033 330 5071; www.fernhillhotel.co.za

I live on a farm in Somerset West and grew up in the hospitality industry. My mother used to work in the industry — from restaurants and hotels to wine estates. Whenever I was not at school, I would be at my mother’s side helping out and seeing what people did. That’s where I learnt my work ethic — and that one has to stay strong in any situation.

I applied to study hospitality so I could be a flight attendant and make a living while travelling.

But as soon as I started with some of the culinary courses, I was hooked on cooking. I have had the opportunity to work with some amazing chefs during my training.

Last year I was named one of 135 candidates going forward to the S.Pellegrino Young Chef 2020 Edition. It felt amazing.

I did my internship at Cavalli restaurant in Stellenbosch and am now employed there working with Chef Michael Deg, who is the perfect leader balancing strict and fair. He loves working with students because his passion is to teach and help them grow; he is the ultimate mentor.

If your passion for food is bigger than long working hours, little sleep and a stressful working environment, then I’d recommend cheffing and the food industry as a career.

Eventually you’ll notice that it is fun — and that is when you know you belong in this industry.

A celebrity I’d love to invite for dinner would be the late Bob Marley. I’d serve him freshly baked chocolate brownies for dessert.

The internationally and locally accredited award-winning school is run by chefs Shaun Smith and Caryn England in Durban. Courses are limited to 16 students who intern at the school’s two restaurants and artisanal bakery.

Students are also exposed to wine dinners, team-building, food-styling photoshoots, and research and development work. Short parttime courses and lifestyle evening classes available. Intakes January and July.

Courses: International Commis Chef/Cook diploma programme (18 months, full-time) R82,400; International Grande Chef Diploma programme/QCTO Occupational Trade Certificate (three years, full-time) R150,400; International Diploma in Pâtisserie and Bakery (six months, full-time) R43,700; kitchenhand programme (three months, full-time) R20,300; International Certificate in Food Preparation and Culinary Art programme (seven months, part time) R36,900; International Diploma in Pâtisserie and Bakery (seven months, part-time) R36,900; Food handler programme (three months, part-time) R12,250.

Accreditation: QCTO and City & Guilds.

Contact: 031 202 6200; www.fusioncooking.co.za

IKUSASA SCHOOL OF COOKING Ikusasa (meaning “tomorrow” or “hope” in Zulu) is a project of the Chaîne des Rôtisseurs Foundation Trust and the school provides free culinary training to disadvantaged individuals.

The Durban school operates under the International Hotel School umbrella.

Course: National Certificate: Professional Cookery SAQA ID 14111. Applications for each year run from May to September and selection for the following year is done in October, so the class for 2020 is full.

Accreditation: National Certificate.

Contact: 082 457 9449; lyle@ikusasa.co.za

JACKIE CAMERON SCHOOL OF FOOD AND WINE Situated in Hilton, owner Jackie Cameron offers one-on-one training with 100% job placement after graduation. This is a course top chefs in the country respect.

Course: 18-month course, Advanced Diploma course, three-year course. On offer: Intensive internationally-recognised course covering Culinary Arts Diploma, Pâtisserie Diploma, Advanced Diploma, Wine Spirit Education Trust - WSET Level 2 Award in Wines and Spirits (QCF). Also Art of Handmade Artisanal Breadmaking, French Culinary Terminology & Language, 26-part PastillageCake Icing, Intermediate First Aid Level 2, Fire Training and Fire Protection. Maximum 15 students. Fees on request. All courses priced separately.

Accreditation: City & Guilds, QCTO, Cathsseta, Wine and Spirit Education Trust (WSET).

Contact: 072 241 8421; www.jackiecameron.co.za;

NORTHERN CAPE

FERN HILL HOTEL SCHOOL

BUTLER’S HOTEL SCHOOL

Based in Howick, this family-run and -owned hospitality training college has been training chefs and hospitality professionals for over 20 years. Students do their practical training within the Hotel Departments and Kitchen alongside qualified assessors and staff trainers.

Here they experience the normal everyday routine of each department. Chefs train under Chef Alex Poltera and his team, learning the “secrets” of exquisite culinary arts. Lectures

Situated in Kimberley at the Big Hole, the school is led by Chef Meyer Botha. Training comprises theoretical and practical classes, and work experience takes place at Butler’s on-site restaurants or through its catering company.

Courses: Certificate in Food Preparation and Cooking (six months) R48,000; Diploma in Food Preparation and Cooking (one year) R82,000; Advanced Diploma in Culinary

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Supervision (two years) R30,000. Fees subject to change.

Accreditation: City & Guilds, QCTO, SA Chefs Association.

Contact: 053 831 1291; www.butlerscatering.co.za

equipped to perform in a competitive culinary environment.

Courses: International Grande Advanced Chef Diploma, three years (full-time); Advanced C.A.P.E. Patisserie, three month nonaccredited course; Part-Time Diploma in Patisserie, nine months; Certificate in Food Preparation and Cooking, nine months. (Basic entry level Chef) International Diploma in Culinary Arts, 18 months.

Accreditation: City & Guilds, QCTO and SA Chefs Association.

Contact: 041 3671921; www.culinaryacademype.co.za

EASTERN CAPE ALFRESCO INTERNATIONAL ACADEMY OF FOOD AND WINE Based in East London, this chef training school has been operational since January 2002.

Lecturers are trained professionals with experience in restaurants and commercial catering.

Courses: A three-year Chef Diploma which is broken down into 18 months of class time and 18 months of unpaid work experience. Maximum of 14 students. All students are issued with chef jackets, hat, apron and set of chef knives.

Various part-time courses also on offer. Cost: R40,000 per year.

Accreditation: City & Guilds, QCTO. Contact: 043 735 1735; www.alfresco1.co.za

THE MILLS ACADEMY (PTY) (LTD) Situated in Jeffreys Bay, Mills Academy is the first private chef and hospitality academy in SA with dual international accreditation by Gordon Ramsey and the Tante Marie Culinary Academy.

Offering full-time classes, short courses and part-time courses.

Courses: An 18-month Diploma in Professional Culinary Arts, 12-month CTH and Mills Culinary Academy Certificate. Prices on request.

Accreditation: Chartered Institute of Tourism and Hospitality, CTH (UK), City & Guilds.

Contact: 079 448 2453; www.millsacademy.co.za

THE BLUE RIBBON SCHOOL Established in 2000 in East London.

Courses: Three-month cookery course, Monday to Friday 8am till 1pm, R13,500 plus R1,500 for registration; three-month food and beverage course, Monday to Friday 8am till 1pm, R7,500 plus R1,500 for registration; one year, Monday to Friday 8am till 1pm, R55,000 plus R3,000 for registration.

Accreditation: City & Guilds.

Contact: 043 722 2716; bribbon@sainet.co.za

SA ACADEMY OF CULINARY ART The academy in Port Elizabeth offers professional, internationally accredited training in culinary and pastry arts. Over the past four years and again in 2020, the academy has and will represent SA at The Culinary Student Olympiads in India. Recognised by the World Societies of Chefs as a quality education centre, it offers courses accredited by Highfield UK. Courses: Grande Diploma, Culinary & Pastry Arts; Diploma in Culinary Arts; Diploma in Pastry Arts; Certificate in Culinary Arts, Food Saftey Certificate.

Accreditation: Highfields UK & Dubai.

Contact: 041 364 3377; www.saaco.co.za

CULINARY ACADEMY OF P.E. The academy believes in training real chefs who are skilled in the art of both classical and contemporary cuisine. By providing students with daily practical sessions, they are better

Chef Karabo Benevolent Leeuw CAPSICUM CULINARY STUDIO

MENTORS ROCK! I grew up in Itsoseng in North West and currently live in Midrand.

Growing up I would eat because of frustration, pain and anger as neither of my biological parents were present in my life. I was obese while at school.

Being a spiritual person and churchgoer, my grandmother would encourage me to attend church every Sunday — or cook with her if I refused.

And that’s where my interest in cooking began. My best food memory is the stew and dumplings she made.

After high school I enrolled at Capsicum Culinary Studio in Pretoria, met a chef/lecturer by the name of Kabelo Kalebe and then got opportunities to cook and work with the MasterChef Australia judges, George Calombaris, Matt Preston and Gary Mehigan, at the Appetite Fest.

I did my internship at Epicure in Morningside with Chef Coco Reinarhz, and then finished half of my internship programme with Marthinus Ferreira at his restaurant DW11 13.

I would recommend cheffing and the food industry as a career. At the end of the day, we all eat and have to eat. There are a lot of jobs in the food industry but I’d advise those who go into it to open their own establishments — you’ll enjoy it more if you work for yourself. Of course, you’d have to first learn under a few masters, mentors and chefs to be one of

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the best, but your ultimate goal should be to work for yourself.

My greatest mentor has been celebrity chef Tebello “Tibz” Motsoane. Barely six months into my training, he trusted me with his brand, business and reputation by making me head chef, all because he believed in my ideas. You can be a great chef but, ultimately, it’s about the bottom line and making a living from your craft and passion.

It's never too late to follow your passion. In my Capsicum class, there was a 59-year-old who never gave up on her dream on becoming a chef.

It was my grandmother who gave me the opportunity to pursue my dream.

Regardless of my mistakes and disappointments, she sacrificed for me to attend school.

Chef CheriLynn Speelman SENIOR LECTURER, FRANCOIS

Culinary Olympics

FERREIRA ACADEMY

8/9

DREAM LIFE

Chef Dion Vengatass, senior member of Culinary Team South Africa and Chef de Cuisine at Belmond Mount Nelson.

THE WORLD’S BEST CHEFS

I was born and raised in George and was on the Western Cape netball team at school and head girl in my final year. I’ve always been shy and introverted, but very sports-orientated.

I took a gap year to decide what I wanted to do with my life. That one year turned into four boring years working in retail.

My life changed the day my friend phoned to tell me that the Francois Ferreira Academy was recruiting unemployed youth to do a course sponsored by the Garden Route District Municipality. I completed the three-month basic cooking course top of the class.

It was my dream to become a chef but I couldn’t afford a full-time course. Chef Francois and Denise Lindley offered me an internship at the Academy, as well as a chance to obtain a Diploma in Culinary Arts and Patisserie, which I passed with a distinction.

My journey has been full of challenges, but I wouldn’t have it any other way. The challenges, together with the mentoring and support from people like Chef Francois and Chef Elizabeth Theron are what shaped me.

I’ve been lucky to work under great chefs in the industry. Today I can pass on the knowledge I’ve gained to trainee chefs. Being promoted to senior lecturer in 2019 has shown me that all the hard work and struggle really paid off.

It’s the final countdown for members of the Olympic Culinary Team who are wrapping up their training sessions for the biggest competition on the international culinary calendar, the IKA Culinary Olympics taking place in Stuttgart, Germany, from February 14-18.The competition takes place every four years and is the pinnacle of any chef’s career.

Team manager Trevor Boyd, executive chef at The Michelangelo Hotel in Sandton, has been involved in the Culinary Olympics for the past 20 years. He knows the extraordinary demands of this calibre of competition and has trained the chefs hard — some seasoned Olympic chefs and some newcomers — in preparation. The journey began almost three years ago with 16 chefs, now down to seven chefs, with six competing.

Good luck!

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