What you learn
Two halves of the same job
Cooking is half of it. Every programme also trains you in the work that keeps a kitchen open — and both are on your timetable from the first term.
In the kitchen
- Professional cookery
- Knife skills, stocks and sauces, butchery, service cookery and brigade discipline.
- Pastry and bakery
- Doughs, laminated pastry, patisserie, plated desserts and production baking.
- Food safety
- HACCP principles, hygiene supervision and the standards employers audit against.
Beyond the kitchen
- Hospitality management
- Front and back of house operations, food and beverage service, and costing.
- Food business
- Entrepreneurship, marketing and the numbers behind a catering operation.
- Work related learning
- Supervised industry placement that turns training into a first line on your CV.
Why train here
What the training is built on
2,000 graduates since 2012
Working in hotels, restaurants, lodges and their own kitchens, at home and internationally. Start at certificate level and climb to advanced diploma without changing institutions.
Taught by working chefs
Faculty who have run professional kitchens, teaching in facilities built to look like the ones you will walk into.
Qualifications that travel
Accredited with City and Guilds of London and registered with the Ministry of Higher and Tertiary Education, so the certificate means something to an employer.
Campuses
Where you'll train
Both campuses run working training kitchens and pastry rooms. You are placed at one of them when you enrol.
Newlands
Belvedere
Next step
Applications are open
Tell us who you are and which programme you want. Admissions will confirm your level, your campus and your intake date.