This full-time ( Monday – Friday) course runs for 6 months annually from January to June and covers our semester 1 course syllabus. Practical and theoretical training is completed at our kitchens under the expert guidance of our chefs. This course is designed to give the participant a basic understanding and appreciation of classical cookery techniques and methods. It is aimed at inspiring and giving a formality to those who wish to add value to existing hospitality-based careers or to start their own food careers, as well as young students who are not entirely sure if this is the right career path to choose yet.
The course is also the entry level requirement to apply for the Advanced Certificate course. (Applications to apply for the Certificate Course close on the 1st May annually.)
This course will add value to existing culinary careers such as:
This full-time ( Monday – Friday) course runs for 1 year and covers all aspects of classical food preparation; cooking techniques and methods. We also focus heavily on Patisserie and complete a South African Wine course. Our Advanced certificate students complete the first year of practical and theoretical training, covering both the level 1 and level 2 course syllabus, at our kitchens under the expert guidance of our chefs.
This course offers the platform from which our graduates can enter and thrive in a professional kitchen or diversify into other food-related industries. The certificate course is also the entry level requirement to continue with the Diploma course.
This course runs for 2 years and covers all aspects of classical food preparation; cooking methods; kitchen management, restaurant service; patisserie; wine appreciation and the culinary arts in greater detail. During the first year students train and cook daily in our professional kitchen under the expert guidance of our chefs (see Advanced Certificate info).
During the second year, students enter the professional working environment and complete 2 practical in-service blocks at 2 different industry establishments in order to cement their knowledge and skills. These in-service practical periods are arranged and managed by the Sense of Taste Chef School. This course offers valuable industry networking and is the platform from which our graduates can thrive in professional kitchens, both locally and internationally.