Diploma in Culinary Arts

Programme Description

• Utilise fundamental skills in culinary arts and technical skills in kitchen setup, organisation, food product knowledge, patisserie, hot cooking, Garde manger, pastry, baking, and artistic skills.
• Apply different cooking techniques in African and Western cuisines.
• Achieve a high degree of professionalism and focus on the quality of the product and customers’ expectations.
• Utilise the required technical skills to effectively apply different cooking methods suitable for events Determine the role of ingredients in preparing various dishes.
• Demonstrate entrepreneurial initiative applied in the development of a business plan for a hospitality enterprise.
• Utilise the technical skills to effectively apply creativeness in the development and cooking methods suitable for various events.

Admission Requirements:

• Candidates should have a matric certificate with a Diploma endorsement and meeting the minimum admission requirements of a Level 4 (50 %+) in English Home Language as well as a Level 3 (40%+) in Mathematics or Level 4 (50%+) in Mathematical Literacy.
• One additional language
• Any other four modules
• Minimum APS scores of 26 or more with Mathematics or APS scores of 27 or more with Mathematical Literacy.

• English (50 – 59%)
• Mathematics or Technical Mathematics (30-39%) or Mathematical Literacy (40-49%)
• Food preparation as a vocational subject (50% or greater)
• RPL and CAT may be applied.

Career Opportunities

• The carrier opportunities graduate in a Diploma in Culinary Arts are as follows:  
• Cafe Head Chef
• Medical Facility First Cook
• Industrial Catering Sous Chef
• Hotel Sous Chef
• Catering and Events Junior Sous Chef
• Restaurant Sous Chef
• Rest home First Cook
• Management jobs in all areas of hospitality are also fair game for dedicated professionals, but some kitchen jobs include:
• Executive Chef
• Manages the kitchen staff, prepares work schedules, creates menus, and computes food costs.
• Sous Chef
• Assists the Executive Chef in running the kitchen by covering shifts during the Executive’s off time.
• Banquet Chef
• Manages the kitchen staff in quantity food production for banquets, conferences, and conventions.
• Pastry Chef
• Responsible for baking breads, pastries, and desserts and manages a staff of bakers at larger properties.
• Food Production Manager
• Manages the production of quality food in large food service operations.

 Curriculum Structure