Diploma in Culinary Arts

Programme Description

The Diploma in Culinary Arts is an advanced professional cookery qualification that covers the theoretical and practical skills to work in a professional culinary environment. The Diploma in Culinary Arts course is offered to students who are interested in pursuing a career as a chef in any hospitality related environment. The programme introduces students to the world of food production through basic operation techniques and hands-on core competency training. It introduces students to the basic cooking methods, kitchen equipment, machinery, and utensils, as well as recipe costing and kitchen procedures. Students will also learn how to use food ingredients, develop their skills in utilizing kitchen equipment and utensils, learn how to prepare basic stocks, soups, sauces, and salads and become familiar with kitchen terminology, nutrition, and kitchen accounting principles.
Upon completion of this qualification, graduates will be able to:
  • 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:

The minimum admission requirements for the Diploma in Culinary Arts are as follows:
National Senior Certificate (NSC):
  • 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.
National Certificate: Vocational (NCV) Level 4 in Hospitality:
  • 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

Modules name Code Credits semester Co-requisite Pre-requisite
YEAR 1          
Culinary Arts 101 (Theory & Practical) CUL101 15 S1 None None
Baking and Pastry Arts 101(Theory & Practical) CBP101 15 S1 None None
Garde Manger 101 (Theory & Practical) CGM101 12 S1 None None
End User Computing 101 EUC101 12 S1 None None
Food and Beverage Studies 101 CFB101 12 S1 None None
Culinary Arts 102 (Theory & Practical) CUL102 15 S2 None None
Baking and Pastry Arts 102 (Theory & Practical) CBP102 15 S2 None None
Garde Manger 102 (Theory & Practical) CGM102 12 S2 None None
Food and Beverage Studies 102 CFB102 12 S2 None None
Mpumalanga in Context MIC100 12 S2 None None
YEAR 2          
Culinary Arts 200 (Theory & Practical) CUL200 12 S2 None CUL101
Baking and Pastry Arts 200 (Theory & Practical) CBP200 12 S2 None CBP101
Garde Manger 200 (Theory & Practical) CGM200 12 S2 None CGM101
Cuisines of Africa 100 CCA100 12 S2 None None
Food and Wine Pairing 100 CFW100 12 S2 None None
Simulated Work Experience 200 CWE200 60 S1 None CUL101
Basic Statistics STAT102 12 S2 None None
YEAR 3          
Culinary Arts 300 (Theory & Practical) CUL300 12 S1 None CUL200
Baking and Pastry 301 (Theory & Practical) CBP300 12 S1 None CBP200
International Cuisine 100 CIC100 12 S1 None None
Creativity and Entrepreneurship 100 CCE100 12 S1 None None
Food & Media studies 100 CFM100 12 S1 None None
Culinary Operations Practice 300 COPE300 60 S2 None CWE200