About Us

WHY HTA

WHY HTA SCHOOL OF CULINARY ART?

The Hospitality Trainers and Associates (HTA) School of Culinary Art, an Internationally Accredited Chef School, run under the leadership of Stephen Billingham, current President of the South African Chefs Association, is one of South Africa’s leading Chef Training Providers specialising in modular, outcomes based training and development.

Registered through an internationally recognised awarding body, City and Guilds, who are themselves registered with the South African Qualification Authority (SAQA). HTA has been training Chefs in partnership with the South African food & beverage and hospitality industries since 1996, producing many of the country’s most talented Chefs.

HTA was established to provide Culinary students, from school leavers to corporates, with a fundamental grounding in all disciplines relating to the production of top quality cuisine and the ability to manage a kitchen. This award winning school offers unparalleled opportunities to acquire both theoretical knowledge and carefully monitored practical training in their state-of-the-art facilities.

HTA School of Culinary Art is one of four Progressive Chef Training divisions of HTA group of Companies, the other three divisions of HTA predominantly focus on Chef Training Programmes for employed persons currently working in the Hospitality industry. These Programmes are offered to Up-Skill and Certify hundreds of Cooks, Chefs and Caterers each year across all levels and Sectors in the Industry. This valuable side of our business, working with and having industry Chefs is a reservoir of knowledge and experience, which is passed on to all full time students through our Programmes.

HTA School of Culinary Art is committed to providing training that remains at the forefront of global culinary trends. With established relationships with top hotels, restaurants and catering companies in Gauteng, students have the opportunity for practical application of their theoretical knowledge and ensuring that practical elements of the course are completed with reputable Chefs in a carefully structured, planned and moderated way.

Each student also receives membership to the South African Chefs Association, with the objective of further enhancing the students’ professional approach. This allows each student access to regional and national competitions, food festivals, chef conferences and networking opportunities with professionals in the industry.

HTA Group of Companies, Training and Development Programmes in Professional Cookery

Programme Name Client Duration
HTA School of Culinary Art School Leavers 2 Years
HTA Chef Foundation School Leavers 1 Year
HTA In-Service Apprenticeship Programmes Bosasa – Catering Division 1 Year
RoyalMnandi Catering Division 3 Years
Protea Group of Hotels 3 Years
Saxon Hotel 3 Years
Westcliff Hotel 3 Years
The Sheraton Hotel 3 Years
Michealangelo Hotel 3 Years
Sandton Hilton Hotel 3 Years
Emperors Palace 3 Years
Sandton Indaba Hotel 3 Years
Radisson Hotels 3 Years
HTA Enterprise Development Programmes Tigerbrands 6 Months
Patley’s 6 Months
Lucky Star 6 Months
Bidfood Services 6 Months
SA Feedlot Association 6 Months
SACA National Youth Chef Training Programmes Department of Tourism 6 Months
1 Year
HTA Skills Proficiency Programmes Eskom Power Stations 2 Weeks
Anglo American Catering 2 Weeks
Sun City 4 Weeks
Randwater 4 Weeks
RMB 16 Weeks
Reserve Bank 8 Weeks
Goldfield Mining 2 Weeks
FNB Catering 5 Weeks

Some of HTA’s Clients:

Emperors Palace; Gallagher Gourmet Catering; The Indaba Hotel; Gham Gourmet; Kopanong Hotel; Sinclair’s Signature; Sandton Hilton; Sheraton Pretoria; Protea Group of Hotels; The Four Seasons Westcliff Hotel; The Fedics Group; Cresta Hospitality Group; Netcare Group Catering; FNB Catering; Peermont Global; Anglo American Catering; Eskom Catering; McCain SA; Royal Mnandi; Bosasa Operations, Saxon Hotel and Spa, Goldfields, South African Reserve Bank, Michelangelo Hotel.

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