6 MONTH SKILLS PROFICIENCY PROGRAMME

The 6 Month Skills Proficiency Programme in food preparation and cooking has been developed by HTA in conjunction with employers within the catering and hospitality industries. This compact and affordable programme is the perfect starting point for students with little or no previous experience in cooking and catering who wish to excel in professional cookery and affiliated industries.

PROGRAMME DURATION

The Skills Proficiency Programme runs over 6 months. The Theoretical and Practical Components of The Skills Proficiency Programme offers comprehensive training and development taught by experienced chefs. From knife skills to understanding hot and cold kitchens, you’ll learn the necessary know-how to give you the confidence to enter the world of professional cookery or enable you to further your knowledge and skills in an advanced Professional Chef Programme.

COURSE OVERVIEW:

The 6-month programme comprises of multiple professional cookery modules, Food Costing as well as Health and Safety will also be covered.

On Successful completion of the programme, the learner will receive CATHSSETA: Assistant Chef.

The students will also get real-world industry experience by completing two Experiential Training placements of six weeks.

COURSE OUTLINE:

Fundamentals of Food Costing
Introduction to Hospitality
Safety and Security
Personal Hygiene and Professional Behaviour
Principles of Food Area Management
Handle and Maintain Knives
Meat, Offal, Poultry and Game
Fish
Sauces and Soups
Vegetables
Hot and Cold Desserts
Pulses and Grains
Dough
Introduction to Pastry
Egg
Pasta
Shellfish
Fruit
Potatoes, Noodles and Farinaceous
Stocks
Salad and Dressing
Sandwiches and Canapes
Herbs and Spices
Seasoning and Flavouring

For more information, programme dates and costs, please contact us, or if you would like to preliminary apply please complete the online application form for submission.

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 SCHOOL OF CULINARY ART

This is a two year, fulltime City and Guilds/QCTO accredited course that was established by Chefs for Chefs to provide students with a comprehensive programme in all disciples relating to the production of quality cuisine and the ability to manage a kitchen.

THE CHEF FOUNDATION

The Chef Foundation Programme is a one year full-time Programme, designed to allow a broader spectrum of learners from different backgrounds to achieve an International accredited offering in Professional Chef Training Programme.

6 MONTH SKILLS PROFICIENCY PROGRAMME

The 6 Month Skills Proficiency Programme in food preparation and cooking has been developed by HTA in conjunction with employers within the catering and hospitality industries.

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