HTA SCHOOL OF CULINARY ART

This is a two year, full–time 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 HTA School of Culinary Art offers professional realistic opportunities to acquire both theoretical knowledge and carefully monitored practical training within Joburgs finest Hotels, restaurants and catering companies.

This course prepares you for a long and fruitful career as a Professional Chef, or a Chef entrepreneur.

COURSE OVERVIEW

YEAR ONE

FIRST TERM AT HTA

History of Cooking, South African Cuisine, Food Hygiene, Kitchen Planning and Design, Handling Knives, Cooking Methods, Fruit Preparation, Vegetable Preparation, Egg Dishes, Cold Preparation, Stocks, Soups and Sauces, Preparation Meat and Poultry, Preparation Basic Dessert, Culinary French, Food Costing, Assessment and Examinations.

FIRST PRACTICAL PLACEMENT

10 Week Industry Training

SECOND TERM AT HTA

Pulses Rice and other Grains, Classic Potatoes, Preparation of Fish, Basic Dough Work, Pastry Work, Fresh and Dried Pasta, Shellfish, Intro to HACCP, Nutrition Customer Service, Table Service, Drink Service, Wine Service, Assessment and Examinations.

SECOND PRACTICAL PLACEMENT

10 Week Industry Training

YEAR TWO

THIRD TERM AT HTA

Biscuits and Cookies, Cakes and Sponges, Meat and Offal, Game and Poultry, Quality Control, Cuisines Around The World, Menu Writing, First Aid, Fungi, Advanced Cold Preparation Culinary French, Food Costing, Assessment and Examinations.

THIRD PRACTICAL PLACEMENT

10 Week Industry Training

FOURTH TERM AT HTA

Cheese, Frozen Desserts, Sugar Work, Chocolate Work, Advanced Dough, Vegetarian Cookery, Dietetics, Soufflés, Organic Food, Petit Fours, Advanced SA Cuisine, Assessment and Examinations.

FOURTH PRACTICAL PLACEMENT

10 Week Industry Training

YOUR FUTURE, YOUR CAREER, YOUR SUCCESS

On successful completion of this Chef qualification you will, over and above the food preparation and cooking aspects of the course, also have proven competence in the following important subjects:

Drink and Table Service
Customer service
Workplace relationship skills
Health, hygiene and safety
How to identify work opportunities and apply for a job
First Aid
Handling and storage of food
Food costing
Recipe and menu development and implementation
Self and staff development
Problem solving in the workplace
Cultural Diversity

This course prepares you for a long and fruitful career as a Professional Chef, or a Chef entrepreneur.

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.

As an HTA Student, you may sign up into one of the schools Extra Activities Clubs, such as our

Molecular Club, Baking Club, or one one of our Industry Indabas.

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.

FULL-TIME

PART-TIME

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