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. It also allows it’s learners to take advantage of HTA’s good name and standing in the South African Hospitality industry in Food Preparation and Culinary Arts. HTA School of Culinary Art has established and fostered excellent long standing working relationships with South Africa’s Top Chefs and employers from Gauteng’s up market food establishments and hotels. This of course ensures that both HTA’s Practical and Theoretical training stay current and industry related.

Programme Duration:

The Chefs Foundation Programme runs over 10 months from February to November of each year. The Theoretical and Practical Components of the Chef Foundation Programme are aimed at learners at a Certificate level (NQF Level 3 vocational), which affords successful learners the opportunity to complete the International City and Guilds Certificate Exam in Food Preparation at the end of the Programme. Graduates are able to confidently enter our Industry at positions of Demi Chef or Chef De Partie depending on the size and brigading structure of the establishment.

The Chef Foundation Course Overview:

  • History of cooking
  • South African cuisine
  • Mise en place
  • Knife skills
  • Preparing stocks, soups and sauces
  • Food hygiene/professional appearance
  • Basic cooking methods
  • Cooking with herbs, spices and flavourings
  • Preparing classical salads, dressings, snacks and canapés
  • Cooking vegetables and classical vegetable dishes
  • Fruit and nuts
  • Prepare and cook fish and fish dishes
  • Prepare and cook eggs
  • Prepare and cook meat, poultry, offal
  • Prepare and cook potatoes and potato dishes and starches
  • Prepare and cook seafood and shellfish
  • Cooking rice, grains and pulse dishes
  • TVP vegetarian dishes
  • Classical cold dessert and hot dessert dishes
  • Sponges, icings, dessert sauces and creams


Catering Principles:

  • Customer services
  • Cleaning production areas
  • Food poisonings and micro – organisms
  • Financial planning
  • Budgeting and management skills
  • Maintain a safe and secure working environment
  • Basic first aid
  • Life skills


Nutrition and Menu Planning:

  • Food presentation
  • Plating techniques
  • Menu planning and presentation
  • Different types of menus
  • Nutrition in food
  • Dietetics
  • Table setting and front of house service/ drink service


Food Costing:

  • Basic calculations
  • Cost and selling prices
  • Gross profits
  • Wastage
  • Adding Vat
  • Costing recipes and menus


French Terminology:

  • Standard kitchen verbs
  • Ingredients
  • Basic French grammar
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.



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