THE CHEF FOUNDATION

The Chef Foundation Programme is a one year full-time Programme, designed to allow a broader spectrum of learners 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.

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
HACCP
Food poisonings and micro – organisms
Financial planning
Budgeting and management skills
Maintain a safe and secure working environment
Basic first aid
Life skills

CATERING PRINCIPLES:

Customer services
Cleaning production areas
HACCP
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

FRENCH TERMINOLOGY:

Standard kitchen verbs
Ingredients
Basic French grammar

FOOD COSTING:

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

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.

OTHER FULL-TIME PROGRAMMES

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 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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PART-TIME

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