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Here you will find our
Culinary Course outlines

Please take note that information can change without prior notice.
Please contact school directly for most acurate information.

Mobirise

Certificate in Culinary Arts

Mobirise

Diploma in Culinary Arts

Mobirise

Diploma in Patisserie

Mobirise

Advance Diploma in Culinary Arts


These qualifications have been developed for those working within the catering industry and cover all the main elements of food preparation as well as specialist patisserie knowledge and skills. They are ideal for a range of candidates from those new to the kitchen to experienced professionals, and are recognised by employers all over the world.

These are ideal for anyone looking for a successful career in food preparation and cookery, from new starters to experienced professionals looking to specialise in patisserie or move into a supervisory role.

Certificate in
Culinary Arts

6 Months

The Level 1 Certificate in Food Preparation and Cooking is for candidates who want to begin a career within the hospitality industry, specialising in kitchen operations. They will wish to progress as a qualified chef and will be able to demonstrate the ability to perform practical skills and the necessary knowledge in order to complete the assessments

Consist of:
• Introduction to the kitchen and the hospitality & catering industry.
• History of cooking
• Kitchen Terminology & French
• Basic ingredients & Mise-en-place
• Personal Hygiene
• Safety at work
• Food Safety in catering
• Introduction to nutrition
• Prepare food for cold presentation
• Prepare, cook and finish foods by: frying, braising and stewing, boiling, poaching and steaming, baking, roasting and grilling
• Kitchen terminology
• Basic numeracy and kitchen accounting
• Personal Development
• Basic computer literacy and research
• Food Preparation methods and techniques
• Practical cookery, Test and Exams
Bonus course material by West Coast Chef School:
• Fire- fighting course
• First aid course
• Basic barista introduction 

R 55 000,00
Includes :

1 x Full set Uniform ( Excluding Footware ) 
Stater Knive Set
All books & notes, Exam fees, Registration fees

Excludes:
Photos for POE
Ingredients for re-assesment
Fees for re-assesments
Re-exam fees

**UNIFORM FULL SET: 2 X CHEF JACKETS, 2 X PANTS, 2 X APRONS, 2 X HEADGEAR

PART TIME CERTIFICATE - 12 MONTHS

Course Includes:
• Introduction to the kitchen and the hospitality & catering industry.
• History of cooking
• Kitchen Terminology & French
• Basic ingredients & Mise-en-place
• Personal Hygiene
• Safety at work
• Food Safety in catering and in the professional kitchen
• Introduction to nutrition
• Prepare food for cold presentation
• Prepare, cook and finish foods by: frying, braising and stewing, boiling, poaching and steaming, baking, roasting and grilling
• Kitchen terminology
• Basic numeracy and kitchen accounting

Course Hours:
• Twice a week (Tuesdays and Thursdays from 16H00 until 19H00)
• 1 Hour Theory per class
• 2-3 Hours Practical per class 

On completion of this qualification candidates may progress into employment as a trainee, or to the following City & Guilds qualifications:
• City & Guilds Level 2 Diploma in Food Preparation and Cooking(Culinary Arts) 8065-02

*When progressing to the next level course, it wil exclude:
Another full set Uniform
Another stater Knive Set

Mobirise

Diploma in Culinary Arts

12 Months

The Level 2 Diploma in Culinary Arts is for candidates who wish to work in the hospitality industry and already have knowledge of the basic principles of kitchen work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge. Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments.

During this 12 months, students continue with theory & practical classes at school and cover:
• Food safety in catering
• Safety at work
• Healthier foods and special diets
• Prepare, cook and finish:     
          o stocks, soups and sauces,
          o fish and shellfish,
          o meat, poultry and offal,
          o vegetables, fruit and pulses,
          o rice, grain, farinaceous products
          o and egg dishes, bakery products, hot and cold desserts                  and puddings
• Prepare food for cold presentation
• Catering preparations, cost and menu planning
• Kitchen terminology

Bonus course material by West Coast Chef School:
• Table settings
• Flower decoration
• Function and restaurant experience
• CV compilation and preparation for job interviews 

R 70 000,00
Includes :
1 x Full set Uniform ( Excluding Footware )
Stater Knive Set
All books & notes, Exam fees, Registration fees

Excludes:
Photos for POE
Ingredients for re-assesment
Fees for re-assesments
Re-exam fees

PART TIME DIPLOMA – 18 MONTHS

Course Includes:

• Introduction to the kitchen and the hospitality & catering industry.
• History of cooking
• Kitchen Terminology & French
• Basic ingredients & Mise-en-place
• Personal Hygiene
• Safety at work
• Food Safety in catering and in the professional kitchen
• Introduction to nutrition
• Prepare food for cold presentation
• Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups
• Techniques and skills in preparation, cooking and finishing poultry, meat and game
• Techniques and skills in preparation, cooking and finishing fish and shellfish
• Techniques and skills in producing frozen, cold and hot desserts
• Techniques and skills in baking and baked products

Bonus course material by West Coast Chef School:
• Fire- fighting course
• First aid course
• Function & Restaurant Experience

Course Hours:
• Twice a week (excluding school holidays)
• 1 Hour Theory per class
• 2-3 Hours Practical per class 

On completion of this qualification candidates may progress into employment as a trainee, or to the following City & Guilds qualifications:
• City & Guilds Level 2 Diploma in Food Preparation and Cooking (Patisserie) 8065-03
• City & Guilds Level 3 Advanced Diploma in Food Preparation and Cookery Supervision – 8065-04

*When progressing to the next level course, it wil exclude:

Another full set Uniform
Another stater Knive Set

Mobirise

Diploma in Patisserie

6 Months

The Level 2 Diploma in Patisserie is for candidates who wish to work in the hospitality industry and specialise in Patisserie. They will already have knowledge of the basic principles of kitchen work, or will demonstrate the commitment and enthusiasm to work and study in order to supplement their existing knowledge. Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments.

Course Consists of:
• Techniques and skills in producing frozen, cold and hot desserts
• Techniques and skills in baking and baked products
• Techniques and skills in producing fermented dough products
• Techniques and skills in producing decorative items and display products
• Techniques and skills in producing paste products and petit fours
• Food safety practices in the preparation, service and storage of food
• Kitchen organization
• Supervising the pastry section
• Prepare, cook and finish: cakes, biscuits and sponge products, pastry products, dough products, hot desserts and puddings, cold dessert 

R 50 000,00
Includes :

2 x Full set Uniform ( Excluding Footware )
Stater Knive Set
Patisserie Kit
All books & notes, Exam fees, Registration fees

Excludes:
Photos for POE
Ingredients for re-assesment
Fees for re-assesments
Re-exam fees

Currently not available.


On completion of this qualification candidates may progress into employment as a trainee, or to the following City & Guilds qualifications:
• City & Guilds Level 3 Advanced Diploma in Food Preparation and Cookery Supervision – 8065-04

*When progressing to the next level course, it wil exclude:

Another full set Uniform
Another stater Knive Set

Mobirise

Advance Diploma in Culinary Arts

12 Months

The Level 3 Advanced Diploma in Food Preparation and Cookery Supervision is for candidates who have gained experience as a chef and wish to extend their knowledge of the planning and monitoring of operations and staff within the kitchen environment. Candidates will be required to demonstrate their supervisory skills, both knowledge based and practically, in order to fulfil the requirements of the assessments.

Course consist of:
• Kitchen and Food Safety Supervision
• Gastronomy
• Sustainability
• Human resource management
• Food production & supervision
• Staff resource management
• Production and equipment resource management
• Commodity resource management
• Menu planning, operational costing & Food cost control

Bonus course material by West Coast Chef School:
• Food and wine appreciation
• Excursions to wine farms and suppliers
• Function and restaurant experience 

R 70 000,00
Includes :

1 x Full set Uniform ( Excluding Footware )
Stater Knive Set
All books & notes, Exam fees, Registration fees

Excludes:
Photos for POE
Ingredients for re-assesment
Fees for re-assesments
Re-exam fees

*When progressing to this level course, it wil also include:

Add on knive set
Additional Uniform Set

Mobirise

FOR YOUR CONVENIENCE...

Here you can download our Culinary  full-time &
part-time course outlines.

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