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COURSES WITH PRICE TABLE

Below you will find the courses offered with their prices for the 2019 intake:

SEMESTER 1

6 Months
* R55 000/ STUDENT
>BASIC PROGRAMME IN CULINARY SKILLS (LVL 2)
>FOUNDATION PROGRAMME IN PROFESSIONAL COOKERY 
Includes:
ALL BOOKS AND NOTES, EXAM FEES, REGISTRATION FEES, EXCURTIONS, FULL SET UNIFORM, FULL KNIVE SET

Excludes:
PHOTOS FOR POE, INGREDIENTS FOR RE-ASSESSMENT, FEES FOR RE-ASSESSMENTS, RECIPE FILES, RE-EXAM FEES, FOOTWARE

SEMESTER 1-3

18 Months
* R122 000 / STUDENT
 >BASIC PROGRAMME IN CULINARY SKILLS (LVL 2)
>FOUNDATION PROGRAMME IN PROFESSIONAL COOKERY (LVL 3)
> INTERMEDIATE PROGRAMME IN PROFESSIONAL COOKERY (LVL 3) 
Includes:
ALL BOOKS AND NOTES, EXAM FEES, REGISTRATION FEES, EXCURTIONS, FULL SET UNIFORM, FULL KNIVE SET 

Excludes:
PHOTOS FOR POE, INGREDIENTS FOR RE-ASSESSMENT, FEES FOR RE-ASSESSMENTS, RECIPE FILES, RE-EXAM FEES, FOOTWARE

SEMESTER 1-6

36 Months
* R198 000 / STUDENT
>BASIC PROGRAMME IN CULINARY SKILLS (LVL 2)
>FOUNDATION PROGRAMME IN PROFESSIONAL COOKERY (LVL 3)
> INTERMEDIATE PROGRAMME IN PROFESSIONAL COOKERY (LVL 3)
> UPPER INTERMEDIATE PROGRAMME IN PROFESSIONAL CULINARY ARTS 
Includes:
ALL BOOKS AND NOTES, EXAM FEES, REGISTRATION FEES, EXCURTIONS, FULL SET UNIFORM, FULL KNIVE SET
Excludes:
PHOTOS FOR POE, INGREDIENTS FOR RE-ASSESSMENT, FEES FOR RE-ASSESSMENTS, RECIPE FILES, RE-EXAM FEES, FOOTWARE

* Terms & Conditions apply.

Courses and prices are subject to change without prior notice - always contact school to confirm current prices.

Only want to upgrade your food safety?

Highfield Accredited

Level 2 Award in Food Safety in Catering (RQF)

Training your staff and managers in hygiene best practices is an important step to developing a culture of food safety. Failing to do so increases the risk of food contamination and the public’s poor health. In turn, this can lead to customer dissatisfaction, potentially huge legal costs and the loss of your good reputation and market share.

Course Duration

1 ½ day - 1st day – 7 hours theory and second day is the 45minute multiple choice written exam. (we can also complete this in one day if you are ready to write the exam)

* Cost

The full cost of the course is R2 800 (0nly if we have a minimum of 3 learners) per learner and it is payable before commencement of the course.
The cost for less than 3 students is R3500 per student.

The Course fee is all inclusive: Registration with Highfield, Examination and certification fees, classroom-based training and demonstrations as well as all study Material. The cost will also include muffins and coffee for breakfast as well as a light lunch.

* Class Schedule

Learners will attend class on dates scheduled from 9:00 till 16:00 including a breakfast and lunch break. After the theory you will complete a supervised written assessment -
20 questions within 45 minutes. Successful learners will have to demonstrate knowledge and understanding across the qualification syllabus and achieve a pass mark of 60% (12/20). Completed examination papers will be returned to Highfield for marking and results will then be supplied to the centre afterwards.
On successful completion you will receive a certificate from Highfield (endorsed by MCA – Maritime and Coastguard Agency).

Entrance Criteria

Learners will be 14 years of age or older.
Must have valid ID or passport. Please send with registration.

Planning to work on a yacht?

West Coast Chef School Accredited

Yacht Galley Specific cooking designed by
West Coast Chef school

You have two options:

The course duration is 6 days.

Day 1 -6: 6-7 hours

Cost:

The cost of the course is R 8 100 per learner. The Course fee is all inclusive: Notes and recipes, Portfolio including colour prints of dishes, ingredients and West Coast Chef School apron.

The course duration is 5 days.

Day 1 -5: 6-7 hours

Cost:

The cost of the course is R 5 800 per learner. The Course fee is all inclusive: Notes and recipes, Portfolio including colour prints of dishes, ingredients and West Coast Chef School apron.

Entrance criteria:

Learners will be 14 years of age or older.
Must have valid ID or passport. Please send with registration.

Assessment:

The Cooking Course is not exam based but a portfolio of evidence will be compiled. An observation checklist for some of the dishes prepared will be completed after each practical and included in the portfolio of evidence. The competence achievement record checklist after each practical. Photos (colour prints) of all dishes prepared will be included in the portfolio.

Lesson layout:

Theory to be covered:
Health and safety, cleanliness, planning and timing
Basic knife skills & equipment
Nutrition, working with dietary requirements and food allergies
Menu Planning and Presentation including food presentation
What if the dish goes wrong? … and other rescue remedies
Provisioning and store cupboard ingredients
Time saving tips and ideas & Advance preparation
Basic food costing

Terms:

A non-refundable deposit of R1500 is required to secure your seat
The full outstanding amount is payable of the 1st day of class
No missed lessons will be refunded or repeated.
We will only issue the certificates once we have received them from Highfield. The West Coast Chef School certificate will be issued immediately after the cooking course.

We need confirmation of learners 10 days in advance in order to get all the learning material and exam papers from Highfield.

* Terms & Conditions apply.

Courses and prices are subject to change without prior notice - always contact school to confirm current prices.