About Us

Established in 2004, the Francois Ferreira Academy provides training excellence in Culinary Arts and Hospitality Management.

Provision is made for full-time studies as well as distance learning, and are involved in numerous in-service training projects and skills driven community workshops.

Full-time courses are enhanced by a range of add on subjects that gives our students a very specific edge once they enter the industry.

Subjects include:

  • Cake Decorating and Sugar Work
  • Basic IsiXhosa
  • Basic French
  • Hospitality Financial Management
  • Event Management
  • Entrepreneurship
  • Business and Social Etiquette
  • Short courses in Brandy, Wine and Port Appreciation

Full-time students gain practical experience working for six months in the industry in many 5*establishments working under leaders in the industry. We are very proud of our training achievements, and many of our previous students have become leaders in the industry themselves, both locally as well as internationally. We credit our success on the individual and personal hands-on training in groups that do not exceed 20 students at one time.

The staff has a wealth of experience both professionally as well as academically, which makes for an exceptionally strong team lead by Principal Francois Ferreira, who is an acclaimed chef and author of several cookery books. He is assisted by Vice Principal Denise Lindley, who has worked in industrial catering all her life. Both of them are members of the International Chaîne des Rôtisseurs and the South African Chef Association.

The school has strong ties with the Cape Wine Academy and the South African Chefs Association. They have also been actively involved in the National Youth Chefs Training Programme, an initiative of the Department of Tourism and the South African Chefs Association, during the past four years.

Situated in George in the heart of the Garden Route, which is a tourist mecca in South Africa, the students are given the opportunity to develop and grow in an environment conducive to study, and experience good restaurants and hospitality establishments, as well as healthy outdoor activities.

The school has become a home from home for many of the students from as far as Cape Town, Gauteng and even across the border.

The staff cares about each and every student’s development, and takes pride in their careers and prosperity in the hospitality industry.

 François Ferreira  

Principal of the Francois Ferreira Academy, Bailli Délégué Honoraire of Bailliage National d’ Afrique du Sud, a member of South African Chefs Association, the Academy of Chefs, and the South African Brandy Guild, an experienced MC, a published author and well-loved TV and Radio personality. In his previous life he was Comptroller of the State President’s household.

His experience, knowledge and love of the industry combined with his convivial and extrovert personality, is guaranteed to add incredible value and a first-hand perspective to the François Ferreira Academy.

 Denise Lindley

Vice Principal of the Francois Ferreira Academy. After a lifetime in Industrial Catering Management, she still follows her passions of food and wine.

A member of the Chaine des Rotisseurs, the South African Chefs Assosciation, the Institute of Hospitality, a former Restaurant and Hotel Assessor with the Tourism Grading Council of South Africa and wine connoisseur. She brings a wealth of experience with her to the FFA


To equip our students with the essential culinary arts and hotel management skills, to work efficiently and effectively in the hospitality industry as skilled chefs, hotel managers, and skilled kitchen assistants and servers.

To provide our students with City&Guilds, QCTO and CATHSSETA approved qualifications.

To provide our full-time students with the opportunity to obtain an international qualification (City&Guilds) and a National Short Course qualification (CATHSSETA).

To provide further training opportunities for chefs, food and beverage and hotel managers, as well as skilled kitchen assistants and servers, working in the industry by means of workshops and other in-service training programmes.

To provide short courses to the public, equipping adults and children with improved culinary skills for the enjoyment of cooking and entertaining.


  • The highest reputation for our school.
  • Honesty and transparency in all transactions with our stakeholders
  • Value respect and trust in all our business dealings.
  • Credibility and accountability of our assessment, management and other structures.
  • Holistic principles
  • Creativity and sustainability in all our endeavours.
  • Ethnicity and diversity in our dealings with all stakeholders.
  • Professionalism in the highest academic standards, administrative ability and organisational competency; procurement; preparation and presentation of our staff and lecturers.
  • Highly competent, balanced, well-trained professional staff capable of being culinary ambassadors for our school.