Francois Ferreira

Principal: Chef Francois Ferreira, is often better known as South Africa’s own food evangelist with his contemporary and quirky approach to South Africa’s rich and diverse food culture.

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Wealth of Experience

Our staff has a wealth of experience both professionally and academically, which makes for an exceptionally strong team lead by Principal Francois Ferreira.

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We are approved and registered for short learning programmes with CATHSSETA. We are also recognised as a Training Provider by the South African Chefs Association and the Chaîne des Rôtisseurs.

 About Us

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

We make provision for full-time studies as well as distance learning, and are involved in numerous in-service training projects and skills driven community workshops.

Our full-time courses are enhanced by a range of add on subjects that give 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 & 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.

Our 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, business entrepreneur, restaurant critic and wine connoisseur. Both of them are members of the International Chaîne des Rôtisseurs, of which Chef Francois has been the Bailli Délégué (National President) of the South African chapter for the last 4 years.

We have strong ties with the Cape Wine Academy, the South African Chefs Association and the Nelson Mandela Metropolitan University. We have also been actively involved in the National Young 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, our students are given the opportunity to develop and grow in an environment conducive to study, good restaurants and hospitality establishments, as well as healthy outdoor activities.

We have become a home from home for many of our students from as far as Cape Town, Gauteng and even across the border.

We care about each and every student’s development, and take pride in their careers and prosperity in the hospitality industry.

 François Ferreira  

He is the 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.

His experience, know how and love of the industry, is guaranteed to add incredible value and a first-hand perspective to the François Ferreira Academy.

 Denise Lindley

She is the 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 prepare culinary and hotel management artisans with the procurement, preparation, presentation of good food and wine, and hotel management skills in the Southern and South Eastern Cape, by focusing on the educational needs of the public and private sector in the fields of Culinary Art and Hotel Management.

 MISSION STATEMENT

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 supportive access to Formal Programmes as approved by the Nelson Mandela Metropolitan University (NMMU), by means of our Short Learning Programme, registered with the NMMU.

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

To provide our full-time students with the opportunity to obtain an international qualification (City and 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 these adults with improved culinary skills for the enjoyment of cooking and entertaining.

 CORE VALUES

  • We value the highest reputation for our school.
  • We value honesty and transparency in all transactions with our stakeholders
  • We value respect and trust in all our business dealings.
  • We value credibility and accountability of our assessment, management and other structures.
  • We value holistic principles
  • We value creativity and sustainability in all our endeavours.
  • We value ethnicity and diversity in our dealings with all stakeholders.
  • We value professionalism in the highest academic standards, administrative ability and organisational competency; procurement; preparation and presentation of our staff and lecturers.
  • We value highly competent, balanced, well-trained professional staff capable of being culinary ambassadors for our school.

Francois Ferreira Academy