The FFA 3-YEAR CULINARY ARTS COURSE 2019

(Two intakes are available for this qualification; January and June)

Learners are continually assessed both on practical and theoretical levels during all courses.
At the conclusion of each year the applicable CTH International exam will be written.
The National QCTO qualification assessments will take place continuously as well,
and learners will be able to apply for the newly instituted Trade Test for Chefs at the end of the 3 year period.

Diploma in Food Preparation and Cooking 2019

Year 1

Certificate in Food Preparation and Cooking.

Certificate in Food and Beverage Service.

Specified add-on subjects. (As seen below)

Six months mentorship, November – April

Year 2

Diploma in Food Preparation (Culinary Art).

Diploma in Food Preparation (Patisserie Art).

Specified add-on subjects. (As seen below)

Six months mentorship, November – April

Year 3

Advanced Diploma in Food Preparation and Cooking (Supervision)

Learners to attend theory blocks at school followed by practical blocks in the industry.

Learners are continually assessed both on practical and theoretical levels during all courses.  At conclusion of each year the applicable City &Guilds international exams will be written. The National QCTO qualification assessment will take place continuously as well, and learners will be able to apply for the newly instituted Trade Test for Chefs at the end of the 3 year period.

The following add-on subjects are included:

● Cake Decorating and Sugar Work ● Chocolate Work and Patisserie ● Event Management ● Hospitality Financial Management
● Business and Social Etiquette ● Entrepreneurship ● Basic Xhosa ● Basic French
● Basic First Aid

The following short courses are included:
●Wine ● Brandy ● Whisky ● Port and Muscadel Appreciation

Fees Include:                  

All ingredients, three sets of uniforms, a basic knife set.  All add- on and short courses. Introduction to South African Wine, Food and Wine Pairing, Health and Safety, and Basic First Aid are also included in the fees.

Fees do not include:
Accommodation, transport, safety shoes, and personal toolbox and content. A list of basics will be supplied on registration. C&G dated exam fees and name registration is not included.  Once exam registration has been done students will be informed in writing of the costs involved. Dated exam fees must be paid before exams can be written.

Fee Structure:

5% Discount for once off full payment 

First Year 2019:

R90,000. A deposit of R20,000 payable by November 2018.
Monthly payments as follows:
1st Payment January 2019 x R7,000
Balance of payments Feb to October 9 x R7,000
Total to be paid by October 2019.

Second Year 2020:

R65,000. A deposit R20,000 payable by November 2019.
Balance over 10 months at R4500 per month.
1st Payment January 2020 x R4,500
Balance of payments Feb to October 9 x R4,500
Total to be paid by October 2020.

Third Year 2021:

R45,000. A deposit R15,000 payable by November 2020.
Balance over 10 months at R3000 per month.
1st Payment January 2019 x R3,000
Balance of payments Feb to October 9 x R3,000
Total to be paid by October 2021.

Accreditations:

  • City & Guilds: (Registration no: 848354)
  • CATHSSETA: (Registration no: 613/P/000158/2009)
  • QCTO: (Registration no: SDP1228/18/00316)


Affiliations:

  • Chaîne des Rôtisseurs.
  • South African Chefs Association.
  • Cape Wine Academy.
  • SKAL International