Professional Chef Programme (Occupational Certificate: Cook) Course Requirements at Capsicum

The Professional Chef Programme is Capsicum's main one-year chef course. It follows the QCTO Occupational Certificate: Cook at NQF level 4 (SAQA ID 102296), is aligned to the CATHSSETA cook curriculum and includes a City & Guilds Level 2 Diploma in Professional Cookery endorsement.

It is aimed at people who want to become employable cooks quickly, whether they are school leavers or adults changing careers. You can study full-time for a year, with intakes in February and July, or join the part-time version, which suits people who are already working. It runs at all seven campuses.

The course covers eleven areas, including:

- the hospitality industry and kitchen operations
- food safety and hygiene
- basic kitchen numeracy and stock control
- knowing and preparing ingredients
- nutrition
- a wide range of cooking methods and techniques
- personal development, communication and kitchen supervision
- work-integrated learning (WIL) in a professional kitchen

The full-time fee includes two uniform sets, a golf shirt, safety boots and a professional knife set.

After completing the programme, learners can go into industry or continue with Professional Patisserie or the Advanced Professional Chef Programme to build a higher-level qualification.

Graduates usually start as commis chefs, line cooks or event caterers and can progress to sous chef, head chef, chef de cuisine or food stylist. They can also study further through the Advanced Professional Chef or Professional Patisserie programmes.

Apply online through the Capsicum student portal (student.capsicumcooking.com/signup) and pay the R1 000 application fee. Have a certified copy of your ID, your latest school results or highest qualification and proof of address ready. International applicants also need a valid study visa, which can take six to eight weeks. Places per intake are limited, so apply well before the start date.