Courses Offered

The Professional cookery NQF level 4(SAQA code 14111)

The Professional cookery NQF level 4(SAQA code 14111)

course structure /content is as listed below:

  • Introduction to the Hospitality Industry 
  • Hygiene and professional food handling
  • First aid and Fire prevention/Safety
  • Handling and maintain knives and kitchen equipment
  • Cost Control 
  • Stock/supply control systems 
  • Communication
  • Staffing and development 
  • Professional food preparation. Unit standards include how to prepare and cook fish dishes/meat/poultry /game /offal/ egg dishes/sauces/stocks pasta’s/rice dishes /baked desserts and many more.
  • Food production methods
  • Food preparation procedures and controls
  • Customer service
  • Identifying work opportunities
  • Managing one’s own development within the workplace
  • Staff development
  • Cultural awareness when dealing with customers
  • Nutrition 
  • Over and above these subjects we insist on promoting the understanding and importance of a holistic /healthy approach to cooking and living a chef’s life that reduces our footprint as professional chefs.

Course duration 1 year

Learners per class   8

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SAMSA efficient cook’s certification ILO(Geneva) MSN1845(m)

SAMSA efficient cook’s certification ILO(Geneva) MSN1845(m)

The cooks course content has both practical and knowledge components.

We cook every day, this includes:

  • baking
  •  hot and cold dressings
  • hot and cold desserts
  • soups and sauces
  • preparing and cooking protein dishes (meat, chicken and fish)
  •  preparing vegetarian dishes
  •  vegan dishes
  •  how to use canned foods efficiently
  • and a few other things like galley cleaning procedures(chemicals), knife skills..etc..

The theory part consists of:

  • Good housekeeping and safety
  • Emergency procedures and fire precautions
  • Occupational health and safety
  • Risks assessment
  • Environmental responsibilities
  • Fire precautions
  • Safe movement on board a ships/vessel
  • Food preparation and handling
  • General health and hygiene
  • Food storage
  • Principles of food hygiene
  • Cross contamination
  • food spoilage and micro-organisms
  • and a few other aspects referring to considerations like religion and illness or health restrictions ie diabetes ..

course duration 5 weeks

learners per class 8

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Assistant chef HSP/ASSCHF/2/0022 CATHSSETA accredited skills program

Assistant chef HSP/ASSCHF/2/0022 CATHSSETA accredited skills program

On completion of this Skills Program, the learner will be able to:

  • Provide customer service.
  • Process incoming and outgoing telephone calls.
  • Maintain effective relationships with other members of staff.
  • Describe the layout, services and facilities of the organization.
  • Maintain as safe and secure working environment.
  • Maintain health, hygiene and a professional appearance.
  • Develop self within the job role.
  • Maintain hygiene in food preparation, cooking and storage areas.
  • Handle and maintain knifes.
  • Prepare and cook basic meat, poultry, game or offal dishes.
  • Prepare and cook basic fish, pasta and fruit dishes.
  • Prepare and cook basic cold and hot desserts as well as basic sauces and soups.
  • Prepare and cook vegetables for basic hot dishes and salads.
  • Prepare and cook starch.
  • Clean food production areas, equipment and utensils.

The Skills Program in Assistant Chef consists of:

  • Classroom based learning
  • On-the-job learning
  • Assessment

Duration of the program

Program: 20 Days

Training Days: 30 Days

Assessment Days: 10 Days

Number of learners per class: 10.

Kitchen cleaner HSP/KchCn/2/0021 CATHSSETA accredited skills program

Kitchen cleaner HSP/KchCn/2/0021 CATHSSETA accredited skills program

On completion of this Skills Program, the learner will be able to:

  • Describe the layout, services and facilities of the organization.
  • Maintain a safe and secure working environment.
  • Maintain health, hygiene and a professional appearance.
  • Handle and dispose of waste.
  • Handle and store cleaning equipment and materials.
  • Clean cutting equipment.
  • Handle, clean and maintain utensils and food production areas and equipment.
  • Handle and store food.
  • Clean and store crockery and cutlery.
  • Program outcomes

The Skills Program in Kitchen Cleaner consists of:

  • Classroom based learning
  • On-the-job learning
  • Assessment

Duration if the program

Program: 15 Days

Training Days: 10 Days

Assessment Days: 5 Days

Number of learners per class: 10

Table attendant HSP/TblAtt/2/0025 CATHSSETA accredited skills program

The purpose of this program is to develop learners in a variety of personal, organizational and

vocational skills in order to fulfil the function of a Table Attendant.

Each person that will successfully achieve this program will be enabled to effectively perform the

duties of a restaurant table attendant within a restaurant (food and beverage) environment.

Objective

On completion of Table Attendant Skills Program, the learner will be able to:

  • Provide customer service.
  • Process incoming and outgoing telephone calls.
  • Communicate verbally.
  • Maintain effective relationships with other members of staff.
  • Describe the layout, services and facilities of the organization.
  • Maintain a safe and secure working environment.
  • Maintain health, hygiene and a professional appearance.
  • Perform basic calculations.
  • Develop self within the job role.
  • Provide a table and drink service.
  • Prepare and clear areas for table service.
  • Provide a carvery / buffet service.
  • Serve bottled wines.

The practical assignments and role-plays will include the following and give the learner the ability to make decisions about the practice and to act accordingly:

  • Locate and use appropriate food service items and equipment. (Range of service items and equipment: cutlery, crockery, glassware, ashtrays, linen or disposable table coverings, of linen or disposable serviettes, table decorations, service utensils, food containers, hot and cold beverage dispensers).
  • Lay tables correctly according to the appropriate cover. (Range of covers: A la carte, table d’hote, Breakfast A la carte, Breakfast table d’hote).
  • Check, clean and correctly place appropriate menus and promotional material.
  • Check equipment is turned on and ready for use.
  • Clean refuse and waste containers and ensure they are ready for use.
  • Clear tables and store food service items and equipment.
  • Switch off service items and equipment and where appropriate, assemble for cleaning or store. Describe decisions made and reasons for action taken in response to unexpected situation. (Range of unexpected situations: shortage of service items, damaged or broken service items, faulty or broken service equipment, damaged or broken dining furniture, uncompleted work from colleagues)
  • Complete all work in an organized manner.
  • This skills program is suitable for Table Attendants who are responsible for taking and serving guest orders at the table, and responsible for setting up their work area.
  • Candidates are either non-employed or currently employed within a hospitality establishment.
  • Employed candidates have the interest to further their skills and knowledge of Food and Beverage operations.
  • Exposure to a work environment is required where the learner is able to work as a Table Attendant, i.e. a bar, restaurant, coffee shop, café, club or structured/organized events such as wedding receptions, gala evenings or other casual to formal events.

course duration is 15 days

classroom based learning

number of learners per class 10

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Official certificates and diploma’s

Official certificates and diploma’s

List of cathseta offerings
Samsa codes/certificates

Training guidelines as set up and required by Samsa. SAMSA accredited training is at our facility at Cape Town Hospitality School based in Grassy park Cape Town. Download SAMSA accreditation document. The list of course content namely consist of:

  • health and hygiene
  • stock control
  • safety procedures at sea
  • food contamination
  • practical cooking module

Kitchen Hygiene and Professional food handling course

Kitchen Hygiene and Professional food handling course

Non accredited skills programme/course(duration-2days)
Aligned to CATHSSETA(hotels)SAMSA(offshore)ILO&MSN1845(M)
Programme Purpose
Successful achievement of the Kitchen hygiene and Professional food handling course will
enable the learner to perform duties of a kitchen/galley assistant within a food and
beverage environment.

Target group
Suitable for learners who works /assists in kitchen/galley areas.
Staff that has access to Galley’s/ food preparation areas and equipment.
Non employed and employed candidates (+18 years old) that have interest to further their
skills and knowledge of working in a professional food preparation environment.

Course content

  • Personal hygiene in a kitchen or galley
  • Causes/understanding of food poisoning and cross contamination
  • Food hygiene
  • Food storage and principles
  • Care/maintenance/cleaning of food preparation equipment, areas and storage equipment
  • Preventing fires and accidents in food preparation areas

Includes: Manuals/Tea/coffee/lunch/C.O.C.
Location: Southfield Cape town(Southern suburbs)

Maritime Stewards Skill Programme


Maritime Stewards Skill Programme
stewards training for groups(5). This is all about HSE , this skills program includes professional food handling.

  • Identifying and preventing contamination
  • Proper cleaning procedures
  • introduction to and the prevention of the spread of bacteria/ infections due to improper cleaning
  • Chemicals and personal precaution etc.

This course runs over 8days.(includes final assessment)

Cape Town Hospitality School Maritime Professional food preparation

Cape Town Hospitality School Maritime Professional food preparation

Introduction & objective:
Learners gaining this set of qualifications will know how and be able to apply the knowledge and skill relating to a cook/chef on board any vessel at sea both locally and internationally.

Qualification regulation and support:
The Highfield Level 2 Award in food safety in catering (RQF) is part of the Regulated Qualifications Framework (RQF). Efficient cooks accredited by South African Maritime Safety Authority.

Both qualifications are aligned to Merchant Shipping (Maritime Labour Convention) (Minimum Requirements for Seafarers etc.) Regulations 2014 and Merchant Shipping Notice MSN 1846 (M) Maritime. Labour Convention 2006, Food and Catering: Ship’s Cooks and Catering Staff. This MIN replaces MIN 559 (M) and expires 30th November 2019.

Key facts:
Qualification number: 603/2033/3 Maritime coast guard agency & SAMSA (South African Maritime Authority)

Assessment method:
Multiple-choice examination, theoretical written exam and practical cooking assessment.

Target group:
All learners who would like to seek employment as chef/cook /baker at sea.

Entry requirements:
There are no prerequisites for this qualification. learners must be at least 18 years of age. learners do not need a matric certificate. It is advised that learners have a minimum of ABET literacy, or equivalent.

Duration:
25 days

Qualification endorsement reference: Maritime Labour Convention 2006 MIN 583(M) & SAMSA

Highfield Level 3 Award in Supervising Food Safety at Sea (RQF)

Highfield Level 3 Award in Supervising Food Safety at Sea (RQF)

Introduction & objective:
Learners gaining this qualification will know and be able to apply the knowledge relating to a supervisor’s role at all stages of food production while at sea.

Qualification regulation and support:
The Highfield Level 3 Award in Supervising Food Safety at Sea (RQF) has been accredited by the regulators of England and is part of the Regulated Qualifications Framework (RQF).

Part 8 of the Merchant Shipping (Maritime Labour Convention) (Minimum Requirements for Seafarers etc.) Regulations 2014 and Merchant Shipping Notice MSN 1846 (M) Maritime
Labour Convention 2006, Food and Catering: Ship’s Cooks and Catering Staff.
This MIN replaces MIN 559 (M) and expires 30th November 2019.

Key facts:
Qualification number: 603/0968/4

Learning aim reference: 60309684

Assessment method:
Multiple-choice examination

Target group:
The Highfield Level 3 Award in Supervising Food Safety at Sea (RQF) is a qualification aimed at food-handling supervisors, team leaders and line managers working on a ship.

Entry requirements:
There are no prerequisites for this qualification.
It is advised that learners have a minimum of ABET literacy, or equivalent.

Duration:
5 days

Qualification endorsement reference: Maritime Labour Convention 2006 MIN 583(M) & SAMSA

Highfield Level 2 in Food Safety in Catering (RQF)

Highfield Level 2 in Food Safety in Catering (RQF)

Introduction & objective:
The objective of this qualification is to support a role in the workplace and give learners personal growth and engagement in learning about food hygiene in catering on land and sea.

Qualification regulation and support:
The Highfield Level 2 Award in Food Safety in catering (RQF) has been accredited by the regulators of England and is part of the Regulated Qualifications Framework (RQF).

Part 8 of the Merchant Shipping (Maritime Labour Convention) (Minimum Requirements for Seafarers etc.) Regulations 2014 and Merchant Shipping Notice MSN 1846 (M) Maritime. Labour Convention 2006, Food and Catering: Ship’s Cooks and Catering Staff. This MIN replaces MIN 559 (M) and expires 30th November 2019.

Key facts:
Qualification number: 603/2033/3

Learning aim reference: 60309684

Assessment method:
Multiple-choice examination

Target group:
The Highfield Level 2 Food Safety in Catering (RQF) . This qualification is designed for learners who wish to progress to higher or supervisory level within a food catering business.

Entry requirements:
There are no prerequisites for this qualification.
It is advised that learners have a minimum of ABET literacy, or equivalent.

Duration:
3 days

Qualification endorsement reference:
Maritime Labour Convention 2006 MIN 583(M)

SAMSA Efficient cooks

SAMSA Efficient cooks

Introduction & objective:
Under STCW-F, all cooks sailing on vessels over 24 meters require certification to operate as such. This course teaches you how to cook on board a ship, and how to manage a galley kitchen.

Qualification regulation and support:
Accreditation through SAMSA. STCW 78 as amended in 2010 with the Manila amendments. Aligned to the Maritime and coast guard agency as well as ILO (Geneva).

Key facts:
Qualification I.D.: SAMSA efficient cooks (South African Maritime Safety Authority)

This course includes uniform, PPE, all practical cooking ingredients, we cook and bake every day, it also includes manuals and assessment tools.

Learning aim reference: 60309684

Assessment method:
theoretical assessment and practical assessment (cooking and baking)

Target group:
This qualification is targeted at learners looking to cook /prepare foods at sea. This can be applied to fishing vessels, oil rigs, container carriers, cruise liners, yachts etc.

Entry requirements:
learners must be at 18years of age. A matric certificate is not needed.
It is advised that learners have a minimum of ABET literacy, or equivalent.

Duration:
20 days

Qualification endorsement reference:
SAMSA

Highfield Level 2 Certificate for Kitchen Assistants (RQF)

Highfield Level 2 Certificate for Kitchen Assistants (RQF)

Introduction & objective:
The objective of this qualification is to support a role in the workplace. It is designed for learners employed as kitchen assistants or for those wishing to develop their skills in the industry.

Qualification regulation and support:
The Highfield Level 2 Certificate for Kitchen Assistants (RQF) has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF includes those qualifications regulated by Ofqual. This qualification is also regulated by Qualifications Wales

Key facts:
Qualification number:
603/7245/X
Learning aim reference:
6037245X

Credit value:
15
Portfolio of vidence and Multiple-choice Examination

Assessment method:
theoretical assessment and practical assessment

Entry requirements:
To register on to this qualification, learners are required to be 16 years of age or above and have a basic level of literacy and numeracy.

Duration:
1 month

Highfield Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)

Highfield Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF)

Introduction & objective:
This qualification is suitable for learners employed in hospitality roles wishing to develop their knowledge in food production and cooking. They may be chefs, kitchen assistants/porters or fast food assistants.

Qualification regulation and support:
The Highfield Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF) is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF is a qualification framework regulated by Ofqual and CCEA Regulation. The qualification is also regulated by Qualifications Wales.

Key facts:
QAN: 603/5224/3
Learning Aim Reference: 60352243
Guided learning hours (GLH): 96
Total qualification time (TQT): 160
Credit Value: 16
Assessment Method:
Portfolio of Evidence

Assessment method:
theoretical assessment and practical assessment

Entry requirements:
It is advised that learners have a basic level of English and maths before enrolling onto this course. This qualification is approved for delivery to learners aged 16+.

Duration:
2 months

Highfield Level 2 Diploma for Professional Cooks (RQF)

Highfield Level 2 Diploma for Professional Cooks (RQF)

Introduction & objective:
The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles of a cook or commis chef or for those wishing to develop their skills in the industry.

Qualification regulation and support:
The Highfield Level 2 Diploma for Professional Cook (RQF) has been developed and is awarded by Highfield Qualifications and sits on the Regulated Qualifications Framework (RQF). The RQF includes those qualifications regulated by Ofqual and CCEA Regulation. This qualification is also regulated by Qualifications Wales.

Qualification number: 603/7117/1
Learning aim reference: 60371171
Credit value: 67
Assessment method: Portfolio of evidence and multiple-choice examination

Assessment method:
theoretical assessment and practical assessment

Entry requirements:
To register on to this qualification, learners are required to be 16 years of age or above and have a basic level of literacy and numeracy.

Duration:
6 months

Pastry / Confectionary

Pastry / Confectionary

This pastry /confectionary courses are over a period of 7 months. This could be done 1 month at a time at your convenience or all 7 months consecutively.

Classes are twice a week . 3 to 5 hours per class. 8 classes per month .

Each module is month in duration.

Each module is concluded by an assessment. Only on successful completion of this assessment is a certificate issued.

This is course is a Cape Town Hospitality School industry designed and aligned programme. This course is facilitated by our own Confectionary /pastry chef that has 22 years’ experience in 5 star hotels around Cape Town.

Course modules are as follows:

Baking

Principles of baking

Cake variations and methods

Fillings

Glazing

frosting

Pastry
How to make the following pastries and examples of finished products.

Short crust

Rough pastry

Choux pastry

Phyllo pastry

Flaky pastry

Egg based desserts/confectionary

egg whites

Meringue (pavlova ,meringue kisses ,drops and nests)

Baked meringue desserts

Mousses

Macaroons vs macarons

Egg yolks

Pastis de nata

Crème anglaise and crème pate

Baked classic custard desserts

Decorative skills

Cake crumb coating

Making fondant and modelling paste

Piping -garnishes and complete cakes

Sugar moulding – flowers ,buttering and dripping

Writing – different methods and applications

Covering complete cake s .i.e.  tiered cakes ..

Icing

Sweets and petit fours

How to make marshmallow’s and nought

Pralines , toffee’s and brittles

Turkish delights and jellies

Fudge variations

Chocolate class 1

Chocolate tempering – different methods and uses

Filling , curds , moulds and truffles

Basic and advanced chocolate garnishes

Chocolate class 2

Chocolate baking – cookies , brownies ,desserts and fondant

Decorating ,modelling and moulding with chocolate.