2-YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS: 2017

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1 Address: Coronation Court, Coronation St, Maitland, 7405, Cape Town Tel: YEAR FULL-TIME CULINARY ARTS DIPLOMA COURSE PROSPECTUS: 2017 ENROLMENT PROCESS: 1. KITCHEN VISIT: We invite you to visit us at the school kitchens to meet and chat to the chef-lecturers (owners) and to view our facilities. Kindly or phone to arrange a suitable time for us to meet. Debbie Ayub: 2. APPLICATION FORM: The prospective student and their parents/ guardians or sponsors are required to complete the application form, taking note of the Terms and Conditions section. The form is available either via ; the website or directly from the school when you visit. 3. CONFIRMATION DEPOSIT: A non-refundable deposit of R is required to secure a prospective student's place on the course. A further amount of R5000 is required to cover uniforms and knives as supplied by the school. This amount must be paid along with the registration deposit. The completed and signed application form, together with the proof of deposit for the total registration amount of R must be submitted in order to confirm a student s place on the course. Kindly Note: For all International students entering South Africa on a visa: There is an administration fee of R3000, payable together with the registration deposit.

2 COURSE INFORMATION: We have been approved for the following accreditation: City and Guilds: Level 1 Certificate and Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) and COURSE TITLE: LEVEL 2: DIPLOMA IN FOOD PREPARATION AND COOKING: CULINARY ARTS 2. MINIMUM ENTRANCE REQUIREMENTS: Grade 10 National Certificate Students must be 16 years old A good understanding of English, as all classes are conducted in English Good physical health, as this is a practical and therefore physically demanding course 3. COURSE LENGTH: 2 years. 1 st Year: Full-time theory and practical classes at the Sense of Taste Chef School premises in Maitland, Cape Town. Final practical exams and Graduation will only take place at the completion of the second year. 2 nd Year: Full time In-service training at industry establishments consisting of 2x 6-month sessions. The full time In-service training at an industry establishment consists of 2x 6-month semesters at 2 different venues. The student will receive on the job training by professional chefs in a professional work environment. Students will be required to either have own transport ( valid drivers licence required ) or have suitable alternative transport arrangements. Basic payment for transport will be paid by the establishment. Students are placed at establishments most suited to their personality; skill level and general work ethic. Placements are not guaranteed should a student be assessed as not ready. Alternative arrangements will then be made. 4. COURSE TIMES: First Year: Monday: 9 2pm ( approx) Tuesday to Friday: 9am to 4pm ( approx) Tea and coffee will be provided as required. Lunch will consist of the dishes prepared that day. You will be expected to complete various projects during the course. Second Year: You will be required to attend classes on a Monday from 11am to 1pm for theory lessons and weekly updates. All other times/shifts are at the discretion of the in-service establishment, with a compulsory day off per week. 5. SCHOOL TERMS: 1 st Year: ( 2017) Term 1: ( 9 weeks ) 30 th January 31 st March Term 2: ( 11 weeks) 18 th April 30 th June Term 3: ( 11 weeks) 24 th July 29 th September Term 4: (9 weeks ) 9 th October 8 th December The City and Guilds exams will be written in November.

3 2 nd Year: (2018) Semester 1: 16 th January 24 th June (TBC) Semester 2: 3 rd Aug 8 th January 2019 (TBC) The final practical exams will take place in November/December. Graduation will take place in Mid-January COURSE OUTLINE and SUBJECTS COVERED: First Year Students: Mondays: Theory lessons; Tests; There will be a project scheduled for each term Tuesday Thursday: Practical classes consisting of a demonstration and theory lesson, followed by hands -on practical lessons monitored by the chefs. Team-work tasks and duties are included. A soup for charity is made weekly. Friday Guest lectures; Outings or Free-style practical ( Students will need to buy own ingredients for these practicals, as part of their learning experience) Level 2: Diploma course: Subjects: Catering operations Food safety in catering Safety at work Introduction to nutrition Introduction to basic kitchen procedures Introduction to the hospitality/catering Industry Healthier Food and Special Diets Preparing food for cold presentation Stocks, Soups and Sauces Vegetables, Fruit and Pulses Bakery products Rice, grain, farinaceous products & eggs Meat, poultry & offal Fish & Shellfish Hot & cold desserts and Pastries Global cuisine and food heritage Sweets & preserves Cheeses Cake decorating Chocolate Wine and food pairing Ingredient sourcing and food sustainability International & local Chef inspirations Entrepreneurship Food costing Food trends Charitable contributions Team work and planning 2 nd Year Students: Semester 1: In-Service Practical: Establishment 1 Mondays at the School for Theory, In-service up-dates Semester 2: In-Service Practical: Establishment 2 Mondays at the School for Theory, In-service up-dates FINAL PRACTICAL EXAMINATIONS GRADUATION

4 CAREER OPPORTUNITIES: This Diploma will enable you to begin your career at entry level as a Chef de Partie in a restaurant or hotel, from where you can, with hard work, experience and passion, rise to Executive Chef level within a few years. Other career options include: Working overseas or on a Cruise liner Working at a catering establishment or private chef position Owning your own business, such as a deli, café, bakery or food truck Branching out to other avenues such as: Food styling; Recipe development for retail suppliers; On-line publications, magazines and other media jobs within the food service area; Commercial catering and food service KINDLY NOTE: Parents: We will be working with alcohol as part of the full teaching and food experience. We will require you to notify us in writing of any objection to your child participating in this experience. Only students who are 18 will be allowed to participate unless we have specific parental consent to the contrary. Students who are not participating in the alcohol consumption aspect of the lesson may, either stay and listen to the lesson or may choose to leave earlier. All alcohol consumption will be monitored and executed in a responsible manner Students are required to complete all the units regardless of dietary or religious preferences or limitations. Eg vegetarians are expected to complete all units pertaining to preparation and cooking of meat dishes..

5 TUITION FEES & PAYMENT INFORMATION Course Fees: R ( + VAT) = R Included in your course fees: All standard daily lesson ingredients Equipment and utensils All recipes and theory notes loaded onto a tablet supplied to each student City and Guilds Registration and Exam fees Classroom Text-book In-service practical placement arrangements and administration In-service session Monday lessons and wine tasting Extras Charge: There is an extras charge of R5000 to cover the following items: This amount needs to be paid along with the registration deposit. Chef s uniform: 3x Jackets and 2x Pants and 3x aprons and 1x skullcap Set of professional chef s knives and knife bag Personal non-stick 23cm pan Payment Method: Direct bank deposit or EFT Payment Total: R { R incl VAT + R5000 incl VAT } The R non-refundable deposit paid to secure a student s placement is included as part of the total fees. Payment plans: Total R (incl VAT) Total: R Full settlement 12-Month Plan Less Registration Deposit and Extras Charge Balance due: Adjustment Final Cost: Final Instalment date: Monthly Instalments: On the 1 st of each month x % payment plan admin fee x 8164 Golden Rewards 2060 CC T/A Sense of Taste Chef School Company Registration: 2010/140177/23 VAT Registration: Members: AE Boyd; PA Ayub; DC Ayub

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