WHO IS THE SOUTH AFRICA CHEFS ACADEMY?

The Academy opened in 2004 to provide industry relevant training to aspiring chefs by respected professional chefs Garth Stroebel and Paul Hartmann. It is unique in many ways but most importantly is the fact that the owners conduct all hot kitchen practical instruction. A collective 55 years of knowledge, at the highest level, is transferred to the students by highly skilled chefs who have mastered this demanding craft.

The Academy provides tomorrow's chefs with excellent training to meet the skills shortage and dire need for qualified chefs in the hospitality industry. Dedicated to providing aspirant chefs with real skills required to build a career in the challenging world of professional cooking. The South African Chefs Academy offers progressive, relevant techniques built on a sound foundation of the classic principles.

The campus is conveniently located in Observatory, Cape Town and offers an upmarket environment and training facilities for 48 students ensuring individual attention and mentorship. The Academy incorporates an extensive library, classroom, computer facilities and 2 fully equipped practical kitchens with the very latest equipment, industry-compliant cooking ranges and workstations along with individual cold storage facilities.

Successful applicants will complete a minimum of a 220-day training course, divided into four semesters. Tuition and training takes place five days a week for approximately seven hours per day and will include some shift work to give students exposure to restaurant-style meal service.

The course covers the City & Guilds Culinary Arts Diploma and Patisserie Diploma in theory and practical competencies whilst students undergo weekly examinations to maintain constant monitoring and assessment of their progress. The final practical examination is conducted at the Academy and adjudicated by independent examiners and the executive of the Academy.

At the end of the one year programme, eligible students are invited onto the Advanced Diploma program. This consists of a 1-year practical term at a 5-star establishment and the compilation of a thesis-type assignment. Students also receive theory in tuition in preparation for the written exam at the end of the year.

"Cooking is a practical craft and a art, and the acquisition of skills to make a good chef requires individual attention and a balance in theoretical and practical training" says Chef Paul Hartmann.

The minimum entry requirement is a Matric (Grade 12) certificate. Applicants will be required to complete an interview and or practical entrance test to qualify for entry.

Applications for 2007 now open, apply or schedule a tour today with Vibeke Moore on 021 447 3168
Email: [email protected]
www.sachefsacademy.com