 
The South African 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
For Chefs, By Chefs
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