Advanced Diloma in Culinary Arts (18 Months)

FULL TIME:  18 months (including industry placement)

(This course consists of the City & Guilds Diploma in Culinary Arts + ProChef 2020 programme)

This course will give you a leg-up in the industry by streamlining your culinary education and experience. Think of it as a finishing school for chefs-to-be.
You’ll learn about global culinary styles and traditions, and you’ll make time-honoured artisanal products like preserves, charcuterie (chorizo and salami) and cheese (including ricotta, mozzarella and haloumi). The course also covers the fascinating world of molecular gastronomy, where you’ll use cutting-edge culinary techniques like sous-vide cooking and experiment with creating spheres, gels and foams. You will also learn about recycling, growing your own herbs and cooking with a conscience. This course further equips students with soft skills like menu planning, brand awareness, labour relations, finance fundamentals and entrepreneurial basics.
Hands-on experience: The ProChef 2020 program includes an industry placement component. All your hard work and state-of-the-art skills come together in a pop-up restaurant evening, which you will organise and run from concept to final execution.
This course is perfect for students who want a qualification to turbo-charge their culinary career, or for those looking to launch their own culinary business.
If you want to continue your studies, you may progress to the International Advance


  • City & Guilds Food Safety in Catering
  • City & Guilds Diploma in Culinary Arts
  • Chefs Training & Innovation Academy Certificate of Achievement – Advanced Diploma in Culinary Arts


  • Introduction to the Hospitality and catering industry
  • Introduction to Kitchen Equipment
  • Health and safety awareness
  • Food safety in catering
  • Knife skills
  • Cooking methods: boiling; poaching and steaming; deep and shallow frying; braising and stewing; baking roasting and grilling
  • Healthier food and Special Diets
  • Cold presentation
  • Regeneration and pre-prepared foods
  • Preserving techniques
  • Introduction to personal and workplace skills
  • Basic food costing
  • South African cuisine studies
  • Kitchen terminology
  • Basic first aid
  • Basic fire training


  • CTIA midterm exam, final theory exam, practical exam


Practical and theoretical subjects

  • Practical and theoretical subjects
  • Hospitality industry and your role as a chef
  • Health, safety and food hygiene
  • Advanced knife skills
  • Food categories: cold food preparation, starters and salads; stocks, soups and sauces, fish and shellfish, vegetables, fruit and pulses/vegetable protein; rice, grains, farinaceous and egg dishes; meat, poultry and offal
  • Baking methods: basic pastry (desserts; bread and dough products; cakes, biscuits and sponges)
  • Stock take and rotation
  • Plating and presentation
  • Healthy food and special diets
  • Kitchen terminology


  • CTIA midterm exam, final theory exam, practical exam
  • City & Guilds theory exam (City & Guilds Code 8065-02)
  • City & Guilds Food Safety exam


Practical and theoretical subjects

  • Herbology: establish and maintain a herb garden
  • Food photography and styling
  • Molecular gastronomy
  • Food innovation: new kitchen technologies and advanced cooking techniques
  • Global cuisine studies: France, Italy, South Africa, Asia, America and English
  • Food trends and smoke fume
  • Product knowledge
  • Charcuterie
  • Cheese making
  • Craft beers


  • CTIA practical exam
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