Chef Programme Overview


All classes and practical’s will be conducted from Monday to Friday

Classes will be scheduled between 07h30 and 15h30 unless you are in the bakery where you will have an earlier start.

Year 1

Female Chef Student 682x1024jpg
Food Theory 1
Food & Beverage
Practical Classes & Rotations
Paid Internship
Health & Safety
Computer Literacy
Numeracy
  • Introduction to the kitchen and the hospitality and catering industry
  • Basic ingredients
  • Food preparation methods and techniques
  • Food cooking methods and techniques 
  • Preparing, cooking and finishing dishes 
  • Introduction to the kitchen and the hospitality and catering services 
  • Starters
  • Eggs
  • Soups
  • Bakery
  • Meat
  • Desserts
  • Equipment
  • Smalls in prep
  • Potatoes
  • Vegetables, Pulses & Fruits
  • Sauces
  • Stock
  • Introduction to Food and Beverage
  • Beverage Product Knowledge
  • Coffee
  • Tea
  • Cocoa
  • Faulty Equipment
  • Cold Beverages
  • Barista Training
  • Practical Cooking and Baking Methods and Techniques
  • Personal Development as a Cook
  • Cooking and Baking Demonstrations and assessed Practical’s
  • Practical training in our in house facilities which include Production Bakery, and Restaurant
  • Kitchen, Restaurant and Deli Service
  • Deliveries and Storage
  • Assessments, Tests, Exams and Individual Feedback Sessions
Students will be placed in a paid and supervised internship position.
  • Principles of personal hygiene  
  • Theory and concepts of professional behaviour and professional appearance 
  • Principles of personal safety 
  • Theory and concepts of foodborne illnesses, direct contamination and cross-contamination 
  • Principles of preparing, defrosting, cooking, holding, cooling and serving food safely
  • Principles of food safety management systems 
  • Theory and concepts of identifying and controlling hazards and the principles of risk assessment in the workplace
  • Theory and concepts of maintaining a healthy and safe workplace
  • Basic principles of firefighting, first aid and emergencies 
  • Principles of computer literacy  
  • Principles of research
  • Principles of numeracy and using a calculator 
  • Principles of units of measurement 
  • Principles of weighing and measuring
  • Principles of conversions

Year 2

Hurst Chef Student 682x1024jpg
Food Theory 2
Theory of Food Production
Menu Planning
Nutrition / Healthier Food Preparation and Cooking
Food & Beverage
Practicals
Leadership
Gastronomy
Additional Courses & Assessments
  • Basic ingredients
  • Food preparation methods and techniques
  • Food cooking methods and techniques 
  • Preparing, cooking and finishing dishes
  • Practical Gastronomy: Food History
  • Cold Larder & Farinaceous.
  • Advanced soups, sauces & dressings.
  • Advanced vegetables & vegetarian dishes.
  • Meat
  • Poultry & Game
  • Fish and Shellfish
  • Producing pastry & patisserie items
  • Producing dough & fermented products
  • Hot, cold & frozen desserts
  • Cakes, sponges & petite fours
  • Chocolate
  • Sugar, marzipan & decorative items
  • Food innovation: New ingredients, techniques, & product development
  • Prepare, cook & finish healthier dishes
  • Chefs of the World
  • Theory and concepts of food production systems 
  • Theory and concepts of interpreting menus for food production
  • Principles of planning and preparing menus 
  • Theory and concepts of food cost and selling price calculations 
  • Principles of basic nutrition 
  • Principles of balanced diets and special dietary requirements 
  • The impact of diet on health and wellness 
  • The impact of food preparation and cooking on the nutritional content of food
  • Health & Safety
  • Beverage Product Knowledge
  • Menu Knowledge & Design
  • Handling Payments
  • Services
  • Practical Assessments
  • Introduction to F&B Industry
  • Menus
  • Beverage Product Knowledge 
  • Beverage Service Procedure 
  • Coffees of the World/ Arabica vs Robusta Ancillary Section 
  • Styles of Food Service
  • Cover & Accompaniments for Selected dishes
  • French Culinary Terms
  • Preparing the Restaurant before and after service  procedures
  • Breakfast
  • Brunch & Afternoon Tea
  • Room Service.
  • Gueridon Service
  • Beverages & Tobacco
  • Bar Operations and Control the Cellar
  • Events
  • Marketing and the menu
  • Wine Course
  • First Aid Course
  • Fire Fighting Course
  • Assessments, Exams and individual feedback sessions
  • Practical and demonstration classes
  • In-house practical rotations
  • Leadership and Communication
  • Communication Techniques
  • Leaders, Bosses and Managers
  • Self Development
  • Successful Mindset
  • Suggesred reading
  • Networking Opportunities during outings
  • Industry Specialists
  • Guest Speakers
  • Concept of gastronomy 
  • Basic scientific principles within the cooking environment
  • Concept of flavour dynamics and flavour development
  • Global cuisines and international culinary styles 
  • Wine course
  • First aid certificate Level 1
  • Fire fighting certificate
  • Barista training
  • Entrepreneurship 1
  • French culinary terms
  • Supervised outings and industry introductions

Year 3

Paid internship at a restaurant/hotel Hurst Diploma 682x1024jpg
Operational Costs
Theory of Safety Supervision
Environmental Awareness / Sustainability
Entrepreneurship / Practicals / Marketing
Resource Management
  • Financial concepts associated with the hospitality and catering industry  
  • Principles of basic profitability calculations used in catering operations 
  • Principles of operational cost savings  
  • Principles of Stock Control 
  • Theory and concepts of asset registers and audit of equipment 
  • Theories and Concepts of personal hygiene and safety management 
  • Theories and Concepts of food safety management 
  • Theories and Concepts of workplace safety management
  • Concepts of Environmental Conservation and Protection  
  • Environmental impact on cooking 
  • Environmental considerations around Fishing and Wildlife Environmental considerations around Crop Farming 
  • Environmental considerations around Animal husbandry
  • Restaurant Design
  • Restaurant Event
  • Function Planning
  • In-house Supervisory Practical Rotations
  • Career Planning
  • Theory of staff resource management
  • Principles of managing production facility resources 
  • Theory of commodity resource management
Fees
FAQ
Course Information
Contact Us
Fees
Gold
First Day Deal
Quarterly Plan
Monthly Plan
Gold
Feb 2025 July 2025
Year 1 Course Fee R 107 500 R 107 500
Application Fee – R 11 500 – R 11 500
Discount applied – R 4 000 – R 4 000
Total Course fee balance for Year 1 = R 92 000 = R 92 000
Settled in full on or before 01 / 12 / 24 01 / 06 / 25
Year 1: R107 500 | Year 2: R87 700 | Year 3: R93 500
First Day Deal
Feb 2025 July 2025
Year 1 Course Fee R 107 500 R 107 500
Application Fee – R 11 500 – R 11 500
Total Course fee balance for Year 1 = R 96 000 = R 96 000
Settled in full on or before 04 / 02 / 25 28 / 07 / 25
Year 1: R107 500 | Year 2: R87 700 | Year 3: R93 500
Quarterly Plan

South African Residents Only

Feb 2025 July 2025
Year 1 Course Fee R 107 500 R 107 500
Application Fee – R 11 500 – R 11 500
Course fee balance for Year 1 = R 96 000 = R 96 000
Interest +R 4 000 +R 4 000
Total re-payment R 100 000 R 100 000
Quarterly Instalments R 25 000 x 4 R 25 000 x 4
Quarterly instalments due on 1 Jan 2025
1 Apr 2025
1 July 2025
1 Oct 2025
1 Jun 2025
1 Sep 2025
1 Dec 2025
1 Mar 2026
Monthly Plan

South African Residents Only

Feb 2025 July 2025
Year 1 Course Fee R 107 500 R 107 500
Application Fee – R 11 500 – R 11 500
Course fee balance for Year 1 = R 96 000 = R 96 000
Interest + R 5 400 + R 5 400
Total re-payment R 101 400 R 101 400
Monthly instalment due on 1st day of each month R 8 450 x 12 R 8 450 x 12
Commencing 1 Dec 2024 – 1 Oct 2025 1 Jun 2025 – 1 May 2026

Special Conditions for Monthly Payment Option:

  • Should the contracted party exit the course program for any reason whatsoever during Year 1, it will be deemed as a late cancellation of the signed contract. The full remaining residue of the tuition fees for the academic year of R107 500 plus interest will immediately fall due less any paid instalments up to the cancellation date of the contract.
  • We expect sponsors to honour their selected payment option. Failure to pay any monthly/quarterly instalment on or before the 1st day of each month of their due will result in the immediate cancellation of the contracted student’s instalment payment plan option and the full balance of tuition fees for the academic year will fall due. The student will also be suspended from the hostel if a resident, all lectures and practicals until such time as the full arrears have been settled.
  • If you are accepted as a “late registration” student, the due dates for all instalments on this payment plan are still applicable and must be settled in full before you can commence with lectures.
  • Overdue accounts will be handed over for collection and the student applicant and their sponsor will be liable for all collection costs in addition to the overdue fees and interest due.
  • FAQ

    What are the fees?

    R 102 500 1st Year

    R 68 500 2nd Year

    R 70 500 3rd Year

    Where is the Campus situated?

    Cape Town

    Do you have a branch in JHB or Pretoria?

    One unique campus only

    There are many benefits to relocating to Cape Town and having the opportunity of gaining experience in a city and restaurants that are globally recognized.

    What is the duration of the course?

    It is a 3 Year Full time qualification

    What are included in the fees?

    • Theoretical Lectures
    • Practical classes and all ingredients
    • Textbooks, workbooks, recipes and worksheets
    • Wi Fi
    • Student card
    • Name Badge
    • Chef’s uniform including chefs jackets, checked pants, winter fleece, aprons and skullcaps
    • Imported F Dick Knife Kit and Bag
    • Examination Fees
    • Insourced and outsourced certification
    • Graduation
    • Access to all campus resources

    What else do I need to pay for?

    • Safety Shoes
    • Meals and drinks from the Mom Café (5% discount given to students)
    • Photocopies and stationery, project work and assignments
    • Accommodation, laundry, transport costs to and from the school and internship
    • A supplementary exam fees, extra lessons, late assignment submissions
    • Repeating any part of the curriculum
    • Replacement of lost or broken items, including items of value supplied by us such as your knife kit
    • Student visas and any medical aid/bills and personal insurances.

    Are there payment options available?

    Yes

    Do you have bursaries available?

    You may apply for a bursary at https://bursary.thehurstcampus.co.za/

    Can I apply for a student loan?

    Yes, but you will need to apply for a student loan in your own capacity at your personal bank and provide the necessary surety that they require.

    Do you have accommodation?

    Yes we provide on-site fully furnished student accommodation for 1st year students only, and we give preference to students that come form outside the Western Cape area, alternatively you can speak to us concerning alternative student accommodation in the beautiful Paarl area.

    Is the course internationally accredited?

    You will qualify as a Chef which is a globally recognized practical trade. (like plumbing or being a mechanic or electrician)

    Certification will be given by QCTO – the Quality Council for Trades and Occupations in South Africa.

    MONUDOX T/A THE HURST CAMPUS IS A REGISTERED AND ACCREDITED INSTITUTION WITH:

    • Registered as a Skills Development Provider for QCTO (Quality Council for Trades & Occupations (Accreditation Number: SDP1228/17/008)
    • Provisionally Registered as a Private College with DHET (Department of Higher Education & Training) Monudox (Pty) Ltd (Registration Number: 2018/FE07/010)
    • A Member of APPETD – The Association of Private Providers of Education Training and Development (2019/173)
    • A Training Provider Member of SACHEF – South African Culinary and Hospitality Educators Forum (Membership Number: TP20053)
    • 6 Month Food Production Highfields Qualification

    Do you guarantee work placement?

    YES!!! Upon successful completion of the 3 Year Chef Programme we guarantee a job!

    What are the international opportunities for me after graduation?

    We will assist you with introductions to our international contacts and organizations that organize overseas work opportunities

    However, you will be responsible for meeting the criteria to obtain a work visa for the country you would like to visit.

    Can I apply with my latest Gr 11 results whilst completing my Matric?

    We will assist you with introductions to our international contacts and organizations that organize overseas work opportunities

    However, you will be responsible for meeting the criteria to obtain a work visa for the country you would like to visit.

    Do I need a Matric?

    Yes the minimum requirement is a matric certificate or a qualification equivalent to a South African Matric Certificate

    Applicants with O and A Levels are accepted

    How long does it take for me to know that I have been accepted?

    7-10 working days after a full application has been submitted

    What language do you teach in?

    English

    Do you accept international students?

    Yes we do

    We welcome students form all around the world on an annual basis and assist international students with the educational documentation requirement for their Study Visa Application

    We advise international students to apply 6-9 months in advance of their starting date as the processing of their visa’s by the missions does take time.
    Course Information

    3 Year Advanced Chef Programme


    All classes and practical’s will be conducted from Monday to Friday

    Classes will be scheduled between 07h30 and 15h30 unless you are in the bakery where you will have an earlier start.

    Year 1 |

    Female Chef Student 682x1024jpg
    NQF Level 2
    NQF Level 3
    NQF Level 4
    NQF Level 5
    • Introduction to the Kitchen and the Hospitality and Catering Industry. (Credits 2)
    • Personal Development as a Chef. (Credits 2)
    • Personal Hygiene and Safety. (Credits 3)
    • Numeracy and Units of Measurement. (Credits 2)
    • Environmental Awareness. (Credits 2)
    • Basic Ingredients. (Credits 4)
    • Food Preparation Methods and Techniques. (Credits 4)
    • Food Cooking Methods and Techniques. (Credits 5)
    • Food Safety and Quality Assurance. (Credits 5)
    • Workplace Safety. (Credits 5)
    • Computer Literacy and Research (Credits 2)
    • Theory of Commodity Resource Management. (Credits 2)
    • Prepare and Cook Food Items Using Different Methods and Techniques, Equipment and Utensils. (Credits 10)
    • Prepare, Cook and Finish Dishes Using Different Methods and Techniques, Equipment and Utensils. (Credits 14)
    • Processes and Procedures for Preparation and Cooking a Variety of Food Items using Different Methods and Techniques, Equipment and Utensils. (Credits 14)
    • Processes and Procedures for Preparing, Cooking and Finishing a Variety of Dishes using the Correct Method and Techniques to meet Customer Expectations. (Credits 20)
    • Theory of Food Production. (Credits 5)
    • Theory of Preparing, Cooking, and Finishing Dishes. (Credits 12)
    • Planning and Preparation Processes and Procedures to Provide Professional Chef Services without the Hierarchy of the Organisational Structure. (Credits 30)
    • Processes and Procedures for Organising Food Production Area, Ingredients, Staff and Environment. (Credits 26)

    Year 2 |

    Hurst Chef Student 682x1024jpg
    NQF Level 2
    NQF Level 3
    NQF Level 4
    NQF Level 5
    • Personal Development as a Chef. (Credits 2)
    • Food Preparation Methods and Techniques. (Credits 4)
    • Food Cooking Methods and Techniques. (Credits 5)
    • Introduction to Nutrition and Diets. (Credits 4)
    • Prepare and Cook Food Items Using Different Methods and Techniques, Equipment and Utensils. (Credits 10)
    • Prepare, Cook and Finish Dishes Using Different Methods and Techniques, Equipment and Utensils. (Credits 14)
    • Processes and Procedures for Preparation and Cooking a Variety of Food Items using Different Methods and Techniques, Equipment and Utensils. (Credits 13)
    • Processes and Procedures for Preparing, Cooking and Finishing a Variety of Dishes using the Correct Method and Techniques to meet Customer Expectations. (Credits 20)
    • Gastronomy, Basic Scientific Principles, Flavour Construction and Global Cuisines. (Credits 15)
    • Operational Cost Control. (Credits 12)
    • Menu Planning and Recipe Costing. (Credits 15)
    • Theory of Preparing, Cooking, and Finishing Dishes.(Credits 12)
    • Planning and Preparation Processes and Procedures to Provide Professional Chef Services without the Hierarchy of the Organisational Structure. (Credits 30)
    • Processes and Procedures for Organising Food Production Area, Ingredients, Staff and Environment. (Credits 27)

    Year 3 |

    Paid internship at a restaurant/hotel Hurst Diploma 682x1024jpg
    NQF Level 4
    NQF Level 5
    • Environmental Sustainability. (Credits 3)
    • Processes and Procedures for Preparation and Cooking a Variety of Food Items using Different Methods and Techniques, Equipment and Utensils. (Credits 13)
    • Processes and Procedures for Preparing, Cooking and Finishing a Variety of Dishes using the Correct Method and Techniques to meet Customer Expectations. (Credits 20)
    • Theory of Safety. (Credits 3)
    • Healthier Food Preparation and Cooking. (Credits 6)
    • Theory of Food Production Supervision. (Credits 4)
    • Theory of Staff Resource Management. (Credits 4)
    • Theory of Production Facility and Equipment Resource Management. (Credits 4)
    • Plan Menus and Cost Recipes/Dishes. (Credits 26)
    • Manage and Maintain Resources. (Credits 22)
    • Maintain Food Production Systems. (Credits 22)
    • Implement and Maintain Cost Control. (Credits 22)
    • Planning and Preparation Processes and Procedures to Provide Professional Chef Services without the Hierarchy of the Organisational Structure. (Credits 30)
    • Processes and Procedures for Organising Food Production Area, Ingredients, Staff and Environment. (Credits 27)
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    How to Settle Into a New Kitchen

     The Hurst Campus   2019-11-25  Comments General
    Cpnicolaswebready03jpg

    It’s your first day alone in a new kitchen section as a young cook: everything’s ready, you’re totally prepped (or so you think). Suddenly, service quickly takes a nosedive and it’s your fault: you’re running out of ingredients and holding up the whole brigade. Perhaps you weren’t as prepared as you thought. It’s okay, and it happens to everyone; moving into the working world is an adjustment, no matter your field. Today we’re going to share some tips on how to settle into a new kitchen.

     

     

    It’s okay to feel like the newbie


    It doesn’t matter if you have the best schooling in the world, it is overwhelming to go from knowing everyone and everything, to a place where you are the new person asking all the questions. Accept that you will make mistakes while settling into your new work station, that without those blunders you wouldn’t progress, as the saying goes; we learn from our errors, don’t let it sink you.



    Cleanliness is Close to Godliness

     

    Working in a fast-paced environment such as a professional kitchen is bound to lead to dirty dishes, cutting boards, and tabletops; it’s the inevitable part of the job as you are under the constant pressure of preparing large amounts of high quality food in a limited time space.


    It’s always good to have the mind-set to clean as you go, spend those extra 30 seconds wiping down your countertops, washing the dirty dishes and cleaning the cutting board.  It might not sound like much, but it definitely makes a big difference, a clean station allows for work to be done more efficiently with the gift of much less stress, a sprinkle of order in the midst of chaos, helping to keep things running smoothly.


    Like the saying goes, cleanliness is close to godliness, with added efficiency in this case.

     

     

     

    Never too old to learn


    You are never too old to learn from your colleagues, as they come from all walks of life. The one thing they all have in common is a great sense of pride in their work and all aspects of their job, from ingredient prep to maintenance of their tools. Thus being new in a kitchen, it’s always a good idea to keep an ear open to listen to the all advice your fellow colleagues will pass onto you as a chef.


    In the end, it’s a never ending journey of enlightenment of different cultures, techniques and the art of food, a reminder of why we love to cook.

     

     

     

    Serve with pride


    You can never over prep. Study the menu; get a system down of the most used items or the staples that are the key ingredients in which the garnish is built around and build from there. Make sure all aspects are accounted for and that your tools are well cared for.


    You’ll find this incredibly rewarding, especially when your plate of food is sent out for serving, knowing you poured your pride into its preparation.


    With these tips in your arsenal, you’ll hopefully find the transition into working life a little easier. Remember also that everyone stumbles; it’s how you continue on that defines your success. Best of luck!

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    Rebecca Hurst
    The Hurst Campus
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    Contact

    066 483 2530
    info@thehurstcampus.co.za
    132 Main Road, Paarl,
    Western Cape, 7646


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