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How to Keep Healthy in the Kitchen | Blogs

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
Platinum
Gold
July 2024 Feb 2025
Year 1 Course Fee R 99 500 R 99 500
Application Fee – R 9 500 – R 9 500
Discount applied – R 4 000 – R 4 000
Total Course fee balance for Year 1 = R 86 000 = R 86 000
Settled in full on or before 01 / 06 / 24 01 / 12 / 25
Year 1: R99 500 | Year 2: R84 000 | Year 3: R89 000
First Day Deal
July 2024 Feb 2025
Year 1 Course Fee R 99 500 R 99 500
Application Fee – R 9 500 – R 9 500
Total Course fee balance for Year 1 = R 90 000 = R 90 000
Settled in full on or before 29 / 07 / 24 01 / 02 / 25
Year 1: R99 500 | Year 2: R84 000 | Year 3: R89 000
Quarterly Plan

South African Residents Only

July 2024 Feb 2025
Year 1 Course Fee R 99 500 R 99 500
Application Fee – R 9 500 – R 9 500
Course fee balance for Year 1 = R 90 000 = R 90 000
Interest +R 4 000 +R 4 000
Total re-payment R 94 000 R 94 000
Quarterly Instalments R 23 500 x 4 R 23 500 x 4
Quarterly instalments due on 1 Jun 2024
1 Sep 2024
1 Dec 2024
1 Mar 2025
1 Jan 2025
1 Apr 2025
1 July 2025
1 Oct 2025
Monthly Plan

South African Residents Only

July 2024 Feb 2025
Year 1 Course Fee R 99 500 R 99 500
Application Fee – R 9 500 – R 9 500
Course fee balance for Year 1 = R 90 000 = R 90 000
Interest + R 5 040 + R 5 040
Total re-payment R 95 040 R 95 040
Monthly instalment due on 1st day of each month R 8 640 x 11 R 8 640 x 11
Commencing 1 Jun 2024 – 1 Apr 2025 1 Dec 2025 – 1 Oct 2025

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 plus interest will immediately fall due less any paid instalments up to the cancellation date of the contract.
  • 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 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.
  • 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.
  • 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.
  • Platinum
    July 2024 Feb 2025
    Year 1 Course Fee R 99 500 R 99 500
    Year 2 Course Fee R 84 000 R 84 000
    Year 3 Course Fee R 89 000 R 89 000
    Total R 272 500 R 272 500
    Application Fee – R 9 500 – R 9 500
    Discount applied – R 9 000 – R 9 000
    Total Course Fee Balance for Year 1, 2 & 3 = R 254 000 = R 254 000
    Settled in full on or before 01 / 06 / 24 01 / 12 / 25
    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 Keep Healthy in the Kitchen

     The Hurst Campus   2019-09-23  Comments General
    Dfa861fde101a840bdae5f0743eeac85rev B72daedhealthy Lifestyle Image 1024x684

    Long hours, physically draining work and little time off. These are not the ingredients for a healthy lifestyle. Thousands of chef’s share pictures of them eating a frozen meal in the two minutes they have free; an easy enough joke to empathise with. Humorous as it may seem, it’s not a long term solution. We’re going to have a chat today about a few minor changes you can make to your life in order to be healthier.



    Variety is not the spice of life


    In a perfect world, your diet would consist of a wide variety of healthy vegetables, fats and proteins. But if that’s not possible, it doesn’t mean you can’t eat healthily. Rather get into a rhythm. Bringing consistent breakfasts, like grapefruit and toast with butter, and lunches, such as salads with turkey, mean there are fewer opportunities to graze and indulge. Once you’re into the habit it’s easier to keep it up. When time is the enemy, simplify; you don’t need to eat complex foods. A salad can be just as quick to assemble as a microwave meal is to heat.


    Keep healthy snacks on hand. Again, these don’t need to be complicated. Fruit, pretzels, rice cakes with peanut butter. Having healthy snacks around will make it less likely for you to snack on unhealthy foods. Another consideration for being healthy- when working long hours, you need energy. Sugar is only going to get you so far. Do yourself a favour and put the right foods into your body so that you can function at your best. I’m not saying don’t ever treat yourself- just make it the exception, not the rule.



    Keep active


    No one could say that working in a kitchen isn’t physically demanding, but it’s good to get regular, proper, exercise. If motivation is the problem, try structured training. Crossfit gets a bad name for it’s enthralled following, but they’re enthralled because… they like it. Exercise programs which involve group training mean you’re more likely to show up and keep coming. People will encourage and motivate you. If your schedule means there’s just no way, try going for walks on your days off. I know that it seems superfluous (one walk does not a fit person make), but it’s the difference between an all or none mindset and allowing steps in your life. One walk is better than no walk. Do what you can, when you can.



    Keeping your skin clean


    As metrosexual as 2019 seems to be, most men still don’t want to have a skin care regimen. Chefs work in hot environments for a living, which means your skin is going to need a little extra TLC. Heat plus grease plus long hours, and a relatively unhealthy lifestyle (generally) equals bad skin. Again, you don’t have to go straight to thrice daily cleansing and moisturising with weekly facials and face-masks. Any little helps! Try keeping some wipes handy, or just washing your skin at night, to make sure you don’t trap all the bad oils in your skin as you sleep. No one likes bad skin, and it’s not embarrassing to want to take care of that. There are products for every budget, and a wealth of information online about how to get started.


    When you feel better, you perform better. Making any changes to your life to create a healthier lifestyle will give you the energy and confidence needed to thrive.

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


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