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  • Effort

    960 learning hours

  • Modules

    12 modules

  • Exam Dates

    Feb 2019
    Jun 2019
    Sep 2019
    Dec 2019

  • Fees

    ZAR5500 exam fee for the course
    ZAR350 registration fee

  • Important

    Registration Dates and Tuition Fees (which are separate to the exam fees) are set by your Training Provider.

Developed in Partnership with Gordon Ramsay’s Tante Marie Academy

Tante Marie & Gordon Ramsay small

The Upper Intermediate Programme in Professional Culinary Arts has been carefully developed in partnership with Gordon Ramsay’s Tante Marie Culinary Academy to provide students with an excellent advanced set of skills in food preparation in a professional environment – a perfect first step to a rewarding culinary career. A career as a professional chef is challenging but also immensely rewarding. Professional cookery, as many celebrity chefs have shown, is a highly creative activity and one that demands dedication, creativity and flair. The Culinary Arts Programme is for those with ambitions to become a professional chef and for those who would like a career in food. The programme develops culinary skills by working in a kitchen environment which will be enhanced through demonstrations, appropriate theory sessions.

Admission Requirements

  • You must have completed Grade 12 or equivalent.
  • You must be over 16 years of age.
  • You must be able to speak, read and write English.

Course Modules

Compulsory Modules

  • Menu planning.
  • Professional kitchen skills.
  • Prepare, cook, and finish farinaceous dishes.
  • Prepare, cook, and finish fish and shellfish.
  • Prepare, cook, and finish hors d’oeuvres, cocktails and canapés.
  • Prepare, cook, and finish meat, poultry and game.
  • Prepare, cook, and finish pastries, desserts and confectionery.
  • Prepare, cook, and finish soups.
  • Prepare, cook, and finish stocks, sauces and dressings.
  • Prepare, cook, and finish terrine dishes.
  • Prepare, cook, and finish vegetables and salads.
  • Prepare, cook, and finish yeast products.

Assessments & Exams

Practical Exams

  • Professional kitchen skills.
  • Prepare, cook, and finish farinaceous dishes.
  • Prepare, cook, and finish fish and shellfish.
  • Prepare, cook, and finish hors d’oeuvres, cocktails and canapés.
  • Prepare, cook, and finish meat, poultry and game.
  • Prepare, cook, and finish pastries, desserts and confectionery.
  • Prepare, cook, and finish soups.
  • Prepare, cook, and finish stocks, sauces and dressings.
  • Prepare, cook, and finish terrine dishes.
  • Prepare, cook, and finish vegetables and salads.
  • Prepare, cook, and finish yeast products.

Course Work

  • Menu planning.

What You Get

ITHSA Module Completion Certificate

CTH Programme Certificate

Your Next Steps

CHOOSE YOUR COURSE
FIND YOUR TRAINING PROVIDER
BECOME A CTH MEMBER
WRITE ASSESSMENTS & EXAMS
STUDY FURTHER WITH ITHSA

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