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Aimed at experienced chefs with an NQF level 5 culinary certificate, applicants will need to present a Portfolio of Evidence as part of the application process. Students who have already studied with SHS will be provided with the briefing document prior to embarking on their period of industry exposure. Direct entry students will be able to download the brief from the website. The purpose of this (currently) last element of the Programme is to support career chefs with promotion into “management chef” positions i.e. Sous Chef, Head Chef, Kitchen Manager, Outlet Manager. Designed as a 2 year, part-time course for working chefs completion of modules often includes work centred assignments offering immediate pay-back for employer sponsors. 

 

Entry Requirements:

• Matric Certificate which allows for Diploma Study; or 

• Certificate (NQF 5) qualification in professional cookery; and 

• Minimum three year’s industry experience in quality kitchens 

If the applicant’s Senior Certificate was received prior to 2008, or if they completed a different school leaving qualification, or if they completed their formal high school qualification at an international institution, a separate arbitration will be made by the Registrar.

Application Process

Prospective students will be required to complete the application forms and medical certificate and return this to the campus with the following supporting documents: ID copy, National Senior Certificate and latest professional cookery qualification, motivation letter and CV. After reviewing the application documents by the admission panel prospective students will be invited to complete an entry assessment and interview. Applications are welcome from all qualified, interested students regardless of race, religion, national origin, or sexual orientation.