Our courses are a foundation into the culinary world with a major emphasis on practical cookery. Other components of these courses include catering theory, food costing and menu planning.

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1 Year of Study

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• Highfield Level 2 Diploma for Professional Cooks 

• Highfield Level 2 Award in Food Safety in Catering 

• Highfield Level 2 Award in Workplace Safety in Catering

• QCTO Occupational Certificate: Cook

(12 Months) 

The course runs over 6 months practical training at Steyns’ Culinary School After completing the 6-month intensive training at Steyns’ Culinary School, at least 6 months’ work experience in the industry is required to obtain the international accredited Diploma. (The Certificate for practical work can only be issued after the completion of internship)

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​2 Years of Study

 

• Highfield Level 3 Diploma for Professional Chefs

(24 Months) 

The course runs over two cycles of 6 months practical training and 6 months industry training that starts in your first year of studies.  You can exit the course with this qualification after 24 Months. 

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3 Years of study​

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• QCTO Occupational Chef: Certificate

• Highfield Level 4 Diploma in Culinary Supervision and Management

(36 Months)

The course runs over 18 months practical training at Steyns Culinary School and 18 months practical training which starts in your first year of studies.    The course will run over the 36 months where you will have 6 months intensive training and 6 months practical training for your 1st, 2nd, and 3rd year.  After completing your 36 months you will need to complete your occupational trade test. 

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Part-time Credit Banking Course

• Highfield Level 2 Award in Food Safety in Catering & Workplace Safety
  Credit Banking (part-time).

(24 Months)

The objective of this qualification is to provide kitchen staff a professional qualification in the workplace. It is designed for learners employed in professional catering as a cook or commis chef or for those wishing to develop their skills in the industry.

This qualification covers a variety of topics including:

• the principles of food safety and health and safety

• kitchen equipment and knife skills

• workplace standards and professional development

• environmental awareness

• nutrition, special diets and allergen awareness

• cold food preparation and presentation

• cooking methods

• preparation and cooking of different commodities

• The objective of this qualification is to provide kitchen staff a professional qualification in the workplace. It is designed for learners employed in professional catering as a cook or commis chef or for those wishing to develop their skills in the industry.

• This qualification covers a variety of topics including:

• the principles of food safety and health and safety

• kitchen equipment and knife skills

• workplace standards and professional development

• environmental awareness

• nutrition, special diets and allergen awareness

• cold food preparation and presentation

• cooking methods

• preparation and cooking of different commodities

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Highfield Level 3 Diploma in Patisserie, Confectionery and Bakery (RQF)

(12 Months)