PROFESSIONAL COURSES

 

Enquire about our professional courses

SILWOOD’S WINNING RECIPE – a complete culinary education, following a unique and dynamic teaching method, that not only equips graduates with the skills required to work in the world’s top kitchens, but also the tools needed to run their own successful food businesses. Students complete industry training in only the very best establishments such as The Test Kitchen, la Colombe and Chefs Warehouse
A Silwood qualification guarantees 100% employment and the school boasts graduate achievements unmatched by any other school in the country. Graduates can be found in many of the world’s top kitchens such as Gordon Ramsay, Jamie Oliver, Heston Blumenthal and Rene Redzepi.

1 YEAR SILWOOD CORDONS BLEUS CERTIFICATE

FULL TIME

 

 

Students will master all the professional classic cooking methods and techniques needed for a career in a professional kitchen (hot kitchen, pastry kitchen, confectionery and sugar craft), by hands on application.

Only 48 students are selected each year. They are divided into teaching groups of 12, where they receive the best, hands on instruction and individual attention.

Silwood graduates are sought after, as they not only have highly developed culinary skills, but also have respect and understanding of the cost of food. This is achieved by making the students responsible for the purchasing and costing of all the ingredients needed for practical classes, whilst staying within the given budget. These skills are fundamental in the running of a successful kitchen or food business and are best taught by doing, rather than textbook reading.

WOOLWORTHS BURSARY
Silwood has been selected to be one of the training schools for the recipient of the Woolworths TASTE & Eat Out Culinary Bursary. Awarded annually to an individual with a passion for food the industry.

Enquire below to receive additional course information, application form and fee structure

Silwood Course Application
  • Practical Cookery & Theory of Cookery
  • Baking Practical & Theory of Baking
  • Icing Practical
  • Confectionery and Sweet making Practical
  • Nutrition
  • Art of the Table
  • French Menu Compilation
  • Wine Appreciation and Culture (Cape Wine Academy)
  • International Cookery
  • Food Purchasing and Costing
  • History of Cuisine
  • Hygiene and Safety
  • Vegetable and Herb Gardening
  • Silwood Cordons Bleus Certificate
  • City and Guilds Diploma in Food Preparation and Cooking (Culinary Arts) (8065-02)
  • City & Guilds Food Safety Certificate (8065-203
  • Cape Wine Academy Preliminary Wine Certificate
  • Ecolab Hygiene Certificate (NQF 110471)

 Successful candidates may continue their studies by going on to complete the Silwood Diplome Course and Silwood Grande Diplome, making up the full 3 year chefs qualification

2 Year Silwood Cordons Bleus Diplome

FULL TIME

 

A two year course, during which students complete the 1st year at the school, and then the 2nd year in industry. Students rotate between Cape Town’s top kitchens, learning from the very best chefs in the country.

In the 1st year students acquire the classic Cordons Bleus cookery skills they require to hold their own in the great kitchens of the world. A Silwood Cordons Bleus certificate is given at the end of the first year. (please see details 1 Year Silwood Cordons Bleus Certificate)  Students are then eligible to continue into the 2nd year, Silwood Cordons Bleus Diplome.

The 2nd year is a practical year, in which students consolidate the skills learnt in the 1st year, through practical experience in industry. Each student completes five 8-week training periods in the very best restaurants, catering style establishments, guest houses, hotels and other food establishments, such as Woolworths product development and food styling at Taste magazine. These placements are arranged by the school.

Students gain the experience of seeing how five different kitchens operate and to which type of establishments they are best suited. The networking value of moving around Cape Town’s top establishments during this year, is invaluable for student’s future careers. Prestigious establishments such as The Test Kitchen, The Pot Luck Club, La Colombe, Chefs Warehouse, and The Shortmarket Club are just a few examples of restaurants that the students will work at.

Students  receive a stipend whilst in industry during this year

Practical In-service Training

  • Students complete five 8-week in-service blocks

Students attend classes at school every Monday where they complete:

  • A product development course
  • A business plan for opening their own restaurant
  • Advanced Sugar Craft skills
  • Recipe Book
  • The Cape Wine Academy Wines of the World course
  • Mystery basket practical exam
  • External practical exam set by Luke Dale Roberts and marked by accredited fine dining chefs
  • Silwood Cordons Bleus Diplome
  • Cape Wine Academy Wines of the World Certificate

Successful candidates may continue their studies by going on to complete the Silwood 3rd Year Grande Diplome (12 month apprenticeship) Registered with the DHET and Accredited by the QCTO NQF Level 5

Enquire below to receive additional course information, application form and fee structure

Silwood Course Application

3 YEAR SILWOOD CORDONS BLEUS GRANDE DIPLOME

FULL TIME

 

The three year qualification is divided into 3 separate training years with a certification at the end of each year. It is an in-depth culinary education, which through its unique teaching method, not only equips graduates with fine dining practical cooking skills, but also a thorough understanding of the purchasing, costing and management skills required to run a successful food business at an international level. Students also graduate with a very impressive CV, showing workplace training in SA’s top kitchens.

Year 1 – Silwood Cordons Bleus Certificate – full time at the school
(please see details 1 Year Silwood Cordons Bleus Certificate)


Year 2 –
Silwood Cordons Bleus Diplome
students are in industry, where they rotate between Cape Town’s top kitchens, learning from the very best chefs in the country – (please see details 2 Year Silwood Cordons Bleus Diplome)

Year 3 – Silwood Cordons Bleus Grande Diplome
The third Year takes the form of a practical “apprenticeship” year. Students are employed by one establishment for a full 12 months. Students select a 3rd year establishment which will best suit their skills in arming them with the necessary experience needed for their chosen field in the culinary arts. Their decision is an educated one, from the hands on experiences they were exposed to in their 2nd year of study. The type of establishments include top fine dining restaurants such as The Test Kitchen and La Colombe, top game farms such as Londolozi, exclusive caterers such as Annalize and Escoffier, hotels such as The Cellars Hohenort, Woolworths product development kitchen and Taste magazine. Students receive a salary during the year. On completion of the Grande Diplome, graduates are not only fully trained chefs, at the highest level, but have made all the right connections through two years of networking across all areas of the food industry. Graduates boast 100% employment opportunity, most staying on in their 3rd year establishment. For example, James Gaag, completed his 3rd year at La Colombe, he stayed on and is now the executive chef of La Colombe restaurant.

Student completes the following during the 3rd year:

  • 12 month apprenticeship in one establishment
  • A thesis
  • Written exam
  • A Practical exam in the work place for 18 – 20 guests.
The Silwood 3-year culinary program is the full QCTO chefs qualification and graduates are eligible to sit the national SA Chef’s trade test.

  • Registered with the DHET (Registration No. 2018/FE07/006)
  • Accredited: QCTO NQF Level 5
  • Curriculum code: 343401100
  • Occupational Certificate: Chef

Enquire below to receive additional course information, application form and fee structure

Silwood Course Application

POST GRADUATE DIPLOMA AT UCT

Silwood is the only SA cookery school, the University of Cape Town recognize for acceptance into their Post graduate Diploma in Entrepreneurship (PDE) course. Students must have achieved a university exemption in matric to be eligible to apply. The course arms student with further skills needed to be entrepreneurs.

Silwood-Scool-of-Cookery-divider

1 year Patisserie Certificate Course

PART TIME

 

1 YEAR  PATISSERIE CERTIFICATE COURSE

This very intensive one year part time course is designed to equip students with the specific skills needed for a career in a pastry kitchen, as well as a comprehensive understanding of food purchasing, costing and storage.

This course is also open to and specifically designed for people in full-time employment who are looking to upgrade their existing qualifications or make an exciting new career change. Classes are held every Thursday from 7h30-17h30 during the school’s calendar year.

Enquire below to receive additional course information, application form and fee structure

Silwood Patisserie Course

  • Practical baking (including all methods of cake-making, biscuits and pastries)
  • Bread-making and yeast products
  • The World of Desserts – from classic French to modern
  • Confectionary, chocolate and sweet-making
  • Sugar craft skills
  • Baking theory
  • Food purchasing and costing
  • Hygiene and safety
  • Kitchen maintenance and design
  • Workplace training

On successful completion of the course, students will be awarded

  • Silwood Patisserie Certificate
  • City & Guilds Diploma in Patisserie Qualification (code 806503)
  •  City & Guilds Food Safety Certificate (8065-203)
  • Ecolab Hygiene Certificate (NQF 110471)

1 year Intermediate Patisserie Certificate Course

PART TIME

 

1 YEAR INTERMEDIATE PATISSERIE CERTIFICATE COURSE

After the successful completion of the Patisserie Certificate course or the one year Silwood cordons bleus Certificate course, students who wish to follow a career in a pastry kitchen or any patisserie capacity are eligible to apply for the one year Silwood intermediate Patisserie Part-time course.
This intensive one year part time course is designed to suit working people and class will run on a Wednesday and a Friday morning from 7.30-1 pm.
This course will include icing skills to decorate a wedding cake, mirror glazing and advanced baking techniques.
Each week the student will complete an icing practical on a Wednesday and a baking practical on the Friday. Two sets of examinations will take place in June and November .

On successful completion of the course students will attain the coveted Silwood Intermediate Patisserie Diplome

Enquire below to receive additional course information, application form and fee structure

Silwood Patisserie Course
  • Practical baking (including all methods of cake-making, biscuits and pastries)
  • Bread-making and yeast products
  • The World of Desserts – from classic French to modern
  • Confectionery, chocolate and sweet-making
  • Sugar craft skills
  • Baking theory
  • Food purchasing and costing
  • Hygiene and safety
  • Kitchen maintenance and design
  • Workplace training
On successful completion of the course, students will be awarded

  • Silwood Patisserie Certificate
  • City & Guilds Diploma in Patisserie Qualification (code 806503)
  •  City & Guilds Food Safety Certificate (8065-203)
  • Ecolab Hygiene Certificate (NQF 110471)