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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.

Students are divided into teaching groups of no more than 14, 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 a respect and good understanding of the cost of food. This is achieved by making the students responsible for the purchasing and costing of 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.

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

Silwood Certificate Course

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Course Enquiry 1 year Silwood Certificate Course2 year Silwood Cordons Bleus Diplome3 year Silwood Cordons Bleus Grande Diplome

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

In the 1st year, students acquire the classic Cordons Bleus cookery skills they will 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). Once completed, 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 Towns top establishments during this year, is invaluable for students future careers. Prestigious establishments such as La Colombe, Chefs Warehouse, and Salsify Restaurant, are just a few examples of restaurants that the students will work at.

Students  receive a stipend whilst in industry during this year.

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 equipping 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 have been 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 Group of Restaurants.

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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 Wednesday from 7am to 5pm over 2 semesters, with the occasional class on other days during the semesters.  (The 2024 Provisional Term Dates are available)

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

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1 YEAR COMMIS CHEF CERTIFICATE COURSE 

This very intensive one-year, part-time course is designed to equip students with the fundamental classic cooking methods and techniques needed for a career as a chef, as well as a comprehensive understanding of food purchasing, costing and storage.

This course is specifically designed for people who do not have the time to study full-time or are already in industry and want a qualification.

The course consists of the best, hands-on instruction at the school as well as industry days in some of the Capes top restaurants.  Students will master all the basic cooking methods and techniques of the hot kitchen and the pastry kitchen.

Classes are held on Tuesdays from 7am to 5pm over 2 semesters, with the occasional class on other days during the semesters.  (The 2024 Provisional Term Dates are available)

Silwood graduates are sought after, as they not only have practical culinary skills, but also have a respect and good 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.

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

APPLY NOW for 2024 

1 YEAR FINE DINING APPRENTICESHIP COURSE 
“Work for the best while learning from the best!”

A very intensive one-year course where students work whilst studying.  Students are employed in only the very best fine dining kitchens under SA’s top chefs. Students also attend lessons at the Silwood campus, 2 – 4 days a month.

Trainee Salary – Students are employed by the establishments in which they are placed and receive a basic monthly salary.  They are subject to the same terms and conditions as full time employees.

Classes are held on Mondays from 7am to 5pm over 2 semesters.

Silwood graduates are sought after, as they not only have practical culinary skills, but also have a respect and good 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.

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

APPLY NOW for 2024 

1 YEAR PATISSERIE APPRENTICESHIP COURSE
“Work for the best while learning from the best!”

A very intensive one-year course where students work whilst studying.  Students are employed in only the very best patisserie kitchens under SA’s top pastry chefs. Students also attend lessons at the Silwood campus, 2 – 4 days a month.

Trainee Salary – Students are employed by the establishments in which they are placed and receive a basic monthly salary.  They are subject to the same terms and conditions as full time employees.

Classes are held on Mondays from 7am to 5pm over 2 semesters.

Silwood graduates are sought after, as they not only have practical culinary skills, but also have a respect and good 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.

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

ENQUIRE NOW

3 YEAR CHEF APPRENTICESHIP COURSE
“Work for the best while learning from the best!”

A three-year qualification where students work whilst studying to achieve the National Chef Trade Qualification at the end of the 3rd year as well as the City & Guilds qualifications. The course is divided into 3 separate training years with a certification at the end of each year.
YEAR 1 – Fine Dining Apprenticeship (City & Guilds Diploma in
                Food
                Preparation and Culinary Arts)
YEAR 2 – Patisserie Apprenticeship (City & Guilds Patisserie
                Diploma)
YEAR 3 – Chef Apprenticeship (National Chef Trade Test)

Students are employed in a variety of SA’s best kitchens under the top chefs. Students also attend lessons at the Silwood campus, 2 – 4 days a month.

Trainee Salary – Students are employed by the establishments in which they are placed and receive a basic monthly salary.  They are subject to the same terms and conditions as full time employees.

Classes are held on Mondays from 7am to 5pm at the Silwood Campus.

Silwood’s 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. Students are also exposed to the very best networking opportunities within the industry during their training.

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