1st Year Certificate Course
Applications for 2025 NOW OPEN!
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.
Course Content
- 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
- Wines of South Africa (Sobremsa)
- International Cookery
- Food Purchasing and Costing
- History of Cuisine
- Hygiene and Safety
- Vegetable and Herb Gardening
- Workplace training
Certification
- Silwood Cordons Bleus Certificate
-
City and Guilds Level 2 Diploma in Food Preparation and Culinary Arts:
- Food Preparation & Culinary Arts (8064-241)
- Food Safety in Catering (8064-207)
- Hospitality Principles (8064-240)
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
Enquiry Form
Enquire below to receive additional course information, application form and fee structure
More Courses
Elevate your culinary career with unique education. Browse more Professional Courses.