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3rd Year Grande Diplome Course

students cooking in kitchen at silwood school of cookery
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: Certificate Course

A one-year, full-time intensive course, during which students master all methods and techniques needed for a career in a professional kitchen.

Year 2: Diplome Course

A practical year, in which students consolidate and hone the skills acquired in 1st year, through working in a variety of industry kitchens. 

Year 3: Grande Diplome Course

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. 

Course Content


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