3^rd Year 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.