SA's oldest cookery school celebrates 51 years of quality professional training for cordons bleus chefs. Full time program is made up of 3 years: Certificate, Diploma & Grande Diplome courses. Qualification is recognised & internationally accepted.
Number of Programs/Year
1 and 3 years
Group Size or S:T Ratio
Baking, Confectionery, Wine, French
11-member faculty includes school principal Alicia Wilkinson, Carianne Wilkinson, practical supervisors Kelly Burzack, Toni Voigt, Gaie Gaag, Nerita Bharuth.
See site for full time course fees and additional costs