Swiss Institute of Hospitality Training

> Home Page

> Introduction

> Courses

> Fees

> Syllabus

> Application Form

> Contact Us

Courses

18 MONTH DIPLOMA COURSE

18 MONTH DIPLOMA COURSE

Full time - Training Position in an approved/selected Hotel/Restaurant kitchen attending theory classes weekly and daily practical cooking i.e. total food preparation for real consumers under a tutor’s supervision.
(All students are placed in training positions based on their logistical/transport and accommodation requirements)

APPLICATION AND RECRUITMENT
Prospective students need to make arrangements for a personal interview, and forward an application with relevant CV with any experiences and academic results.

No information on bursaries will be given over the phone and the Applicant’s guardian needs to motivate such an application.

The course is divided into 6 Semesters.

We have a monthly “ROLL ON SYSTEM” in place, whereby each month students can commence with the 18-month full time chef’s course.

The International recognized and renowned SWISS SYLLABUS is being applied with the latest addition of CLASSICAL COOKING THE MODERN WAY

PROFESSIONAL KNOWLEDGE

Kitchen organization and installation
Equipment, tools, machinery and materials
Food and nutrition
Menu planning and recipe development
Food costing and financial kitchen management
Kitchen brigades/structures and career opportunities
Product knowledge
Basic cooking methods
Culinary cooking studies with relevant derivatives
Specialized professional knowledge
(For more detail see syllabus)