Education is the most powerful weapon which you can use to change the world.  
Nelson Mandela 

Develop a passion from learning. If you do, you will never cease to grow. 
Antony J. D’ Angelo 

You can teach a student a lesson for a day; but if you can teach him to learn by creating curiosity, he will continue the learning process as long as he lives.
Clay P. Bedford

Keep away from people who try to belittle your ambitions. Small people always do that, but the really great make you feel that you, too, can become great.

Let your intuition guide you 

Poor appetite for education leads to intellectual malnutrition. Weather you have appetite or not once you are part of our learning environment you will be thirst mania or even have an abnormal appetite towards the industry which will lead you to unbelievable success and achievements in your life. At CPSH we will feed you knowledge, equip you with the total rounded skills as well as the attitude that will embarrass any one that tries to stand in your way.  We equip you with only relevant education and skills necessary to the industry at affordable fees.  Some one once said why are these chefs carrying laptops do they cook with them now, the answer is that being a chef is a serious profession and we align ourselves to the global changes. Over the years culinary education has evolved greatly with time and the diversity of technology is endless. The educational systems, which we use both in the kitchen and in class, are implemented in ways, which are current and will always be aligned to the fast changing world and the industry trends.  The education we provide teaches all the fundamentals of the industry and prepare our graduates for any challenges they may come across as when they leave our school they are geared with tools of success, perseverance, full range of skills, positive attitude and respect for ingredients, people and the entire industry. Our guarantee is that our graduates will always be an asset and not liability 

8065-02 Level 2 Program in Food Preparation and Cooking (Culinary Arts) - 3 years


Second year Program

Financial management

  • Stock control
  • Purchasing and receiving and quality control
  • Income statement/profit loss projections
  • Balance sheet
  • Break even
  • Budgeting
  • Starting and operating a food business

Culinary French
Modern food presentation and garnish
Hors d’oeuvres
Complex breakfast preparation
Garde manger

  • Pate
  • Terrines
  • Speciality force meat dishes
  • Galantines

Advanced nutrition
Menu and recipe writing
Complex poultry and game dishes
Complex meat and venison dishes
Complex fish and shellfish dishes
Complex vegetable and potato dishes
Complex pulse, grain and pasta dishes
Cured and preserved foods
Ethnic cuisine

  • French
  • Italian
  • Greek
  • Asian
  • African and modern SA cuisine
  • Mexican

Complex frozen desserts
Cheese and cheese dishes
Introduction to food and beverage pairing

  • Food and wine pairing
  • Food and beer pairing

Standards of professionalism

City and Guilds Accredited Programs