Professional Cookery & Pastry Diploma
Students are taught classic French techniques and modern techniques.
More about the course
Who is this for?
This course is perfect for ambitious and driven individuals who want to get out into the industry as soon as possible, equipped with the abilities and self-confidence they need to succeed.
SA Chefs Academy Alumni
I started this restaurant with my business partner Papa San after working with him at Takumi Restaurant after it closed in 2016. As well as owning and operating the restaurant, I work full time in the kitchen. I thoroughly enjoyed my time at SACA, specifically because of the ‘no frills’, rough and tough atmosphere. It prepares you for working in an actual restaurant kitchen. The classes are to the point, teaching real skills needed to start working professionally.
Co-owner Obi Restaurant
The course is great because of its hands-on practical training and covers all the necessary theory. Cooking everyday really sets the tone for what’s to come in your future career. It’s really all about the one-on-one practical training and acutely physical daily cooking that really makes this course more useful than most of the other schools that are theory heavy. It’s a relationship for life not just a school.
Co-owner and head chef Chef’s Warehouse Beau Constantia