Why Become a chef?
Career Opportunities
What can you do with your culinary accreditation? We believe your options are endless but here are our Top 5 picks:
Run Top Kitchens
Paris, Tokyo, Barcelona, London, New York…work your way up from commis to executive chef in culinary capitals around the globe.
Start Your Own Business
Restaurants, cafes, bistros, delis, catering companies…channel your entrepreneurial spirit and be your own boss.
Travel the World
Work on private yachts and luxury cruise ships and earn dollars as sous chef, chef de partie, first cook or personal chef.
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Develop Food Products
Woolworths, Checkers, Pick n Pay, Tiger Brands, Pioneer Foods…create the food consumers buy.
Style on Food Shoots
TV, film, digital, print…add your creative flair as a food stylist on menu, website, book and ad shoots.
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Why SA Chefs Academy?
Why Study with Us?
There are a number of places in South Africa where you can study some form of cookery but what makes SA Chefs Academy stand out from the rest?
Practical
We don’t believe in learning through demonstrations. Our students are in the kitchen practising their craft with a practical every day.
Intensive
We have the most intensive course in South Africa which means that students master the basics and get out into the industry quickly.
Expert
Every one of our instructors are qualified and experienced chefs who can teach based on industry knowledge.
All-inclusive
Uniforms, knife sets, equipment and ingredients are all included in course fees and students are not required to purchase supplies for practicals or exams.
Recognised
Our cookery and theory courses are internationally recognised and Highfield UK-accredited.
Quality
We only send our students to 5-star establishments to complete their industry experience.
Study Options
Full-time Courses
Do you want to start working in the industry as soon as possible and jump start your career as a chef? Browse our full time courses and become a chef
within a year.
Professional Cookery & Pastry Diploma
Professional Cookery Diploma
Professional Pastry Diploma
Part-time Courses
Day Release Part-time Courses
Are you already in the industry but want a recognised accreditation to take you further in your career? Browse our part time courses that allow you to study while you continue to work.
Food Preparation & Cooking Principles
Professional Cookery Diploma
Professional Pastry Certificate
Professional Pastry Diploma
Paul Hartmann
Owner & Hot Kitchen Instructor
Paul qualified as a chef at the Hotel School in Braamfontein. During his career, Paul was part of, and later coached, the South African national culinary team and worked in a number of 5-star hotels including the Belmond Mount Nelson Hotel. Paul first opened the South African Chefs Academy in 2004 and as an avid bread maker also owns Woodstock Bakery.
Jade Benjamin
Pastry & Theory Instructor
Jade earned her professional cookery qualification from Cape Technikon and mastered patisserie at Zevenwacht. She has worked in a number of Protea Hotels as well the Cape Grace Hotel, Grandwest Casino and Zuma in Dubai to name a few.
Hayley Africa
Hot Kitchen & Theory Instructor
Hayley studied cookery and after graduating worked as a chef de partie at Kelvin Grove. She also worked her way up the ranks to sous chef at Grandwest Casino’s Prive Lounge. Hayley found a love for teaching while training staff as a sous chef and now works full time as an instructor.
SA Chefs Academy Alumni
Testimonials
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.
Benjamin Bettendorf
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.
Ivor Jones
Co-owner and head chef Chef’s Warehouse Beau Constantia
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