Culinary & Hospitality Education

Prospectus

Contents

1. 2. 3. 3. 4. 5. 6. 7. 7. 9. 11. 17. 20. 20. 24. 24. 25. 25. 25. 26. 26. 27. 27.

Mission of Capsicum The Red Hot Recipe to Success Who is Capsicum? Academic Board Message from the Academic Manager Message from the Company Executive Chef Message from Hospitality Management Patron Registration and Accreditation Status International Recognition and Associations Your Campus Full Time Study: Culinary Arts Full Time Study: Hospitality Part Time Study Day Release Study Block Release Study Fun Skills Courses Teambuilding Master Skills Courses Student Life Application and Enrolment Process Payment and Student Loans International Students Requirements FAQs

Mission of Capsicum
Mission / Purpose:
Providing vocational Chef and Hospitality Management skills training through industry experience, assessment and examinations to school leavers and employees in the hospitality industry. Creating and developing trained Chefs and Hospitality Managers for industry. Encouraging students to become Entrepreneurs.

Capsicums credibility is enhanced by the number of positive testimonials we receive about student placements at a variety of top local and international Hospitality establishments.

Affordable
Through various payment options Capsicum ensures that education is accessible to a broader spectrum of aspiring Professional Chef and Hospitality Management students.

Nationally located training centres

Capsicum has six branches (Cape Town, Johannesburg, Boksburg, Pretoria, Durban and Port Elizabeth) in South Africa

To teach
Capsicums core business is professional education and training that contributes to a Culinary and Hospitality related vocation. All our teaching is vocational and includes theory, practicals, industry placements, frequent formative assessments and a summative assessment.

Individuals
Capsicum focuses on individuals who, as potential students, want to become qualified with an industry recognised and accredited qualification. These individuals either currently work in Hospitality or want to enter the Hospitality industry. South Africas growing international profile together with a relatively favourable exchange rate and Capsicums international accreditation combine to make it a highly sought after Education and Training Institution for both local and international students.

Art of Culinary and Hospitality excellence

Our learning philosophy is that through experimentation, playing with food, fun, and expression of creative individuality within a professional, structured learning environment, excellence is born.

Accredited
Capsicum strives to have local institutional and international accreditation and will pursue any further accreditation, local or international. Capsicums credibility is further strengthened by its membership of the South African Chefs Association (SACA), Federated Hospitality Association of SA (FEDHASA), the Restaurant Association of SA (Rasa), Guest Accommodation Association & Solutions (BABASA) and the Chaine des Rotisseurs. Furthermore we have international associations with the DCT in Lucern, Switzerland, and Swan TAFE in Australia.

Diverse Culinary and Hospitality Management aspirations

The Hospitality Industry offers a wide range of establishment types in which the Capsicum trained Professional Chef and Hospitality Manager, can display their unique combination of Culinary and Hospitality Management skills (e.g. Hotels, Guest Houses, Game Lodges, Restaurants, special events, Hospitals, Embassies, Cruise Liners, Company Canteens, Commercial Catering and as Private Chefs).

The Red Hot Recipe to Success

With our Red Hot Recipe to Success our Staff and Students believe that:
The CUSTOMER is King Wear your NAME badge Take PRIDE in your appearance GREET first SMILE Be POSITIVE and PRO-ACTIVE Respond to requests IMMEDIATELY Take personal RESPONSIBILITY FOLLOW UP Know your JOB & do it to the BEST of your capability

Cuisin

Who is Capsicum?
Capsicum is Southern Africas leading national professional Chef and Hospitality Education and Training Institution. Capsicums professional programmes on offer are internationally accredited allowing graduates entry into the market place anywhere in the world. Our campuses are strategically located in major centres nationally. Our education is of the highest standard in both culinary and hospitality education. Currently worldwide, one in every nine people is employed in this highly sought after service industry, making this an extremely rewarding career, and ensuring graduates are sought after both locally and abroad. Capsicum ensures that the skills taught go beyond the classroom, with emphasis being placed on practical skills, both at the campus in simulated environments as well as in the industry itself, thus making the transition from lecture room to first work experience,seamless. The network of people students will meet whilst studying at Capsicum will motivate and inspire students to give their personal best time and again in order the meet the standards required to be a success in this industry. Capsicum graduates will automatically join the celebrated alumni and will be the future Culinary and Hospitality leaders in South Africa as well as internationally.

Academic Board
The Academic Board of Capsicum is represented by highly qualified Culinary and Hospitality industry representatives and academics. This is the highest academic decision making authority at Capsicum and ensures academic and quality assurance excellence. The Academic Board is responsible for ensuring the quality and content of the programmes is current, contemporary and highlights future trends. In addition Capsicums programmes, lecturers, student guides, practicals, theoretical assessments and examinations, are of the standard required by both local and international academic accreditators.

Message from the Academic Manager

This is an exciting time in your life to consider your future, strengthen your intellectual capacity as you commit yourself to the pursuit of learning. Capsicums vision is to be the leading private Further Education and Training provider in the Culinary Arts and Hospitality Management fields. We are continually striving to provide quality, practical and theoretical education to all students. For you, the future student, making sure you choose the right programme to suit your needs is paramount. Capsicum offers a range of programmes to suit you starting at the beginning of your career right up to management. We offer programmes on a full time, part time, day release (one day per week) or block release basis. In addition we offer short courses, master classes and team building sessions. Our industry trained and experienced lecturers will focus on the outcomes of your training programme as well as assist and prepare you for life in the industry. The lecturers will follow a curriculum of international accreditation, giving you the edge when applying for a job in the future. We are very proud of achieving and maintaining a phenomenal pass rate of 98.9% and past students have also been awarded the City & Guilds Medals of Excellence We would like to take this opportunity to welcome you to Capsicum, a dynamic and fun learning environment that will empower you to live your passion. Marthary Johnson Academic Manager

Taste

Message from the Company Executive Chef

Dear Chef in the making, You have taken the first step in your culinary career by making the choice in becoming a Chef. When I reflect over what I have accomplished in my career, I know that I made the right choice. I always say that you are born a Chef, and you know this is the right path for you. As a young boy I was always in the kitchen with my mother asking her what she was cooking, and what was in the pots. I was a typical young boy growing up, not wanting to eat my vegetables and always being difficult when it came to dinner time. I started my career as a trainee during my second year in some of the top establishments in Cape Town. This is where I learnt a lot and worked with many different top Chefs. After completing my training at a hotel in Cape Town, the international bug bit and I travelled. I started in the kitchens as a Demi Chef, then a Chef de Partie and eventually up to the position of Sous Chef, Executive Sous Chef and finally Executive Chef, after many years of hard work and dedication. This move through the kitchen brigade is important as essential knowledge is learnt in each position. Being a Chef has allowed me to travel the world, work in different countries and gain a lot of insight into different cultures, and how they experience food. For me I could not imagine not being a Chef. Being able to express myself in what I create, and see the satisfaction on the faces of people who have tasted my creations, gives me great pleasure. Over the years I have encountered many different people cooking for the first time, young, middle aged, old, women, men, single, married with kids etc. After meeting them they all have one thing in common, they all say Why did I not discover the pleasures of cooking sooner?. Well now is your chance to discover the world of food and what it can hold for you. May your journey be a fulfilling one, and my advice is to learn as much as you can on your journey as this will ensure you become a master in Culinary Arts. Culinary Regards Alfred Henry Company Executive Chef

Message from Hospitality Management Patron

The Hospitality Industry is an exciting and fast-paced environment. It provides great opportunities for young people who are creative and passionate about service excellence and enjoy an exciting and varied work day. Probably the most exciting element of the Hospitality Industry is the vast scope of possibilities and specialisations. These range from working in a Hotel operation to running a pub or club or even becoming a Sommelier. Many graduates from Hotel Management Schools have even gone on to specialise in areas such as Marketing and Human Resources. The Capsicum Hospitality Management Programme combines industry experience and guided learning where students are cared for by passionate teaching staff who prepare them for the industry, with both practical skills and theoretical knowledge needed to build a successful career in the industry. Tana Breytenbach Capsicum Patron Brief resume of Tana Breytenbach Tana joined the Hospitality Industry in 1980 in Hotel Operations. She later went into Human Resources where she was HR Manager for a number of well known Hotels including the Mount Nelson Hotel and Fancourt Hotel and Country Club Estate in George as well as owning and managing a popular Guest House on the Garden Route. Tana ventured into the Education arena in 1997 and has worked for various Colleges, teaching and developing curricula. Tana owned a Training company offering National Qualifications to the industry and she is currently Group Development Manager for The Vineyard Hotel & Spa, Townhouse Hotel & Conference Centre and d Ouwe Werf Group of Hotels.

Colour

Registration and Accreditation Status:

Capsicum is in an accreditation process with THETA which will lead to Department of Higher Education and Training registration.

DCT - European Culinary, Pastry and Chocolate Arts Centre (Lucerne, Switzerland) DCT is located in the charming village of Vitznau, 20km outside Lucerne Switzerland, directly on the shores of the famous Lake Lucerne. Students qualifying on certain programmes at Capsicum are able to further their studies at DCT, without any pre-entry examinations. In a setting of beauty and stability, DCT provides its educational programmes in all the areas of hospitality, from management to culinary and everything in between. It is truly an ideal place to prepare you for an international career in the hospitality, tourism or culinary field. Swan TAFE (Perth, Australia) As the largest publicly funded provider of vocational education and training in the State, delivering training to more than 30,000 students annually across 300 programmes in a range of study areas, Swan TAFE is a leader in the provision of quality training that is flexible, accessible and responsive to client needs. South African Chefs Association (SACA) The South African Chefs Association (SACA) is a 31 year-old organisation that is dedicated to promoting the art and science of cookery in South Africa and is recognised as the authority on food in the country. SACA is a professional culinary association of approximately 2000 members, with five established branches countrywide. Its members include Catering and Hotel Company Directors, Restaurateurs, Chefs, Cooks, Culinary Educators, Apprentices and Trainees and can be found in every type of catering activity, from staff restaurants to fine dining and in-flight catering.

International Agent Programmes:

All the international professional programmes on offer at Capsicum are agent programmes. Capsicum is responsible for enrolling students, providing tuition, facilities and assessment towards a learning programme which is certificated by an International Body. Capsicum offers City & Guilds qualifications which are available on the United Kingdom (UK) National Vocational Qualifications (NVQ) framework. They provide the curriculum requirements, quality check Capsicums teaching and training processes and set the final examinations which are then assessed, moderated and certificated from the UK.

International Recognition and Associations:

City & Guilds (UK) (No 843257) City & Guilds is the United Kingdoms leading vocational awarding body, offering more than 500 qualifications in over 28 industry sectors, through 8500 approved centres in around 100 countries worldwide. City & Guilds is the only awarding body solely dedicated to vocational learning. Over 1.5 million students work towards a City & Guilds qualification every year. Jamie Oliver and Gordon Ramsay began their careers with a City & Guilds qualification. Other famous fellows of City & Guilds are Libby Purves, Trevor Sorbie, Marjorie Scardino, David Bailey and Anita Roddick.

Each Chef student at Capsium is registered as a member of the South African Chefs Association. This allows access to regional and national competitions, chef conferences and networking opportunities with people in the industry. World Association of Cooks Societies (WACS) The World Association of Cooks Societies (WACS) is a global network of Chefs Associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honourary President of WACS. Today, this global body has 69 official Chefs associations as members. The biennial congress is a hallmark tradition of WACS and has been organised in over 20 cities across the world throughout its illustrious 74-year history, WACS is managed by an elected presidential body consisting of the WACS president, vice president, treasurer, secretary general and ambassador honourary president, as well as a board of continental directors that look after the regions of Asia, Europe, Africa, the Pacific and the Americas. FEDHASA (South Africa) - (MR7CA5535) The Federated Hospitality Association of South Africa, (FEDHASA) a member driven organisation, is registered as a section 21 Company, and functions both as a Trade Association and an Employers Association. Founded in 1949, a restructured and transformed FEDHASA is recognised by both the private sector and Government as the official representative of the South African Hospitality industry. The Association, as the established voice of industry, represents the interests of South African hotels, restaurants, conference centres, caterers, self-catering accommodation, home hosting establishments (bed & breakfast and guest houses), clubs, suppliers and trainers, consultants and service providers to the Hospitality industry.

Hospitality

Your Campus:
Each campus has a combination of ergonomically designed theory lecture rooms, practical kitchens which have both gas and electrical stoves and computer based training rooms. The classes are kept small to allow for personal attention to each student. All our lecturers are qualified in their field and have extensive industry experience that they can draw on and relate to the students. Each campus has appointed qualified assessors on site and is moderated regularly by both the Academic Manager and the external accreditation bodies. The student library, which boasts a large number of books, periodicals and journals, includes computers for the students to use for research and personal use. A student chill area for networking and relaxation is also available. We are committed to have Wi-Fi campuses in the future. Parking is available either on-site or at nearby parking facilities. Campuses are close to public transport, and in close proximity to shops for students convenience. We further strive to have all our campuses comply with hygiene and safety regulations.

Full Time Study Culinary Arts

International Professional Chef Management Diploma

Introduction: Your ultimate goal is to be the Executive Chef of 5, 6 or 7 star leading international hotels, food and beverage operation or a top restaurant anywhere in the world. You like to dazzle your guests with your latest food creations using the freshest trendiest ingredients. You would love to manage people and a successful team ensuring the business is protable and a resounding success. Entry Requirements: Grade 12 Programme Outline:

Food hygiene and safety level 1 Costing French terminology Food nutrition Food preparation methods Basic pastry techniques Cooking methods

Diploma
Food hygiene and safety level 2 Budgeting, cost control and menu development Dietetics and nutrition level 2 Kitchen development and design Preparation, cooking and service of: Meat and poultry, sh and shellsh, stocks, sauces and soups, pulse and vegetable dishes, farinaceous, pasta and rice, cold preparation dishes, egg dishes and savouries Pastry French and kitchen terminology

Patisserie
Safety and hygiene at work level 2 Budgeting and cost control Kitchen maintenance and design Prepare various desserts, sponges and gteauxs, creams, llings and glazes, fermented and chemically aerated products, decorative mediums, sauces, coulis and custards

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Advanced Management
Food safety operations and supervision Staff organisation in the kitchen and ancillary areas Product development and presentation Cultural dimensions of food Costing, budgets and control materials management Production systems, planning and organisation Menu policy and planning Training and team development Quality assurance of products and services

Specialised Options
Cuisine studies: advanced techniques OR Patisserie studies: advanced techniques Certication: - First Aid Certicate - Fire Certicate - City & Guilds - Diploma in Food Preparation and Culinary Arts - City & Guilds - Diploma in Patisserie - City & Guilds - Advanced Management Diploma in either - Food Preparation and Culinary Arts or Patisserie - Capsicum Certicate of Attendance Career Opportunities: Become an Executive Chef in a hotel, restaurant, guest home, conferencing venue, wedding and events venue, game lodge, cruise ship, theme parks, either in South Africa or anywhere in the world. Product development, private Chef, journalism and photography are some of the extensions of this exciting career.

kitchen
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International Professional Chef Diploma

Introduction: Does the challenge of cooking the nest food appeal to you? Would you like to work in some of the best restaurants locally and around the world? There are so many options available, but in a few years they could lead you to running the best kitchens in the world. Look no further, register for this Diploma. Cooking methods, knife skills, meat and sh fabrication, linked up with your own creativity, will form the ground work of becoming the next big name in the industry. Entry Requirements: City & Guilds Certicate or Grade 12 with 2 years industry related work experience. Programme Outline:

Certication: - First Aid Certicate - Fire Certicate - City & Guilds - Diploma in Food Preparation and Culinary Arts - Capsicum Certicate of Attendance Career Opportunities: This qualication gives you the skills to become an executive Chef after a few years industry experience. You will be able to work in top hotels, restaurants and banqueting facilities, be able to manage people and have time to plan menus using the newest freshest ingredients available. Travelling the world with this diploma will enable you to work as a private Chef, in the industry, as well as equip you to start your own culinary business.

International Professional
Introduction: Starting out? Testing the waters? Would you like to know if this career is for you? Get a foot in the door by starting with the Certicate from which you can articulate into the diploma. This is the ideal Certicate for you in order for you to learn the basic chef fundamentals. Entry Requirements: Grade 10 Programme Outline: Food hygiene and safety Costing French terminology Food nutrition Food preparation methods Basic pastry techniques Cooking methods

Food hygiene and safety level 1 Costing French terminology Food nutrition Food preparation methods Basic pastry techniques Cooking methods

Please note that students will have the option to write the Certicate exams at their own cost.

Diploma
Food hygiene and safety level 2 Budgeting, cost control and menu development Dietetics and nutrition level 2 Kitchen development and design Preparation, cooking and service of: Meat and poultry, sh and shellsh, stocks, sauces and soups, pulse and vegetable dishes, farinaceous, pasta and rice, cold preparation dishes, egg dishes and savouries Pastry French and kitchen terminology

Certication: - First Aid Certicate - Fire Certicate - City & Guilds - Certicate in Food Preparation and Culinary Arts - Capsicum Certicate of Attendance

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Career Opportunities: This entry level position is called a commis chef and will enable you to work in any department in the kitchen such as grilling, cold preparation, hot preparation and pastry. With this qualication to back you up, the opportunity for promotion within the brigade is guaranteed. Other opportunities include catering and starting your own small business.

International Professional Patisserie Diploma

Introduction: Chocolate, sugar, butter and our are the most important ingredients to create the most tantalising breads, desserts and cakes. This qualication will whet your appetite and entice your taste buds. This Diploma will assist you in becoming a specialist in your eld in pastry, breads or baking, to name just a few. With this qualication, you could run your own bakery, where you could manipulate the ingredients and create your own masterpieces. You can now create your own wedding cakes, open your own bakery and let your creativity run wild. Entry Requirements: Grade 12 Programme Outline: - Safety and hygiene at work - Budgeting and cost control - Kitchen maintenance and design - Prepare various desserts, sponges and gteauxs, creams, llings and glazes, fermented and chemically aerated products, decorative mediums, sauces, coulis and custards. Certication: - First Aid Certicate - Fire Certicate - City & Guilds - Diploma in Patisserie - Capsicum Certicate of Attendance

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Detail

Career Opportunities: This qualication will open many doors for you as this is a highly sought after skill. You will be able to work in top establishments heading up their pastry kitchen, work in bakeries, confectionery shops and start your own specialist business decorating and baking gteaux, pastries and breads.

Programme in Chocolate Arts and Confectionery

Introduction: Do you aspire to be a chocolatier or confectioner? This course is suited to people who have a highly creative air. Our newest programme offers you the opportunity to expand your pastry repertoire and place you in the top echelons of the pastry arena.

Entry Requirements: Grade 12 or Diploma in Patisserie or age exemption (23 years old) Programme Outline: - Food safety - Food hygiene - Budgeting and costing control - History of chocolate - Chocolate composition - Production of chocolate - Chocolate tempering - Sugars - Production of trufes - Moulding Chocolate - Pralines - Production of chocolate desserts - Gteaux - Chocolate dcor - Chocolate centrepieces - Confectionery Certication: - First Aid Certicate - Fire Certicate - Capsicum Programme in Chocolate Arts and Confectionery - Capsicum Certicate of Attendance Career Opportunities: On completion of this programme you could be a leading pastry Chef in some of the top hotels and restaurants around the world. You will be able to open your own patisserie and chocolatier business. Your skills will include the making of gteaux, trufes, soft centred ganaches, nougats, gum sweets and decorative centrepieces to name but a few. You could supply specialist confectionery and chocolates for events or go into a retail enviroment.

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Full Time Study Hospitality

Diploma in Hospitality Management

Introduction: Do you want to be part of a dynamic and energised environment? Are you looking for variety in your career and do you feel empowered when you are being of service to others? Do you want to make a difference in peoples lives? If yes, then you should enter the world of Hospitality Management, where the world is your oyster. This qualication has been developed for persons wanting to become Managers in the Hospitality Industry. Entry Requirements: Grade 12 Programme Outline:

Reception Operations and Services

Safety, security and re prevention at work Customer care and personal presentation Reception, front ofce, reservation and guest accounting procedures Computer based front ofce training Selling and marketing techniques

Please note that the following Management subjects will be covered in the Food and Beverage programme: Marketing, Human Resources and Finance Certication: - First Aid Certicate - Fire Certicate - City & Guilds - Diploma in Food and Beverage - City & Guilds Diploma in Accommodation, Operations and Services - City & Guilds Diploma in Reception, Operations and Services - Capsicum Certicate of Attendance Career Opportunities: This qualication is applicable to all sectors from small bed and breakfast establishments to large hotel groups. It brings together elements of housekeeping, front ofce, food preparation, food and drink services and management principles. You will ultimately be able to manage hotels, guesthouses, cruise liners, golf clubs, health spas, events companies, catering companies, restaurants, game lodges, ski resorts, theme parks, both locally and internationally.

Food and Beverage

Hygiene, safety and security at work Personal skills, attributes and customer care Product knowledge and billing procedures Pre-service procedures Provide the following: table service, silver service, counter service, carvery service, and drinks service Provide other styles of table services

Accommodation Operations and Services

Safety, security and re prevention at work Customer care and personal skills Planning and organising the housekeeping and accommodation service Principles of design, dcor and furnishings Management and controls

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Diploma in Food and Beverage Management

Introduction: Are you excited about the prospect of managing a busy food and beverage outlet? Would you like to be involved in the restaurant and bar services of top quality restaurants or event businesses, ensuring the food service and ambience work together in perfect harmony? Do you enjoy managing and entertaining people and ensuring that they have an unsurpassed experience in your establishment? Entry Requirements: Grade 12 Programme Outline: - Hygiene, safety and security at work - Personal skills, attributes and customer care - Product knowledge and billing procedures - Pre-service procedures - Provide the following: table service, silver service, counter service, carvery service, and drinks service - Provide other styles of table services Certication: - First Aid Certicate - Fire Certicate - City & Guilds - Diploma in Food and Beverage - Capsicum Certicate of Attendance Career Opportunities: This exiting qualication will enable you to manage ve star restaurants both privately owned as well as in hotels or large restaurant chains. You will be able to plan events, as an events coordinator, and have the skills of a butler.

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Smile

Programme in Restaurant Management

Introduction: Do you love entertaining people? Do you have excellent people skills, or enjoy working with food and wine? Do you enjoy creating the perfect dining experience? Does running a protable business excite you? Entry Requirements: Grade 10 Programme Outline: - Safety, hygiene and security at work - Budgeting and cost control - Nutrition at work - Wine appreciation - Menu knowledge and planning - Guest relations and customer service - Product knowledge - Point of sale (billing and checking procedures) - General pre-service procedures - Provide various services, e.g. table, silver, counter, carvery or buffet, table drinks, functions etc. - General computer studies - General business management communication - Stock receiving, rotation and quality controls - Restaurant practice (experiential learning) Certication: - Capsicum Programme in Restaurant Management - Capsicum Certicate of Attendance Career Opportunities: The restaurant management programme will give you all the skills required to run top restaurants both locally and internationally.

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Part Time Study:

Entrepreneurship
Introduction: Would you like to run your own business in the Hospitality Industry? Why not learn the basics of Entrepreneurship? During this course you will learn how to write your own business plan, learn more about Marketing, Finance, Human Resources and other aspects of starting up your own business. Upon completion of this course, you will be able to open your own coffee shop, bakery, deli or catering company. Entry Requirements: Grade 12 Programme Outline: - How to write a Business Plan - Information Technology - Human Resources - Quality - Marketing and Sales - Finance Management - Operations Certication: - Capsicum Programme in Entrepreneurship Career Opportunities On completion of this programme, you will be fully equipped with the skills to start up your own business.

Culinary Arts
The following Culinary Arts programmes are also on offer on a part time basis. These programmes are offered from Feb June or July Nov, and takes place two nights a week. Please contact your nearest campus to conrm dates and times. International Professional Chef Diploma International Professional Chef Certicate International Professional Patisserie Diploma Programme in Chocolate Arts and Confectionery

Day Release Study:

Capsicum is proud to offer City & Guilds Professional Qualications available as a Day Release Programme. The Day Release Programme is offered with the following methods of tuition: attend one lecture per week; kitchen practicals; assessment in the workplace by qualied assessors and a portfolio of evidence. If you wish to continue working in the industry and cannot attend full time classes, then this is the programme for you. This programme requires intensive home-study, reading and pre-class preparation. Additional time will be required for your studies, reading and the completion of assignments. Contact us now to discuss this programme offering.

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Welcome Welcome

International Professional Chef Diploma

Introduction: Does the challenge of cooking the nest food appeal to you? Would you like to work in some of the best restaurants locally and around the world? There are so many options available, but in a few years they could lead you to running the best kitchens in the world. Look no further, register for this diploma. Cooking methods, knife skills, meat and sh fabrication, linked up with your own creativity, will form the ground work of becoming the next big name in the industry. Entry Requirements: City & Guilds Certicate or Grade 12 with 2 years industry related work experience. Programme Outline:

Food hygiene and safety level 1 Costing French terminology Food nutrition Food preparation methods Basic pastry techniques Cooking methods

Diploma
Food hygiene and safety level 2 Budgeting, cost control and menu development Dietetics and nutrition level 2 Kitchen development and design Preparation, cooking and service of: Meat and poultry, sh and shellsh, stocks, sauces and soups, pulse and vegetable dishes, farinaceous, pasta and rice, cold preparation dishes, egg dishes and savouries Pastry French and kitchen terminology

Certication: - City & Guilds - Diploma in Food Preparation and Culinary Arts - Capsicum Certicate of Attendance

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Career Opportunities: This qualication gives you the skills to become an Executive Chef after a few years industry experience. You will be able to work in top hotels, restaurants and banqueting facilities, be able to manage people and have time to plan menus using the newest and freshest ingredients available. Travelling the world with this diploma will enable you to work as a private Chef, in the industry, as well as equip you to start your own culinary business.

International Professional Chef

Introduction: Starting out? Testing the waters? Would you like to know if this career is for you? Get a foot in the door by starting with the Certicate from which you can articulate into the Diploma. This is the ideal Certicate for you to learn the basic chef fundamentals. Entry Requirements: Grade 10 Programme Outline: - Food hygiene and safety level 1 - Costing - French terminology - Food nutrition - Food preparation methods - Basic pastry techniques - Cooking methods Certication: - City & Guilds - Certicate in Food Preparation and Culinary Arts - Capsicum Certicate of Attendance Career Opportunities: This entry level position is called a commis chef and will enable you to work in any department in the kitchen such as grilling, cold preparation, hot preparation and pastry. With this qualication to back you up, the opportunity for promotion within the brigade is guaranteed. Other opportunities include catering and starting your own small business.

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Ingredients

International Professional Patisserie Diploma

Introduction: Chocolate, sugar, butter and our are the most important ingredients to create the most tantalising breads, desserts and cakes. This qualication will whet your appetite and entice your taste buds. This diploma will assist you in becoming a specialist in pastry, breads or baking, to name just a few. With this qualication, you could run your own bakery, where you could manipulate the ingredients and create your own masterpieces. You can now create your own wedding cake, open your own bakery and let your creativity run wild. Entry Requirements: Grade 12 Programme Outline: - Safety and hygiene at work level 2 - Budgeting and cost control - Kitchen maintenance and design - Prepare various desserts, sponges and gteauxs, creams, llings and glazes, fermented and chemically aerated products, decorative mediums, sauces, coulis and custards Certication: - City & Guilds - Diploma in Patisserie - Capsicum Certicate of Attendance Career Opportunities: This qualication will open many doors for you as this is a highly sought after skill. You will be able to work in top establishments heading up their pastry kitchen, work in bakeries, confectionery shops and start your own specialist business decorating and baking gteaux, pastries and breads.

International Advanced Management Diploma

Introduction Would you like to run your own catering company, restaurant, or guest house or be a consultant to the industry? If you are looking for a qualication to enhance your management skills in the kitchen and run your own business, then look no further. Entry requirements: A Chefs Diploma and 2 years industry experience or 5 years industry experience. Programme Outline - Food safety operations and supervisions - Staff organisation in the kitchen and ancillary areas - Product development and presentation - Cultural dimensions of food - Costing, budgets and control - Materials management - Product systems, planning and organisation - Quality assurance of products and services - Menu policy and planning - Training and team development

Specialised Options
Cuisine studies: advanced techniques OR Patisserie studies: advanced techniques Certication - City & Guilds - Advanced Management Diploma in either Food Preparation and Culinary Arts or Patisserie - Capsicum Certicate of Attendance Career Opportunities: Become an executive chef in a hotel, restaurant, guest home, conferencing venue, wedding and events venue, game lodge, cruise ship, theme parks, either in south africa or anywhere in the world. Product development, private chef, journalism and photography are some of the extensions of this exciting career.

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Block Release Study:

We invite any industry group that would want to train or upskill staff in the culinary field to contact us. Students will attend theory classes during a designated block period at Capsicum. This programme requires intensive home-study, reading and pre-class preparation. Additional home-study will be required. Contact us now to discuss this programme offering.

Fun Skills Courses:

A range of short fun courses for you and your friends are available throughout the year. We recommend you visit our website for more information.

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quality

Team Building Courses:

For an alternative team building event, join us at Capsicum for a fun, interactive cooking experience you and your team will never forget. A minimum of 16 people and maximum of 24 people per group is required. We will supply the ingredients and lecturers and you will supply the rest. The menu will comprise of a starter, main meal and dessert option. Contact us to nd out more information and to book your next team building event.

Student Life:
Students enrolled at Capsicum have an enormous amount of support. Each campus has a Student Advisor on site to help students make the correct programme choice. Once enrolled a Student Administrator will keep track of students information, assessments and results. In addition the latest information on events and career opportunities will be communicated to you. Capsicum encourages students to make the most of their time while studying, and involve them with life on campus. During orientation and induction week all students will be involved in fun group activities and visits to premier industry partners. At the end of the week the group will nominate their Student Representative Committee (SRC) for the remainder of the year. The SRC will be responsible for organising sporting, social and cultural group outings and activities to enhance the study experience. This also provides individual students opportunities to demonstrate their leadership skills. Throughout the programme Capsicum encourages students to arrange events showcasing their skills to parents, guardians, family and friends and these past student events have always exceeded expectations. Capsicum students are exposed to local and national food and hospitality events. Each Chef Student is registered as a member of the South African Chefs Association. This allows access to regional and national competitions, Chef conferences and networking opportunities with people in the industry. Students take part in socially responsible events such as the Table of Unity. Each campus is also responsible for their own corporate social responsibility iniatives and the students are encouraged to give back. Graduation ceremonies take place after meeting all the programme requirements. Invitations are sent out to each student who is encouraged to attend with family and friends.

Short Courses:
A range of short fun programmes are available throughout the year, depending on the availability of the facilities. Examples of short courses may include: chocolate tasting, dessert for beginners, art of gteaux dcor, centrepieces (beginners and advanced), trufes made easy, tarts made easy.

Master Skills Courses:

These courses are for the more advanced students with a qualication and the experience who would like to enhance their skills and take it to the next level. These master skills courses may include: Arts of Confectionery, Professional Desserts.

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Capsicums Alumni Network spreads across the globe and includes Africa, Australia, America and Europe. We keep in touch with our Alumni by means of Facebook, Twitter, our Alumni newsletter as well as offering our Alumni refresher programmes which allows graduates to upgrade their qualifications. At the same time, our Alumni is able to advise our new students on what to expect in industry.

e. 2 x ID photos for a student card f. ertified copy of highest qualification C completed e.g. Grade 12 Certificate g. CV for industry placement 5. Deposit paid to Capsicum. 6. Receive a final acceptance letter from Capsicum which will confirm commencement date and time of classes.

Application and Enrolment Process:

Below are the simple steps to enrol:
1. An introductory Campus visit is held in order to ensure that the prospective student is aware of the commitment and requirements of the programme. 2. Complete an application form and pay an application fee (non refundable) 3. Receive a provisional acceptance letter from Capsicum 4. A completed registration form with the following documentation attached must be submitted when a programme is chosen: a. Certified copy of ID document or passport b . Certified copy of Student Visa (international students only) c. edical Certificate (only if a medical M condition is present) d. A letter of motivation stating your reasons for wanting to enrol on this programme (approx. 150 words)

Payment Process and Student Loans:

Student loans are provided by certain registered financial institutions such as banks. These loans are structured in such a way that during the time you are studying all that needs to be paid on a monthly basis is the interest accrued on the amount that you have borrowed. Only when you complete your studies and enter the working world, will the capital amount of your loan need to be repaid. Contact your nearest bank to find out what options are available.

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enrol

International Student Requirements:

Capsicum welcomes all international students. In the past our students came from as far as Hungary, India, Kenya, UK, America and Spain. Foreign students are required to have a study visa to study in South Africa and this takes approximately 2 - 4 months to obtain. It is advisable that students apply for the study visa well in advance through the Department of Home Affairs/SA High Commission/SA Embassy. Refunds will not be granted if this is not timeously arranged. For student visa requirements, refer to the following website www.southafrica.info

FAQs:
Where have Capsicums graduates been placed in the past?
Capsicum students have been placed at many establishments and these include The Saxon, The Mount Nelson, The Oyster Box, Inter-Continental, O.R Tambo, Emperors Palace, Le Quartier Francais, La Madeleine and Garous.

I cannot afford to pay the tuition at once. Are there any payment options open to me?
Yes! Capsicum affords you the opportunity to pay the fee off over the period of the programme. This involves paying a deposit and subsequently making monthly payments via debit order which vary based on the chosen programme fee. Alternatively you could apply for a loan at your nearest bank.

Foreign students will need to do the following:

1 Students to pay an application fee and submit all documents required, including a medical certificate even if a medical condition doesnt exist. 2. Students to pay full fees before starting the Capsicum programme. 3. Become a member of a South African medical aid. This can only be done once you are in South African and have a South African bank account, until such time, you will need to take out travel insurance to cover any potential medical cost. 4. Provisional acceptance letter will be issued during the course of registration and letter can be used in support of the student visa application.

When do Capsicums programmes start and end?

Capsicum has two class intakes each year namely February and July.

Please note:
The payment terms option is not available to foreign students i.e. only the Cash Fee paid as a once off, up-front payment in full, will be accepted. We are obliged to inform the High Commission / Embassy if foreign students drop out of fail to qualify for re-enrolment.

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OUR CAMPUSES INCLUDE: BOKSBURG

Unit 6, Bartlett Lake Ofce Park Corner of Leith & Trichardt Roads Bartlett, Boksburg, 1460 Tel: 011 918-2690 / Fax: 011 918 5945 Email: infobks@capsicumcooking.co.za

CAPE TOWN
Top Floor, Foyer C, Sunrise Park, Prestige Drive, Pinelands, 7405 P O Box 799, Howard Place, 7450 Tel: 021 531-6602 / Fax: 021 531-6640 Email: infocpt@capsicumcooking.co.za

Capsicum would like to thank our sponsors for their valuable contributions and support.

DURBAN
35 Intersite Avenue, Block J2, Umgeni Business Park Tel: 031 263-2924 / Fax: 031 263-2918 Email: infodbn@capsicumcooking.co.za

JOHANNESBURG
The District, 8 Kikuyu Road, Sunninghill Tel: 011 234-1896 / Fax: 011 234-5448 Email: infojhb@capsicumcooking.co.za

PRETORIA
Fleetcall House - Shop 1, c/o Heuwel & Lenchen Avenue North, Centurion Tel: 012 663-1425 / Fax: 012 663-3596 Email: infopt@capsicumcooking.co.za

PORT ELIZABETH
67 Newton Drive Newton Park Tel: 041-365 2606 / Fax: 041-365 3167 Email: infope@capsicumcooking.co.za

Please note that in order to run all of the above courses, a minimum of 10 students are required per course. Capsicum reserves the right to withdraw or make changes to any course and the content thereof.

For general inquiries contact us: 086 111 CHEF (2433) Email: enquiry@capsicumcooking.co.za

www.capsicumcooking.co.za