THE 18-MONTH ADVANCED DAY RELEASE PROGRAMME IN PROFESSIONAL COOKERY

Assisting the South African Hospitality Industry since 1984, with the

development of classically trained Professional Chefs.

HTA School of Culinary Art offers four dynamic work-based programmes to assist you with your Chef Training requirements.

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INTRODUCTION TO HTA Hospitality Trainers and Associates (HTA) and its training divisions are one of the most prominent culinary educators in Africa, qualifying approximately 1000 Chefs per year into industry. HTA is one of only a few providers that train Chefs from grass roots to management.

Hospitality Trainers and Associates (HTA) was formed to assist South Africa’s fastest growing industry (Hospitality, Travel and Tourism) with the skilling and development of home-grown chefs. Together with HTA Training and Development, a 51% black owned subsidiary, HTA through a range of training interventions, skills and certifies approximately 1000 Cooks and Chefs per annum. HTA’s training interventions include the training of people both employed and those wishing to enter the industry. This done through a range of programme offering from our various departmental programmes: • 3-Year In-Service Chef Apprenticeship Programme • 1-Year In-Service Chef Apprenticeship Programme (Phase 1) • 18-Month In-Service Chef Apprenticeship Progression Programme (Phase 2) • 1-Year Pastry and Confectionary Programme • On-site Client-specific Programmes for Industry • 2-Year HTA School of Culinary Art Programme • 1-Year HTA School of Culinary Art Foundation Programme HTA’s Training Centre is situated in Randburg and its facilities include a number of modern lecture rooms, seven skills kitchens, an administration centre, resource room, boardrooms, function venues, store rooms and student recreational areas. HTA is accredited by the Quality Council for Trades and Occupation (QCTO: SDP/15/0079) to offer the Occupational Qualification - Chef (SAQA ID 94941). All programmes designed by HTA are, where applicable, built on or around both the outcomes and range items of unit standards registered on the NQF. HTA is also registered with City & Guilds International (Centre Number: 843244) as well as a Training Provider member of the South African Chefs Association. The School is the only school in South Africa to have been awarded the “Recognition of Quality Culinary Education Award” from the World Association of Chef Societies (WACS) for three consecutive years. Professional cookery, like any skill requiring an element of creativity, is an art and requires a very hands-on approach. HTA has a strong philosophy of transferring knowledge to learners in the theoretical components and also to enable them to master the practical implementation of cooking. HTA School of Culinary Art has won 22 National Culinary Awards since 2006.

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INTRODUCTION TO THE PROGRAMME Created to advance successful delegates of the 1-year Day Release Certificate Programme, this 18-month In-Service Programme builds upon the basics previously covered and moves on to more complex and advanced cooking methods, techniques and theoretical components. HOW DOES THE PROGRAMME WORK? Administration

1. An Employer selects a successful graduate from the Day Release Programme who wishes to continue their studies and gain a further qualification. • A private individual may upon graduation decide to register for this programme with HTA in order

to continue their studies as well.

2. Once contact is made with the HTA Admissions Department, all candidates will be requested to complete an Application Form and submit their documentation from the Day Release Programme.

3. An acceptance letter will be sent to a candidate should he/ she meet HTA’s requirements for admission.

4. Payment of a R4000-00 deposit and completion of a Registration Contract is essential, to then secure a position on the programme.

5. HTA currently only has one programme launch in July of every year. Class Attendance

6. Once a month, on two consecutive days, the Apprentice is required to attend the Block Release module at HTA’s Training Centre for eighteen months. The purpose of the Block Release is to provide the learners with classroom style structured lectures, practical demonstrations and hands on professional cookery classes.

7. HTA provides the Apprentice with Text Books and Workbook Files covering all of the modules that make up the qualification. These contain all of the required documentation to cover the theoretical and practical knowledge including activity logs, practical tasks, projects and assignments. Academic Qualification Requirements

8. All Apprentices will undergo set class tests and practical assessments every month of the programme.

9. There are also Mid-Programme (after nine months) and Final Practical and Theoretical examinations. The Final Exams are based on a culmination of all resources covered to that specific point in the Apprentices training with HTA, including Day Release resources.

10. Apprentices are required to achieve above a 60% average for all subjects in order to meet the Academic requirements of the programme.

Workbook Requirements (Portfolio of Evidence of Competence)

11. All Apprentices must complete a range of set Practical and Theoretical activities listed in their files as provided by HTA.

12. An In-House facilitator or mentor should be nominated to support, guide and validate the “on-going progress” of the Apprentice in the workplace as the input of a qualified, senior Chef is required for the completion of the Workbook.

13. All Apprentices are expected to complete a minimum of 400 practical working hours in a formally brigaded professional kitchen. • Apprentices employed in professional kitchens may submit a letter from their employers

confirming their hours of work

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• Private individuals will have to arrange voluntary placement at professional institutions in order to meet this requirement

14. No qualification will be issued without completion of both the Academic and Workbook requirements. Issuing of the Qualification

15. On successful completion of all Workbooks and Block Release Modules, the employer will be issued with their Apprentices’ Certificate in Professional Cookery.

16. Furthermore, as the HTA is a registered and approved City & Guild Centre, we are in a position to allow all successful Apprentices the opportunity to write a City & Guilds Diploma Level Examination in Food Preparation and Culinary Arts at an additional cost.

FEE Included in the fee:

• HTA Registration and Examination Fees • Course resource material • Practical training and assessment ingredients • Refreshments and a Light Lunch during on-site Theoretical training days • All raw material for practical classes • All raw material for practical exams

Excluded from the fee:

• Uniform items • Chef’s Knives • Accommodation • City & Guilds Exam Registration • Accounts administration fee where applicable • Replacement Day Release Resource file is required

Requirements for the programme: All Apprentices are required to have the following:

1. Own uniform – White chef’s jacket, black or chef’s trousers (no denim), white or black apron, chef’s hat, black non-slip closed shoes (no trainers).

2. Own knives (basic chef’s knife, paring knife and peeler essential). 3. Basic stationary and calculator. 4. Logged working hours in a professional kitchen: 400 hours

(Selected uniform items and knife sets may be purchased from HTA if available.) FEE R29 898.00 Programme fee R1 134.00 Workbooks ------------------- R31 032.00 (excl. VAT) Fee mentioned above exclude VAT

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THE NEXT PROGRAMME DATE: Monday, 10 July 2017 (A full breakdown of all scheduled training dates for the year is available on request.) CONTACT DETAILS Hospitality Trainers and Associates (HTA) 128 Bram Fischer Drive, Ferndale, Randburg P.O. Box 1642, Ferndale, 2160 VAT Number: 4070201001 Registration Number: 99 / 50654 / 23 Tel: 011 285 0937 Fax: 086 686 8247 E-mail: operations@htatrain.co.za Web Address: www.htachefschool.co.za For further information on other HTA Training Programmes, please visit our website at the above mentioned address. Should you wish to implement the Programme within your organisation, please contact the HTA Admissions Department or a member of the In-Service Team. We look forward to a training relationship in the development of your Kitchen Brigade and pledge our commitment towards assisting your Apprentices in obtaining the required Practical and Theoretical knowledge and skills, to excel in the world of Professional Cookery. Culinary Regards, The In-Service Apprenticeship Team

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THE PROGRAMME CONTENT

MODULES MODULES COOKERY THEORY Dietetics History of cooking Herbs and spices Great chefs in cooking history Seasonings and flavourings The kitchen brigade Fish The development of South African cuisine Shellfish French cuisine Grains Sensory perception Pulses Mise en place Pasta, noodles and farinaceous items Handle and maintain knives Dough Identify kitchen equipment and utensils Pastry Cooking methods Cakes and sponges Kitchen planning and design Biscuits and cookies Menu planning and design Petit fours and friandise Eggs Plating and presentation Stocks Complex meat, offal, poultry and game Soups Charcuterie and garde manger Sauces Fungi Salads and dressings Organic food Sandwiches and canapés Chocolate Fruit Sugar Vegetables Advanced dough Meat Jams, pickles and preserves Offal Frozen desserts and soufflés Poultry Cheese Game Aspic and gelatine Introduction to pastry Outdoor cooking Hot and cold desserts Cuisines around the world Icings, dessert sauces, creams, custards and glazes Molecular gastronomy Potatoes Nutrition PRINCIPLES OF MANAGEMENT HEALTH AND SAFETY Study techniques and computer literacy HACCP Cultural awareness and effective working relationships

Principles of food area management

Hospitality and Tourism Care, clean and store crockery and cutlery Employability Environmental awareness and sustainability Event management Safety and security Designing a business plan Food Safety Hospitality management Personal hygiene and professional behaviour Hospitality law and food legislation Basic first aid and fire fighting Training Time management FOOD AND BEVERAGE FOOD COSTING Food and Beverage Value Added Tax Role of the waiter Ingredient costing Restaurant operating equipment Selling price Preparing for service Gross and net profit General service guidelines and rules Wastage Order taking procedures Conversion factor The Menu Yield testing Forms and techniques of service Introduction to budgets Breakfast Beverages CULINARY FRENCH TERMINOLOGY Drink service Language fundamentals Customer service Kitchen terminology and equipment Basic ingredients Classic dishes and techniques