Professional Cook

Programme Overview

Aspiring chefs are provided with a fundamental grounding in all disciplines relating to the planning, organising, and executing of the preparation, cooking, and finishing of food in hospitality and catering establishments. This qualification provides a direct pathway from entry level as a Kitchen Hand to qualifying as a Chef. 

“No one is born a great cook; one learns by doing” Julia Child.  

Learning Outcomes

Your journey to becoming a highly skilled Chef starts here!

  1. Prepare for food production, associated areas, commodities, staff, and the cooking environment.
  2. Communicate with and assist other kitchen personnel.
  3. Prepare, cook, and assemble specific food items using the correct method and techniques to meet customer and organisational requirements.
  4. Assist kitchen and service staff to prepare and serve food and clean service areas.
  5. Hygienically prepare and assemble food and clean food preparation areas. 

Work Integrated Learning
(Practical Training Offsite)

As a result of our high standards and industry recognition, CHS Hotel School is one of the very few tertiary institutions to guarantee work integrated learning at a variety of reputable hotels, restaurants, guest houses and conference centres in and around Pretoria.  We place, roster, and rotate each student and evaluate off campus practical training regularly. 

Work integrated learning, which is prescribed in the curriculum, takes place under close supervision and according to a roster to complement theoretical studies and prepare learners for the workplace.

Blended Learning

The Oxford Dictionary defines blended learning as a style of education in which students learn via electronic and online media as well as traditional face-to-face teaching.

CHS Courses

Professional Chef


Professional Pastry Chef


Generic Management


CHS Online


Hospitality Management