Curriculum

Kushinda International Professional Cook Programme

Admission
  • Occupational Certificate
  • NQF Level: 4
  • Credits: 184
  • Duration: 18 Months
  • Includes Charcuterie module, Barista and Coffee Sensory Course
  • Entry Requirement: National Matric Certificate (​with OC: Cook)
  • Cost: R​​110 000
Overview

The Kushinda International Professional Cook Programme is an industry-leading course designed for individuals eager to launch a global culinary career. This powerful 18-month programme uniquely combines the South African Occupational Certificate: Cook with the internationally recognisedHighfield Level 2 Diploma for Professional Cooks (RQF). It provides a robust foundation in essential cooking techniques, ingredient knowledge, and international food safety standards, preparing graduates for immediate success in diverse culinary settings worldwide.

Curriculum

This comprehensive qualification provides foundational culinary education, covering essential topics for a professional cook, including:  Sample text. Click to select the Text Element.

  • Principles of food safety, health and safety, and allergen awareness.
  • Kitchen equipment proficiency, knife skills, and workplace standards.
  • Nutrition, special diets, and environmental awareness.
  • Cold food preparation, presentation, and a wide range of cooking methods.
  • Personal and professional development within the global hospitality industry.
Course Highlights
  • Graduate with two prestigious credentials, significantly enhancing your employability both locally and internationally.
  • Gain an industry-recognised qualification from a Highfield-approved centre; Highfield is the leading provider of regulated compliance qualifications in the UK.
  • Master essential cooking methods, cold food preparation, and professional kitchen standards.
  • Benefit from extensive hands-on cooking experience designed to build practical skills and confidence.
Course Outline

Core Skills & Knowledge Development

  • Fundamental cooking methods and cold food preparation.
  • Comprehensive ingredient knowledge: understanding properties, usage, and application.
  • Principles of food safety, health and safety, and allergen awareness.
  • Kitchen equipment, knife skills, and professional workplace standards.
  • Nutrition, special diets, and introduction to environmental sustainability.

Practical Application & Professional Growth

  • Menu execution: recipe implementation, portion control, and plating presentation.
  • Personal hygiene, safety, and professional development.
  • Numeracy, measurement, and resource management.
  • Practical kitchen sessions and hands-on training to strengthen all skills.
  • Building a portfolio of evidence and theoretical knowledge for assessment.

Graduates of this programme leave with the confidence, skills, an​d dual qualifications needed to begin successful careers as Commis Chefs or Professional Cooks in the global culinary field.  Sample text. Click to select the Text Element.

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