Why the 1000 Hils Chefs School

We choose our students carefully, and passion and the right attitude are the key attributes we are looking for. The school only enrols a select number of students each year and our aim is to turn out top quality junior chefs for the industry. We are very serious about what we do and are only interested in students that are committed to becoming a chef and working in the industry.

Practical Teaching and Small Classes

We specialise in hands-on practical training to the highest standards, offering the most comprehensive programme available to students serious about a career as a chef. Each student cooks every recipe they are given, with repeated opportunities to practice and the course content is 80% practical.

Classes are small, with no more than 12 students per group, offering personal interaction and focused attention from our lecturers. Chefs and guest lecturers lead practical classes, working side-by-side with students to establish the team dynamic so necessary in the industry. Steady hours over weekends in our on-site restaurant and deli, open to the public, offer exposure to a real-life working environment.

International Accreditation

The school is accredited by City & Guilds of London, and Diplomas are recognised internationally, offering the opportunity for travel for those students interested in a global career.

All final examinations are set by City & Guilds and are moderated by external moderators, while a Portfolio of Evidence is assessed by City & Guilds to monitor ongoing progress. We are registered with the South African Chefs Association (SACA). Courses are matched to South Africa’s National Qualifications Framework (NQF) and credits count towards related degree programmes. We are accredited as an Approved Skills Provider by the Quality Council for Trades and Occupations (QCTO).

 

  • This listing was published in accordance with the following notice.
  • Student Experience makes no representation based on the information as published in accordance with the list made available in the Public Domain.







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