Capsicum Prospectus 2011
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Transcript of Capsicum Prospectus 2011
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ProspectusCulinary & Hospitality Education
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Mission of Capsicum
The Red Hot Recipe to Success
Who is Capsicum?
Academic Board
Message from the Academic ManagerMessage 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
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Mission of
CapsicumMission / 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.
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.
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.
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 locatedtraining centres
Capsicum has six branches (Cape Town,
Johannesburg, Boksburg, Pretoria, Durban
and Port Elizabeth) in South Africa
Individuals
Capsicum focuses on individuals who, as
potentialstudents,wanttobecomequalied
with an industry recognised and accredited
qualication.Theseindividualseithercurrently
work in Hospitality or want to enter the
Hospitality industry.
South Africas growing international
proletogetherwitharelativelyfavourable
exchange rate and Capsicums international
accreditation combine to make it a highly
sought after Education and Training Institution
for both local and international students.
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Diverse Culinary and HospitalityManagement 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 HotRecipe toSuccessWith our Red Hot Recipe toSuccess our Staff and Students
believe that:
The CUSTOMER is King
Wear your NAME badge
Take PRIDE in your appearance
GREET rst
SMILE
Be POSITIVE and PRO-ACTIVE
Respond to requests IMMEDIATELY
Take personal RESPONSIBILITY
FOLLOWUP
Know your JOB & do it to the
BEST of your capability
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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 FurtherEducation and Training provider in the Culinary Arts and
HospitalityManagementelds.Wearecontinuallystriving
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 classesand 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
AcademicManager
Message
from theAcademicManager
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Message from the
Company ExecutiveChefDear Chef in the making,
Youhavetakentherststepinyourculinarycareerbymakingthechoicein
becoming a Chef.
WhenIreectoverwhatIhaveaccomplishedinmycareer,IknowthatImade
the right choice. I always say that you are born a Chef, and you know this is theright 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
difcultwhenitcametodinnertime.
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
SousChefandnallyExecutiveChef,aftermanyyearsofhardworkand
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.
OvertheyearsIhaveencounteredmanydifferentpeoplecookingfortherst
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
fulllingone,andmyadviceistolearnasmuchasyoucanonyourjourneyasthis will ensure you become a master in Culinary Arts.
Culinary Regards
Alfred Henry
CompanyExecutiveChef
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Message from
HospitalityManagementPatron
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
CapsicumPatron
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 Educationarena in 1997 and has worked for various Colleges,
teaching and developing curricula. Tana owned a
TrainingcompanyofferingNationalQualicationsto
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.
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Registration and
AccreditationStatus:Capsicum is in an accreditation process with THETA which will
lead to Department of Higher Education and Training registration.
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
towardsalearningprogrammewhichiscerticatedbyan
InternationalBody.CapsicumoffersCity&Guildsqualications
which are available on the United Kingdom (UK) National
VocationalQualications(NVQ)framework.Theyprovidethe
curriculum requirements, quality check Capsicums teaching and
trainingprocessesandsetthenalexaminationswhicharethen
assessed,moderatedandcerticatedfromtheUK.
International Recognition and
Associations:
City&Guilds(UK)(No843257)
City & Guilds is the United Kingdoms leading vocational awarding
body,offeringmorethan500qualicationsinover28industry
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
towardsaCity&Guildsqualicationeveryyear.
Jamie Oliver and Gordon Ramsay began their careers with a City
&Guildsqualication.OtherfamousfellowsofCity&Guildsare
Libby Purves, Trevor Sorbie, Marjorie Scardino, David Bailey and
Anita Roddick.
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DCT-EuropeanCulinary,Pastryand
ChocolateArtsCentre
(Lucerne,Switzerland)
DCT is located in the charming village ofVitznau, 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
orculinaryeld.
SwanTAFE(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
provisionofqualitytrainingthatisexible,
accessible and responsive to client needs.
SouthAfricanChefsAssociation(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
approximately2000members,withve
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
cateringactivity,fromstaffrestaurantstone
diningandin-ightcatering.
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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.
WorldAssociationofCooksSocieties(WACS)
The World Association of Cooks Societies (WACS) is
aglobalnetworkofChefsAssociationsrstfounded
inOctober1928attheSorbonneinParis.Atthatrst
congress there were 65 delegates from 17 countries,
representing 36 national and international associations,
andthevenerableAugustEscoferwasnamedtherst
Honourary President of WACS. Today, this global body
has69ofcialChefsassociationsasmembers.
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
PacicandtheAmericas.
FEDHASA(SouthAfrica)-(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
GovernmentastheofcialrepresentativeoftheSouth
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.
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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.Allourlecturersarequaliedintheireld
and have extensive industry experience that they
can draw on and relate to the students. Each
campushasappointedqualiedassessorsonsiteand 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 publictransport, and in close proximity to shops for
students convenience. We further strive to
have all our campuses comply with hygiene
and safety regulations.
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Full Time Study
Culinary Arts
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International Professional ChefManagement 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
profitable and a resounding success.
EntryRequirements: 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, fish and
shellfish, 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, fillings
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 techniquesOR
Patisserie studies: advanced techniques
Certification:
- First Aid Certificate
- Fire Certificate
- 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 Certificate 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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International ProfessionalChef Diploma
Introduction:Does the challenge of cooking the finest 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 fish fabrication, linked up with your own
creativity, will form the ground work of becoming the
next big name in the industry.
EntryRequirements:
City
&
Guilds
Certificate
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
Please note that students will have the option to
write the Certificate 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, fish and shellfish, stocks, sauces and
soups, pulse and vegetable dishes, farinaceous,
pasta and rice, cold preparation dishes, egg
dishes and savouries
- Pastry
- French and kitchen terminology
Certification:
- First Aid Certificate
- Fire Certificate
- City & Guilds - Diploma in Food Preparation
and Culinary Arts
- Capsicum Certificate of Attendance
Career Opportunities:
This qualification 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 Certificate from which you can articulate into the
diploma. This is the ideal Certificate for you in order for
you to learn the basic chef fundamentals.
EntryRequirements: Grade 10
Programme Outline:
- Food hygiene and safety
- Costing
- French terminology
- Food nutrition
- Food preparation methods
- Basic pastry techniques
- Cooking methods
Certification:
- First Aid Certificate
- Fire Certificate
- City & Guilds - Certificate in Food Preparation and
Culinary Arts
- Capsicum Certificate 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 qualification to back you up, the opportunity
for promotion within the brigade is guaranteed. Other
opportunities include catering and starting your own
small business.
International ProfessionalPatisserie Diploma
Introduction:
Chocolate, sugar, butter and flour are the most important
ingredients to create the most tantalising breads, dessertsand cakes. This qualification will whet your appetite and
entice your taste buds. This Diploma will assist you in
becoming a specialist in your field in pastry, breads or
baking, to name just a few. With this qualification, 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, fillings and glazes, fermented and chemically
aerated products, decorative mediums, sauces, coulis
and custards.
Certification:
- First Aid Certificate
- Fire Certificate
- City & Guilds - Diploma in Patisserie
- Capsicum Certificate of Attendance
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Career Opportunities:
This qualification 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 andConfectioneryIntroduction:
Do you aspire to be a chocolatier or confectioner? This course
is suited to people who have a highly creative flair. 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 truffles
- Moulding Chocolate
- Pralines
- Production of chocolate desserts
- Gteaux
- Chocolate dcor
- Chocolate centrepieces
- Confectionery
Certification:
- First Aid Certificate
- Fire Certificate
- Capsicum Programme in Chocolate Arts and Confectionery
- Capsicum Certificate 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, truffles, 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
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Diploma in HospitalityManagement
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 qualification has been developed for persons wanting
to become Managers in the Hospitality Industry.
EntryRequirements: Grade 12
Programme Outline:
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 Operationsand Services
- Safety, security and fire 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
Reception Operations andServices
- Safety, security and fire prevention
at work
- Customer care and personal
presentation
- Reception, front office, reservation
and guest accounting procedures
- Computer based front office 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
Certification:
- First Aid Certificate
- Fire Certificate
- City & Guilds - Diploma in Food and
Beverage
- City & Guilds Diploma in
Accommodation, Operations
and Services
- City & Guilds Diploma in Reception,Operations and Services
- Capsicum Certificate of Attendance
Career Opportunities:
This qualification is applicable to all
sectors from small bed and breakfast
establishments to large hotel
groups. It brings together elements
of housekeeping, front office, 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.
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Diploma in Food andBeverage 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
Certification:
- First Aid Certificate
- Fire Certificate
- City & Guilds - Diploma in Food and Beverage
- Capsicum Certificate of Attendance
Career Opportunities:
This exiting qualification will enable you to manage
five 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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Programme in RestaurantManagement
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 profitable 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)
Certification:
- Capsicum Programme in Restaurant
Management
- Capsicum Certificate 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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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 andother 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
Certification:
-
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.
ml
Part Time
Study:
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 confirm dates and times.
-
International Professional Chef Diploma
- InternationalProfessionalChefCertificate
- International Professional Patisserie Diploma
- Programme in Chocolate Arts and Confectionery
Capsicum is proud to offer City & Guilds Professional
Qualifications 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 qualified 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.
Day ReleaseStudy:
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International Professional ChefDiploma
Introduction:
Does the challenge of cooking the finest 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 fish
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
Certificate
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,
fish and shellfish, stocks, sauces and soups, pulse
and vegetable dishes, farinaceous, pasta and rice, cold
preparation dishes, egg dishes and savouries- Pastry
- French and kitchen terminology
Certification:
- City & Guilds - Diploma in Food Preparation
and Culinary Arts
- Capsicum Certificate of Attendance
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Career Opportunities:
This qualification 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 Cer-
tificate from which you can articulate into the Diploma. This is the
ideal Certificate for you to learn the basic chef fundamentals.
EntryRequirements: Grade 10
Programme Outline:
- Food hygiene and safety level 1
- Costing
- French terminology
- Food nutrition
- Food preparation methods
- Basic pastry techniques
- Cooking methods
Certification:
- City & Guilds - Certificate in Food Preparation
and Culinary Arts
- Capsicum Certificate 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 qualifica-
tion 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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International ProfessionalPatisserie Diploma
Introduction:Chocolate, sugar, butter and flour are the most
important ingredients to create the most tantalising
breads, desserts and cakes. This qualification
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 qualification, 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, fillings and glazes,
fermented and chemically aerated
products, decorative mediums, sauces, coulis
and custards
Certification:
- City & Guilds - Diploma in Patisserie
- Capsicum Certificate of Attendance
Career Opportunities:
This qualification 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, pastriesand breads.
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
Certification
-
City & Guilds - Advanced Management Diploma
in either Food Preparation and Culinary Arts
or Patisserie
- Capsicum
Certificate
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.
International AdvancedManagement Diploma
IntroductionWould 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 qualification 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.
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Block Release
Study:We invite any industry group that would want to train or
upskillstaffintheculinaryeldtocontactus.Studentswill
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 SkillsCourses:
A range of short fun courses for you and your friends are
available throughout the year. We recommend you visit ourwebsite for more information.
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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.
Team
BuildingCourses: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 compriseof a starter, main meal and dessert option. Contact
us to find out more information and to book your next
team building event.
ShortCourses:
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), truffles made easy, tarts made easy.
Master Skills
Courses:These courses are for the more advanced students
with a qualification 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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ApplicationandEnrolmentProcess:
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. CertiedcopyofIDdocumentorpassport
b. CertiedcopyofStudentVisa(internationalstudents only)
c. MedicalCerticate(onlyifamedical
condition is present)
d. A letter of motivation stating your reasons for
wanting to enrol on this programme
(approx. 150 words)
PaymentProcess andStudentLoans:Student loans are provided by certain registered
nancialinstitutionssuchasbanks.Theseloansarestructured 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
banktondoutwhatoptionsareavailable.
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
toupgradetheirqualications.Atthesametime,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. Certiedcopyofhighestqualication
completed
e.g.Grade12Certicate
g. CV for industry placement
5. Deposit paid to Capsicum.
6. ReceiveanalacceptanceletterfromCapsicum
whichwillconrmcommencementdateandtime
of classes.
nrol
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International
StudentRequirements:
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 thatstudents 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
Foreign students will need to dothe following:
1 Students to pay an application fee and submit alldocumentsrequired,includingamedicalcerticateeven
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 thecourse of registration and letter can be used in support of
the student visa application.
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.
FAQs:
Where have Capsicumsgraduates been placed inthe 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 thetuition at once. Are there anypayment options open to me?
Yes! Capsicum affords you the opportunity
to pay the fee off over the period of the pro-
gramme. 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.
When do Capsicumsprogrammes start and end?
Capsicum has two class intakes each year
namely February and July.
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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.
OUR CAMPUSES INCLUDE:
BOKSBURG
Unit 6, Bartlett Lake Office Park
Corner of Leith & Trichardt Roads
Bartlett, Boksburg, 1460
Tel: 011 918-2690 / Fax: 011 918 5945
Email: [email protected]
CAPE TOWN
Top Floor, Foyer C, Sunrise Park,
Prestige Drive, Pinelands, 7405
P O Box 799, Howard Place, 7450Tel: 021 531-6602 / Fax: 021 531-6640
Email: [email protected]
DURBAN
35 Intersite Avenue, Block J2, Umgeni Business Park
Tel: 031 263-2924 / Fax: 031 263-2918
Email: [email protected]
JOHANNESBURG
The District, 8 Kikuyu Road, Sunninghill
Tel: 011 234-1896 / Fax: 011 234-5448
Email: [email protected]
PRETORIA
Fleetcall House - Shop 1, c/o Heuwel & LenchenAvenue North, Centurion
Tel: 012 663-1425 / Fax: 012 663-3596
Email: [email protected]
PORTELIZABETH
67 Newton DriveNewton Park
Tel: 041-365 2606 / Fax: 041-365 3167Email: [email protected]
Capsicum would liketo thank our sponsorsfor their valuablecontributions and
support.
For general inquiries contact us:
086 111 CHEF (2433)
Email: [email protected]