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If you have spent years working in culinary arts and gastronomy and you feel that it's time to raise the level of your career or you want to deepen your knowledge in culinary arts, this Master in Culinary Arts and Kitchen Management is your best choice.

Our programs are professional immersions in the culinary world, directly inspired from the unique terroir of one of the most famous wine cradle in the world. The programs are designed with professionals in French Pastry and Oenologie, and thought through a wine and cuisine creativity project, to understand and acquire the know-how and the knowledge of an art shortly linked to the French terroir.

Our programs are professional immersions in the culinary world, directly inspired from the unique terroir of one of the most famous wine cradles in the world. The programs are designed with professionals in French Cuisine and Oenology, and thought through a wine and cuisine creativity project, to understand and acquire the know-how and the knowledge of an art shortly linked to the French terroir.

This course graduate Diploma in international Culinary Arts has been developed in response to the needs of those seeking managerial employment in International Food, Beverage and Culinary Industry. It provides a vocationally relevant course of education that is intellectually challenging and will prepare students for a career in operational management in the Food production and Hotel Industry, by providing the students with the following: 1. Understanding vocational skills of the hotel environment to enable them to be effective in immediate employment in first line managerial positions. 2. An understanding of industry concepts to encourage independence of thought with which the student will be able to analyze a wide range of culinary situations. 3. Understanding of the importance of personal development and to develop and practice these skills to assist them in a future career. 4. Opportunities to gain industrial experience, which will allow students to broaden their perspective of the Culinary Profession. 5. An environment of self-learning with tutor guidance in researching in higher management concepts with higher emphasis on conceptual development and creating a mind for analysis and synthesis. The course structure will build and develop the students’ intellectual capabilities and skills at various levels. Intellectual progression will be achieved by increasing the breadth and complexity of the subject disciplines as students progress through the course. A progressive range of learning outcomes will achieve the development of students’ practical skills and competencies.

Explore the amazing world of gastronomy!

Discover the techniques that have made French chocolatiers the envy of the world Gain the skills required to work with chocolate and craft various products, including chocolate-based desserts, chocolates, and confectionaries.

The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche : if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you.

The Culinary Arts Intern, participating in the J-1 Visa Program, will engage in comprehensive training across diverse facets of culinary arts within a professional kitchen environment. This internship provides a hands-on learning opportunity focused on cultivating culinary skills, fostering creativity, and gaining insights into kitchen operations across various culinary settings.

At the conclusion of the course, students will be able to: Interpret practical, theoretical and personal skills required for senior management roles within a variety of international culinary arts organisations. Synthesise strategic, organisational and marketing processes of a commercial hospitality enterprise within the context of the global nature of the business.

The Hospitality Trainers and Associates (HTA) School of Culinary Art, an Internationally Accredited Chef School, run under the leadership of Stephen Billingham, former President of the South African Chefs Association, is one of South Africa’s leading Chef Training Providers specialising in modular, outcomes based training and development. Registered through an internationally recognised awarding body, City and Guilds, as well as South Africa’s Quality Council For Trades & Occupations. HTA has been training Chefs in partnership with the South African food & beverage and hospitality industries since 1996, producing many of the country’s most talented Chefs. HTA was established in 1995 to provide Culinary students, from school leavers to corporates, with a fundamental grounding in all disciplines relating to the production of top quality cuisine and the ability to manage a kitchen. This award winning school offers unparalleled opportunities to acquire both theoretical knowledge and carefully monitored practical training in their state-of-the-art facilities. HTA School of Culinary Art is one of four Progressive Chef Training divisions of HTA group of Companies, the other three divisions of HTA predominantly focus on Chef Training Programmes for employed persons currently working in the Hospitality industry. These Programmes are offered to Up-Skill and Certify hundreds of Cooks, Chefs and Caterers each year across all levels and Sectors in the Industry. This valuable side of our business, working with and having industry Chefs is a reservoir of knowledge and experience, which is passed on to all full time students through our Programmes. HTA School of Culinary Art is committed to providing training that remains at the forefront of global culinary trends. With established relationships with top hotels, restaurants and catering companies in Gauteng, students have the opportunity for practical application of their theoretical knowledge and ensuring that practical elements of the course are completed with reputable Chefs in a carefully structured, planned and moderated way. Each student also receives membership to the South African Chefs Association, with the objective of further enhancing the students’ professional approach. This allows each student access to regional and national competitions, food festivals, chef conferences and networking opportunities with professionals in the industry.

Intense practical training for future leaders in culinary arts Taught across six semesters, including two professional internships, this Bachelor program combines intensive culinary arts training with rigorous academic studies of business and management topics.

Learn the essential practical aspects of vegetarian cooking and understand the development of vegetarian cuisine and the influence of other dietary requirements through one of our specialized vegetarian courses.

Master the fundamentals of culinary arts and develop your palate and senses by exploring different techniques, ingredients, and world cuisines.

Master the art and science of contemporary cuisine Taught at our world-class Paris campus, you'll gain the practical skills as well as the management training needed to take your culinary career to the next level in just eight months.