Education

These specialised culinary courses take place at the South African Chefs Association’s Centre for Culinary Excellence, Corner of Annet and Bunting Roads, Auckland Park, Johannesburg.

Specialised one day culinary courses, lecture venue and kitchen for hire, team building activities and five-and ten-day culinary skills workshops.

These short courses take place from 09h00 to 15h30 on each day.

To book, kindly contact: elsu@sachefs.co.za 
Call: 011 482 7250

The South African Chefs Association was recognised by SAQA (The South African Qualifications Authority) in 2012, as a professional body.
We have been re-recognised in 2017 and in 2022.

The Professional Body recognition status affords the association the opportunity to recognise members through the awarding of professional designations.

What is a professional designation?

Professional designation is a title or status conferred by a non-statutory professional body in recognition of a person’s expertise and the right to practice in an occupational field

What is the benefit to you as a chef to be awarded a Professional Designation?

A membership and designation from a professional body does more than just demonstrate your industry credentials. Professional bodies also provide support, education, and networking opportunities as your progress through your career. Being awarded a designated also means you are directly:

1. Contributing to building the national education and training system
2. Advancing the objectives of the NQF
3. Improving national career advisory services in collaboration with the association
4. Contributing to facilitating access to and analysis of data related to professions
5. Encouraging and contributing to establishing international leading practice and the raising of esteem for South African professions
6. Promoting understanding of, and trust in, our profession
7. Encouraging social responsibility and accountability in our profession
8. Promoting pride in The South African Chefs Association

SA Chefs established the Designation Awards Program for formally qualified and non- qualified chefs in 2015. The Cook and Chef occupational qualifications, underpins the designation. Recognition of Prior Learning through an competency assessment is available for chefs who have not achieved the Occupational Qualifications.

DESIGNATIONS

This applies to all chefs with a Culinary Diploma (or recognised equivalent) and the required years of experience. Based on your qualification and years of experience you can apply to be SAQA registered for the following professional titles:

COOK- Obtained the Occupational Qualification Cook by successfully passing the Cook EISA which includes 6 Months formal kitchen experience

CHEF DE PARTIE – Obtained the Occupational Qualification Chef by successfully passing the Chef EISA which includes 1 Year 6 Months formal kitchen experience. 

SOUS CHEF – Requirements: Currently employed as a Sous Chef – Obtained the Occupational Qualification Chef by successfully passing the Chef EISA 3 years of kitchen experience

HEAD CHEF – Requirements: Currently employed as a Head Chef – Obtained the Occupational Qualification Chef by successfully passing the Chef EISA and 5 years of kitchen experience

RECOGNITION OF PRIOR LEARNING

This applies to all cooks and chefs without a formal qualification. Based on your skill level and experience you can apply for certification for one of these four professional titles:

COOK – Requirements: currently employed as a Cook – minimum 1 years of experience

CHEF DE PARTIE – Requirements: currently employed as a Chef de Partie – minimum 3 years of experience

SOUS CHEF – Requirements: currently employed as a Sous Chef – minimum 5 years of experience

HEAD CHEF – Requirements: currently employed as a Head Chef – minimum 7 years of experience

Only current SA Chefs Members can apply for the Designation Awards Programme.

To check your membership status or if you want to apply for membership, please email precious@sachefs.co.za.

The South African Qualifications Authority (SAQA) formally recognised SA Chefs as a professional body in 2012 after the association successfully met the criteria set by SAQA during the pilot recognition phase in 2011.

The South African Chefs Association has been at the forefront of promoting the art and science of cooking since 1974. Since then the association has grown to be acknowledged by the hospitality industry for the quality of the representation of chefs, the setting of standards in industry, and in the culinary education sector. In 2017, SAQA re-recognised SA Chefs for their contribution to the professionalisation to the sector as a whole and chef’s education in particular.

SA Chefs provides the platform for chefs to network with peers and advance their career goals through various activities. The association ensures that chefs have national support through the regional committees in 5 provinces.

What does this the status mean for SA Chefs?

The professional body is, through recognition, capacitated to set and uphold the standards of the services rendered by members of the association in industry. It also affords SA Chefs the opportunity to be part of the development of culinary qualifications especially working with the QCTO (Quality Council of Trade and Occupations), thus ensuring that the quality and standard of culinary education meets the requirements of the hospitality industry.

• Cook
• Chef de Partie
• Sous Chef
• Head Chef

The registering of professional designations is also part of the SA Chefs mandate. Designations are essentially the right to practice in an field of expertise and the following titles have been registered for professional chefs.

SA Chefs is building on and promoting the professionalism of the culinary industry through the awarding of professional designations.  Through processes of RPL (recognition of prior learning), the opportunity is available to all chefs, those qualified and those who do not hold a formal qualification. SA Chefs has implemented a Continuing Professional Development policy to ensure that chefs adopt a culture of life-long learning that will aid the individual and the industry in the path to professionalisation.

Training and skills development is crucial to the progress of any industry, and in line with registering professional designations, SA Chefs now has the authority to recognise suitable education providers and training systems. The SA Chefs-recognised schools will offer qualifications that are on registered on the NQF, accepted in industry, as well as a track record of equipping student chefs with the skills, work ethic, kitchen code of conduct and integrity to be a successful chef in the industry.

Building on the relationship with World Chefs, whom has already recognised the designations of SA Chefs as a fast track route to global certification,  SA Chefs will also encourage international practice, raising the esteem of the South African chefs’ profession on a local and global platform.

“The South African culinary industry has grown and developed tremendously to become diverse and world-class. We look forward to setting standards and raising the profile of the South African chef on both the local and international stage,” says Billingham.

Constantly striving to improve the culinary world in South Africa, SA Chefs has spearheaded important initiatives like the Tsogo Sun Centre for Culinary Excellence in partnership with the University of Johannesburg’s School of Tourism and Hospitality and the National Youth Chefs Training Programme in association with the National Department of Tourism.

Becoming a SAQA’s recognised Professional Body is a momentous achievement for the chefs, directors, board members and honorary life members of the association, and is a great platform for developing South Africa’s culinary industry further.

The Enterprise Development Program run by SA Chefs aims to upskill, inspire and empower community based caterers nationally.

Successfully implemented in 2012 it has assisted caterers in creating successful and sustainable businesses and uplifts communities around the country.  Creating a business network that drives employment and economic growth is a valuable benefit of sponsoring and participating in the program. Because the  program is aimed at the business owner the practical and theoretical classes are offered only once a week. Ensuring that the training has a low impact on business productivity.

 
Mainly sponsored by corporate businesses looking to enhance their brand exposure and as part of their skills spend however an individual that is aiming to improve their knowledge and skill can also apply to become part of a program through SA Chefs.