Capsicum Prospectus 2011

8/3/2019 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


- 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:


- Costing


- Food nutrition



- Cooking methods

Please note that students will have the option to

write the Certificate exams at their own cost.

Diploma





- 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


Certification:


- Fire Certificate

- City & Guilds - Diploma in Food Preparation

and Culinary Arts

- Capsicum Certificate of Attendance


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.


Programme Outline:

- Food hygiene and safety

- Costing


- Food nutrition



- Cooking methods

Certification:


- Fire Certificate

- City & Guilds - Certificate in Food Preparation and

Culinary Arts



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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



- Prepare various desserts, sponges and gteauxs,

creams, fillings and glazes, fermented and chemically

aerated products, decorative mediums, sauces, coulis

and custards.

Certification:


- Fire Certificate



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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:


- Fire Certificate

- Capsicum Programme in Chocolate Arts and Confectionery



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.


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:


- 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



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


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:


- Fire Certificate

- City & Guilds - Diploma in Food and Beverage



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.

il


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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


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



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


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:


- Costing


- Food nutrition



- Cooking methods

Diploma





- 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


Certification:

- City & Guilds - Diploma in Food Preparation

and Culinary Arts



25/32edient22


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.


Programme Outline:


- Costing


- Food nutrition



- Cooking methods

Certification:

- City & Guilds - Certificate in Food Preparation

and Culinary Arts



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



- Prepare various desserts, sponges and

gteauxs, creams, fillings and glazes,

fermented and chemically aerated

products, decorative mediums, sauces, coulis

and custards

Certification:




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


DURBAN

35 Intersite Avenue, Block J2, Umgeni Business Park

Tel: 031 263-2924 / Fax: 031 263-2918


JOHANNESBURG

The District, 8 Kikuyu Road, Sunninghill

Tel: 011 234-1896 / Fax: 011 234-5448


PRETORIA

Fleetcall House - Shop 1, c/o Heuwel & LenchenAvenue North, Centurion

Tel: 012 663-1425 / Fax: 012 663-3596


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)


Capsicum Prospectus 2011

Documents

Transcript of Capsicum Prospectus 2011