Sense of Taste Chef School

Sense of Taste Chef School

Our philosophy

At the Sense of Taste Chef School, we take pride in teaching and encouraging our full-time students in the following concepts:

  • Classical cookery using correct established techniques.
  • A keen understanding and respect for quality ingredients and local produce.
  • An ethos of sustainability and ecologically responsible thinking: We grow our own herbs in our little urban garden; manage our water consumption responsibly and recycle all our waste.
  • Keeping up-to-date with contemporary foodie ideas; new trends and current eateries.
  • Social responsibility: Our students make and deliver a weekly soup donation to underprivileged kids at a school in our local area. We are also involved in other charity events during the year, such as the Cupcakes for Kids with Cancer charity.
  • Teamwork and self-discipline.
  • A passion for great food and dining experiences.
  • Individuality and self expression.

Professional Full-time Chef Training Courses

At the Sense of Taste Chef School, we offer 2 full time courses. We train our students in classic skills, coupled with real industry experience; forward thinking and an absolute passion for food and cooking. Be one of our select students to receive the necessary individual attention in a focused group with world-class guidance in perfecting culinary art from Chef Peter Ayub.

What makes Sense of Taste Chef School the best choice for your culinary education?

  • Our Full-Time courses include daily practical lessons – which means a lot of cooking!
  • Our classes are focused on individual attention and personalized instruction.
  • Chef Peter has been formally trained and qualified, and also has real and extensive industry experience, which means he is able to add valuable knowledge to each lesson.
  • Chef Peter is still actively involved in the hospitality industry, which allows him to remain current regarding trends, information and networking. We also involve our students, where possible, so that they can observe first- hand how functions are executed.
  • Our kitchen facilities are in line with a professional kitchen set up, so that our students are better equipped to manage the real-life experience.
  • Our students are assigned weekly duties in order to teach them the value of planning, team work and a discipline of hard work, which is aligned to the real life industry.
  • We arrange interesting guest speakers and informative outings, so that we can expose our students to a wide range of culinary experiences and products.
  • On the Diploma course, the second year consists of in-service training and is designed to send our students into working kitchens to be guided by professional chefs in their environment. It is vital to cement the knowledge we’ve imparted, by ensuring our students are exposed to real industry training. We also believe in ensuring our students’ training is executed responsibly, so we monitor this practical period very closely.
  • We only work with what we believe are outstanding establishments when placing our students into their In-Service practical periods. Examples include: The Westin Hotel; Dear Me Restaurant; Aubergine Restaurant; Jordan Restaurant; Joostenberg Bistro; The Pot Luck Club, The Vine Bistro, Cape Grace Hotel, Chefs Warehouse, Foxcrofts, …to name but a few.

Our courses

1-Year Advanced Certificate in Classical Cookery; Patisserie and Wine appreciation

This full-time ( Monday – Friday) course runs for 1 year and covers all aspects of classical food preparation; cooking techniques and methods. We also focus heavily on Patisserie and complete a South African Wine course. Our Advanced certificate students complete the first year of practical and theoretical training, covering both the level 1 and level 2 course syllabus, at our kitchens under the expert guidance of our chefs.

This course offers the platform from which our graduates can enter and thrive in a professional kitchen or diversify into other food-related industries. The certificate course is also the entry level requirement to continue with the Diploma course.

Minimum entrance requirements

  • Grade 10 National Certificate
  • Students must be turning 18 years old within the year

Course length: 1 Year

  • Full-time theory and practical classes at the Sense of Taste Chef School kitchens in Maitland.
  • Students are presented with the opportunity to assist with functions from time to time in order to further their practical hands on training and understanding of the industry.

2-year Diploma: Professional Chef

This course runs for 2 years and covers all aspects of classical food preparation; cooking methods; kitchen management, restaurant service; patisserie; wine appreciation and the culinary arts in greater detail. During the first year students train and cook daily in our professional kitchen under the expert guidance of our chefs (see Advanced Certificate info).

During the second year, students enter the professional working environment and complete 2 practical in-service blocks at 2 different industry establishments in order to cement their knowledge and skills. These in-service practical periods are arranged and managed by the Sense of Taste Chef School. This course offers valuable industry networking and is the platform from which our graduates can thrive in professional kitchens, both locally and internationally.

Minimum entrance requirements

  • Sense of Taste Chef School Advanced Certificate in Classical Cookery; Patisserie and Wine appreciation
  • Students must be 18 years old

Course length – 2 Years

1st Year

  • Full-time theory and practical classes at the Sense of Taste Chef School kitchens in Maitland, Cape Town.
  • Students are presented with the opportunity to assist with functions from time to time in order to further their practical hands on training and understanding of the industry

2nd Year

  • Full time In-service training at industry establishments – consisting of 2x 6-month sessions at 2 different establishments. All placements are arranged and monitored by the Sense of Taste Chef School.
  • You will be required to either have your own transport (valid drivers’ licence required) or have suitable alternative transport arrangements.
  • Basic payment for transport will be paid by the establishment.
  • Mondays are spent back at the school for feedback and theory and practical lessons.

How do I enrol as a student at the Sense of Taste Chef School?

 

Contact Information:

All Enquiries for Full time Chef Courses, Culinary Experiences as well as PR & Marketing 
Debbie Ayub, +27 82 337 6240, debbie@senseoftastechefschool.com

To speak to Chef Peter Ayub:
+27 82 578 9029 chef@senseoftaste.co.za

Address: Sense of Taste Chef School Kitchen, Coronation Court, Cnr of Coronation and Van Wyk St, Maitland, Cape Town, South Africa