Our curriculum is designed in such a way that we can concentrate on the most important part of your study, the practical part.
One day a week will be theoretical training and the rest of the week with be intensive, hands on training.
With groups not bigger than 12, we provide interactive and more efficient training sessions. These sessions allow students to reach the highest standards expected by the culinary world.
Part of your training includes 2 internships. One will be in South Africa and for the second one we will offer you a once in a lifetime opportunity to travel overseas to a select 5 star international hotel.
It may be the beginning of an international career. We have had students who have been offered full time contracts during their internships and who are now permanently employed overseas.
At SAACA, with the help of the hotel and restaurant industry, we have designed a flexible and practical education system for students who aspire to become professional chefs and for practicing professionals who wish to get a formal qualification and or strengthen their skills.