Encuentra Cursos en Hostelería & Turismo

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.

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.

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.

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.

An immersive and practical program to master the fundamentals of French cuisine With demonstrations by renowned chefs and experts, you will apply traditional and modern techniques and discover the secrets of French cuisine classics.

An intensely focused, two-month program for pastry professionals looking to accelerate their career The curriculum is inspired by chef Alain Ducasse’s philosophy around high quality produce and a natural and sustainable approach to pastry arts.

Geared towards career changers, food and beverage entrepreneurs and culinary enthusiasts, acquire relevant managerial skills, develop your own food concepts, create recipe books, and develop a business plan.

Gain a unique toolbox of culinary and management skills This diploma program combines in-depth exposure to a variety of international cuisines with a strong focus on managerial and entrepreneurial skills.

This unit has theoretical and practical components and focuses on the development of food preparation and cooking skills under Swiss health and hygiene regulations. Learners have the opportunity to explore different types of European food, as well as to develop a wide range of knowledge and practical skills. Dishes must be prepared and cooked to a standard and quality suitable for paying customers, although learners will get extensive support during the initial stages of delivery. To achieve the learning outcomes learners are given the opportunities to visit regional food suppliers. Guest lecturers are invited to give the learners a better understanding from what is needed and expected in the industry and also on the international market. Learners will run an à la carte kitchen and take part in events to apply their skills from purchasing till selling food items. Learners also will take part in Culinary Hospitality Enterprise Project, where they are given the opportunity to plan and design a hotel with all facilities needed to operate it as for real customers. Menus will be created according to the customers, theme and location of the hotel.

Formation opérationnelle, de courte durée (11 semaines), diplômante et entièrement financée

Learn typical French bread making techniques and processes for making bread. Make specialty danish, regional and artisan breads and learn how to apply advanced yeast production methods.

Discover the art of Pâtisserie. Courses range from specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.

Achieve a nationally recognized professional qualification in a significantly shorter timeframe than traditional CAP training This intensive, hands-on training program, taught in French, mixes practical skills in French chocolate and confectionary arts with essential business and management knowledge.

Achieve a nationally recognized professional qualification in a significantly shorter timeframe than traditional CAP training This intensive, hands-on training program, taught in French, mixes practical skills in French pastry arts with essential business and management knowledge.