Traineeship in Professional Cookery

Based on well established apprenticeship principles, a Traineeship is an “earn while you learn” alternative to full time tertiary education. Comprising work integrated learning undertaken in the workplace and theoretical study by way of distance learning through our IHS Online campus, tutorials and ancillary courses, Traineeships have proven themselves (to trainees and employers) in the quality of graduates produced and the number of successful careers launched.

Professional Cooking ProgrammeTrainees receive an excellent education. Subjects are relevant and the textbooks are written by subject matter specialists. They are constantly updated. Plus they receive an excellent grounding in technical and practical skills actually working in hotels whilst they study.

Trainees spend the duration of their studies training in a work environment receiving on the job training and continuous assessment against a nationally recognised standard.  During the duration of their placement at a property, Trainees are subject to the same terms and conditions as full time employees.

This programme is aimed at 18 -23 year olds, and we will accept applicants up to the age of 26 years old.

The academic component is run on a self-study basis. Two and Three Year traineeship students study through our IHS Online Campus with lecturer support to Trainees throughout the year.  Two and Three Year Trainees will be required to have access to a computer and an internet link.

Minimum Entry Requirements:

Applicants should fulfil the following requirements:

  • As a minimum have completed and passed;
    o Grade 12 or equivalent (THREE YEAR PROGRAMME)
    o Grade 10 or equivalent (TWO YEAR PROGRAMME)
  • We also require English to have been taken as a first or second language.
  • Be between the ages of 18 years and 26 years
  • Have a positive attitude and the ability to communicate with peers and subordinates.
  • Be prepared to work reasonably long hours, varying shifts and, due to the nature of the hotel business, weekends and public holidays.
  • Prior work experience in the hospitality industry would be advantageous.

Method of Selection:

  • Closing dates for applications: 25 September (January intake) and 1 May (July intake)
  • A short-list of applicants will be compiled and candidates, with their parents / sponsor, will be invited to attend the presentation and assessment day. An assessment fee of R150 is payable on the day.
  • After completion of the short interview and assessments, a further short list is compiled and the candidates are invited to meet the Executive Management of our partner hotels for a panel interview.
  • Final selection is made and successful candidates will be required to make an initial deposit of R3 000 against the course fee (non-refundable) as confirmation of their acceptance of the position offered.
  • Successful Candidates will commence their programme either in January or July 2012.

THREE YEAR PROGRAMME

Professional CookingTheoretical:

On successful completion of the programme the Graduates will receive:

  • South African National Qualifications Diploma in Professional Cookery NQF Level 5 (SAQA ID No: 14112)
  • IHS Higher Certificate in Food & Beverage Management NQF Level 5 (SAQA ID No: 88063)
  • City & Guilds Certificate in Food Preparation and Cooking
  • City & Guilds Diploma in Food Preparation and Cooking (Culinary Arts)
  • American Hotel and Lodging Educational Institute (AHLEI) Specialisation Certificate in Food and Beverage Management. (70% pass mark required)

In addition to the above, Trainees will complete ancillary courses in

  • Basic First Aid
  • Basic Fire Fighting
  • Wine Service

Financial Implications:

The cost per year of R34 500.00* includes:

  • Annual Tuition and Examination Fees
  • Textbooks and National Qualification workbook
  • Knife set (1st year only)
  • Two Culinary Workshops per year
  • Student Card
  • IHS Golf shirt
*Prices indicated are for 2014.  Prices will increase annually and are dependent on inflation and exchange rates as course material is obtained from the USA and England.

TWO YEAR PROGRAMME

Theoretical:

Professional Chef CourseOn successful completion of the programme the Trainee will receive a

  • South Africa National Qualifications Certificate in Professional Cookery NQF  4 (SAQA ID No: 14111)
  • City & Guilds Certificate in Food Preparation and Cooking
  • City & Guilds Diploma in Food Preparation and Cooking (Culinary Arts)

The theory component is run on a self-study basis with a 50% pass mark being the standard for City & Guilds.

In addition to the above, Trainees will complete ancillary courses in

  • Basic First Aid
  • Basic Fire Fighting
  • Wine Service

Financial Implications:

The cost per year of R29 800.00* includes:

  • Annual Tuition and Examination Fees
  • Textbooks and National Qualification workbook
  • Knife set (1st year only)
  • Two Culinary Workshops per year
  • Student Card
  • IHS Golf Shirts
*Prices indicated are for 2014.  Prices will increase annually and are dependent on inflation and exchange rates as course material is obtained from the USA and England.

Practical Component:

Successful candidates will be required to work standard industry shifts up to 45 hours per week, averaged over 4 months (including Public Holidays, Sundays and nightshifts).

Trainee chefs spend their time in the various kitchen departments within the hotel. They are supervised and assessed by the Chef de Cuisine where they experience on-the-job training by a team of experienced chefs. Required Portfolios of Evidence are compiled during practical work.

The hotel issues a Certificate of Service if practical experience is completed in that hotel. Trainees will be given preference for permanent positions on completion of their programmes.

The hotel issues a Certificate of Service if practical experience is completed in that hotel. Trainees will be given preference for permanent positions on completion of their programmes.Cooking

Additional Costs for all courses:

  • Accommodation, living expenses and transport.
  • UIF contribution
  • Any expenses that the Hotel has incurred during the period of training should the Trainee leave the course before completion.
  • Access to a computer and internet connection for the online learning components (2 and 3 year Traineeship Students)

Remuneration Package:

  • The Hotel will pay the Trainee an allowance as follows:
    • 1st Year: R2 693* per month less statutory deductions (UIF Contribution)
    • 2nd Year: R2 740** per month less statutory deductions (UIF Contribution)
    • 3rd Year: R2 844** per month less statutory deductions (UIF Contribution)

    *    Allowance adjusted annually in July in line with Industry minimum wage
    ** Allowance adjusted annually in July irrespective of intake and is subject to completion of specified course work

    * Allowance adjusted annually in July in line with Industry minimum wage
    ** Allowance adjusted annually in July irrespective of intake and is subject to completion of specified course work

  • In the event that you are placed at a property that provides accommodation, a deduction from your allowance will be levied for this live-in position (10% of your monthly allowance).
  • Annual Leave entitlement is 18 work days per annum
  • The hotel will provide the trainee with the required uniforms and meals whilst on duty.