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Syllabus
INTERNATIONAL SYLLABUS - SWISS CHEF’S COURSE

1ST & 2ND SEMESTER
Business Communication I
Culinary Studies I
General Mathematics and Bookkeeping I
Hygiene & Sanitation I
Kitchen Organisation I
Menu Planning I
Product Knowledge I

3RD & 4TH SEMESTER
Business Communication II
Culinary Studies II
General Mathematics and
Bookkeeping II
Kitchen Accounting I
Menu Planning II
Product Knowledge II
Basic Nutrition I

5TH & 6TH SEMESTER
Business Communication III
Business Management I
Culinary Studies III
Kitchen Accounting II
Menu Planning III
Product Knowledge III
Basic Nutrition II
Wine Certificate, optional

Graduation - Diplomas and Certificates

The successful student on completion of the 85 week Swiss chef’s course, provided that he/she achieved the minimum pass rate as required:

Theory Classes: 55 % Pass Rate
   85 % Participation requires
     
Practical classes: 60 % Pass rate

And adhered to the all relevant disciplinary codes, he/she will be awarded The Swiss Institute of hospitality Trainings Internationally recognized qualification with an additional CERTIFICATE for practical experience of the relevant time attended.
Either DIPLOMA may be awarded with Merit or Distinction subject to percentages achieved over the whole course including exams.

Students that comply with minimum requirements but fail the academic/theory exam will be awarded The Swiss Institute of Hospitality Institute Chef Certificate, and those that fail the practical will receive the Certificate.
However Students have the option to book further/repeat semesters at extra cost to qualify.


Bursaries &
Financial Scheduling


Contact us for more info
on how to qualify.



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