5 days, 3 hours/day • Up to 20 learners • R2 000pp

What’s covered: Daily controls & briefings; recipe costing & GP; inventory & purchasing; labour scheduling & SOPs; service standards & recovery; reservations, floor management & table turns; POS basics; hygiene oversight & audit prep. Everything a leader needs to succeed.

3 days, 2.5–3 hours/day • Up to 20 learners • R1 200pp

What’s covered: Sequence & standards of service; menu knowledge & suggestive selling; handling complaints, customer relations; POS & bill handling; mock service & role-play.

8 weeks, 2,5 hours/day • Up to 20 learners • R 6 000 pp

What’s covered: Culinary history & professional roles; kitchen safety, hygiene & HACCP; core cooking methods; nutrition & dietary needs; international cuisine overview; teamwork, communication & kitchen conduct. First Aid Level 1 certification. Concludes with a 1-month internship to apply skills in a live hospitality environment.

3 days, 3 hours/day , 2 days and flexible options • Up to 20 learners • R1 300 pp

What’s covered:
Food safety basics, legal responsibilities, personal hygiene, cross-contamination prevention, safe food handling, cleaning and sanitation, chemical safety, fire safety, and accident prevention.

4 days, ±3 hours/day • Up to 20 learners • R 1 500 pp

What’s covered: Waiter career basics; restaurant service standards; guest interaction & customer excellence; sequence of service & the art of serving; mise en place; tools of the trade; safety protocols; allergens & allergy awareness; beverage basics; wine basics and simple food pairing.