“Our professional qualification is designed in consultation with some of the industry’s leading Chefs. Throughout this qualification, students will learn the skills and knowledge required to cook in a professional kitchen environment, and gain the keys to a successful career in the industry.” Gordon Ramsay and Tante Marie
WHAT CAN I DO WITH MY QUALIFICATION?
Assosiate chef, Executive chef, Head chef, Pastry chef, Private chef to the stars, Private Game Lodge chef, Super yacht or Cruise liner chef.
Business entrepreneur, Restauranteur, Catering Company, Artisan Bakery, Organic Cafe, Hipster hide-out’s
Professional food stylist to in-store fresh produce specialist, International food photographer, Food writer for leading publications or Food blogger. Internationally acclaimed culinary lecturer or the ultimate Domestic Goddess or Braai Master!
ABOUT THE PART-TIME COURSE
The Mills Culinary Academy, offers custom designed chef practical and lecturing facilities. 70% of our tuition is towards the practical training, as we believe this provides students with the fundamental Basic Skills Foundationfor the ‘real kitchens’ as well as allowing them the freedom to explore new techniques and trends within our fabulous food service industry. We impart on our student chefs the confidence to experiment more & more with ‘home-grown flavors’ & traditional ‘veld kos’.
Director & Executive Chef Brent Mills wrote: “Inquisitiveness? Imagination? Curiosity? Determination? Desire? Courage? Passion? Honesty? & Truth?… What is the correct word for that uniquely human quality that keeps pushing us to step out of the coziness of our everyday activities & jump into a world of a whole lot of hard work?” Brenthas shown that jumping in ‘at the deep end’, complicating one’s life & taking on hard-work can be tremendously rewarding. “That’s when we knew it’s time to take on the next challenge…& that’s how The Mills Culinary Academycame about!”
Students enroll in an intense 12 month course with us, The Professional Qualification in Culinary Arts (CTH). Daily “hands-on” practical cooking, intensive baking and theory classes are held. Our comprehensive and dedicated training is focused on classic gastronomic principles, coupled with our innovative thinking and your own creative flair. Our focus is on the practical aspects of food & food preparation.
- Farinaceous dishes
- Fish & shellfish
- Hors d’oeuvres, cocktails & canapés
- Meat, poultry and game
- Pastries, desserts & confectionary
- Stocks, sauces & dressing
- Terrine dishes
- Vegetables & salads
- Yeast Products
- Menu planning, compilation & Design
- Professional kitchen skills
- First aid & Firefighting certificates
- Front Of House (F.O.H.) training (incl silver service)
At the end of the day, it’s not only a holistic, well trained, skilled, professional chef we are training…we also want a well-educated business owner.