Syllabus

Culinary studies – practical and theory
This component will give the student the skills, knowledge, tasted and judgement to operate in the culinary arena at a professional level.

Food and beverage studies – practical and theory
Meeting guest expectations in the bar or restaurant is crucial to a successful career.  In this component, students will be given the required knowledge to be actively involved in service delivery of food and beverages in differentiated outlets.

French
French is the short hand of culinary arts and is taught to facilitate and enhance communication in the kitchen.

Management
In order to manage the day-to-day operations of the kitchen and F&B departments, students are trained on management principles, staffing, marketing, financial controls and hospitality safety.

Food styling
You eat with your eyes and so presenting food with visual appeal is a vital requirement in the hospitality industry.  Food styling teaches the skills required to master this aspect and educate and encourage students to
create their own food style whilst being trained to respect the harmony of food and wine.

FEES AND PAYMENT STRUCTURES

As a registered and listed training provider (since 2005), the FBI is rated and accepted by majority of the national banking groups and we can therefor assist our students in obtaining financial assistance.

Payment structures:

CASH  - Cash discount is given when the full annual fee is paid in advance upon registration
TERMS OPTIONS: Please enquire with the adminstration department for the payment option related to your field of study
STUDENT LOANS: Documentation needed for students loans can be obtained from our adminstrative department.

Please note that as per the student and academic agreement, deposits are required to secure your seat on the program and that interest is charged on overdue accounts.

Included in tuition fees (CHEFS PROGRAM)

• Tuition fees
• All practical ingredients
• 2 sets of uniforms (chefs hats,  2 x neck ties, 2 x chef jackets, 2 x chef aprons)
• Program related study material 
• Access  to all cooking equipment, including specialty equipment
• Access to internet (upon request) and library facilities
• City & Guilds examination fees and Certification
• All assessment fees
• Accredited certificate for first aid and fire training
• Graduation fees
• 2 year Membership with SACA (South African Chef’s Association)
• Guest Speakers
• HACCP Training
• Wine Program  
• Training from industry experts
• Specialised Workshop (included in selected programs)

Fees exclude

• All personal stationary
• Travel to and from class (field trip and catering events, travel provided)
• Victorinox professional chefs knife set and box (+-R3200)
• Mass purchases basic starter kit (+-R3800)

 

Lecturers

The Food and Beverage Institute boasts a lecturing staff with more than
30 years of lecturing experience and 60 years operational experience
– testament in the quality of students produced at the FBI.

Kevin Gericke, national operations director,
has been in the kitchen since the tender age of 10 and has food in his genes passed down from his Canadian French grandmother and ship chef great grandfather.  At 16 he was working in hotels and after completing matric, started in-service training at Southern Suns.  Three years later he qualified
as a professional chef and then became an Executive Chef working in Cape Town, Botswana and Pretoria.  Kevin has been actively involved in training chefs since 1994 and has entered and won competitions around the world since 1989 and acted as logistics captain for the South African National Culinary team.  Kevin is a firm believer in the classics and likes to add a modern twist to basics resulting in culinary excellence.

Lesley Jacobs, national program director,
has experience printed all over his curriculum vitae and achievements to make you sit up and take notice.  He has been in the hospitality industry since 1997, starting at the Mount Nelson in Cape Town and has since graced the likes of the Saxon Hotel and Spa and the Michelangelo with stints at the Free State Technicon,  South African College of Tourism and the Campus International Hotel School.  He too has a list of achievements stretching across the globe since 1997 and after winning the national Châine des Rôtisseurs Jeune Commis competition in 2003, was awarded an international 3rd place at the internationals.

Nicolas D van der Walt, program director – Gauteng,
an internationally acclaimed pastry chef, is responsible for training the pastry students and modules at the FBI Bloemfontein and FBI School of Pastry, Johannesburg.  As a member of the SA junior culinary team, he won an Olympic gold medal, amongst the many other national and international competitions that he has entered since starting out in the hospitality industry in 1995.  Chef Nicolas is regarded as one of the pastry leaders of the world and his resume includes hotels such as the Park Hyatt, the Savoy in London, the Michelangelo, Saxon Hotel and Spa and the Castle Kyalami.

Jarine Mostert, Hospitality Trainer / Operations Chef (Food and Beverage Institute),
responsible for management and theory training at the FBI Bloemfontein is Jarine Mostert who has been active in the hospitality industry since 1999. Jarine was part of the opening team at the world-reknowned Saxon Hotel and Spa, Sandhurst, Johannesburg in 2000.  She has since been employed in several positions at Sun International, gaining experience throughout various departments including Finance, Operations, Front Office as well as HR.  Jarine was also extensively involved in the development and opening phases of Windmill Casino & Entertainment Centre.

Skills Foundation Certificate in Food Preparation and Culinary Arts

The aim of this module is to enable the candidate to:
a)         Maintain safe working conditions
b)         Adopt safe procedures for themselves and others
c)         Prepare equipment and commodities for use
d)         Cook food using basic techniques

Lesson breakdown

Practical lessons

Assessment techniques
Please note that there is no theoretical testing in the form of written tests. All assessments will be done by:

Please note that we are an accredited City & Guilds International training and examination centre (centre number 843 284 ) and will be conducting examinations according to the prescribed formats of such.

Should you be unhappy with the results of your examination, please ensure that you contact FBI head office for a copy of our full appeals policies and procedures pertaining to appeals. (051 – 436 2939)

Please note that training will be conducted at the FBI School of Pastry and on the following dates. Kindly ensure that you attend all of the lectures as demonstrations will only be re-done with prior booking and payment.

 

International training

Chef Nicolas van der Walt and Lesley Jacobs are often involved in training chefs worldwide and travel to the Middle East, Durban, Johannesburg, Cape Town and many other destinations to deliver training of international standards.