Institute of Culinary Arts

Stellenbosch, South Africa

School Introduction

“Cultivating world-class chefs who breathe inspiration and innovation into the culinary world …trained to challenge conformity by pushing boundaries, bringing with them excitement and a fresh approach to the world of food.”

This was the dream that inspired Letitia Prinsloo to open the Institute of Culinary Arts (ICA) in 1995. Renowned for her unwavering commitment to quality, she was awarded a Chaîne des Rôtisseurs blazon for La Maison, the famed restaurant she once owned in Pretoria. Her passion now bears the fruit of being recognised as the country’s leading chef training facility.

A classical foundation provides the roots, as students are guided in mastering classical techniques across a wide spectrum of disciplines. The excellent tutor/student ratio of 1:10, allows students to explore new techniques and break boundaries with innovative and exciting new trends, setting benchmarks for others to follow and measure themselves by.

Background Data

Total Enrollment: 60 - 90
Acceptance Rate: 85%
Degrees/Certificates: Higher Diploma in Culinary Arts, Professional Cheffing and Baking, City & Guilds International Diploma
Accreditation: Tourism Hospitality and Sport Education and Training Authority – (THETA) The SA Chef’s Association (SACA) City & Guilds Qualifications Chaîne des RôtisseursThe International Association of Culinary Professionals - (IACP) The Culinary Institute of America – (CIA)

Schedule & Fees

Tuition fees for the one year (2006 intake) City & Guilds International Diploma are: R35 100

Tuition fees for the Higher Diploma in Culinary Arts, Professional Cheffing and Baking are:

1st year (2006 Intake) Semester 1: R26 440
Semester 2: R26 440
2nd year (2006 Intake) : R27 300
3rd year (2006 Intake) : R27 300

Facilities

ICA is the only culinary institute in the country with on-campus accommodation for students. The rooms are chalet-style, and the bathrooms are shared. The fully furnished bedrooms have ample space for private study at individual desks, together with cupboard and storage space. Students can personalise their rooms with their own bed linen and suitable décor items.

Admission Requirements

Application and academic merits are calculated according to an international grading system. SA candidates require a minimum matric certificate / grade 12 equivalent, although no specific subjects are required. For selection on the City & Guilds course, students need not necessarily have passed matric but must show evidence of industry work experience.

Faculty

large faculty comprising highly qualified and experienced chefs and lecturers.
Heads of department actively involved in industry activities and competitions namely the Chaîne des Rôtisseurs, the International Culinary Olympics and the SA Chefs Association
Student:Lecturer ratio's of 10:1 ensure personal, quality training and and practical development
Head of Pâtesserie: Chef Merizle Mitrovich
Head of Cooking: Chef Marli Roberts
Head of Continuing Education: Chef Susina Jooste

Interships & Externships

Students complete "profiled" industry placements scheduled by the ICA for six months blocks during the 2nd and 3rd years of the 3 year Higher Diploma as well as the six month placements on the one and two year programmes.
Industry training partners are selected according to the executive chefs experience, standard of food and sture of the representing establishment

Special Courses & Features

Regional Culinary Styles

Middle Eastern

Contact Info

Institute of Culinary Arts
Spier Home Farms
Annandale Road
Lynedoch
Stellenbosch
7600

Tel 021-881 3443
Fax 021-881 3404

http://www.icachef.co.za