What We Offer

* Internationally approved qualifications

* Hands-on approach

* Cultivating passion and an understanding of the industry

* Prepares you for a successful career.

Qualifications

Roots Academy offers the following qualifications: a Diploma in Hospitality; Diploma for Professional Chefs as well as a Diploma in Patisserie, Confectionary, and Bakery. During the first and second year students have full-time classes in theory as well as practical classes. During the first and second year of study students also receive practical industry training at our sister company, Roots function venue. This prepares them for the third year. During the third year, students need to work in the industry for a full year at reputable companies anywhere in South Africa. After completion of the three years, our students are well equiped with knowledge, skills and confidence to ensure that they find excellent jobs!

Diploma in Hospitality

Diploma for Professional Chefs

Diploma in Patisserie, Confectionary & Bakery

The aim of this qualification is to equip the learner with theoretical knowledge and practical skills. The course is designed to equip the student with the necessary skills and confidence to be ready for the industry.

Topics covered include:

Conference and events operations
Business principles
Customers service principles
First line supervision
Reception services
Team leading
Food and Beverage service
Concierge and guest services

* Daily theoretical classes

* Weekly practical classes

* Weekly practical training at real functions

During the 3rd year the student works full

time in the industry at any institution that

is on the required standard.

Topics covered include:

the principles of food safety
kitchen etiquette
workplace standards and professional development
allergen awareness
kitchen operations
menu planning and recipe costing
preparing, cooking and finishing food groups

* Daily theoretical classes

* Weekly practical classes

* Weekly practical training at real functions

* During the 3rd year the student works full

time in the industry at any institution that

is on the required standard.

The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles or for those wishing to develop their skills in the industry, specifically for those specialising in patisserie, confectionery or bakery.

Topics covered include:

the principles of food safety
kitchen etiquette
workplace standards and professional development
preparing, cooking and finishing food groups related to patisserie, confectionery and bakery