18-Month or Three-Year Culinary Course: Which Is Best for You?
To teach someone is to educate for a lifetime / Jackie Cameron School of Food & Wine
Choosing the Right Culinary Course
“Jackie Cameron School of Food & Wine offers an 18-month and a three-year culinary course. Which option best suits your goals?”
To gain a clear understanding of everything the school has to offer, we encourage you to make an appointment to visit the campus. During your visit, you will have the opportunity to explore the state-of-the-art equipment, wine cellar, and dining areas – all set within impressive grounds in the picturesque KwaZulu-Natal Midlands.
Chef Jackie Cameron will personally guide you through what will be expected of you as a student, as well as what you can expect to gain from your time at the school. She will also explain the key differences between the focused 18-month chef course and the more comprehensive three-year professional programme.
You can also explore the school’s culinary course options to understand the different training routes available.
The 18-Month Culinary Course
Many students choose the 18-month course because it offers a quicker route to professional certification, making it appealing to those eager to enter the workforce. This programme covers strong foundational skills along with specialised certificates in a condensed format.
It also includes guaranteed industry placement, because Jackie Cameron School of Food & Wine graduates are highly sought after within the culinary sector.
The Three-Year Culinary Course
The three-year culinary course provides more extensive and intensive training in advanced culinary techniques, kitchen management, and rigorous, long-term industry exposure.
It is regarded as ideal preparation for leadership and management-level roles. It is particularly suited to aspiring chefs and those seeking career growth.
The programme focuses on management, as well as the highest level of kitchen hygiene and safety, as laid out by Highfield Qualifications. You can find further information about the school’s accreditations and qualifications. Graduates of this diploma programme are also guaranteed job placements.
Practical Training and Industry Experience
Both courses combine theory with practical, hands-on training and include internships at reputable restaurants.
Whether completing the three-year diploma or the specialised 18-month programme, Jackie Cameron School of Food & Wine graduates are highly respected in the national and international culinary industry.
For further insight into professional culinary training, explore what qualifications you need for a culinary career in South Africa.
Which Course Is Right for You?
The right choice depends on your goals, the depth of training you want and how quickly you would like to enter the professional culinary industry.
A campus visit gives you the opportunity to experience the school environment, explore the facilities and discuss the two options directly with Chef Jackie Cameron.
Ready to explore your options? Submit an enrolment enquiry and take the next step towards your culinary career.
“
Cooking is like love. It should be entered into with abandon or not at all.”
Frequently Asked Questions
What is the difference between the 18-month and three-year culinary courses?
The 18-month course provides focused chef training in a condensed format and offers a quicker route into the workforce. The three-year programme provides more extensive training, including advanced culinary techniques, kitchen management and longer-term industry exposure.
Who is the 18-month chef course best suited to?
The 18-month programme may suit students who want strong foundational culinary skills, specialised certificates and a more direct route towards professional certification and employment.
Who should consider the three-year culinary course?
The three-year programme is particularly suited to aspiring chefs seeking more extensive training and those interested in developing towards leadership and management-level roles.
Do both culinary courses include practical training?
Yes. Both courses combine theory with practical, hands-on training and include industry experience through internships at reputable restaurants.
Does Jackie Cameron School of Food & Wine offer industry placement?
Yes. Both course routes include guaranteed industry or job placement for graduates.
How can I decide which culinary course is right for me?
Consider how quickly you want to enter the industry, how much depth you want from your training and your longer-term career ambitions. Visiting the campus also allows you to discuss both options directly with Chef Jackie Cameron.