#004 Chef as a Trade - The impact on culinary South Africa | Elsu Gericke and Debby Laatz
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The impact on culinary South Africa - A detailed discussion on the QCTO trade qualification for chefs in SA
Elsu Gericke (SACA | Head Professional Body and Skills Development)
Debby Laatz (Prue Leith Culinary Institute| Head of Academics)
Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African Chefs Association, Head of the Professional body and skills development) and Debby Laatz, (Prue Leith Culinary Institute, Head of Academics) talk to host Adele Stiehler-van der Westhuizen about the impact of this change on culinary South Africa.
We explore how the change came about, as well as the changes that it brought to culinary education over the last few years.
The conversation includes an explanation of the trade test or External Integrated Summative Assessment (EISA) process as well as the Artisan Recognition of Prior Learning (ARPL) route that allow previously unqualified, but experienced chefs to achieve a qualification.
Choosing a culinary training institution and how international qualifications can supplement the national Occupational Certificate Chef are also part of this culinary education discussion.
Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/
Elsu Gericke (SACA | Head Professional Body and Skills Development)
Debby Laatz (Prue Leith Culinary Institute| Head of Academics)
Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African Chefs Association, Head of the Professional body and skills development) and Debby Laatz, (Prue Leith Culinary Institute, Head of Academics) talk to host Adele Stiehler-van der Westhuizen about the impact of this change on culinary South Africa.
We explore how the change came about, as well as the changes that it brought to culinary education over the last few years.
The conversation includes an explanation of the trade test or External Integrated Summative Assessment (EISA) process as well as the Artisan Recognition of Prior Learning (ARPL) route that allow previously unqualified, but experienced chefs to achieve a qualification.
Choosing a culinary training institution and how international qualifications can supplement the national Occupational Certificate Chef are also part of this culinary education discussion.
Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/
