School of Cullenary Art

Francois Fereirra Academy

The academy is there to equip students with the necessary skills to thrive in a highly competitive and cut-throat industry.

School of Cullenary Art

Etude School of Hospitality

As a new addition to the François Ferreira Academy, Etude School of Hospitality aims to train hospitality professionals that add value to the hospitality industry.

Our Students

Johan Ferreira

Oudtshoorn - Western Cape

presently working on the 6* Crystal Cruise Ships as the Assistant Pastry Chef

Chef Carol you are and always will be my Mentor could not have achieved what I have achieved without what I have learnt at the Eden School of Culinary Art.

Debbie King

Pretioria - Gauteng

Presently working in Cypress and a restaurant who contacted us to staff, she qualified 2 years ago and was also our top student in Culinary art and Baking Division during her year. This young girl had so much to prove as her father did not believe she would achieve or complete the course, she sure proved him wrong, he was a very proud father at her graduation when she took all the awards.

About Us

VISION STATEMENT:


To prepare culinary and hotel management artisans with the procurement, preparation, presentation of good food and wine, and hotel management skills in the Southern and South Eastern Cape, by focusing on the educational needs of the public and private sector in the fields of Culinary Art and Hotel Management, taking into account the following:

Sustainable growth of the regions’ hospitality industry

Inculcating a culture of lifelong learning in regional cultural demographics with emphasis on equity ownership

MISSION STATEMENT:


TO EQUIP OUR STUDENTS WITH THE ESSENTIAL CULINARY ARTS AND HOTEL MANAGEMENT SKILLS, TO WORK EFFICIENTLY AND EFFECTIVELY IN THE HOSPITALITY INDUSTRY AS SKILLED CHEFS, HOTEL MANAGERS, AND SKILLED KITCHEN ASSISTANTS AND SERVERS;

To provide our students with supportive access to formal programs as approved by the Nelson Mandela Metropolitan University (NMMU), by means of our Shorter Learning Programme, registered with the NMMU;

To provide our students with CITY AND GUILDS and CATHSSETA approved qualifications;

To provide our fulltime students with the opportunity to obtain an international qualification (City and Guilds) and a national shorter course qualification (Cathsseta);

To provide further training opportunities for chefs, food and beverage and hotel managers, as well as skilled kitchen assistants and servers, working in the industry by means of workshops and other in-service training programs;

To provide short courses to the public, equipping these adults with improved culinary skills for the enjoyment of cooking and entertaining.

CORE VALUES


  • We value the highest reputation for our school.
  • We value honesty and transparency in all transactions with our stakeholders.
  • We value respect and trust in all our business dealings.
  • We value credibility and accountability of our assessment, management and other structures.
  • We value holistic principals
  • We value creativity and sustainability in all our endeavours.
  • We value ethnicity and diversity in our dealings with all stakeholders.
  • We value professionalism in the highest academic standards, administrative ability and organisational competency; procurement; preparation and presentation of our staff and lecturers.
  • We value highly competent, balanced, well-trained professional staff capable of being culinary ambassadors for our school.