HOW TO CHOOSE THE RIGHT CULINARY SCHOOL?

  • In this digital information age we currently find ourselves in how does one make an objective and informed decision about choosing the right tertiary institution for my child?
  • With the vast number of courses, programmes, and colleges available and constantly popping up, how can you validate and fact-check the information that is at your fingertips, just a click, a scroll, or a tap away?
  • How do you discern between excellent or mediocre, authentic or artificial?

The ability to do proper research in order to make an informed choice is an acquired skill and one that needs careful refining in our fast-paced world. What are the most highly considered factors when choosing a facility of study? Things like the validity of the qualification offered with an eye on future career opportunities, location, and safety of your child, as well as the achievements of those who have gone before are all very important questions to ask that will guide you to making the best decision possible.

CAMPUS LOCATION

The ICA was established strategically just outside of Stellenbosch, surrounded by vineyards and orchards with a breathtaking view over the Banhoek mountains. The school is located in the midst of some of South Africa’s best fine dining restaurants, wine farms, and gastronomic destinations with world-class culinary experiences well within reach of each and every student. Fresh produce from the area is of the highest quality and there is a constantly growing awareness and support for sustainable and socially responsible sourcing of ingredients that further underwrite the school’s holistic ethos.

South Africa is a country with unique and diverse challenges. Safety is of huge concern for any parent or guardian and the campus being situated in the beautiful Western Cape province provides some valuable peace of mind for those who decide to study, work and live here.

Once enrolled, students reside in the bustling university town of Stellenbosch where they can enjoy a fulfilling and memorable student life. With an emphasis on the importance of outdoor living and time spent in nature for overall wellbeing, the area offers ample opportunity for recreation, relaxation, and exercise in spectacular natural surroundings like mountains, rivers, forests, and beaches and Cape Town is less than an hour’s drive away.

QUALIFICATION VALIDITY

Earlier this month, the ICA had a site visit from the International Development Manager of one of the UK’s top qualification authorities, HIGHFIELD. Upon his return to his office in Dubai, Edward Dawson wrote the following to the ICA:

“Even though I was with you for only a short time, I can see why you win awards. From the professional atmosphere to the stunning location and attention to detail I felt like I was walking into a Michelin-starred venue. We are delighted to be working with you as a certifying body and look forward to supporting you with your continued success.” – Edward Dawson, Highfield Qualifications Ltd 

All ICA courses are accredited by Highfield on an international level, and locally by CATHSSETA and QCTO and are highly respected within the culinary arena.

Our industry placement policy ensures that students are only placed under the expert guidance of carefully selected Chef Mentors. The purpose of experiential training is not simply hands-on experience, but an important and highly constructive extension of the curriculum whereby students receive exposure to all aspects of the culinary industry and mentors are accountable for helping the ICA shape future generations of talented chefs.

ICA industry partners responsible for providing the necessary extended training and mentorship are world-class in their own right. Many have walked through the doors of the ICA’s training kitchens themselves and fully understand and embrace the weight of their responsibility.

CHEF PETER TEMPELHOFF (ICA Class of 1996): FYN RESTAURANT, CAPE TOWN

Multi-award-winning executive chef-owner of FYN Restaurant (2021 S. Pellegrino Aqua Panna 100 World’s Best Restaurants No. 92)

Relais & Châteaux 1st Grand Chef, and currently the only, in Cape Town

Relais & Châteaux Future Leader in the Field of Cuisine 2011

Eat Out Awards Top 10 List 2009, 2011 (Restaurant of the Year), 2012, 2013, 2015 (Boschendal Style Award), 2016, 2017

S. Pellegrino World’s 100 Best Restaurants Global Selection 2013, 2014

Top 300 Best Chef Awards 2018

“With such an emphasis on the importance of discipline and precision, it is no wonder that ICA’s pupils excel in the industry beyond graduation.”

CHEF FABIO DANIELS: RUST & VREDE, STELLENBOSCH

“It remains my preference to only accept ICA students as trainees in my kitchen during their industry placements.”

CHEF CAROLINE SNYMAN: LA COLOMBE, CONSTANTIA

“I have been immensely impressed by ICA students that we have had this year. They have all proved to be hardworking, positive and willing to learn. Tasks are done with great consistency.”

CHEF JOHN VAN ZYL (ICA GRADUATE 2004): THE MELTING POT, OAK VALLEY ESTATE, ELGIN

“I really value the knowledge – practically and theoretically – that the ICA instil in students. Since day one, it has been a breeze working with ICA students. They are easy to relate to and therefore easy to train and work with.”

QUALIFICATION VALIDITY

Not only are students trained to world-class standard in the culinary arts, but the school also offers a choice of 3 specialization fields in the 3rd year of study (Media Communication; New Product Development; Professional Wine Studies & Event Coordination), further enhancing career opportunities within the professional culinary field.

In the end, the success and credibility of any establishment lie in the achievements of its alumni. ICA has trained more award-winning chefs than any other culinary establishment in the country and some of these chefs have also received recognition and accolades on the international culinary stage!

CHEF CALLAN AUSTIN (ICA Class of 2015): STORYBOARD EVENTS, CAPE TOWN

Pellegrino Young Chef Academy Social Responsibility Award Winner 2021

KOBUS VAN DER MERWE (ICA Class of 1999): WOLFGAT, PATERNOSTER

2021 S. Pellegrino Aqua Panna 50 World’s Best Restaurants No. 50)

2019 World Restaurant Awards Off-Map Destination;

2019 World Restaurant Awards Best International Restaurant of the Year

2017 Eat Out Graham Beck Chef’s Chef Award

2017 Eat Out Awards Top 10

2017 Copenhagen Cooking & Food Festival participant on invitation, Denmark

2017 Identità Golosa participant on invitation, Italy

2014 Eat Out Nederburg Rising Star Award

PETER TEMPELHOFF (ICA Class of 1996): FYN RESTAURANT, CAPE TOWN

2021 S. Pellegrino Aqua Panna 100 World’s Best Restaurants No. 90)

Relais & Châteaux 1st Grand Chef in Cape Town (currently holds the position as only acting Grand Chef)

Relais & Châteaux Future Leader in the Field of Cuisine 2011

Eat Out Awards Top 10 List 2009, 2011 (Restaurant of the Year), 2012, 2013, 2015 (Boschendal Style Award), 2016, 2017

Pellegrino World’s 100 Best Restaurants Global Selection 2013, 2014

Top 300 Best Chef Awards 201

ACCOLADES & AWARDS

Last, but not least is the recognition from respected international and local entities. Of course, marketing strategies are designed to present any business in a positive light, but recognition of excellence from independent external sources means that what the school offers has stood the test of time, is admired and worthy of acclaim.

OPEN DAY

17 September 2022

If you are considering a career in the culinary arts, we invite you to book for our upcoming Open Day on 17 September. It promises to be a day filled with cheffing delights, valuable insights on any questions you may have, and a rare opportunity to see our students in action!

This special event is tailor-made to showcase the Institute of Culinary Arts and addresses commonly asked questions whilst providing in-depth information to prospective candidates, all in the beautiful setting of our campus just outside of Stellenbosch.

We welcome all interested applicants and either one or both parents/guardians to attend the available time slots. The maximum number of attendees per prospective applicant booking is 3 (1 x Applicant + 2 guests max).

BOOKING IS ESSENTIAL!