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Fees and expenses

PLEASE NOTE: Course fees include the ingredients for practical work but exclude exam fees raised by the City & Guilds where applicable, as well as uniforms, utensils and books.

Course Fees:
Please contact the Chef School directly for a list of fees.

Contact numbers: Phone: 021 906 1033 • Fax: 021 906 4204 • E-mail: chefschool@zevenwacht.co.za

Payment Terms:
Deposit of 10% of the annual fee is required on acceptance of the student by the school. Should the deposit not be paid, the student registration cannot be guaranteed.

The annual course fees are payable as follows:

  • 50% in January
  • Balance of 50% in June
  • Fees are due on the 1st day of each 6-month semester
  • All outstanding amounts after the due date will bear interest at the official prime rare.

Commencement Dates:

  • Year 1
  • Year 2
  • Course 3
  • 21 January 2008
  • 29 January 2008
  • 21 January 2008 and 7 July 2008 for full time course
  • 23 January 2008 for part-time course

Other expenses to consider:
All the equipment listed is compulsory and essential for you to commence your training at the Chef School.

  • 2 Black Chef Jackets - pull over
  • 2 pairs black trousers (no jeans)
  • Pin striped apron full
  • Chef bandana
  • Red necktie
  • Chef Jacket - white long sleeve
  • Potato peeler Universe Rena 1
  • Measure spoons Metric 4 pieces
  • Measure cups Metric 4 pieces
  • Whisk Piano soft 300mm
  • Whisk Piano soft 400mm
  • Cake tester
  • Pastry brush round small 18cm
  • Tongs utility 300mm
  • Oven glove Charli
  • Muslin Cloth per meter
  • Tool Box – Big Jim
  • Can Opener Classic
  • Set wooden spoons 2 pieces 25/35cm
  • Spatula Metal Ateco 20cm 1388
  • Spatula Metal Ateco 20cm Angle Plastic
  • Bread knife Grunter 200mm
  • Dough scraper
  • Pair scissors
  • Pin bone ployers

Either a W/Hof case containing the following knives:
Paring knife, Chef knife, Fillet knife, Turning knife, Boning knife, Utility knife, 1 Steel, 1 Carving fork, 1 Melon baler, 1 Zester, 1 Channel cutter OR the equivalent set of knives.

Examination Fees:

  • Certificate: approximately R1100 (Due once yearly at the beginning of August)
  • Advanced Diploma: approximately R1500 each (Due twice yearly during March and August)
  • Diploma in Patisserie: approximately R1400 (Due once yearly at the beginning of September for part time course or due in April or August for full time course