This program offers a Professional Diploma in Cuisine, Baking, and Patisserie. The course is structured over six months, with a mix of African and Continental Culinary Arts classes, each lasting between one to three months. The course begins with an African Culinary Arts class at Level 2, followed by two months of Baking and Patisserie training.

In Month 4, the program progresses to African Culinary Arts Course Level 3, where students will learn about cuisine from not only South Africa but other African countries as well. This level of the course is expected to deepen their knowledge and understanding of African cuisine.

During the fifth month, students will take the Continental Culinary Arts class at Level 2, which will focus on developing their culinary skills related to European and Asian cuisine. In the final month, students will conclude their program with the Continental Culinary Arts class at Level 3, which is expected to be more advanced than the previous levels.