Enterprise Development Programme

Monday, May 22, 2017

The Nestlé Professional Enterprise Development Programme was conceptualized by and developed by the South African Chefs Association (SA CHEFS), South African’s authority on Food and Culinary Education and Professional Body for chefs in South Africa.


The Nestlé Professional Enterprise Development Programme was conceptualized by and developed by the South African Chefs Association (SA CHEFS), South African’s authority on Food and Culinary Education and Professional Body for chefs in South Africa, with the objective of utilizing the CCE Skills Kitchen in Auckland Park for professional Theoretical Catering Skills Training and professional Catering Skills Training at the HTA kitchens. 

SA CHEFS have created a Culinary Education programme that will assist Nestlé Professional in fulfilling its desire to further skill, capacity build and Certificate a new breed of Professionally Trained Catering Companies. Furthermore the programme has incorporated enterprise development responsibilities, social investment responsibilities and ensured long-term sustainability for Nestlé Professional of each successful graduate and their Catering Company. 

The focus of the Nestlé Professional concept , is to allow Nestlé Professional to play a pro-active and positive role in the up-skilling, guiding and supporting of home-grown entrepreneurs in the field of industrial, commercial and private catering interventions and events. Thus, assisting in the raising of standards in their business operations, business practice and food service, furthermore to encourage growth and employment in this sector. 
 

Foreword

Cooking is not just simply the action of cooking; it is the passion, motivation and dedication that makes cooking an authentic experience. Being a chef is to be a part of the industry culture and to strive as one culture to revolutionise the industry using the established traditional techniques and skills of cooking and applying modern innovative ideas to magnify the refinement, sophistication and erudition of the professional industry. 

Nestlé Professional, HTA School of Culinary Art and SA Chefs are a part of this vision for the future of the industry and we strive to inspire and shape the minds of each and every learner. 

As the successful learners selected for this programme, you embarked on an exciting journey, a Culinary Education. A good Culinary Education, whether it happens in the classrooms, at school or in the industry, will change the way you respond to the world, the way you organise your life, your expectations of yourself and others around you. 

A good Culinary Education conveys massive volumes of information about plants and animals we consume and how they behave in heat – a body of knowledge that is inexhaustible and indefinitely endless. 
 

Stephen Billingham 

South African Chefs Association President 

HTA School of Culinary Art Managing Director