RoyalMnandi partners with SA Chef’s Association


RoyalmnandiRoyalMnandi has been selected by the South African Chef’s Association (SACA) to participate in its 2012 National Youth Cookery Training Programme (NYCTP). The programme involves a unique partnership between SACA and the National Department of Tourism (NDT) and has been established to train, develop and create employment for unemployed chefs in 2012 and 2013.

‘RoyalMnandi will be offering experiential training for a total of 70 learners during the 2012 programme. These learners will be accommodated at various units nationally where they will work closely with our chefs to gain the required knowledge, skills and valuable experience in the cookery field,’ says Liza Strydom, head of RoyalMnandi’s Learning Academy.

The programme is funded by the Expanded Public Works Programme (EPWP), a nationwide programme which seeks to draw significant numbers of unemployed into the productive sector of the economy, gaining skills while they work and increasing their capacity to earn income. The NDT has requested that SACA implement a nationwide programme in all nine provinces through its affiliated Training Providers and members involved in hotels, restaurants and catering companies.

All the learners will participate in the first year programme which uses the City & Guilds Culinary Art Certificate – Food Preparation as a basis for the training in 2012/2013. ‘The programme will run as a block release programme where the learner will spend a few days each month at the training provider and the remainder at the selected hotel or catering institution,’ comments Strydom. ‘They will be paid a stipend by the NDT for this period and their services will be offered free of charge to the workplace establishment in exchange for ensuring they adhere to a predetermined schedule of learning.’

SACA will manage the programme and will provide the following services:

* All learning resources as well as a basic uniform and a knife set

* All systems and procedures for reporting and assessments

* Programme Accreditation, registration and certification

* Moderation of the Programme

* Ensure Quality Assurance mechanisms

* Identify and liaise with Training Providers

* Identify and liaise with potential employers

* Control the payment of the stipend to the learners

Though guiding the new NYCTP learners through a proper, detailed in-service Health and Hygiene and Food safety course, learners will be equipped with the basic knowledge of the company, food safety, kitchen safety and cleaning, health and hygiene. ‘This will allow them to understand the challenging environment and to adapt very quickly to the various challenges that they will face in the operational environment,’ adds Strydom.