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Christina Martin School of Food and Wine

Food24 interviews the Christina Martin School of Food and Wine and asks the questions for prospective students and future chefs.

by: Food24: Kerry Gibbs | 05 Mar 2009

The school was started 38 years ago and has since then gained international recognition for its intensive one year chef and patisserie diploma courses.

Located in Westville, Durban, classes are taught by skilled, classically trained chefs. The course is focused on French cuisine but students are encouraged to develop their own skills and style.

1. What characteristics make a great chef?
A passion for cooking food and a good attitude.

2. What are the school’s key philosophies when it comes to teaching that you try to instil in the students?
To have a good work ethic and that you are only as good as your last plate of food so always have a professional approach to the industry.

3. What can future students expect to learn from the course? (A brief outline of the curriculum)
70 % Practical 30 % Academic. An courses in Kitchen Management, Food Costing, Culinary Arts Theory and Practical, French Patisserie Theory and Practical, Food and Beverage operations, French for Catering Students, Sugar Craft. Students will recieve the City and Guilds International Certificate and Diploma in Culinary Arts and the City and Guilds International Patisserie Principles Diploma, Cape Wine Academy Preliminary wine course.

4. What school qualification is needed for acceptance?
A matric certificate.

5. Is there an age requirement or limit for the cooking courses?
Students range from 17 years to their late 40’s.

6. Is the course job focused? Can you guarantee a job at the end of the course?
Yes we guarantee our graduates a job, locally and abroad.

7. Where have some of your graduates worked?
White House America, Royal Family London, Gordan Ramsay, Marco Pierre White, Sangita Game Reserve South Africa and many more.

8. After the course is complete is it possible for students to find work overseas?
Definitely lots of jobs locally and abroad.

9. Is your school associated with any recognised international associations?
Yes, the City and Guilds International, International Association of Culinary Professionals.

10. How much does the course cost and what does this encompass? (Ingredients, exams lectures, equipment etc.)
The cost of the course is R108 200 for a years. This includes all ingredients, exams, learning material, lectures, International registration and exams.

11. What facilities do you have on campus?
We have five state of the art kitchens, fully air-conditioned lecture rooms, an 80 seater restaurant, auditorium with kitchen and data projector, student lounge, Gourmet food shop and a pastry school.

12. Compared to other institutions what do you believe separates you from the rest?
We train the best of the best and we ensure that students reach their full potential in all spheres of the catering and hospitality industry.

13. Do have any past students success stories?
Yes we do, we have a lot of graduates that own their own successful restaurants and hotels and work for famous people.

14. How important do you feel formal education is in this field, do you think it is necessary and can you provide me with an alternative?
No there is no alternative there is only one way and that is the right way for this service hospitality industry and that is formal education with experiential learning combined.

15. Do you offer any short courses, if so what are they and for how long?
We offer short courses in many different themes and categories of food, go on to our website at to find more information.

Phone:+27 (0)31 267 4700
Fax:+27 (0)31 266 8829
Postal address:Christina Martin, PO Box 4601, Durban, 4000
Physical address:124 Jan Hofmeyer, Westville, Durban, South Africa

Are there any other questions you would like answered?

- None


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