The Silwood School of Cookery

Name

The Silwood School of Cookery

Legal name

Silwood School of Cookery

Website

https://silwood.co.za

Company type

Private

Founded year

1964

Operating status

Operating

Headcount range

11–50 employees

Ownership category

akta.pro rank

Product category

Culinary Education Services

NAICS

Technical and Trade Schools (61151), Technical and Trade Schools (6115), Other Technical and Trade Schools (611519), All Other Schools and Instruction (61169)

SIC

Services-Educational Services (8200)

akta.pro primary industry

Professional Culinary Arts (Chef Training) (EDAOAKAA)

akta.pro secondary industries

Institutional & Commercial Kitchen Training (Schools/Healthcare/Corporate) (EDAOAKAL), Food Entrepreneurship (Food Trucks/Small Business) (EDAOAKAK), Culinary Arts & Cooking (Baking, Pastry, Global Cuisines) (EDAAAGAG), Cooking Classes & Chef-Led Workshops (THAJAGAI)

Keywords

• Culinary education services
• Professional chef training
• Pastry and patisserie courses
• Culinary apprenticeship programs
• Vocational cookery school

Headquarters

HQ city

Cape Town

HQ country

South Africa

HQ region

Africa

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Infrastructure, Marketing or Sales, Technology or R&D, Others

Revenue model

1. Professional Culinary Education Fees: Tuition fees for full-time and part-time culinary courses including certificate, diploma, and Grande Diplome programs. Fee structure varies by course with annual increases capped at 10%.
2. Apprenticeship Program Fees: Revenue from intensive apprenticeship courses where students work whilst studying. Students receive a basic monthly salary from employing establishments.
3. Part-time Classes: Evening cookery classes for adults, corporate cooking events, and fun kids' and teens' classes.
4. Trade Testing Services: Chef Trade Test and Recognition of Prior Learning (RPL) certification services for industry professionals seeking formal qualifications.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels6 records

Core offering

The Silwood School of Cookery is a vocational culinary education institution that delivers professional cookery and patisserie training through full-time programs (three-year Grande Diplome comprising 1st Year Certificate, 2nd Year Diplome, 3rd Year Grande Diplome), apprenticeship tracks (Commis Chef, Patisserie, and 3-Year Chef Apprenticeships), part-time courses for working professionals, QCTO Chef Trade Test certification, and recreational hands-on cookery classes for adults and children. Tuition-based programs combine practical kitchen skills with food purchasing, costing, and business management, with in-service training placements at leading South African restaurants.

Product overview

Silwood School of Cookery offers a comprehensive culinary education portfolio consisting of full-time, apprenticeship, and part-time courses. The core program is the three-year Grande Diplome qualification divided into three separate training years with certification at each stage: 1st Year Certificate Course, 2nd Year Diplome Course, and 3rd Year Grande Diplome Course. Additional programs include apprenticeship variants (Commis Chef, Patisserie, and Chef 3-Year Apprenticeships) where students work whilst studying, and part-time courses (Commis Chef Course and Patisserie Course) for working professionals. The school also provides Chef Trade Test certification for occupational qualification. All programs are designed to equip graduates with both practical culinary skills and business management tools, guaranteeing 100% employment opportunity.

Differentiator

Problem solved

Functional benefit

Products and services

• 1st Year Certificate Course A one-year, full-time intensive course during which students master all professional classic cooking methods and techniques needed for a career in a professional kitchen, including hot kitchen, pastry kitchen, confectionery and sugar craft, delivered in groups of no more than 14 students.
• 2nd Year Diplome Course A practical year in which students consolidate and hone the skills acquired in 1st year through working in a variety of industry kitchens, completing five 8-week in-service training blocks in Cape Town's top establishments.
• 3rd Year Grande Diplome Course A third-year specialization program taking the form of a practical 12-month apprenticeship in one establishment, where students are employed by top fine dining restaurants such as The Test Kitchen and La Colombe, gaining mentorship and internship experience.
• Chef Trade Test (Occupational Certificate: Chef) The Occupational Certificate: Chef Exam (External Integrated Summative Assessment) for the gazetted Chef Trade Certificate in South Africa, with eligibility requiring completion of 3 years of study in an accredited culinary institution or completion of the RPL process.
• Commis Chef Course A one-year, part-time, one-day-a-week (Mondays 7am-5pm) intensive culinary course covering classic cooking methods and techniques in the hot kitchen and pastry basics, designed for people in full-time employment seeking a qualification.
• Patisserie Course A one-year, part-time, one-day-a-week (Wednesdays 7am-5pm) intensive patisserie course covering classic in-depth pastry methods and techniques including practical baking, bread-making, desserts, confectionery, chocolate, sugar craft, and food purchasing and costing.
• 1 Year Commis Chef Apprenticeship Course A very intensive one-year course where students work whilst studying in only the very best fine dining kitchens under SA's top chefs, and attend lessons at the Silwood campus 2-4 days a month, while receiving a basic monthly salary.
• 1 Year Patisserie Apprenticeship Course A very intensive one-year course where students work whilst studying in only the very best patisserie kitchens under SA's top pastry chefs, and attend lessons at the Silwood campus 2-4 days a month. Suitable for under 30 year olds.
• 3 Year Chef Apprenticeship Course A three-year qualification where students work whilst studying to achieve the National Chef Trade Qualification; Year 1 covers Commis Chef Apprenticeship, Year 2 covers Patisserie Apprenticeship, and Year 3 covers Chef Apprenticeship culminating in the National Chef Trade Test.
• Fun Hands-on Cookery Classes Part-time evening cookery classes for adults, corporate cooking events, and fun kids' and teens' classes offered from time to time for home cooks of all ages.

Quantifiable outcome

• 100% employment guaranteed for Grande Diplome graduates
• +3 more outcomes

Named customers10 records

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Partnerships

25 partnerships are on record, tiered core and minor.

• La Colombe Restaurant GroupcoreStrategic or Co-development PartnerLa Colombe is SA's top-ranked restaurant where graduates train and often secure employment. Executive Chef James Gaag is a Silwood graduate and co-owner. Key training partner for Silwood students.
• The Test KitchencoreStrategic or Co-development PartnerSA's No. 1 restaurant (Luke Dale-Roberts) providing practical training for Silwood students. Tyron Gentry (Head Chef of Carbon) and Jacques Grove (Head Chef at The Bailey) are Silwood graduates.
• Chefs WarehousecoreStrategic or Co-development PartnerAward-winning restaurant group providing industry training opportunities for Silwood students during their 2nd year diploma course.
• Salsify RestaurantcoreStrategic or Co-development Partner3-star award-winning restaurant where students train. Featured in placement rotations alongside Taste magazine for food styling experience.
• Pier RestaurantcoreStrategic or Co-development PartnerAward-winning restaurant at V&A Waterfront. Head Chef John Norris-Rodgers is a Silwood graduate. Students receive industry training here.
• The Waterside RestaurantcoreStrategic or Co-development PartnerPart of La Colombe Group at V&A Waterfront. Graduate Roxie Mudie is Head Chef. Training partner for students.
• Epice RestaurantcoreStrategic or Co-development PartnerIndian-inspired restaurant at Le Quartier Francais. Head Chef Charné Sampson is a Silwood graduate named in 2021 Top 10 Women Chefs.
• Londolozi Private Game ReserveminorStrategic or Co-development PartnerExclusive game reserve providing training placements for students interested in luxury hospitality and fine dining.
• Steenberg Wine Estate (Bistro Sixteen82, Tryn)minorStrategic or Co-development PartnerHistoric wine estate with multiple restaurants. Head Chef Kerry Kilpin is a Silwood graduate.
• Annalize CateringminorStrategic or Co-development PartnerSA's most sought-after caterers. Founders Annalize Buchanan & Ollie Swart are Silwood graduates. Training placement partner.
• Four & Twenty CaféminorStrategic or Co-development PartnerAward-winning café founded by Silwood graduate Tracy-Leigh Gaag. Provides training and employment opportunities.
• Foxcroft RestaurantminorStrategic or Co-development PartnerAward-winning restaurant where former Silwood lecturers worked as pastry chefs.
• The Pot Luck ClubminorStrategic or Co-development PartnerLuke Dale-Roberts' restaurant providing training opportunities. Graduate Nik Tonglet ran their Switzerland pop-up.
• The FoodbarnminorStrategic or Co-development PartnerFrancois Dangereux restaurant where several graduates trained including Kerry Kilpin and Talya Prince.
• De Grendel Wine EstateminorStrategic or Co-development PartnerWine estate restaurant providing training placements for students.
• Mount Nelson HotelminorStrategic or Co-development PartnerHistoric luxury hotel providing hospitality training opportunities.
• City & GuildscoreStrategic or Co-development PartnerInternational qualifications body providing certification for Silwood courses including Level 2 Diploma in Food Preparation and Culinary Arts.
• QCTO (Quality Council for Trades and Occupations)coreStrategic or Co-development PartnerSouth African regulatory body providing accreditation for Occupational Certificate: Chef (NQF Level 5) and Occupational Certificate: Cook (NQF Level 4).
• DHET (Department of Higher Education and Training)coreStrategic or Co-development PartnerGovernment department providing higher education accreditation for Silwood's programs.
• South African Chefs AssociationcoreStrategic or Co-development PartnerProfessional culinary body where Carianne Wilkinson serves as Director. Provides competition judging and industry recognition.
• World ChefsminorStrategic or Co-development PartnerGlobal culinary association providing international recognition and competition opportunities.
• Chaîne des RôtisseursminorStrategic or Co-development PartnerInternational gastronomic society providing competition and recognition opportunities for students.
• IACP (International Association of Culinary Professionals)minorStrategic or Co-development PartnerGlobal culinary professional association recognizing Alicia Wilkinson as Certified Culinary Professional.
• UCT (University of Cape Town)minorStrategic or Co-development PartnerPostgraduate pathway for Silwood Grande Diplome graduates to pursue Postgraduate Diploma in Management specializing in Entrepreneurship.
• Ballymaloe Cookery SchoolminorStrategic or Co-development PartnerRenowned Irish cookery school where Carianne Wilkinson completed her internship. Partner in international culinary education exchange.

Scale indicators6 records

Recent moves6 records

Expansion highlights5 records

Broad incumbents

• Institute of Culinary Education (ICE): Large US culinary school offering diploma programs in culinary arts, pastry, and hospitality. Same professional-chef training category as Silwood with externship-based learning and international reputation.
• Le Cordon Bleu: Globally dominant culinary education brand with campuses worldwide. Competes with Silwood at the high end of chef training and is directly referenced in Silwood's heritage (Lesley Faull translated Cordon Bleu London books into Afrikaans; Alicia trained at London Cordon Bleu).
• Culinary Institute of America (CIA): Premier US-based culinary college offering professional chef, baking, and pastry degrees. Comparable to Silwood in targeting aspiring professional chefs via multi-year residential programs and externships at top restaurants.

Direct peers

• Capsicum Culinary Studio: South Africa's largest private culinary school with campuses in multiple cities. The most direct domestic competitor to Silwood, offering chef, pastry, and hospitality diploma programs targeting the same aspirational chef segment.
• Ballymaloe Cookery School: Iconic Irish family-run cookery school founded by Darina Allen. Direct international peer of Silwood — same vocational culinary-training model, multi-generational family leadership, and formally listed as a Silwood partner where Carianne Wilkinson completed her internship.
• Prue Leith College of Food & Wine: South African culinary school offering professional chef qualifications. Closest geographic competitor to Silwood with overlapping target market of aspiring professional chefs and similar industry placement model.
• Ashburton Chefs Academy: South African chef training school offering professional culinary qualifications. Domestic competitor targeting the same entry-level chef cohort with similar apprenticeship and diploma pathways.

Emerging players

• Rouxbe Online Culinary School: Leading online culinary education platform offering certificate programs. Represents the digital-first alternative model that Silwood has not adopted; useful comparable for understanding where Silwood's premium in-person model sits versus scalable online offerings.
• The French Laundry Culinary Garden / Thomas Keller Academy initiatives: Restaurant-led training and apprenticeship models associated with world-renowned chefs. Comparable to Silwood in emphasizing mentorship under top chefs, though structured differently from Silwood's formal three-year curriculum.

Regional players

• Christina Martins School of Cookery: South African cookery school offering hands-on recreational and professional cooking classes. Comparable in course format and part-time offerings but typically positioned more toward hobbyist cooking than Silwood's professional career focus.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks5 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/SilwoodSchoolofCookery
• Instagraminstagram.com/silwoodkitchen
• Xx.com/silwood
• LinkedInlinkedin.com/company/silwood-kitchen

Revenue estimate

Valuation estimate

Number of profiles

Profiles9 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about The Silwood School of Cookery