The South African Department of Tourism has announced the Culinary Skills Programme for 2026/2027, aimed at unemployed youth aged between 18 and 35 with a Matric certificate. This 12-month skills development initiative focuses on Food and Beverage Services as well as Professional Cookery, providing participants with practical training and a daily stipend of R200.
About the Culinary Skills Programme
This programme offers an opportunity for young people to gain essential hospitality industry skills and experience, addressing the frequent challenge of lack of practical opportunity in the job market. While the programme does not guarantee employment, it equips participants with competencies that can improve their prospects in restaurants, hotels, catering businesses, and other tourism-related establishments.
Who Can Apply?
The programme is open to unemployed South African youth who meet the following criteria:
- Between 18 and 35 years of age
- Have a Matric / Grade 12 certificate
- Fluent in English
- Not previously participated in any Department of Tourism learnership or skills programme
- Willingness to work flexible hours, including weekends and public holidays
- Strong interest in tourism, hospitality, and culinary fields
- Persons with disabilities are encouraged to apply
Programme Locations
Training will be conducted across designated towns in seven provinces:
- Northern Cape: Kuruman, Kathu, Upington, Springbok
- Eastern Cape: Gqeberha (Port Elizabeth), Lusikisiki, Mthatha
- Free State: Phuthaditjhaba, Harrismith, Sasolburg, Parys, Kroonstad, Viljoenskroon
- North West: Potchefstroom, Mafikeng (Mahikeng), Klerksdorp
- Limpopo: Giyani
- Mpumalanga: Ermelo, Malelane
- Gauteng: Pretoria, Soshanguve
Applicants outside these locations should check eligibility with the Department before applying.
Training Focus Areas
The programme includes two main components:
- Professional Cookery: Covers food preparation, cooking techniques, kitchen hygiene, food safety, presentation, teamwork, and professional standards in commercial kitchens.
- Food and Beverage Services: Emphasizes customer service, restaurant procedures, table preparation, menu knowledge, communication skills, and hygiene standards related to food service.
This comprehensive training enables participants to gain industry-relevant skills suitable for various hospitality roles.
Stipend and Contract Details
Participants will receive a daily stipend of R200 during the 12-month programme. The stipend is not a fixed monthly salary and depends on attendance and contract terms. Successful applicants will be required to sign a contract for the duration of the training.
Application Requirements
Applicants must prepare and submit the following documents:
- Certified copy of ID document
- Matric certificate
- Proof of residence
- Updated CV
Accuracy and completeness of submitted documents are crucial as incomplete applications will not be considered.
Closing Date
The application window closes on 18 October 2026. Early applications are advisable to avoid technical issues or incomplete submissions.
How to Apply
Applications must be submitted online using the Microsoft Forms platform dedicated to this programme. Applicants can access the application form through the following link: Department of Tourism Culinary Skills Programme 2026/2027 Application Form. Ensure all information is accurate and all required documents are uploaded before submission.
Additional Notes
Shortlisted candidates will be contacted for interviews. If no contact is received within two weeks after the closing date, applicants should consider their applications unsuccessful. This programme is a structured skills development opportunity and does not equate to permanent employment in the Department of Tourism.
Further Career Resources
For those interested in exploring longer-term career pathways or further qualifications in tourism and hospitality, resources such as the Culture, Arts, Tourism, Hospitality, Sport Sector Education and Training Authority (CATHSSETA) provide valuable guidance on occupational certificates and learnerships relevant to culinary and food service careers.
