Unit Emblem School of Cookery


School of Cookery


The SAAF School of Cookery, situated at the Air Force Gymnasium, is the sole training institution for all Chefs and Waiters in the SA Air Force. Aside from the training offered and provided to SAAF Chefs and Waiters, the School also provides training to selected members of SAMHS and to members of the Department of Environmental Affairs whom travel to Antarctica, Marion, and Gough Islands.

to be…

As one goes through life, one cannot help but wonder
when our learning will ever stop. It will never stop.
Your learning only starts once you have left School.
Well here is a perfect opportunity in which to
enrich your life with knowledge and skill.

We have managed to fuse these facets
(a combination of sporting, leisure and
training facilities) of the courses into a formula
that can be described as simply, WONDERFUL.

There are, of course, many things that set us apart
as an institution of learning, like our leadership in

We are a forward-thinking institution with a
dynamic focus on research and development.

We offer the following courses:
- Recruit Chef and Steward.
- Junior Chef and Steward.
- Advanced Chef and Steward.
- Club Managers.

We offer a ‘crash course’ on Cooking and
Baking to the members from the Department of
Environmental Affairs, whom travel to the various


A recent project namely, ‘Project Research’, was embarked upon by the training facilitators at the School to formulate a library from the old pot store, for the learners and the training facilitators alike.

It was painted out and shelving was rearranged for the convenience of this project.

Slowly but surely the new library is being equipped with new books and ideas.


 Mission & Vision


A Centre of Excellence in Hospitality Training.


We lay the foundation for the Hospitality Services by providing professional, dynamic training in a changing environment.


Scientia Potestas Est

‘Knowledge is Power’

‘Kennis is Mag’

‘Tsebo ke Matla’


 Key Values


When challenged, our honesty will prove to be flawless.


Our respect will be earned through that which we demonstrate unto others.


We do the right things right.


We clear the path to help others down the road.


All students are treated with equal opportunities.


We evolve in accordance with current trends.


We show professionalism through competence.


 Contact Details

Organisation address:
SAAF School of Cookery
Air Force Gymnasium
PO Valhalla

Telephone: (012) 351-4044 / 4073 / 4068
Fax: (012) 351 4010



The old School emblem, which is pictured, could not be approved by Heraldry so the School had to design a new emblem.

Old emblem

Through trails and tribulations, a new emblem was designed by F Sgt Jan Grovè, a past directing staff at the School. The emblem was finally approved on 30 January 1996 as the official emblem of the School.

Description of the emblem

Colour of the Shield: Represents the Air Force.

Torch: Represents knowledge.

Chevron: Represents progression.

Bundles of Wheat: Represents the widest representation of food.



The SAAF School of Cookery was first established in 1968 by Colonel A.G. Pieterse, SSO CS, at the AF Gymnasium. The first course that was presented was for the Food Handlers Course No 1 from 7 October 1968 to 6 December 1968 which consisted out of 48 Air Mechanics.


The phases presented for the course consisted out of:

  • Phase 1: Cooking.
  • Phase 2: Baking.
  • Phase 3: Butchery.
  • Phase 4: Stewardship.
  • Phase 5: Field kitchen.

There was later three chef courses presented at the School, namely:

  • Food Handlers Course.
  • Conversion Course (Qualifying).
  • Advanced Course, which was created in 1976 and consisted out of cooking which was 4 weeks long.

In 1980, Col Pieterse developed the Club Managers course. There was space for 11 students per course.

The cooking phase’s food that was prepared, on course, was served to the officers at lunch. With the cooking phase the desserts were given to the messes to serve with lunch for the members.

In 2000 the School introduced a new course for stewards, as a new mustering had developed. This course was exactly the same as the chef course with the exclusion of the cooking and baking practical phase.

The introduction of ‘flower arranging’ was introduced to the steward course.


Official books were bought for the students in 1990:

  • Ceserani & Kinton – Practical Cookery.
  • Eugene Pauli.
  • Contemporary Cookery.
  • Larousse Gastromonique.
  • Fedhasa Menu Dictionary.

These books were used in developing certain modules of the curriculum.

The School has, after four years of research, a confirmed learning plan and handbook for the different modules.

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