We are invested in building better learning experiences and shaping culinary professionals who can make a lasting difference.
The School of Culinary Arts – Ghana (SOCA) is a culinary art and hospitality training institution located in Accra, Ghana; one of Africa’s burgeoning centers of hospitality and culinary excellence.
SOCA was established in 2018 by seasoned Ghanaian restaurateur, Sarah Femi Adetola in recognition of the need for an institution in Ghana capable of providing world class training to persons in Ghana’s growing hospitality sector.
Our aim is to provide world class training that is anchored by the tenets of technical excellence, professionalism and customer centricity in the areas of hospitality management and culinary arts. Our efforts are geared toward shaping individuals on their culinary quest who are equipped to deal with the challenges and demands of today’s hospitality industry and deliver at a high level.
We do this by pairing modern facilities and seasoned instructors with a disciplined environment that encourages creativity, excellence and critical thinking.
As an institution led by internationally recognized chefs, we produce students who have trained under world-class chefs of the highest calibre and standards. Our modern and well accommodating classroom has been designed to provide a conducive environment for innovative thinking and creative flair based on classic culinary principles.
The hospitality industry in Ghana is experiencing record growth as the country has become a popular destination. There has never been a more exciting time than now for one to get into the science and art of food itself, as there is a growing public interest in cuisines and the quality of food.
Pursuing a chef-related career poses numerous and promising opportunities in the restaurant hospitality industry. From starting your own restaurant, consultation services, becoming an executive chef in the finest restaurants across Ghana and abroad, an exciting career path awaits you. SOCA will prepare you for the test and stumbling blocks of this fast moving industry, with whichever direction you choose, a promising career in the culinary arts awaits you.
Mrs. Femi Asante is the Founder and Executive Director of the Fair Justice Initiative. She is a graduate of Wesleyan College and the University of Ghana. She qualified as a lawyer at the Ghana School of Law in 2011 and is now a Senior Associate at Ampem Chambers, is a member of Ghana's Prisons Board, and is a successful restauranteur. She is CEO of Groupe Sebastien, the management company for Red Chilli Restaurant, Sandbox Beach Club, Madam Butterfly Restaurants, Yummy Meals and The School of Culinary Arts.
Nelldaught Nana Ammah AgyeiAdmissions Officer
A self-motivated and active working professional with excellent leadership, managerial, interpersonal and cross-cultural
communications skills. She studied a Bachelor’s degree in Business Administration and Electronic commerce at Regent University College of Science and
Technology, French and English at the Ghana Institute of Languages (GIL) and Université d’Abomey Calavi Cotonou respectively. She worked with Agence
D’Administrative de la Zone Franche Industrielle as a PA to the Project and site Coordinator in Cotonou. She has benefited from several capacity
building programs including a training in Executive Administration and Personal Assistant course at the African Training Institute in Pretoria-South Africa.
This training was part of the USAID, West Africa Trade and Investment Hub projects to support capacity building.
She loves to cook and shop.
Kudakwashe A. MakoniGroup Executive Chef
He is a Culinary Arts Management graduate, from the prestigious Culinary Institute of America, New York. He also holds several qualifications in political science, biology and business management. Having started out as a Front of House team member as a cashier, supervisor, Assistant Restaurant Manager and as a Restaurant Manager he has run, setup highly profitable kitchens in the US, UAE, Bahrain, Zimbabwe and is now a fundamental member of the Groupe Sebastien leadership which he serves as Group Executive Chef. His areas of strength include menu development, kitchen SOPs, recipe creation, portion control, health & hygiene, team building, engagement, management and leadership. He is hardworking and highly systems oriented and strongly believes you can never do wrong with structures and systems in place.
School of Culinary Arts, Ghana.
Peter Ala Adjetey Avenue,
Opposite Fidelity Bank,
Labone, Accra - Ghana