Terms and conditions

By booking for a class it is understood that these Terms and Conditions are understood and accepted by all participants, and that the booking agent or organizer of the group has explained these terms and conditions to all participants.

  1. Class content may change from time to time. Apart from the above suggestions, we are also able to tailor-make classes to suit clients' individual needs at an additional cost.

  1. Unless otherwise indicated, all classes have a maximum of 48 participants (4 counters, 60 under special circumstances, contact the school for more details) in Sunninghill, with a minimum charge for 1 counter (2 for competition cooking).

 Counters are set up to accommodate:
  •  1st Counter: 7 - 12 participants
  •  2nd Counter: 13 - 24 participants
  •  3rd Counter: 25 - 36 participants (Sunninghill only)
  •  4th Counter: 37 - 48 participants (Sunninghill only)
  1. We supply all ingredients, extensive notes and the use of aprons (we also have branded aprons for sale, and with enough lead in time can have these embroidered with company logos or sales messages). At the end of the class, clients are invited to sit down and enjoy the food they have prepared, an ideal way of interacting with each other.

  1. See specially marked halaal and vegetarian menus- Please give at least 7 working days' notice. Please note that due to the format of classes, if halaal or vegetarian menus are chosen the whole class will need to use these ingredients. We can unfortunately not accommodate special dietary requirements and allergies. Please also note that in the majority of Thai and Southeast Asian dishes, the use of fish sauce for flavouring, cannot be substituted.

  1. As these are hands-on classes, we suggest that participants come comfortably dressed, preferably with flat gym shoes, as leather soles are inclined to slip.

  1. For drinks, we supply soft drinks, and limited box red and white wine. Due to licensing laws, spirits are not allowed to be consumed on the premises. As all of our classes are hands-on, our knives are sharp and we cook with gas, we need to ensure that participants are in full control of their actions at all times. All cooking participants are asked to refrain from consuming alcohol prior to the class, or bringing drinks in to our premises from other establishments (any participants disregarding these stipulations, will be asked to terminate their participation in the class immediately, and be removed from the complex if necessary).

  1. Clients are welcome to bring their own beer and wine only to the cooking classes (please deliver to the school premises - contact the school prior to delivery for directions and a suitable time). The School does not have storage facilities and all deliveries must take place no more than one working day prior to the event. If any drinks or equipment are left over, collection must take place no more than one working day after the event. Any drinks and equipment not collected the day after the event will be disposed of. Please also note that we only have very limited fridge facilities for chilling drinks, and clients are advised to supply iceand a storage container to chill drinks for larger groups.

  1. We usually run corporate and special events classes on Tuesdays, Wednesdays, Thursdays, Fridays and Saturdays at times convenient to clients (other days are available on request if enough advance notice is given). Classes run in the mornings and afternoons anytime from 09h00 (or at times convenient to our corporate clients), and in the evening, starting at 18h00, and run for approximately 3-3 hours, including eating the meal prepared, at the end of the class. A R500 per counter per hour (or part thereof) overtime levy will be added to all invoices where groups arrive late and/or stay longer than 3 hours or later than 21h30 (prior arrangements must be made with the booking clerk prior to the function). Due to the high demand for the school, classes need to be turned around promptly, to enable our staff to set up for the next group. This may result in your class having to be cut prematurely short if your group arrives late.

  1. Due to the nature of the school with regards to counter heights, sharp knives and gas, we are unfortunately unable to accommodate children under sixteen years of ages, unless prior written arrangements have been made with the school. Please also note that we do not have baby-sitting facilities.

  1. As these classes are very popular we would suggest that clients book at their earliest convenience. To confirm bookings we would require a 50% non-refundable deposit within 3 days of booking, with the balance paid not later than 14 days prior to the event (classes will not be run, and we reserve the right to re-sell the date, if full fees are not received 14 days prior). Once bookings have been confirmed, no changes to the dates will be considered if these changes are made less than 14 days prior to the original date, and no refunds will be considered. No refunds will be made for a decrease in numbers within 7 working days of the booked date.

  1. In the event of a confirmed booking being cancelled by the client, they will be liable for all legal fees arising out of the non payment of the invoice.

  1. The object of the school is to teach cooking skills in a fun environment, and the emphasis is on hands-on cooking, having fun and socialising. To ensure that our instructors have control, we are unable to accommodate individuals who are rowdy and unruly as this inevitably leads to a breakdown of the class creating an unpleasant environment for the rest of the group. We would look to the organizer of the group to make this clear to all participants and to control the group. We reserve the right to terminate the class prematurely should the group become too unruly and we will not consider any refunds. The booking agent or organizer of the group will be held liable for costs arising from damages caused to property and equipment due to negligence on the part of unruly students.

  1. Although every precaution has been taken to ensure the safety of participants, their belongings and their vehicles, Wickedfood Cooking School and its staff cannot be held responsible for any injuries or other mishaps that may occur while on the premises. By booking for a class it is understood that these Terms and Conditions are understood, and accepted by all participants and that the booking agent or organizer of the group has explained these terms and conditions to all participant.


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