This programme was designed for students who want a broad and solid culinary foundation, with a passion to specialise in cooking and pastry products. This programme is ideal for anyone who wants to advance their career as a chef.
Culinary Arts and Pastry Combined Programme
Programme Details
Culinary Arts 1
- Principles of Food Safety
- Health and Safety
- Kitchen Equipment and Knife Skills
- Workplace Standards
- Professional Development
- Environmental Awareness
- Nutrition, Special Diets and Allergen Awareness
- Cold Food Preparation and Presentation
- Cooking Methods
Culinary Arts 2
- Principles of Food Safety for Catering
- Health and Safety within the Workplace
- Principles of Customer Service in Hospitality Leisure Travel and Tourism
- Principles of Kitchen Equipment and Knife Skill Techniques
- Workplace Standards and Professional Development in the Catering Industry
- Culinary Numeracy and Units of Measurement
- Nutrition, Special Diets and Allergen Awareness
- Environmental Awareness in the Catering Industry
- Cold Food Preparation and Presentation
- Kitchen Operations and Food Production Preparation
- Menu Planning and Recipe Costing
- Food Preparation and Cooking Methods, Techniques and Finishing Dishes
- Stocks, Soups and Sauces
- Fish and Shellfish Dishes
- Meat, Poultry, Game and Offal Dishes
- Vegetables, Fruits, Pulses and Vegetable Protein Dishes
- Rice, Grain, Pasta and other Farinaceous Dishes
- Egg Dishes
- Pastry and Bakery Products
- Preparing, Cooking and Finishing: Desserts
Pastry
- Principles of Food Safety for Catering
- Health and Safety within the Workplace
- Principles of Customer Service in Hospitality Leisure Travel and Tourism
- Principles of Kitchen Equipment and Knife Skill Techniques
- Workplace Standards and Professional Development in the Catering Industry
- Culinary Numeracy and Units of Measurement
- Cold Food Preparation and Presentation
- Preparing, Cooking and Finishing: Dough and Bread Products
- Preparing, Cooking and Finishing: Paste and Pastry Products
- Preparing, Cooking and Finishing: Biscuits and Cakes
- Preparing, Cooking and Finishing: Hot and Cold Desserts
- Preparing, Cooking and Finishing: Sugar and Chocolate Work
- Preparing, Cooking and Finishing: Petit Fours and Miniatures
- Fillings, Toppings, Icings, Glazes, Creams, Sauces and Decorative Techniques
BONUS WORKSHOP: Food Photography
Entry Requirements
- Minimum highest qualification: Grade 9
- Math Literacy (Pass) NQF 1
- English Literacy (Pass) NQF 1
Career Path
A culinary chef with an international pastry qualification has a unique skill set that opens doors to diverse and high-level career opportunities. They can pursue roles as an executive chef, head pastry chef, or corporate chef in luxury hotels, fine dining restaurants, and resorts, combining their expertise in savoury and pastry arts. With entrepreneurial ambition, they can own a restaurant, bakery, or high-end patisserie, offering a full culinary experience. Opportunities in menu development, research & development (R&D), and food innovation allow chefs to create new dining concepts, desserts, and gourmet products for global brands. They can also thrive in culinary education, food styling, and media, writing cookbooks, hosting masterclasses, or working as a consultant for hospitality businesses. Specialising in chocolaterie, artisan bread making, or pastry-focused catering further expands career possibilities in this dynamic industry.
Further Education
Highfield Level 4 Diploma in Management and Supervision
Programme Overview
24 Months
On Campus 1 evening per week for practical lessons. Theory completed on our online platform.
