CITY & GUILDS: PROFESSIONAL PASTRY PROGRAMME

The name is chef… pastry chef!

This programme is perfect for…

…students who want a broad and solid culinary foundation, with a passion to specialise in pastry products. This programme is ideal for career-changers or school leavers alike.

What to expect

While your first semester covers all the must-have skills and knowledge you need to step into any kitchen with confidence, the second semester is all about the good stuff: pastry products, hot and cold desserts, chocolate and more.

Need to know

This programme was designed to maximise practical training and hands-on kitchen experience, which will stand you in good stead – whether you end up running your own confectionary business or do classic patisserie in a hospitality environment.

Programme structure

Semester 1

  • Personal hygiene and workplace standards
  • Quality assurance in safety and food safety
  • Numeracy, units of measurement and computer literacy
  • Environmental awareness
  • Healthier food preparation and dietetics
  • Hospitality and the catering industry
  • Basic ingredients and introduction to kitchen equipment
  • Moist heat methods of cooking
    • Boiling, poaching and steaming
    • Braising and stewing
  • Dry heat methods of cooking
    • Baking, roasting and grilling
    • Deep frying and shallow frying
  • Cold food presentation principles
  • Personal development within hospitality and catering
  • Implementing food production processes

Semester 2

  • Menu planning and recipe costing
  • Providing a guest service
  • Preparing, cooking and finishing cakes, biscuits and sponge products using standardised recipes
  • Preparing, cooking and finishing pastry products using standardised recipes
  • Producing, cooking and finishing dough products using standardised recipes
  • Preparing, cooking and finishing hot desserts using standardised recipes
  • Preparing, cooking and finishing cold desserts using standardised recipes
  • Preparing and finishing simple chocolate products using standardised recipes

The nitty gritty

Duration

12 months
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Accredition

This programme is accredited by City & Guilds
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Mode of delivery

Practical outcomes and theory is done on our online platform, moodle.ctia. A dedicated lecturer is assigned to assist you throughout your semester. At the end of each semester the student will spend 1 week on campus to complete final theory exams and practical exams.

You will graduate with the following certification

  • City & Guilds Level 2 Diploma in Patisserie (8064-02)