CULINARY ARTS & PATISSERIE PROGRAMME COMBINED

 

CULINARY ARTS & PATISSERIE
PROGRAMME COMBINED

Two programmes combined into a super-charged qualification

 

This programme is perfect for…

…students who want to keep their career options wide open with a substantial skill set combined with a dual-accredited qualification. With this qualification, you’ll be able to work in step into any kitchen – at home or abroad – working in general food preparation and culinary arts, or as a pastry chef specialising in confectionary, baked goods and desserts.

DURATION

FULL TIME, PART-TIME OR E-LEARNING: 18 months
(including industry placement)

ACCREDITATION

CTIA accreditation logo
city & guilds accreditation logo

WHAT TO EXPECT

This programme combines our top-selling Culinary Arts Programme with the sought-after Patisserie Programme into one super-charged qualification, with national and international accreditation.

NEED TO KNOW

During the three semesters of this programme, you will gain an in-depth understanding of the hospitality and catering industries, and spend many hours honing practical skills from poaching and grilling; to preparing stocks, meat dishes, soups and sauces; to acquiring the know-how for preparing desserts, pastries and baked goods.

a pastry chef making churros

THE NITTY GRITTY

You will graduate with the following certification:

  • Occupational Certificate: Cook, NQF4
  • Level 2 Diploma in Food Preparation and Culinary Arts (8064-01)
  • Level 2 Diploma in Patisserie (8064-02)

 

This is a dual national (QCTO) and City & Guilds qualification

Mode of delivery: On-campus training, workplace integrated learning and a trade test

 

PLEASE NOTE: All students will need access to a computer or laptop with Microsoft Office Suite and stable internet/data.” To the following: “All students will need access to a computer or laptop with Microsoft Office Suite and stable internet/data. From Semester 2, students must be able to bring a laptop or notebook to class.

Certification Full-Time Part-Time E-Learning
Occupational Certificate: Cook, NQF4
Level 2 Diploma in Food Preparation and Culinary Arts (8064-01)
Level 2 Diploma in Patisserie (8064-02)

PROGRAMME STRUCTURE

pink and yellow dessert
  • 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
a vegetable dish
  • Menu planning and recipe costing
  • Providing a guest service
  • Theory of food production and commodity resource management
  • Dishes for cold presentation
  • Preparing, cooking and finishing fruit dishes
  • Preparing, cooking and finishing vegetable dishes
  • Preparing, cooking and finishing potato dishes
  • Preparing, cooking and finishing pulses, grains (including rice) and vegetable protein dishes
  • Preparing, cooking and finishing pasta and other fabricated farinaceous starch dishes
  • Preparing, cooking and finishing meat, poultry, game and offal dishes
  • Preparing, cooking and finishing fish and shellfish dishes
  • Preparing, cooking and finishing egg dishes
  • Preparing, cooking and finishing stocks, sauces and soups
  • Preparing, cooking and finishing basic pastry dishes and bakery products
  • Preparing, cooking and finishing basic hot and cold desserts
  • Maintaining food production systems
a chef rolling croissants
  • 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