PROFESSIONAL PASTRY PROGRAMME

 

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.

a pastry chef making croissants

DURATION

FULL TIME, PART-TIME OR E-LEARNING: 12 months
(including industry placement)

ACCREDITATION

CTIA accreditation logo
city & guilds accreditation logo

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.

a pistacio dessert on display

THE NITTY GRITTY

You will graduate with the following certification:

  • Level 2 Diploma in Patisserie (8064-02)

 

This programme is accredited by City & Guilds

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.

PROGRAMME STRUCTURE

a colourful powdered 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 delicious desset
  • 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