CTIA PROFESSIONAL PASTRY PROGRAMME

PROFESSIONAL
PASTRY PROGRAMME

This course consists of the City & Guilds Diploma in Patisserie. Pastry chefs are always in demand in the catering industry: from working in top restaurants to creating pastries and desserts as part of a catering business, to crafting the delicate delights of classic patisserie. However, pastry and baking require a different skillset from working as chef de cuisine. This course has been developed to prepare students for the needs of industry and will teach you the fundamental skills and techniques required to master this exciting craft.

It covers all the essential patisserie and confectionery skills needed for a successful career as a pastry chef – and will also give you the chance to improve your overall culinary ability. While the course incorporates the necessary theory required, it is designed to maximise practical training and hands-on experience in the kitchen.

You’ll learn about different pastry products, and will acquire the skills, confidence and know-how to prepare various types of dough, sponge and pastry products, and produce delectable cakes, meringues, biscuits and frozen desserts. This course also covers sugar art and decorative media, as well as a module in supervising the pastry section of a kitchen.

CITY & GUILDS DIPLOMA IN PATISSERIE 

DURATION

12 Months e-learning, textbook and practical studies based on 5-10 study hours per week.

Plus: Correspondence study modes for students with limited online capabilities.

ACCREDITATION

CTIA accreditation logo
city & guilds accreditation logo

EXAMINATION

This programme is assessed and moderated by City and Guilds in the United Kingdom.

METHOD OF INSTRUCTION

This programme consists of theory and practical components of which can be done in the comfort of the student’s residence or place of work or any place that would be suitable to do basic cooking.

THEORY COMPONENT: Theory training is conducted through our online platform where students attend live webinars, watch videos, complete activities and submit assignments.

PRACTICAL COMPONENT: Students receive instructional guides, recipes and videos of all the activities to be completed.  Students will also be supported by CTIA mentors who will be available throughout should you need any additional advice, guidance or support.  During the practical exercises, video and photographic evidence will need to be submitted as evidence that will form part of the student’s formative assessments.

This programme is delivered as a blend of e-learning and textbook studies.

  • Digital study materials will be delivered through our online virtual campus, email as well as USB flash drive.
  • Physical study materials will be delivered via courier or post in the form of a Portfolio of Evidence (PoE).

Students who do not have the required tools and infrastructure for the e-learning component, will therefore be able to study this course off-line. You must, however, have access to a PC or notebook and email communications to complete and submit assignments.

COURSE INFORMATION

01

City & Guilds Diploma in Patisserie 8065-03

02

CTIA Professional Pastry Programme

February | May | September

01

Our online platform where you will have access to all study material, recipes and online videos.

02

Induction pack which includes a textbook and recipe book.

03

Mentoring and support from CTIA lecturers.

04

All exam fees and exam ingredients.

05

OPTIONAL EXTRA

Monthly on-campus/Zoom contact sessions for students to offer support and guidance.

01

Must be 16 years or older.

02

Access to a range of kitchen utensils and standard equipment of which details will be provided at the onset of the programme.

03

Access to a PC or notebook with Internet access.

01

During the qualification, students will be required to arrange travel and accommodation to travel to CTIA for exams – 5 Days.

02

A kitchen with all the equipment and utensils required (See checklist).

03

Access to necessary technology – Laptop with webcam, smartphone to record windows (See requirements).

04

Ingredients to complete practical at home.

05

A time commitment of 16 hours per week.

PROGRAMME BREAKDOWN

  1. Safety at work
  2. Food safety in catering
  3. Healthier foods and special diets
  4. Prepare food for cold presentation
  5. Moist heat methods
  6. Dry heat methods of cooking
  7. Introduction to basic kitchen equipment
  8. Techniques & skills in producing frozen, cold & hot desserts
  9. Techniques & skills in baking & baked products
  10. Techniques & skills in producing fermented dough products
  11. Techniques & skills in producing decorative items & display products
  12. Techniques & skills in producing paste products & petit fours
  13. Food safety practices in the preparation, service & storage of food
  14. Kitchen organisation
  15. Supervising the pastry section