PROFESSIONAL CULINARY ARTS & PASTRY
PROGRAMME COMBINED
PROFESSIONAL CULINARY ARTS & PASTRY
This course will give you a holistic culinary knowledge that will allow you to advance your skills in all areas of the kitchen, all the way from food preparation, to cooking and patisserie.
This highly practical combined course covers a wide range of cooking techniques and consists of the City & Guilds Diploma in Food Preparation and Culinary Arts as well as the City & Guilds Diploma in Patisserie.
You’ll learn about the nitty gritty of working with specific ingredients such as fish and shellfish, grains and pulses, poultry, meat and much more. This course is about fine-tuning your expertise; from sharpening your knife skills to impeccably executing and plating dishes. The course will teach you all about stocks and sauces and introduce you to catering operations, menu planning and wine appreciation.
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.
CITY & GUILDS DIPLOMA IN FOOD PREPARATION AND CULINARY ARTS + CITY & GUILDS DIPLOMA IN PATISSERIE
DURATION
PART TIME: 18 months
ACCREDITATION
HANDS-ON EXPERIENCE
Part-time programmes do not require the student to complete a set time in the industry, however, CTIA will assist with an industry placement for students who which to obtain this experience on request.
COURSE INFORMATION
01
CTIA Certificate of Achievement –
Professional Culinary Arts and Pastry Combined
02
City & Guilds Diploma in Food Preparation and Culinary Arts
03
City & Guilds Diploma in Patisserie
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.
One full set of uniform, one pair of safety shoes, Wusthof chef’s knife set and roll, basic pastry kit (Patisserie semester only). Course material, CTIA Recipe book, integrated first aid and fire training, orientation, tuition, all practical ingredients, use of all equipment, free Wi-Fi, safe parking on campus, City & Guilds registration fees, City & Guilds assessment fees, City & Guilds first examination fees, City & Guilds certification, graduation fees (for the student only).
SEMESTER BREAKDOWN
THEORY & PRACTICAL MODULES
- Introduction to hospitality
- Food and kitchen hygiene and safety
- Introduction to basic kitchen equipment and utensils
- Stocks, soups and sauces
- Moist heat methods of cooking: boiling, poaching, steaming, braising and stewing
- Dry heat methods of cooking: baking, roasting, grilling, frying
- Introduction to nutrition
- Cold presentation
- Introduction to patisserie
- Introduction to costing
- Basic ingredients
THEORY & PRACTICAL MODULES
- Prepare, cook & finish hors d’oeuvres, cocktails and canapés
- Prepare, cook & finish stocks, sauces & dressings
- Prepare, cook & finish terrine dishes
- Prepare, cook & finish vegetables & salads
- Prepare, cook & finish farinaceous dishes
- Menu planning
- Professional kitchen skills & personal development
- Food preparation techniques
- Theory of food production
- Theory of commodity resource management
- Environmental awareness & environmental sustainability
THEORY & PRACTICAL MODULES
- Techniques & skills in producing frozen, cold & hot desserts
- Techniques & skills in baking & baked products
- Techniques & skills in producing fermented dough products
- Techniques & skills in producing decorative items & display products
- Techniques & skills in producing paste products & petit fours
- Food safety practices in the preparation, service & storage of food
- Kitchen organisation
- Supervising the pastry section
