PROFESSIONAL PASTRY PROGRAMME
PROFESSIONAL
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
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.
THIS COURSE IS IDEAL FOR
Those looking to become professional pastry chefs or individuals who are already in employment but seeking to give their careers a boost. It is also perfect for anyone who enjoys this side of the culinary spectrum as a hobby.
COURSE INFORMATION
TO CONTINUE YOUR STUDIES, YOU MAY WISH TO ADD THE FOLLOWING TO THE PROGRAMME
01
Professional Culinary Arts Programme
01
CTIA Certificate of Achievement – Professional Pastry Programme
02
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
- 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
