Advanced Culinary Arts and Pastry Combined Programme

This programme was designed for students who want a broad and solid culinary foundation, with a passion to specialise in cooking and pastry products. This programme is ideal for anyone who wants to advance their career as a chef.

Open all tabs

Programme Details

Culinary Arts

Personal Hygiene and Safety, Food Safety, Quality Assurance and Workplace Safety
Numeracy, Units of Measure and Computer literacy and Research
Environmental Awareness
Introduction to Nutrition and Diets, Healthier Food Preparation and Cooking
Basic Ingredients
Theory of Food production
Introduction to the Kitchen, and the Hospitality and Catering Industry
Theory of Commodity Resource Management
Food Preparation and Cooking Methods, Techniques and Finishing Dishes
Stocks, Soups and Sauces
Fish and Shellfish Dishes
Meat, Poultry, Game and Offal Dishes
Vegetables, Fruits, Pulses and Vegetable Protein Dishes
Rice, Grain, Pasta and other Farinaceous Dishes
Egg Dishes
Pastry and Bakery Products
Preparing, Cooking and Finishing: Desserts
Cold Food Preparation and Presentation

Pastry

Principles of Food Safety for Catering
Health and Safety within the Workplace
Principles of Customer Service in Hospitality Leisure Travel and Tourism
Principles of Kitchen Equipment and Knife Skill Techniques
Workplace Standards and Professional Development in the Catering Industry
Culinary Numeracy and Units of Measurement
Cold Food Preparation and Presentation
Preparing, Cooking and Finishing: Dough and Bread Products
Preparing, Cooking and Finishing: Paste and Pastry Products
Preparing, Cooking and Finishing: Biscuits and Cakes
Preparing, Cooking and Finishing: Hot and Cold Desserts
Preparing, Cooking and Finishing: Sugar and Chocolate Work
Preparing, Cooking and Finishing: Petit Fours and Miniatures
Fillings, Toppings, Icings, Glazes, Creams, Sauces and Decorative Techniques

BONUS WORKSHOP: Food Photography

Entry Requirements

Minimum highest qualification: Grade 10

Math Literacy (Pass) NQF 2

English Literacy (Pass) NQF 2

Career Path

A chef with international qualifications in culinary arts and patisserie, confectionery & bakery has diverse and exciting career opportunities. This qualification allows you to pursue roles as a chef de partie, pastry chef, or artisan baker in fine dining restaurants, luxury hotels, and high-end bakeries. With expertise in both savoury and pastry techniques, you can specialise in menu development, catering, or food production.

Training in food safety, resource management, and customer service opens doors in culinary operations, quality assurance, and hospitality consultancy. Your skills in chocolate work, sugar artistry, and decorative techniques can lead to careers in chocolaterie, cake design, or confectionery production for high-end brands.

Additionally, the food photography workshop supports careers in food media, styling, and content creation. This qualification provides a strong foundation for a dynamic and rewarding career in the culinary and pastry industry.

Further Education

Highfield Level 4 Diploma in Culinary Supervision & Management (RQF)
RPL to the NQF Level 5 Occupational Certificate Chef Qualification.

The decision to study culinary through CTIA is the best choice of higher learning that I have made thus far. The standard of the education that I’ve obtained is exceptional.

CHRIS JOUBERT

☆☆☆☆☆

CTIA is the best place to advance your culinary knowledge. This is where cooking is made perfect, with the best lecturers to make you progress in your career.