a-colourful-egg-dish

PROFESSIONAL CULINARY ARTS AND PASTRY
PROGRAMME COMBINED

PROFESSIONAL CULINARY ARTS &
PASTRY PROGRAMME COMBINED

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 Professional Culinary Arts as well as the City & Guilds Diploma in Patisserie.

You will learn about the nitty-gritty of working with specific ingredients such as fish and shellfish, grains and pulses, poultry, meat as well as pastry and baking elements such as hot and cold deserts, baking and confectionary 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, confectionary 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
a beautiful dish on a plate

DURATION

FULL TIME: 18 months
(including industry placement)

ACCREDITATION

CTIA accreditation logo
city & guilds accreditation logo

COURSE INFORMATION

YOU MAY WISH TO ADD THE FOLLOWING TO THE PROGRAMME

01

QCTO:  Occupational Chef  and Trade test

01

CTIA Certificate of Achievement – Professional Culinary Arts & 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.

Two full sets of uniform, one branded golf T-shirt, 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 week, tuition, all practical ingredients, use of all equipment, free Wi-Fi, safe parking on campus, City & Guild registration fees, City & Guilds assessment fees, City & Guilds first examination fees, City & Guilds certification, graduation fees (for the student only).

 

Students on the Occupational Certificate programme (3 years) will receive the following items additional to the above at the onset of the Management Semester: two chef jackets, two pairs of chef pants (black), two aprons, two neck ties, two chef torque’s, Cape Wine Academy programme and certification.

 

NEW: *Students on the 12 months and longer programmes will be able to select INNOVATION MODULES each to the value of R3 500 in addition to their programme of which the cost is already included in the course fee.

SEMESTER BREAKDOWN

pink and yellow dessert

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
a vegetable dish

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
a chef rolling croissants

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