patisserie-chef-making-croissants

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
a pastry chef making croissants

DURATION

FULL TIME: 12 months
(including industry placement)

ACCREDITATION

CTIA accreditation logo
city & guilds accreditation logo

HANDS-ON EXPERIENCE

Students spend a week in an artisanal bakery as part of their industry experience. Patisserie skills are showcased at a graduation event. For your exam, you’ll be expected to wow us with an exquisitely put-together high tea. The final project is a three-tier wedding cake.

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.

a pistacio dessert on display

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.

Two full sets of uniform, one branded golf T-shirt, one pair of safety shoes, Wusthof 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 WiFi, safe parking on campus, City & Guilds assessment fees, City & Guilds first examination fees, City & Guilds certification, graduation fees (for the student only).  Students on the Advanced Management programme will receive the following items additional to the above at the onset of Semester 4: two chef jackets, two pairs of chef pants (black), Cape Wine Academy programme and certification.

SEMESTER BREAKDOWN

a colourful powdered 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 delicious desset

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