Advanced Culinary Arts and Pastry Combined Programme

This programme equips aspiring chefs with the foundational culinary skills, food preparation techniques, kitchen operations management, and industry knowledge necessary for a professional kitchen environment, including specialised training in pastry, focussing on techniques in baking, confectionery, chocolate and sugar work, developing leadership and strategic management skill within the hospitality and food service industries.

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Programme Details

Culinary Arts 1

Principles of Food Safety
Health and Safety
Kitchen Equipment and Knife Skills
Workplace Standards
Professional Development
Environmental Awareness
Nutrition, Special Diets and Allergen Awareness
Cold Food Preparation and Presentation
Cooking Methods

Culinary Arts 2

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
Personal Development as a Chef

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 pass

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 Occupational Certificate: Chef NQF Level 5

Additional Add-On certifications

B.H.M.S. Higher Diploma in Culinary Arts
Highfield Level 3 Award in Supervising Food Safety at Sea (Maritime)

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.