Pastry and Management 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

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

Management and Supervision

Principles of Food Safety Management for Catering
Health and Safety in the Workplace
Principles of HACCP for Management
Theory of Safety Supervision
Theory of Production Facility and Equipment Resource Management
Staff Management, Training and Development in the Hospitality and Catering Industry
Resource Management in the Hospitality & Catering Industry
Financial Planning & Cost Control in the Hospitality & Catering Industry
Environmental Awareness & Sustainability in the Hospitality & Catering Industry
Supervision of Food Production in the Hospitality & Catering Industry
Gastronomy & Global Cuisines

BONUS WORKSHOP: Food Photography

Entry Requirements

Minimum highest qualification: Grade 9 pass
Math Literacy (Pass) NQF 1
English Literacy (Pass) NQF 1

Career Path

As a pastry chef with a diploma in culinary supervision & management, you have access to a variety of exciting career opportunities. With expertise in food safety, HACCP, resource management, and financial planning, you are well-equipped for leadership roles such as pastry chef manager, head pastry chef, or production manager in high-end restaurants, luxury hotels, and bakeries.

Your ability to oversee staff management and training, while ensuring quality and efficiency, opens doors in hospitality management or culinary consultancy. Additionally, your knowledge of gastronomy and global cuisines allows you to innovate and create distinctive pastry products with an international flair.

This qualification also prepares you to lead teams, manage production facilities, and drive sustainability initiatives, positioning you as a valuable asset in the pastry and broader culinary industry.

Further Education

RPL to the NQF Level 5 Occupational Certificate: Chef Qualification with Work Integrated Learning (WIL) including Logbook completion.

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.