Please note that this programme is not a registered qualification, but is intended to teach students current and modern techniques and skills. This programme can only be done once the student has completed a City & Guilds Level 2 Diploma in Food Preparation and Cooking Programme or equivalent. Students will spend an intensive 9-week practical hands-on training on campus and the remainder will be spent in industry.
Practice makes perfect. This age-old maxim is never truer than in the kitchen, but to many promising young pastry chefs and entrepreneurs who’d love to turn their passion into a successful venture, it presents a painful Catch 22.
Everyone knows that mastering the intricacies of pastry requires hours and hours of practice. Being considered for a position in a pastry kitchen likewise requires extensive experience; as does being a successful entrepreneur. But most culinary courses only allow students to gloss over the basics. So where, and how, is one meant to gain those elusive hours of practice?
Look no further: the CTIA Innovation in Pastry programme provides hours of hands-on training and invaluable skills to run a business, open your own deli or give you a foothold in the competitive world of patisserie.
Over the course of nine weeks, you will master the complex and crucial skills that set successful entrepreneurs apart from those who were unable to turn their culinary dreams into a reality.
Students learn the fine science of recipe development and adaptation, and are taught how to manage a kitchen operation profitably and establish an effective production line without ever compromising on quality and established best practices.
For some students, realising their sweetest dreams means being able to turn their love for food into a successful undertaking. For others, it is being appointed as a pastry chef. If either of these resonates with you, it’s time to sign up for the CTIA Innovation in Pastry Programme.
Chefs Training & Innovation Academy Certificate of Achievement
Programme fees include the following
Course material, CTIA recipe book, tuition, all practical ingredients, use of all equipment, free Wi-Fi
PRATCTICAL AND THEORETICAL SUBJECTS
- Artisan breads
- Advanced pastries
- Extensive confectionary work using chocolate
- Specialised work in modern cake designs
- Sugar sculpting and candy work
- Contemporary artistry desserts
- Innovatively set gelatine products
- CTIA midterm exam, final theory exam, practical exam