Culinary and Pastry

Professional Culinary Arts and

Patisserie Programme Combined

International Diploma in Food Preparation & Cooking + Diploma in Patisserie

OVERVIEW

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 Diploma in Professional Culinary Arts as well as the Diploma in Professional Cookery – Confectionery and Patisserie.

You’ll learn about the nitty gritty of working with specific ingredients such as fish and shellfish, grains and pulses, poultry, meat 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 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.

Duration

FULL TIME: 18 months
(including industry placement)

PART TIME: 18 months

Accreditation
CTIA Courses CTIA
CTIA Courses City Guilds
How can I add to this course
Certification
Programme fees include
Semester 1
Semester 2
Semester 3
How can I add to this course

You may wish to add any of the following to the programme:

  • Advanced Programme in Culinary and Hospitality Management
  • CTIA Innovation in Culinary Arts Programme
  • CTIA Innovation in Pastry Programme
    (only if the Professional Pastry Programme has been completed)
Certification
  • CTIA Certificate of Achievement – Level 4 Diploma in Professional Culinary Arts
  • Diploma in Professional Culinary Arts OR City & Guilds IVQ Level 2 Diploma in Food Preparation and Cooking
  • CTIA Certificate of Achievement – Diploma in Confectionary and Patisserie
  • Level 3 Diploma in Confectionary and Patisserie OR City & Guilds IVQ Level 2 Diploma in Patisserie

Please note: At the start of Semester 2, students will require access to a computer with Microsoft Office suite.

Programme fees include

Monthly payment plans available for all courses.
Full-Time option includes an industry experience/ job placement.

  • Two full sets of uniform (one full set only for part time students)
  • One branded golf T-shirt (full time students only)
  • One pair of safety shoes
  • Knife set and roll
  • SACA Membership and student card with SACA benefits
  • 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
  • International assessment fees, first examination fees, certification
  • Graduation fees (for the student only)
Semester 1

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
Semester 2

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
Semester 3

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
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