Course Summary:

Pastry chefs don’t just make – they create. Working as a pastry chef, you’ll be able to express your artistic flair every day! This course is all about the speciality field of patisserie, confectionary, and bakery. We’ll take you on a journey to integrate knowledge from theory to practical, starting with health and safety, kitchen operations, food preparation and basic cooking principles. With that solid foundation, you will grow in confidence and gain a range of skills needed for the world of patisserie, whether it is the most basic puff pastry to complex plated desserts, cakes and decoration, sugar craft and chocolate work. The academy provides special guest lectures which are included in the overall fees, and all classes are kept small to ensure a personalised, quality education.

Learners are continually assessed on practical and theoretical levels during all courses.

This course is also available as a part time course.
 

Cost:
R85 000

Duration:
1 Year

Requirements:
Minimum Grade 12

Tuition Overview

LEVEL 3 INTERNATIONAL DIPLOMA

TOPICS COVERED

  • Principles of Food Safety
  • Health and safety within the workplace
  • Understand the hospitality industry
  • Understand business success
  • Provide guest service
  • Sustainability in the hospitality industry
  • Professional workplace standards
  • Understand the role of self-development
  • Food safety
  • Menu planning
  • Mise en place
  • Classic cakes, sponges and Gateaux’s
  • Biscuits, petit fours and delicate sweets
  • Different doughs, pastries and other pastry products
  • Selections of loaves, rolls and artisan breads
  • Cold summer desserts, frozen desserts, mousses and set items
  • Jams, jellies and preserves
  • Sugar work and chocolate work
  • Prepare, cook and finish: chocolate products
  • Principles of Food Safety
  • Health and safety within the workplace
  • Understand the hospitality industry
  • Understand business success
  • Provide guest service
  • Sustainability in the hospitality industry
  • Professional workplace standards
  • Understand the role of self-development
  • Food safety
  • Menu planning
  • Mise en place
  • Classic cakes, sponges and Gateaux’s
  • Biscuits, petit fours and delicate sweets
  • Different doughs, pastries and other pastry products
  • Selections of loaves, rolls and artisan breads
  • Cold summer desserts, frozen desserts, mousses and set items
  • Jams, jellies and preserves
  • Sugar work and chocolate work
  • Prepare, cook and finish: chocolate products

1 Year Patisserie, Confectionary and Bakery

  • R85 000
  • Principles of Food Safety
  • Health and safety within the workplace
  • Understand the hospitality industry
  • Understand business success
  • Provide guest service
  • Sustainability in the hospitality industry
  • Professional workplace standards
  • Understand the role of self-development
  • Food safety
  • Menu planning
  • Mise en place
  • Classic cakes, sponges and Gateaux’s
  • Biscuits, petit fours and delicate sweets
  • Different doughs, pastries and other pastry products
  • Selections of loaves, rolls and artisan breads
  • Cold summer desserts, frozen desserts, mousses and set items
  • Jams, jellies and preserves
  • Sugar work and chocolate work
  • Prepare, cook and finish: chocolate products
  • QCTO
  • CATHSSETA
  • Highfield
  • Chaȋne des Rôtisseurs
  • South African Chefs Association
  • Cape Wine Academy
  • South African Culinary and Hospitality Educators Forum