ADVANCED DIPLOMA IN PATISSERIE

Advanced Diploma in Patisserie (18 Months)

FULL TIME:  18 months (including industry placement)

(This course consists of the Diploma in Patisserie + Applied Patisserie programme)

This course will give you the skills and practice needed for a competitive edge in the patisserie world; or to turn that bakery or deli you’ve been dreaming of into a reality.
You’ll learn everything you need to know to turn your foodie fantasies and entrepreneurial passion into a profitable and effectively organised business. The course covers products such as cupcakes, artisanal bread, decorative cookies and jams, and you’ll learn to produce these in large quantities. We’ll also teach you about recipe development and costing, labelling, storing and packaging. The consumer protection act is covered in detail, and students learn invaluable skills in interviewing prospective employees and dealing with customers.
Hands-on experience: This course simulates real-life business experiences as closely as possible, which includes industry experience. The chef table experience takes the form of a market day, where students produce, market and sell products.
Once you have completed this course, you will be able to establish your own business or manage a pastry operation profitably.
This course is perfect for entrepreneurial-minded students or those who want to fine-tune their pastry skills.

CERTIFICATION

  • City & Guilds Food Safety in Catering
  • City & Guilds Diploma in Patisserie
  • Chefs Training & Innovation Academy Certificate of Achievement – Advanced Diploma in Patisserie

SEMESTER 1

Practical and theoretical subjects

  • Introduction to the Hospitality and catering industry
  • Introduction to Kitchen Equipment
  • Health and safety awareness
  • Food safety in catering
  • Knife skills
  • Cooking methods: boiling; poaching and steaming; deep and shallow frying; braising and stewing; baking roasting and grilling
  • Healthier food and Special Diets
  • Cold presentation
  • Regeneration and pre-prepared foods
  • Preserving techniques
  • Introduction to personal and workplace skills
  • Basic food costing
  • South African cuisine studies
  • Kitchen terminology
  • Basic first aid
  • Basic fire training

EXAMS

  • CTIA midterm exam, final theory exam, practical exam

SEMESTER 2

Practical and theoretical subjects

  • Hospitality industry and your role as a chef
  • Health, safety and food hygiene
  • Baking methods: Pastes, tarts and pies; bread and dough products; hot desserts and puddings; cold desserts; cakes, biscuits and sponges
  • Piping technique
  • Chocolate work
  • Sugar work
  • Plating and presentation
  • 3-Tier themed cake, fondant figurines, marzipan fruit
  • Kitchen terminology

EXAMS

  • CTIA midterm exam, final theory exam, practical exam
  • City & Guilds theory exam (City & Guilds Code 8065-03), City & Guilds Food Safety exam

SEMESTER 3

Practical and theoretical subjects

  • Heirloom breads and Artisan breads
  • Pastries
  • Chocolate work: making moulded chocolates; Bon Bons; Truffles; modelling chocolate and a variety of chocolate garnish and décor;
  • Chocolate cake boarders
  • Technical cakes and cupcakes
  • Sugar work and candies: utilizing caramel and isomalt; sugar cakes, spirals and décor; pulled sugar garnishes; boiled sugar sweets, fudge and caramels; nougat and marshmellows
  • Modern dessert and techniques

EXAMS

  • CTIA practical exam
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