Patisserie (Pastry)

(International Diploma Pâtisserie)

Two year, full-time course: Maximum 20 students per year.

This qualification has been developed to provide aspiring pastry chefs with an introduction to the hospitality industry, elements of health, safety and nutrition and the preparation, cooking and finishing of dishes using a range of different cookery methods. The course applies the ethos that “a good chef is only as good as his or her application of the basic cookery method.”

In their second year chef students will further specialise in and focus on the preparation, cooking and finishing of a wide range of pastry creations.
This qualification is applicable to all sectors of the Hospitality Industry ranging from small restaurants to large-scale hotels, it builds on other certificates and diplomas and provides articulation with Gaming, Travel and other Tourism industries.
A fully functional pastry kitchen has many more challenges to enable a young chef to “strut one’s stuff”, therefore training includes more than only cooking.

 

COURSE CONTENT:

The course consists of theory as well as practical components which cover the following topics:

• The Fundamental Cooking Principles on Certificate Level;
• Patisserie Techniques;
• Culinary French;
• Events Management;
• Understanding Cultural Diversity;
• Managing Conflict, and Sustaining Effective Communication within a Team;
• Basic Management and Human Resource Practices;
• Sound Financial Principles pertaining to Budgets, Food Costing, Wastage, Pilferage and Storage.

 

CERTIFICATION:

The following qualifications/certifications are included:

• Diploma in Patisserie (City & Guilds Code 8065-03);
•  Certificate in Food Preparation and Culinary Arts (City & Guilds Code 8065-01);

• Award in Food Safety in Catering (City & Guilds Code 7150-92);
• Cape Wine Academy Preliminary Wine Course;
• Basic First Aid certificate.

Junior Membership of the South African Chefs Association is included in the course.

 

PRACTICAL COMPONENT/EXPERIENCE:

Chef students are placed and monitored at some of the leading hotels, restaurants and conference venues in Pretoria and CHS is proud to have long standing relationships with these establishments. These practical placements ensure that our students are ready for employment upon completion of the course as they have gained invaluable workplace experience.

 

ADDITIONAL LEARNING:

Our young chef students with the guidance of our experienced chef lecturers, enter a variety of cooking competitions such as the “Goldcrest Young Chef of the year”, the “City and Guilds Skilled Student Challenge”, and the “Nestlé Golden Chefs Hat”, and “McCain Tribute to Good Taste” and more. Participation in these competitions boost the confidence of the young trainee chefs and develops their cooking skills which can be a boost in their cheffing careers.

Would you like to enroll at CHS? View our admission requirements.

Successful enrollment could be your ticket to becoming a Hospitality Professional:

Subscribe

For all the latest news, promos & events at CHS subscribe to our newsletter.

Get In Touch

  • 919 Stanza Bopape (Previously Church) Street, (between Hill & Orient Street), Arcadia, Pretoria, Gauteng, 0083, South Africa
Facebook You Tube RSS Feed Instagram Twitter