Qualification

Internationally Accredited Diploma Qualification

Duration: 6 Months (Full-Time) 12 months (Part-Time)

Course Overview

A pastry chef is a culinary professional who works in a kitchen and makes various kinds of baked goods, including candies, chocolates, cakes, cookies, cupcakes, pies and bread, specialising in field of patisserie, confectionary, and bakery. Pastry chefs are a little different, creative, artistic with a cake-full of flair.

This course takes you on a culinary journey integrating 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.

Target Audience

This course is intended for anyone interested in learning the fundamentals of baking be it at home or on a professional level.

It is aimed at beginners, no previous experience is required.

Entry requirements: Minimum Grade 12

(Pre – Assessment to be done prior to issuing an acceptance letter)
Certified copy of ID or Passport

Teaching Language: English

Learners should understand and speak English clearly.

Learner should be able to read and write.

On-Site Training

16 weeks on site lessons which includes 30% theory and 70% hands-on practical classes

Experential Training

8 weeks of experiential training at one of our partner organizations which includes hotels, restaurants and other food establishments

Course Content

Understand Hospitality Industry Understand business success

Provide guest service Awareness of sustainability

Professional Workplace Standards Professional Development

Food Safety First Level 1 Certificate

Meet guest requirements through menu planning Mise en place

Food Costing French Terminology

Kitchen Etiquette

Prepare, cook and finish cakes, biscuits and sponges Prepare, cook and finish Paste and pastry products

Prepare, cook and finish Dough products Prepare, cook and finish Bread products

Prepare, cook and finish Hot Desserts Prepare, cook and finish Cold Desserts

Prepare, cook and finish simple chocolate products Prepare, cook and finish Petit Fours and Miniatures

Fillings, Toppings, Icings, Glazes, Creams, Sauces Decorative Techniques

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

Assessment method:
Portfolio of Evidence and Multiple-choice Examination

Occupational Chef Courses in Mossel Bay