PATISSERIE, CONFECTIONARY and BAKERY
Full-Time and Part-Time in Mossel Bay
Qualification: Highfield Level 3 Diploma in Patisserie,
Confectionery and Bakery (RQF)
Qualification number: 603/6960/7
Learning aim reference: 60369607
Credit value: 64
Guided learning hours (GLH): 393
Total qualification time (TQT): 637
6 MONTHS Full-Time
4 Months with Training Provider
2 Months in Workplace
12 MONTHS Part-Time
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
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
Learners are continually assessed on practical and theoretical levels during all courses.
Assessment method:
Portfolio of Evidence and Multiple-choice Examination
PATISSERIE, CONFECTIONARY and BAKERY
Part-Time Course in Mossel Bay
Join our Chef with PURPOSE Programme
Contact Us
Please fill in the form below and we will be in contact.
+27 63 251 9660
+27 72 742 8744
+27 83 458 7075
+27 72 742 8744
+27 83 458 7075
Bahia Bleu Restaurant & Lounge
1 Beach E Blvd, Die Voor Bay,
Mossel Bay, 6506
1 Beach E Blvd, Die Voor Bay,
Mossel Bay, 6506