Culinary arts are multi-faceted by their very nature, even though the basis remains centred upon classical French methods, and patisserie is one of its niche specialities for which specific theoretical and practical training is required. It is simply not enough to be a talented baker in order to become a professional pâtissier.
In Belgium and France, a pâtissier often operates in conjunction with or alongside a boulanger (baker), but they are two distinct, separate disciplines. The pâtissier is a pastry chef, producing pastries, as the name suggests, and sweet specialities which require patisserie training in the form of serving an apprenticeship, followed by written examinations in the afore-mentioned countries.
The term patisserie and the business bearing this name may only use the term if a maître (master) pâtissier is in charge onsite in these countries. Legally, he or she must have a valid licence as being qualified and registered accordingly.
South African Patisserie Training Courses
At our top rated Chefs Academy, located in Centurion, we offer three world-class patisserie courses to meet the diverse needs and demands of our students, who are sought-after and virtually snapped up by employers upon completion of their training and graduation.
The basic prerequisite which applies to candidates for all courses is, as always, a passion for food and additionally, a keen, observant eye for detail and perfection. In all cases, classical French training is taught, accompanied by modern techniques.
Course content and curricula begin by teaching basics and then progress to mastering advanced techniques. Upon conclusion of studies, learners are required to pass three examinations – one theoretical and two practical – one of the latter being for plated desserts and the other for buffet service.
Likewise, all these diploma courses are theoretically and practically intensive, requiring high standards throughout from students, who will be ready to take up employment as an entry level pâtissier immediately following graduation.
Our lecturers are specialists and experts in their respective fields, good communicators, passionate about patisserie and training, and eager to teach others with the same passion which they bring to their areas of speciality in this sought after profession.