Home//Full Time Courses//Professional Patisserie

  • Course Overview

    Patisserie is a sought after and specialised skill and with Prue Leith Culinary Institute’s reputation for patisserie excellence this qualification opens kitchen doors worldwide.

    Prue Leith Professional Patisserie will prepare you for an entry level position into a career as a pastry chef with the course offering classical French training as well as modern techniques.

    It is an intensive programme, from a theoretical and practical point of view and candidates will be expected to meet high standards to pass the course. The course runs concurrently with the national qualification Occupational Certificate: Cook, which students will achieve after one year and then proceed to complete their City & Guilds Patisserie Diploma.

    Duration

    • 18 Months (Full Time)

    Enrolment

    • January & July Intake Annually

    Requirements

    • Grade 12 qualification or equivalent.
    • An inextinguishable passion for food, the ability to work hard, an eye for detail.

  • First Year

    First Semester

    • Introduction to the kitchen and hospitality industry
    • Personal hygiene & safety
    • Food safety & workplace safety
    • Numeracy, units measure & computer literacy
    • Environmental awareness
    • Introduction to nutrition & diets
    • Understanding basic ingredients
    • Theory of food production
    • Theory of commodity resource management
    • Food preparation methods
    • Food preparation techniques
    • Cooking methods & techniques
    • Personal development as a cook
    • First Aid & Fire course
    • Assist with kitchen activities in Prue Leith Restaurant and Short Courses.

    Exam: Internal Theory & Practical Exam

    Second Semester
    5 Months Practical

    Practical experience in the Prue Leith Restaurant, the Academy’s on site fine dining restaurant. Students will be compiling a Portfolio of Evidence (POE) during this semester.

    Exam: External Summative Assessment for Occupational Certificate: Cook qualification

    Exam: City & Guilds Certificate, Food Safety Theory

    Second Year

    Semester Three

    • Sugar Craft
    • Advanced breads
    • Breakfast patisseries
    • Plated desserts (Including, sauces, jellies, custards, tarts and pastries)
    • Advanced cakes and showpieces
    • Chocolate and confectionary
    • High tea and buffets
    • Introduction to operational cost control
    • Introduction to menu planning & recipe costing
    • WSET Level 1 Wine Course
    • Assist with kitchen.

    Exam: Internal Theory & Practical Exam, City & Guilds Diploma in Patisserie

    * Lectures are not necessarily delivered in the order of modules but in the most productive manner.

  • Qualifications

    After successful completion of 12 months

    • Occupational Certificate: Cook
    • First Aid and Fire (Level 1)
    • City & Guilds Certificate in Food Preparation & Cooking (8065-01)

    After successful completion of 18 months

    • City & Guilds Diploma in Patisserie (8065-03)
    • Certificate Patisserie (Level 5)
    • Prue Leith Chefs Academy Certificate of Achievement
    • Prue Leith Sugar Craft Certificate
    • WSET Level 1 Wine Course

  • Course Times

    • Course times will change according to the semesters, but students
      should expect to work shifts and evenings, as well as Saturdays from
      the first year.
    • When on campus: Closed on Sundays and Public Holidays
    • Holidays in December and June every year.

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