- Call: 012 654 5203
- Email: info@prueleith.co.za
- Online Application Form
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Course Overview
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 and can be achieved through part-time studies. 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 progresses from basic skills to advanced techniques and culminates in two practical exams as well as a final theory exam.
This course is aimed at chefs in the industry who wish to achieve a formal qualification, or people considering a career change but are not able to study full-time
Course Cost 2026
Duration
Enrolment
Requirements
- Grade 12/Matric or equivalent school leaving qualification.
- An eye for detail and an overwhelming passion for food!
- Dedication and time to study part-time.
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Course Subjects
Course Subjects
- Introduction to the hospitality industry
- A brief history of food and cooking
- Numeracy, weighing, scaling and recipe costing
- Personal hygiene and safety
- Food safety and quality assurance
- Workplace safety
- Ingredient and stock control in the professional kitchen
- Introduction to equipment and preparation techniques
- Planning for food production
- Introduction to nutrition
- Environmental awareness and sustainability
- Principles of flavour and the essence of ingredients
- Herbs, spices and other flavourings
- The scientific principles of cooking
- Cooking methods and techniques
- Basic ingredients
- Sugar Craft
- Advanced breads
- Breakfast pastries
- Plated desserts: Iced and baked desserts, sauces, jellies,
custards, tarts, pastries and biscuits - Advanced cakes and showpieces
- Chocolate and confectionery
- High tea and buffets
- Gastronomy and menu planning
- Recipe and menu costing
- Food safety supervision
- Food production supervision
- Introduction to menu planning & recipe costing
Lectures are not necessarily delivered in the order of modules but in the most productive manner.
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Qualifications
Qualifications
- City & Guilds Level 3 Diploma in Professional Patisserie and Confectionery (7120-33)
- First Aid and Fire (Level 1)
- WSET Level 1 Awards in Wine
- Prue Leith Certificate of Achievement
- Credits towards the Occupational Certificates: Cook and Chef
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Course Times
Course Times
- Saturdays 9:00-17:00
- Public holidays closed
- Holiday closing periods in December and June every year
- All times are subject to change.
Over and above these course hours, students are required to schedule a minimum of 15 practical shifts in the kitchen of the Prue Leith Restaurant for practical experience.
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Request Application Form
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Professional PatisserieBy clicking the "SUBMIT" button, I am attaching my electronic signature to and agreeing to the Prue Leith Terms of Service Agreement.