Home//Part 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.

    The City & Guilds Diploma in 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 progresses from basic skills to advanced techniques and culminates in two practical exams as well as a final theory exam.

    Duration

    • 18 Months (Part Time)

    Enrolment

    • January Intake Only

    Requirements

    • Grade 12/Matric qualification with preferably a 60% average
    • An eye for detail and an overwhelming passion for food!
    • Dedication and time to study part time

  • Course Subjects

    • 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
    • Theory of food production facility and equipment management
    • Introduction to operational cost control
    • Introduction to menu planning & recipe costing

    The theory and practice of preparing, cooking and finishing pastry dishes:
    Basic bread baking, cake making, custards and sauces, fruit-based desserts, pastries, tarts and biscuits, meringues and sugar, gelatine set desserts, decorating pastes, iced desserts, basic chocolate

    The theory and practice of working in a pastry kitchen:
    Advanced breads, breakfast patisseries, plated desserts, advanced cakes and showpieces, chocolate and confectionary, high tea and buffets.

    Lectures are not necessarily delivered in the order of modules but in the most productive manner. The final month is spent working shifts in the Academy’s fine dining Restaurant, to gain practical experience.

  • Qualifications

    • City & Guilds Level 2 Diploma in Patisserie
    • City & Guilds Level 1 Certificate in Food Preparation and Cooking
    • Level 1 First Aid Certificate
    • Credits towards the Occupational Certificate: Chef (Level 5)

    Optional:

  • 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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