Patisserie is a sought after and specialised skill and with Prue Leith Chefs Academy’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.
18 Months (Part Time)
January Intake Only
Grade 12/Matric qualification with preferably a 60% average
An eye for detail and an overwhelming passion for food!
Introduction to the kitchen and hospitality industry
Personal Hygiene & Safety
Food Safety & workplace safety
Numeracy, units measure & computer literacy
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.