Course Description

The all round, complete diploma program to fully prepare individuals to take on the challenges they must face on the path to becoming a successful Pastry Chef. From the basics of bakery ingredients and preparation, to the technically advanced recipes that require immense focus and precision. This program contains it all.

Following these units are a series of practical units sequentially organized to train students with the skillset a baker needs to prepare various baked goods, like; Biscuits, Cakes, Cookies, Pies, Tarts and various Pastries. A cold presentation unit, as well as units with a lot more technically advanced recipes spanning throughout the duration of the program.

Learning Outcomes

• Surface level knowledge of the Hospitality Industry, including hotels, their types, their various departments and basics the basic operating procedures.
• Management of operations, services and safety in a professional Kitchen.
• Fundamentals of basic accounting and how to utilize them in the food industry (costing, culinary maths etc).
• Managing events, catering and keeping food safe and sanitized in the F&B industry.
• Practical culinary basics such as Knife Handling, Cutting, Seasoning, Plating, Garnishing etc.
• Learning about various cooking methods and gradually implementing them in further, basic recipes.
• Learning the basics of baking and the ingredients and equipment revolving it.
• Practical learning experience with live project work and examples.