This Programme is exclusively for current full-time students. HTA in conjunction with City & Guilds developed the 6-month Patisserie Programme to be presented in conjunction with the SCA Programme in Professional Cookery and Culinary Art.
DurationThis Programme is exclusively for current full-time students. HTA in conjunction with City & Guilds developed the 6-month Patisserie Programme to be presented in conjunction with the SCA Programme in Professional Cookery and Culinary Art. Students will be required to attend 36 additional part time lessons, during which both the Theoretical and Practical components of the qualification, as outlined below, are covered.
SCA Students who have successfully completed the 1st year of the Programme in Professional Cookery and Culinary Art with a good academic and financial standing. Only those students with the drive and dedication to take on the extra learning and responsibilities, and possess lots of passion, a willingness to continually learn, share and the satisfaction of working with their hands, head and heart.
HTA School of Culinary Art is one of South Africa's premier chef schools, conveniently situated in Randburg and offers a comprehensive course that will equip budding chefs with the skills to build a career in the challenging yet exciting world of cuisine.
Under the direction of Stephen Billingham , education guru, an established figure in the local hospitality industry and President of The South African Chefs Association, HTA has been training chefs in partnership with the South African food & beverage and hospitality industries since 1994, producing many of the country's most talented home grown chefs.
This pastry /confectionary courses are over a period of 7 months. This could be done 1 month at a time at your convenience or all 7 months consecutively.
This course consists of the City & Guilds Diploma in Patisserie.
Patisserie requires a mastery of techniques combined with imagination. Our intensive professional course will teach you the fundamentals skills required by the modern Pastry Chef.
The Professional Chef Qualification – Specialisation Pastry has been developed to provide aspiring chefs with a fundamental grounding in all disciplines relating to the production of top quality cuisine,health and safety measures and the ability to manage a kitchen.
The programme provides students with theoretical and practical knowledge and experience to become qualified bakers.
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