The diploma in Patisserie is a full time City and Guilds accredited course which runs over a period of 1 Year.
DurationThe diploma in Patisserie is a full time City and Guilds accredited course which runs over a period of 1 Year.
This course will prepare you for an entry level position into a career as a pastry chef.
The course covers both classical French training as well as contemporary techniques. It is an intensive programme, both theoretically and practically.
City & Guilds Course Outline:
Certification:
At CAPE, we believe in training real chefs that are skilled in the art of both classical and contemporary cuisine.
Our education philosophy is focused on practical training in order to produce chefs that are innovative, productive, passionate and most importantly employable. By providing students with daily practical sessions, we find that they are better equipped to perform in a competitive culinary environment.
At CAPE, we train in small groups in order to provide a more effective, hands on and concentrated training environment.
The Academy’s courses are accredited both nationally and internationally by City and Guilds as well as Quality Council for Trades and Occupations. It is also a member of the South African Chefs Association.
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.
All the necessary ingredients and materials will be provided as well as recipes. You will enjoy the meal you have prepared either taking it home or during a lovely, friendly dinner also with spouses/ partners.
The Diploma in Patisserie, Confectionery & Baking is for candidates who wish to work in the hospitality industry and specialise in Patisserie (Pastry). They will have the knowledge of the basic principles of kitchen word as the candidate must first complete Diploma for Professional Chef's Level 3.�...
Level 2: Diploma in Food Preparation and Cooking (Patisserie) offered by Ke Tala Chefs Academy
This full-time ( Monday to Friday) course runs for 1 year and covers all aspects of classical food preparation; cooking techniques and methods.
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