Higher Certificate in Pastry & Bakery

by The Swiss Hotel School Claim Listing

This is a Fully accredited Higher Certificate in Pastry & Bakery.

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Course Details

Semester 1: The focus is on the Introduction to Pastry & Bakery – examination of the basic processes to produce consistent quality with a wide range of sweet and savoury products.

 

Semester 2: The focus moves to Advanced Pastry & Bakery Studies – challenging higher-level skills needed when working with sugar, chocolate, and a la carte desserts.

 

Entry Requirements:

  • Certificate (NQF 5) qualification in professional cookery; or
  • A National senior certificate (NSC) & minimum three year’s industry experience in quality Pastry kitchens.
     

If the applicant’s Senior Certificate was received prior to 2008, or if they completed a different school leaving qualification, or if they completed their formal high school qualification at an international institution, a separate arbitration will be made by the Registrar.

  • Randburg Branch

    Turaco House 33-35 Bond Street, Randburg, Johannesburg

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