Higher Certificate in Pastry & Bakery

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.