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.
DurationThis 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.
Classes are twice a week . 3 to 5 hours per class. 8 classes per month. Each module is month in duration.
Each module is concluded by an assessment. Only on successful completion of this assessment is a certificate issued.
This is course is a Cape Town Hospitality School industry designed and aligned programme. This course is facilitated by our own Confectionary /pastry chef that has 22 years’ experience in 5 star hotels around Cape Town.
Modules:
Cape Town Hospitality School is private school run by a seasoned chef, Chef Siven Pillay has been a chef for 28 years and has honed his skills in the U.K., Europe, East Africa, South Africa, on land and at sea.
Chef Siven Pillay is certified (IRCA) in effective auditing and inspection , this allows him to conduct audits and inspections on all aspects of the professional food industry (hospitality industry , hospitals and commercial production kitchens) .
Chef Siven Pillay has also been a consultant to the hospitality industry locally and abroad for many years assisting and guiding restaurants , guesthouses and commercial kitchens in running efficiently and profitably… he consults and trains(at the business property) these professional food preparation locations on menu planning , menu specific training , costing , kitchen design ,operational flow , food handling and safety procedures.
Siven is a professional member of the S.A. chefs Association and the South African Culinary and hospitality educator’s forum.
This qualification has been developed to provide aspiring pastry chefs with an introduction to the hospitality industry, elements of health, safety and nutrition and the preparation, cooking and finishing of dishes using a range of different cookery methods.
The lesson cost excludes ingredients in order to allow each family to procure ingredients from a shop of their choice, where they can then be brand specific. This is also advantageous to those that prefer organic, free range or items for special dietary requirements.
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.
We offer all kinds of classes and demonstrations, for beginners and advanced cooks. Our “once off” classes are all about offering you something personal. Learn how to make food from around the world.
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.
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