Patisserie & Confectionery

Overview:

This programme is designed to equip students with skills in baking and patisserie, strong kitchen management and bakery production according to international industry standards.

Students will receive training in cake, bread baking, pastry baking and confectionery. Thereafter they will undergo practical placements at leading hotels or established bakery outlets.

By the end of the course, students would be equipped and competently trained, therefore gaining the necessary knowledge and skills to perform their duties, ready to enter into the work field.

Course Structure:

Conducted at our training pastry kitchen, students will be guided by experienced chefs throughout the course. Upon completion, students will proceed with practical training an
international hotel and/or another established patisserie bakery outlets.

The course is organised in a dual form that combines course work (20%) and practical activities (80%) which inculcates knowledge worker occupational core-competences, namely: 

Technical competence (knowledge and skills in the required technical field) Learning and methodological competence (lifelong learning, problem solving activities when planning, executing and monitoring workplace assignments, and Human and social competence (character development, developing confidence in conversation and presentation and social integration when working in teams).

Assessment:

Assessment may be a combination of observation, discussion, assignments, practical training tests, projects and practical training placement within leading hotels or established bakery.