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.
DurationThis qualification enables students to gain full a Chef’s qualification with the benefits of specializing in the pastry field:
Learning Outcomes:
The Professional Chefs Qualification – Specialisation Pastry consists of theory as well as practical components which cover the following topics:
Passionately embracing hospitality education and training through innovation and distinction is the motto of the capital hotel school (CHS) that opened its doors in january 2001 in pretoria.
Our mission is to offer relevant and current accredited hospitality education and training programmes to school leavers and employed staff; empowering aspiring and qualified chefs and hospitality management candidates to get employment, advance their skill set and excel in the workplace.
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.
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.
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.
The programme provides students with theoretical and practical knowledge and experience to become qualified bakers.
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