Professional Patisserie Programme

The course covers all major theoretical, practical and workplace components of kitchen operations, patisserie practice and the basics of advanced pastry applications.

Cost control and the basics of kitchen supervision forms a core focus of the soft skill development aspects. 

Certification:

• NQF Level 5  | CATHSSETA Certificate: Patisserie | SAQA: 73292 | Certificate of Completion in association with Lobster Ink and Culinary Institute of America (CIA)
• Optional International Endorsements: 
• City and Guilds International Endorsement 
• American Hospitality Academy (AHA) Online Certification 

Purpose:

• This qualification has been developed for professionals in the Hospitality and catering industry, and for those wishing to enter the industry.
• It provides the necessary knowledge and skills required to enter the industry as a front line employee specialising in desserts, cakes and decoration typical of a food service outlet. 

Careers:

• Chef de partie patisserie
• Patisserie instructor
• Sous chef, head chef or executive che
• Culinary book author or collaborato
• Food stylist, photographer, writer of blogger/vlogger
• Cake decorator 
• Chocolate/sugar work specialist 
• Boutique patisserie entrepreneur 
• Speciality patisserie supplier
• Menu development and consultation