Patisserie Programme

Patisserie Programme


Course Summary


Entry Requirements

















Tuition Overview













Certification




Careers



A Patisserie qualification will enable chefs to work in or run their own bakery and create sweet masterpieces. 

Grade 12 | 18 years of age 

Intakes 
Intake 1: 
February – June (Campus – Theory and Practical) 

13 February 2019 (induction) 
Classes begin: 18 February 2019 

July – January (Industry Placement) 

26 June 2019 (induction) 
Classes begin: 1 July 2019 

Intake 2: 
July – November (Campus – Theory and Practical) 
December – June (Industry Placement)

• Health and Safety 
• Numeracy 
• Patisserie Principles 
• Biscuits 
• Cakes 
• Sponges 
• Meringue Products 
• Hot Desserts 
• Cold Desserts 
• Creams and Fillings 
• Glazes 
• Decorative Mediums 
• Industry Placement

NQF Level 5 (120 Credits) | CATHSSETA Certificate: Patisserie | SAQA: 73292 | International Recognition: City & Guilds Level 2 Diploma in Patisserie 8065-03 | Optional: American Hospitality Academy (AHA) Online Certification

Chef in a Restaurant 
Chef in a Hotel
Chef in a Deli
Chef in a Private schools / hospitals 
Chef in International businesses
Chef in a Government services
Chef in Ships / yachts
Private Chef
Restauranteur
Lecturer
Consultant
Retailer for the food industry
Representative for industry related companies

Share by: