Professional Patisserie Programme

Course Summary

This programme is for the learner that identifies with meticulous detail and patient practice. 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 operational business management principles are a core focus.

Certification:

• City & Guilds Qualification 8064_02

Minimum Entry Requirements:

• NQF level 4 or Gr 12 
• 18 years of age

Admissions:

• February and July

Careers:

• Chef De Partie Patisserie
• Patisserie Instructor
• Sous Chef/Head Chef/Executive Chef
• Food Stylist/Photography
• Food Writer and Blogger/Vlogger
• Cake Decorator
• Menu Developer

Learn More

Food For Thought

The Pavlova was named after Anna Pavlova, a world famous Russian ballerina .

The title of inventor has been fought over by Australia and New Zealand but actually it should be credited to America as well as Austria and Germany. The meringue, cream and layered fresh fruit dessert dates back to the 18th century.

Anna Pavlova's Legacy