Professional Patisserie
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
NQF 5 SAQA ID: 73292
Minimum Entrance
NQF level 4 or Gr 12 with Mathematical Literacy
18 years of age
Admissions
February & July
Career Pathways
Professional patisserie is more than baking—it’s the art of crafting edible experiences that leave lasting impressions.
