This is a 2-year program that introduces the learner to the world of food production through basic operational techniques and hands-on core competency training.
What will I cover as core subjects?
- Food safety
- Menu planning
- Preparing, cooking and finishing cakes, biscuits and sponge products; dough products; hot desserts; cold desserts; chocolate products
- Industrial attachment (24 weeks – 12 weeks every academic year)
What are the opportunities after completion of the program?
- Progress to Level 2 Diploma in Food Preparation and Culinary Arts
- Progress to Level 3 Diploma in Culinary Arts and Supervision
- Employment opportunities as a pastry chef in a hotel, restaurant ,cruise ship, supermarkets, international schools, embassies
- Consultant Pastry Chef
- Celebrity Pastry Chef
- Food Blogger
- Pastry/Bakery Shop Entrepreneur
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What will I cover as core subjects?
- Awareness of Sustainability in the hospitality industry
- Professional workplace standards
- Provide Guest Experience
- Understand business success
- Understand own role in self-development
- Understand the hospitality industry
- Food Safety
- Meet guest requirements through menu planning
- Mise en place
- Prepare, cook and finish cakes, biscuits and sponge products using standardized recipes
- Prepare, cook and finish pastry products using standardized recipes
- Prepare, cook and finish cold desserts using standardized recipes
- Cooking methods, techniques and commodities: deep and shallow frying
- Understand food commodities
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Course Features
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