International Diploma in Patisserie (Full-Time)

Category:
Full Time Courses / Internationally Recognized Qualification /
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Duration: 12 Months
Internationally recognized diploma

COURSE DESCRIPTION

The Level 2 Diploma in Patisserie is for those who wish to work in the hospitality industry and already have knowledge of the basic principles of pastry work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge.

  • QUALIFICATION​
  • Internationally accredited Diploma Qualification​
  • ON-SITE TRAINING​
  • 40 weeks on site lessons which includes 30% theory and 70% hands-on practical classes​
  • EXPERIENTIAL TRAINING​
  • 40 weeks of experiential training at one of our partner organizations which includes hotels, restaurants and other food establishments​
  • LEARNING PATH​
  • Once this qualification is achieved you may proceed to enroll for the International Diploma in Culinary Arts​
  •  COURSE CONTENT INCLUDES​
  • Job Readiness, Computer Skills, Entrepreneurship, Emotional Intelligence, Food Photography. Food Videography, General Workshops and a 1 Week Wine Course. ​

Course Modules

  • Understand Hospitality Industry  
  • Understand business success  
  • Provide guest service  
  • Awareness of sustainability  
  • Professional Workplace standards  
  • Understand own role in self development  
  • Food safety  
  • Meet guest requirements through menu planning  
  • Mise en place  
  • Prepare, cook and finish cakes, biscuits and sponges  
  • Prepare, cook and finish pastry products  
  • Prepare, cook and finish Dough products  
  • Prepare, cook and finish Hot Desserts  
  • Prepare, cook and finish Cold Desserts  
  • Prepare, cook and finish simple chocolate products  
  • Food Costing  
  • French Terminology  
  • Entrepreneurship  

Course Requirements

  • Minimum Grade for acceptance into the school is  Grade 9.
  • Learners should be able to understand and speak English clearly.
  • Learner should be able to read and write.
  • Certified copy of ID or Passport
  • Fee payers 3 Months bank statement.
  • Fee payers pay slip.
  • Fee payer proof of address.

Career Paths

  • Executive Chef, Sous Chef, Head Chef, Patisserie Instructor, Menu Developer, Entrepreneur, Food stylist, Food Photographer, Food Vlogger or Blogger, Cookbook Author, Influencer​

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Who is the target audience?

  • This course is intended for anyone interested in learning the fundamentals of baking be it at home or on a professional level.
  • This course is aimed at beginners, so no previous experience is required

KEY INFORMATION

Entry requirements Matric
Teaching Language English
Intakes January and April
Course Fee R 84 210.00
Registration Fee R 4 500-Payable upfront
Starter Kit Fee R 13 500-Payable upfront

PAYMENT OPTIONS

OPTION 1:

Full settlement (Less 5% discount on course fee = R 80 000, 00). Payable prior commencing classes​
OPTION 2:

R30 000 deposit(non refundable). Payable prior commencing classes + R4 518,00 pm X 12 months
OPTION 3: R20 000 deposit (non-refundable) + R5351,00pm X 12 months. Payable prior commencing classes​
PAYMENT METHODS: Upfront Settlement or Monthly Debit orders

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