Program Overview

This qualification covers all the essential patisserie and confectionery skills and is designed to the skills for a successful career as a pastry chefs well as improving your overall culinary ability.

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It is ideal for those looking to become professional pastry chefs or for those already in employment who are seeking to progress in their careers. Or simply for those individuals who enjoy this area of cookery as a hobby.

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Pastry Chefs are always in demand in the catering industry from working in top restaurants, creating breads, pastries and desserts in a catering business, or making the delicate delights of the classic patisserie. 
 

Pastry and baking requires a different skill set from working as chef de cuisine. An attention to detail, precision, patience and organisation are the traits of a successful Pastry Chef. This course has been developed to prepare students for the needs of industry and is designed teach you the fundamental skills and techniques required to master this exciting craft.
 

Whilst the course incorporates the necessary theory required, it is designed to maximise the amount of practical training and hands-on practice in the kitchen.

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Course Curriculum

Basic Foundation: Cookery NCII & Bread & Pastry Production NCII under TESDA competency based program.

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• Introduction to Culinary Arts

• General Safety at Work Place

• Safe Food Preparation Procedures

• Personal Hygiene and Kitchen Hygiene

• Menu Planning & Recipe Costing

• Identifying and familiarizing  Kitchen Equipment

• Market Tour and Farm Tour

• Introduction to the 5 Mother Sauces 

• Basic Knife Skills

• Different Cooking and Preparation Methods

• National Soups of various countries

• International Pasta Dishes and Egg Cookery

• Pork, Beef and Poultry Dishes

• Vegetarian Cookery

• Food Processing

• Different International Cuisines

• Preparation of White Loaf and Whole Wheat Bread

• Basics of Dough and Dough handling

• Preparation of French Baguette & Crispy Bread Rolls

• Preparation of Brioche & Croissant  

• Danish Pastry with various fillings

• Muffins and Cup Cakes and Cookies

• Storage of Bread Products 

• Decoration of Bakery Products

• Sponge Cake and variations

• Preparation of various Tarts, Tartelette & Pie

• Preparation of Chocolate Mousse and Fruit Mousse

• Preparation of Brownies and Cookies

• Preparation of Petit Fours made of Marzipan

• Decoration Ideas for Cakes and Pastries

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Internship Opportunities

With this program, you’re eligible to gain international experience in any of these countries: USA, Southeast Asian Countries, Spain, Poland, France, Greece, Malta, Mauritius & Czech Republic.

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Pathway Opportunities

Bridging program to the prestigious culinary school in the Europe: Netherlands, Poland, Romania, Croatia and Czech Republic

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