PATISSERIE, BAKING
& CONFECTIONERY
Certification: Short Learning Programme Certificate in Patisserie, Confectionery and Bakery and Highfield Award (International) in Patisserie, Confectionery and Bakery
Duration: 14 Months (8 months theory and 6 months of work experience)
Entrance Requirement:
National Senior Certificate (NSC) or National Senior Certificate Vocational (NCV) or equivalent.
COURSE OVERVIEW
A pastry chef is responsible for the sweets and/or baked goods in a restaurant, hotel, catering company, or other foodservice establishment. They might also design the dessert menu or oversee a team of pastry cooks.
Pastry chef careers include:
- Baker
- Pastry Chef
- Cake Designer or Decorator
- Chocolatier
- Research and Development Chef
- Food Stylist
MODULES
The following modules are covered:
- Food safety and workplace safety
- Kitchen equipment and knife skills
- Workplace standards and professional development
- Culinary numeracy and units of measurement
- Cold Food Preparation and Presentation
- Preparing, Cooking and Finishing: Dough and bread products
- Preparing, Cooking and Finishing: Paste and pastry products
- Preparing, Cooking and Finishing: Biscuits and cakes
- Preparing, Cooking and Finishing: Hot and cold desserts
- Preparing, Cooking and Finishing: Sugar and chocolate work
- Preparing, Cooking and Finishing: Petit Fours and miniatures
- Fillings, toppings, icings, glazes, creams, sauces and
decorative techniques - Work-Integrated Learning I
COURSE FEES
Highfield Certificate in Patisserie,
Confectionery and Bakery – Short Learning Programme (14 Months):
R99 500.00 (2025)
Annual course fees are subject to change without prior notice. EAOE
