2 Year Professional
Patisserie (Pastry)

About the course

This qualification has been developed to provide aspiring pastry chefs with an introduction to the hospitality industry, elements of health, safety and nutrition and the preparation, cooking and finishing of dishes using a range of different cookery methods. The course applies the ethos that “a good chef is only as good as his or her application of the basic cookery method.”

In their second year chef students will further specialize in and focus on the preparation, cooking and finishing of a wide range of pastry creations.
This qualification is applicable to all sectors of the Hospitality Industry ranging from small restaurants to large-scale hotels, it builds on other certificates and diplomas and provides articulation with Gaming, Travel and other Tourism industries.
A fully functional pastry kitchen has many more challenges to enable a young chef to “strut one’s stuff”, therefore training includes more than only cooking.

The Level 2 Patisserie Qualification is for candidates who wish to work in the hospitality industry and specialize in Patisserie. They will already have knowledge of the basic principles of kitchen work, or will demonstrate the commitment and enthusiasm to work and study in order to supplement their existing knowledge. Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments

Two years, full time course

Minimum Requirements:
Grade 10 or higher and 17 years of age or older

January & July Intake

Program Outline:

  • Safety at Work
  • Introduction to Nutrition
  • Introduction to the Hospitality Industry
  • Food Safety in Catering
  • Food Costing and Budgets
  • Introduction to Basic Kitchen Procedures
  • Plating and Garnishing
  • Healthier Foods and Special Diets
  • Prepare, Cook and Finish Bakery Products
  • Prepare, Cook and Finish Hot and Cold Desserts and Puddings
  • Catering Operations, Costs and Menu Planning
  • Global Cuisines
  • Prepare, Cook and Finish Cakes, Biscuits and Sponge Products
  • Prepare, Cook and Finish Pastry Products
  • Prepare, Cook and Finish Dough Products
  • Prepare, Cook and Finish Hot Desserts and Puddings
  • Prepare, Cook and Finish Cold Desserts
  • Supervise Staff Training
  • Food Safety Supervision for Catering
  • Resource Management in Food Preparation
  • Global Influences on Eating and Drinking
  • Supervise Food Production
  • 32 Weeks Industry Practicals at various Hospitality Establishments

Included in Tuition Fees:

  • City and Guilds Diploma in Patisserie (City & Guilds Code 8065-03);
  • All learning material and ingredients for cooking
  • Registration fee and exam fees

Excluded in Tuition Fees:

  • Uniforms, Knife Set and Pastry Kit
  • Files and Stationary

Become a Professional Chef!


82 Rabe Street,
Mokopane, 0600.


(015) 491-1226