The PATISSERIE program is an in-depth course for the thorough understanding, classical preparation and elegant presentation of a wide variety of baked goods, pastries and desserts. This course is designed to provide training for those interested in becoming a professional Baker/Pastry Chef.

Graduates are prepared for entry level positions in the Bakery and Patisserie fields as; Pastry Chef, Baker, Assistant Pastry Chef, Assistant Baker.
A diploma will be issued to students successfully completing this course (900 Class Hours).

Average class size - 10 students. Normal time for completion: DAY /AFTERNOON - 36 weeks.
 

Bakery/Patisserie Fundamentals:

Gateaus, Cakes and Frostings: Preparation of a wide variety of cakes, starting from the most basic to advanced. (100 hours)

Pastries, Pies and Cookies: Students will prepare a variety of French pastries, pies and cookies (100 hours)

Dessert plating & Ice cream and Sorbets: Students shall learn the proper techniques for hot and cold plated desserts. Students will also learn how to prepare ice cream and sorbets. (100 hours)

Chocolates: Students will prepare various assortments of candies from truffles, caramels, fudges, toffees, brittles, molded bon-bons and chocolate showpieces. (150 hours)

Sugar Art and Competition Preparation: Students will execute sugar pulling, blowing, casting, pastillage and royal icing. Students will prepare for their final practical exam on a competition standard. (200 hours)