Courses

Patisserie

Course Introduction

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.”

Cooking is a philosophy, it’s not a recipe – unless it’s pastry, then it’s chemistry.
MARCO PIERRE WHITE

In their second year chef students will further specialise 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.

Maximum 20 students per year.

Course Outline

The Diploma in Culinary Arts course consists of theory as well as practical components which cover the following topics:

  • The Fundamental Cooking Principles on Certificate Level
  • Patisserie Techniques
  • Culinary French
  • Events Management
  • Understanding Cultural Diversity
  • Managing Conflict, and Sustaining Effective Communication within a Team
  • Basic Management and Human Resource Practices
  • Sound Financial Principles pertaining to Budgets, Food Costing, Wastage, Pilferage and Storage.

Certification

City and Guilds Qualification included:

  • Certificate in Food Preparation and Cooking (8065-01)
  • Diploma in Food Preparation and Culinary Arts – Pâtisserie (8065-03)
  • Food Safety in Catering (8065-203)

CATHSSETA Qualification included

  • National Certificate: Food Preparation and Cooking (SAQA ID:14111)

Students can apply for the international City & Guilds certificate in Food Preparations and Cooking (Code: 8065-01) at an additional cost.

Course Costs

Year One
Registration Deposit R 8000
PC Starter Kit * R 9000
Balance of the 1st year study fees R 65 000
Total (1st Year) R 82 000
Year Two
Registration Deposit R 8000
PA Starter Kit R 3000
Balance of the 2nd year study fees R 72 000
Total (2nd Year) R 83 000

Practical Training

Chef students are placed and monitored at some of the leading hotels, restaurants and conference venues in Pretoria and CHS is proud to have long standing relationships with these establishments. These practical placements ensure that our students are ready for employment upon completion of the course as they have gained invaluable workplace experience.

View our practical training establishments

Got questions?

Get in touch with CHS and discover the art of hospitality.