Diversify Your Skills With a Professional Pastry Chef Course

Beyond Baking at CHS Hotel School

 

From meringues and macaroons to tiramisu and tarts, the world of pastry is a vast and delicious one. Completing a pastry chef course while obtaining a chef qualification is a fantastic way to diversify your culinary skillset and bring something exciting to the table. Chefs with additional experience in pastry will enjoy an abundance of work opportunities, from restaurants and hotels to lodges and cruise ships. Career prospects are naturally broadened as these culinary professionals possess both a conventional chef qualification as well as an additional qualification in pastry. If you’re an avid cook and baker, this is definitely a path to consider and will pave the way for a dynamic and multifaceted culinary career.

 

Let’s delve into the various subjects and skills you will learn when you enrol in our pastry chef course.

 

Professional Chef Qualification – Specialisation in Pastry

 

During the specialisation in pastry qualification, students will learn a myriad of essential skills to enhance their careers in patisserie. The qualification enables students to obtain a professional chef qualification with a specialised focus in pastry. The CHS pastry chef course includes several important technical skills as well as a comprehensive theory component. While engaging in a pastry chef course, students will learn the following:

 

  • Different baking techniques: Students will learn the art of baking a diverse range of pastries, including cakes, breads, desserts, and tarts. They will learn that pastry is all about precision and develop the skills to understand and apply the science whilst baking to ensure patisserie perfection each time.

 

  • Menu planning: Students will learn how to plan the perfect pastry menu, gleaning skills to create new and exciting dishes and plan innovative menus for culinary establishments. This entails in-depth knowledge of costs, budgets, customer preferences, and quality ingredients.

 

  • Decorating: Pastry chefs must also have a penchant for the arts, ensuring that cakes and desserts are beautifully decorated. Pastry chef courses will teach aspiring pastry chefs an array of decorating skills such as piping, glazing, and fondant work.

 

 

Explore Our Pastry Chef Course at CHS

 

If you are ready to take the next steps and enrol at CHS, get in touch with our team. We will happily answer any questions about our pastry chef course and share details on what the course entails. Feel free to visit our state-of-the-art campus to see our world-class facilities and meet our seasoned lecturers.

 

 

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Beverley Daguise Profile
Beverley Daguisé

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"Let the beauty of what you love be what you do" - Rumi

Beverley grew up in Simonstown and completed high school in Pretoria. After working in several restaurants in Pretoria and spending a few years traveling, she transitioned into lodge management, gaining valuable experience in Limpopo, Namibia, and the Kruger National Park.

In 2007, Beverley moved to Belize, where she managed boutique jungle hotels and Caribbean resorts. She later relocated to France in 2012, where she worked in tourism and reservations, studied French, and served as a Marketing Team Member for the Belize Hotel Association and Belize Tourism Board. In this role, she represented Belize at European Travel and Trade Shows while completing her dissertation.

In 2014, Beverley earned her MBA in Marketing from the University of Liverpool and then moved to Seychelles to manage a luxury private island. After completing this role, she returned to Southern Africa, where she was invited to manage a ski resort in Lesotho.

Beverley enjoys spending time with her pets and loved ones, indulging in fine dining and cuisine, and exploring history and art. She is passionate about learning something new every day and is thrilled to be a part of the CHS Team.

Revival Maphumulo
Revival Maphumulo

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Do not be a problem child, be a solution child…. Mr. Jaya Naidoo

Growing up in a rural area with limited career opportunities, I discovered my passion early in life by serving my large family in the kitchen and hosting family gatherings. There’s nothing more rewarding to me than seeing the joy on people’s faces when I serve them—it’s always been my greatest satisfaction. This love for hospitality has been the driving force behind my journey, inspiring me to pursue a career dedicated to creating memorable experiences for others.

After completing matric, I chose to pursue my passion by enrolling in the Diploma in Hospitality Management at Durban University of Technology. Despite facing significant challenges, I remained committed and determined to reach my goals. With the unwavering support of my partner, family, and friends, I successfully completed the programme.

I am currently pursuing an Advanced Diploma in TVET at the University of KwaZulu-Natal, aiming to share my knowledge and passion with future leaders. I firmly believe the hospitality industry holds the key to the future, offering limitless opportunities for growth and innovation. The skills and experiences I’ve gained empower me to inspire and guide the next generation of hospitality professionals.

I have recently joined Capital Hotel School as a Marketing Assistant. This role has further strengthened my belief that in the hospitality industry, passion can indeed translate into success, and the possibilities are truly limitless.

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Reinate van den Berg-Lord

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Anyone can cook.– Chef Gusteau, Ratatouille 2007

Reinate van den Berg-Lord embarked on a unique journey, transitioning from an Honours degree in Archaeology at the University of Pretoria to fulfilling her passion for culinary arts. Her background in archaeology uniquely informs her culinary approach, recognising how both disciplines explore human behavior and societal practices.

Reinate has a diverse background in the Culinary Arts with experience at a catering company and as a TV Chef on “The Groot Ontbyt”.

Raised in a family deeply passionate about cooking, she honed her skills from an early age under the guidance of her grandmother, laying the foundation for her exceptional career in the culinary world. In 2022, Reinate embarked on a new chapter of her culinary journey by delving into lecturing, sharing her wealth of knowledge and experience with aspiring chefs.

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Jolanda Krause

Front Office & Accommodation Services Lecturer

Be fearless in the pursuit of what sets your soul on fire– Jennifer Lee

Jolanda embodies a free-spirited nature, with hospitality as her guiding light. For over two decades, she travelled the globe aboard cruise ships, from the icy coasts of Alaska to the sunny shores of Jamaica, always dedicated to ensuring guests felt at ease amidst the waves.

With a treasure trove of tales from her voyages, she’s become the go-to person for insider tips on the most remarkable destinations.

Today, ashore from the maritime life, Jolanda brings her passion to her role as the receptionist at CHS Hotel School, dearly loved by all of her students. On her personal time, she juggles her dedication to family and her beloved “fur babies” with unwavering commitment.

Jeandri Truter

Chef Facilitator

If opportunity doesn’t knock, build a door.
– Milton Berle

Hailing from Vanderbijlpark, she discovered her profound passion for pushing the boundaries of creativity at an early age. Following the completion of her Honors in Fine Arts at Tuks, she found herself irresistibly drawn to the chef’s lifestyle, having loved the art of cooking and baking at home. Driven by the dream of making food, her true artistic expression, she decided to embark on the journey to become a chef.


Her qualifications from CTIA paved the way for her entry into the culinary world, landing her a position at Restaurant Mosaic at the Orient in 2018. Immersed in the vibrant culinary scene, she not only honed her skills but also dedicated herself to mentoring trainee chefs. Inspired by this experience, she developed a deep commitment to passing on her knowledge to future generations of chefs.

In 2019, she began her lecturing career at her alma mater, further solidifying her role in shaping the culinary minds of tomorrow. Eventually, in 2023, she joined the esteemed CHS Hotel School, continuing her mission to inspire and educate aspiring chefs.

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Nicolene Larkins

Procurement and Stock Coordinator

Strength. It is the courage we find during life’s most difficult times, that makes our souls grow.
– Adèle Basheer

Nicolene embarked on her path to success after matriculating in 2006 at the esteemed Ben Vorster High School in a little town called Tzaneen.

Fuelled by her passion for creativity and communication, Nicolene pursued her dreams by studying Marketing and Public Relations at Centurion Academy and graduated in 2008, armed with a powerful set of skills and knowledge. She is currently delving into the world of finance, as she studies to become a Senior Bookkeeper with ICB.

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When it’s time to unwind, you can find her lost in the pages of a captivating historical romance book, exploring the realm of poetry or enjoying the company of her furry friends – her beloved dogs.

Nicolene believes that the world is full of possibilities, and she strives to bring out the best in others and in every situation, she encounters.

Suzanne Crozier
Suzanne Crozier

Head of Academic Administration and Online Learning - Facilitator

Education is the key to unlocking the world. It is the passport to freedom.
– Oprah Winfrey

Born and raised in the charming town of Bethal, Suzanne’s love for food started from an early age. Her journey began when she pursued her studies in Consumer Science, specializing in Hospitality Management at the University of Pretoria.

While immersing herself in the world of academia, Suzanne embraced hands-on experiences that shaped her culinary abilities. As a food assistant for Vrouekeur magazine, she played a vital role in the creation of numerous cookbooks and weekly issues, honing her skills and showcasing her culinary creativity.

In 2009, Suzanne’s career took a delightful turn as she assumed the position of head pastry chef at 18th Avenue Bakery Café in Rietondale, where her delectable creations delighted her patrons. Seeking new horizons, she ventured to South Korea and embarked on a teaching adventure, sharing her passion for the English language, and immersing herself in diverse cultures and cuisines.

During her time in South Korea, Suzanne discovered a profound love for education, prompting her to pursue a Post Graduate Certificate in Education through UNISA. Eager to contribute to her homeland, she returned to South Africa in 2014 to complete her teaching practical training. Additionally, Suzanne resumed her duties with Vrouekeur, taking on the role of their food writer and stylist, delighting readers with her culinary expertise. In recognition of her talent and dedication, Suzanne was honored with the prestigious Galliova award for up-and-coming Food Writer of the Year in 2017.

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Driven by her belief in the power of boutique, hands-on education, Suzanne strives to provide her students with a solid foundation and ample opportunities to excel in their professional culinary careers. For her, it is essential to shape students holistically, not only imparting knowledge but also guiding them to become active and contributing members of society.

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Tyrow Powers

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The way you make an omelette reveals your character.
– Anthony Bourdain

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Tyrow expanded his culinary horizons and ventured abroad to work in Ghana, which exposed him to an array of new flavours, ingredients, and cooking techniques. His international adventures thereafter continued to the United States, where he held significant positions in renowned establishments, firstly as an Executive Sous Chef at Laurel Links Country Club located in Long Island and later served as an Executive Sous Chef at Mar-A-Lago Country Club, a prestigious club owned by Donald Trump in Palm Beach, Florida known for its upscale dining experiences.

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Tyrow began his journey at CHS as a chef lecturer recently, a path less travelled and unexplored. Tyrow wants to share his knowledge and experiences with his students and looks forward to seeing them learn and grow within the culinary trade.

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What sculpture is to a block of marble, education is to a human soul.
– Joseph Addison

Born and raised in Vereeniging, Wesley’s passion for cooking came later in his high school years when his mom being a foodie herself, encouraged Wesley to explore his creativity through the use of recipe books.

Soon enough, Wesley realised that his passion of cheffing came from, not from his love of food but from the love of serving and pleasing others with his creations.

Wesley graduated from Prue Leith in 2006 and worked in many different establishments from private game lodges, eco lodges, hotels, and restaurants over the next few years, progressing very quickly through the ranks to culminate in being the Sous Chef for the opening of Southern Sun Monte Casino in 2010 during the FIFA world cup.

It was during this period that he realised the lack of general knowledge and skills junior chefs had in the kitchen and decided to make a career change into education. He started his journey at CHS as a junior lecturer and continues his love for teaching and education for over a decade now.  

He loves experimenting with new ideas and concepts and re-discovering old techniques which has taught him an appreciation for how theoretical work can impact the practical innovation.

Wesley is an avid whisky novice, and whenever he can, will find a way to include it into a menu or dish.

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Procurement Manager - Culinary Facilitator

It's okay to get lost every once in a while, sometimes getting lost is how we find ourselves.
– Robert Tew

From a very young age, Ilze has been interested in cooking and baking. Cooking with her grandmother in particular always made her feel at home – it was no surprise that she grew up believing that the feeling of “family” is what cooking was all about.

Ilze was born in Parys in the Freestate and raised in Pretoria.

She completed her matric at Hoërskool Garsfontein and shortly thereafter began studying a Hospitality and Catering programme at the Pretoria Technical College.

She later completed her chef training programme at HTA Culinary School.

She spent an enjoyable and hard-working year aboard the Carnival Sunrise, formerly known as the Carnival Triumph cruise ship.

She highly recommends this to anyone keen on an adventure, as it was one of her best learning experiences.

Ilze loves meeting and working with new people but also has a deep love for animals and shares her heart with her two four-legged fur babies.

Wesley Cameron
Wesley Cameron

Academic and Work Integrated Learning Manager – Culinary Facilitator

What sculpture is to a block of marble, education is to a human soul.
– Joseph Addison

Born and raised in Vereeniging, Wesley’s passion for cooking came later in his high school years when his mom being a foodie herself, encouraged Wesley to explore his creativity through the use of recipe books.

Soon enough, Wesley realised that his passion of cheffing came from, not from his love of food but from the love of serving and pleasing others with his creations.

Wesley graduated from Prue Leith in 2006 and worked in many different establishments from private game lodges, eco lodges, hotels, and restaurants over the next few years, progressing very quickly through the ranks to culminate in being the Sous Chef for the opening of Southern Sun Monte Casino in 2010 during the FIFA world cup.

It was during this period that he realised the lack of general knowledge and skills junior chefs had in the kitchen and decided to make a career change into education. He started his journey as at CHS as a junior lecturer and continues his love for teaching and education for over a decade now.  

He loves experimenting with new ideas and concepts and re-discovering old techniques which has taught him an appreciation for how theoretical work can impact the practical innovation. Wesley is an avid whisky novice, and whenever he can, will find a way to include it into a menu or dish.

Meri Lodewyk
Meri Lodewyk

Procurement Manager – Culinary Facilitator

It's okay to get lost every once in a while, sometimes getting lost is how we find ourselves.
– Robert Tew

From a very young age, Ilze has been interested in cooking and baking. Cooking with her grandmother in particular always made her feel at home – it was no surprise that she grew up believing that the feeling of “family” is what cooking was all about.

Ilze was born in Parys in the Freestate and raised in Pretoria.

She completed her matric at Hoërskool Garsfontein and shortly thereafter began studying a Hospitality and Catering programme at the Pretoria Technical College.

She later completed her chef training programme at HTA Culinary School.

She spent an enjoyable and hard-working year aboard the Carnival Sunrise, formerly known as the Carnival Triumph cruise ship.

She highly recommends this to anyone keen on an adventure, as it was one of her best learning experiences.

Ilze loves meeting and working with new people but also has a deep love for animals and shares her heart with her two four-legged fur babies.

Meri Lodewyk
Meri Lodewyk

Front Office & Accommodation Services Lecturer

Our deepest fear is not that we are inadequate, but that we are powerful beyond measure.– Marianne Williamson

Meri is a proud alumni student of Capital Hotel School. After completing her studies in Hospitality Management, she decided to spread her wings abroad where she worked in various Hotels in the UK for two years.

Upon her return to South Africa, she decided to work in Front Office; this suited her perfectly because she has a great passion for interacting with people.

She worked at Intercontinental Sandton Tower for two and half years where she was headhunted by The Grace Hotel in Rosebank.

At The Grace Hotel in Rosebank Meri was in the position of Banqueting Coordinator. She then relocated to Polokwane where she worked as Senior Banqueting Coordinator/Manager for three and half years.

Due to her passion for working with people she has taken up a new challenge at CHS.

“I would like to be part of a team which helps each individual to be the best they can be in the Hospitality Industry; students that we can be proud of”.

ANIKA PIENAAR

Full-Time Student Support Coordinator

The noblest act is that of making others happy.
– P.T. Barnum

Anika Pienaar has always loved the hospitality industry, well before she knew exactly what it entailed. Her grandparents had always nurtured the love of food and people as she grew up. She was taught that hard work and devotion opened doors that one could never imagine possible.

During her High School career at Hoërskool Zwartkops, is where she discovered her true passion for the industry; she was meant to be a Hostess. There was an undeniable joy in making people smile. Hospitality class was an escape from her academics, a place filled with adventure and new experiences.

In 2018, Anika began her journey at Capital Hotel School and it’s where she found her heart. The endless stories told by her gran about hard work, finally paid off. She graduated CHS Cum Laude and got the opportunities to work at leading hospitality organizations before returning to the home that made it all possible.

Anika Pienaar is now employed as a Marketing Assistant at Capital Hotel School and strives to bring light and joy to all those she meets.

Loren van Niekerk
Loren van Niekerk

Marketing and Sales Executive

Courage is what it takes to stand up and speak; it is also what it takes, on occasion, to sit down and listen.
– Winston Churchill

Loren is a “coastal kid” at heart – born and raised in Cape Town, she spent most of her time either enjoying one of the many beaches, hiking Table Mountain or watching rugby and cricket in the leafy suburbs of Newlands where she grew up.

After matriculating from Westerford High School, Loren enrolled to study for her Bachelor of Arts Degree in Psychology & Criminology at Varsity College in Rondebosch.

After completing her studies in 2013, Loren opted for a gap year that led her to explore the enchanting landscapes of the USA and Canada. Captivated by the experience, she extended her stay for a second year before returning home to pursue her Honours Degree in Psychology Counselling at UNISA. During this time, she delved into the realm of psychology by shadowing various professionals, including psychologists and psychiatrists.

Several years into her counselling career, Loren uncovered a deep-seated passion for academia. Today, she serves as the Sales and Marketing Executive for CHS Hotel School, seamlessly blending her expertise and love for the field.

Office Assistant - CHS
Hester Rossouw

Reception

It’s not what you have, it’s what you do with what you have that makes all the difference.
– Zig Ziglar

Hester is a dedicated mother of three children and a proud grandmother of three grandsons.

She spent a number of years in Newcastle, Kwazulu-Natal where she was employed in the Administrative Department of a Departmental Pre-Primary School.

The family moved to Pretoria in 1990 where she continued her administrative career for 17 years at Höerskool Garsfontein.

During 2008 Hester took care of the office administration for the Human Rights Development Initiative until the end of 2016.

She loves to spend time with her family and her grandchildren and to take long relaxing walks in nature.

Hester has a passion for working with students and is a loyal and compassionate member of the CHS team.

Monica Piek

Finance

Happiness is the new rich. Inner peace is the new success. Health is the new wealth. Kindness is the new cool.
– Syed Balkhi

Monica completed her BCOM (Accountancy) degree at the University of Pretoria in 1989. She started her career in the corporate environment as an assistant accountant in the financial department of SASOL OIL in Rosebank, Johannesburg.

After six years of corporate experience, an opportunity arose to start their own business which she and her husband grabbed with both hands.

She has financial experience in different industries including retail, construction, and hospitality.

Monica is a firm believer of what you put in is what you get out and that everything in life should be balanced…. just like in accounts.

She is ecstatic to be part of the CHS team and to make a dynamic and professional contribution to the company.

For relaxation she loves hiking, travelling, and connecting to nature. A good non-fiction book is always welcome, and she also loves spending time with her dogs.

Her life attitude is to live for today, because yesterday is gone, and tomorrow is never promised.

Raquel Meyer
Raquel Meyer

Academic Administrator & Social Media Executive

Be strong, you never know who you are inspiring.
– M.R. Kologie

Raquel Ferreira Jardim Meyer matriculated from Clapham High School in 2007. After completing her schooling, she skilled herself in Photography & Design through the Visual Skills School (VSS).

She completed the Beginners, Intermediate and Advanced Photography programmes as well as the Design Certificate through VSS.

Raquel was involved in exciting projects during her photography studies. She worked at Prestige Photographic Services, a photographic company specialising in “school photography” for 5 years.

She loves arts & crafts, writing for her blog and taking spontaneous trips as well as socialising with friends and family. Her goal is to inspire just ONE person.

She believes that by helping one person make a positive change, to take a chance, or to try something new that she will be the catalyst in improving someone’s mindset for the benefit of their future.

She is a warm-hearted, open-minded, down-to-earth, honest and compassionate woman who strives in helping others to find the little joys within their lives and themselves.

Project Manager - CHS
Charné McLachlan

Online-Learning Project Manager

Service should be a feeling we awaken in others and not just an action we take.
– Charné McLachlan

Charné completed her Hospitality & Tourism Diploma as well as her City and Guilds Diplomas at Capital Hotel School in 2006.

After her studies, Charné ventured to the United Arab Emirates to further herself and her career.
She worked in Fujairah at a well-known resort and spa and was a part of the start-up team that opened the resort. In Dubai, she worked for an international Events and conferencing agency that hosted exhibitions for 5000 plus delegates. In Abu Dhabi, she worked for an international hotel brand and the Abu Dhabi National Exhibition Centre that hosts some of the UAEs largest exhibitions.

Working in the UAE with several religions and nationalities teaches us to be curious, tolerant and learn from those different from us.

After her five years overseas, Charné returned to South Africa to continue her career in the Hospitality industry.

After returning to South Africa, she pressured her passion for training and the hospitality industry and held the position of Campus Manager for a chef school in both Johannesburg and Pretoria.
Then Charné found herself with an opportunity to work for the very same Capital Hotel School that trained her.

Ronel Bezuidenhout
Ronel Bezuidenhout

Managing Director

I sat at a table where rich food and wine in abundance were, and obsequious attendance, but sincerity and truth were not; and I went away hungry from the inhospitable board.
– Henry David Thoreau

After many years of holding various positions in the Hospitality Industry, Ronel decided to pursue her real passion and in 2001 launched Capital Hotel School (CHS) in Pretoria.

She visualises to increase the CHS footprint in SA and neighbouring countries in collaboration with likeminded business associates.

Ronel chaired the Travel Trade Sports and Social Committee, as well as SKAL International.

She is an honorary Bailli of the Pretoria Bailliage of Châine des Rôtisseurs, an international society devoted to choice dining and the camaraderie of the table and was a coach at Lifework Leadership.

She serves on the Boards of the Tshwane Tourism Association and SA Culinary and Hospitality Educators Forum.

She believes firmly in the anonymous saying that we are very apt to measure ourselves by our aspiration instead of our performance.

But in truth, the conduct of our lives is the only proof of the sincerity of our hearts.

Vincent de Villiers
Vincent de Villiers

General Manager

Cupcakes are muffins that believed in miracles.
– Anonymous

Vincent studied at ICA Chef School in Stellenbosch, where he enrolled for an advanced diploma in professional cheffing and pastry.

After completion of his course, Vincent started working at Terroir restaurant as the front of house manager. That same year Terroir was awarded the much-coveted  “Eat Out Restaurant of the Year”, as well as the “Eat Out Service Award of the Year” (Oscars of South Africa’s restaurant industry)

Later Vincent joined Marcel’s Frozen Yoghurt as the head product developer. He developed a few ice cream flavours for Woolworths specifically, that can still be found on the shelves today, like the Vanilla Stracciatella, as well as the Mint Stracciatella. Marcel’s Frozen Yoghurt was the first ice cream company to commercially produce a Stracciatella ice cream, thanks to Vincent that corresponded with a company in the USA to manufacture a custom-made machine for the application. That year he won two gold medals at the South African Dairy Awards for his Vanilla Stracciatella Ice Cream, as well as his Mint Stracciatella Ice Cream.

Vincent joined the Capital Hotel School team in February 2019, forming part of our Chef’s department. Vincent is a skilled facilitator, with his primary focus being Inservice training for clients at numerous destinations across the country.

Vincent has a big passion for travelling, collecting rare tropical plants, collecting antique furniture and loves all kinds of dogs. Needless to say, eating out and cooking is his biggest passion.

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