Institute for Hospitality Education (SA)

The Diploma in Patisserie syllabus provides a comprehensive introduction to Patisserie, covering the foundational elements of Pastry including the following topics:

•	Kitchen Safety & Hygiene
•	Kitchen Maintenance and Design
•	Budgets, Costings and Design
•	Paste-based Products and Desserts
•	Cakes and Sponges
•	Meringue-based Products and Desserts
•	Gelatine Set Desserts
•	Desserts Egg Set Desserts
•	Fruit-based Desserts
•	Fermented Products
•	Creams, Fillings and Glazes
•	Hot and Cold Sauces
•	Decorative Mediums

Course Objective

The course is ideally suited for:
•	Entry-level candidates with an interest in Patisserie.
•	DPC candidates wishing to obtain a more comprehensive qualification.
•	Currently employed pastry employees who require formal qualifications.

Patisserie is a specialist, technical field requiring students to have very solid practical cookery skills. No referrals for employment will be made for those students doing only Patisserie.

This provides a hands-on and holistic approach to the course, and is extremely popular.

Course Components

Theory:	Internal Tests and assignments, and External Exams are completed during the year.
Practical:	Practical demonstrations and lessons are held at regular intervals in our superb kitchens. Students are strongly encouraged to work in industry to gain experience and build their skills. Practical assessments are conducted throughout the year. The costs of practical assessments in the kitchen are for the student's account. Please see the Exams & Assessment section for more detailed information on practicals. Candidates who wish to view the kitchens where our Pastry classes are held, must please make an appointment to ensure appropriate times.

Intakes:	Three intakes a year: one in January, one in July and one in September.
Availability:	A very limited numbers of places are available on the Patisserie course.
Lectures:	Mondays from 10h00 to 16h30 on a part-time basis. Theory lessons are conducted in the morning. Practical, hands-on lessons are conducted in the afternoon.