Diploma in Patisserie (Bakery & Confectionery)

Career Paths

The major pathway is from Apprentice, to Cook, to Chef de Partie, to Sous Chef, to Chef, to Executive Chef.
Young chefs can progress their careers rapidly. Many chefs move to jobs in hospitality and tourism, retail, public affairs or other areas Commercial cookery and training for a varied and interesting career teaching group of people who would always want dynamism and development in their work.

Course Content
This course offers practical skills and theoretical knowledge in Bakery & Confectionery. The theoretical classes cover Safety, Hygiene & Food Safety At Work, Preparation and baking sponge cakes, desserts based on gelatine, meringue, eggs, aerated products, fruit based, fermented products , Preparation and use of creams, fillings & glazes, use of decorative mediums.