Learn to prepare a wide selection of pâtisserie items served in restaurants, pâtisserie shops and tearooms – including classical and contemporary French desserts and garnishes in chocolate and sugar. Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements. These courses offer a comprehensive introduction to the culinary arts. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.

• Sous Chef • Executive Chef • Restaurant Manager • Banquet Manager, • Food & Beverage Manager • Financial Controller • Catering Manager