Higher Certificate in Pastry & Bakery

Overview & Objectives
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Higher Certificate in Pastry & Bakery – Fully Accredited – SAQA ID 99334

Semester 1 the focus is on the Introduction to Pastry & Bakery – examination of the basic processes to produce consistent quality with a wide range of sweet and savoury products.

Semester 2 the focus moves to Advanced Pastry & Bakery Studies – challenging higher-level skills needed when working with sugar, chocolate, and a la carte desserts.
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Higher Certificate in Pastry & Bakery SAQA ID 99334 (Year 2)

Semester 1 – Introduction to Pastry & Bakery

Higher Certificate in Pastry & Bakery SAQA ID 99334 (Year 2)

Semester 2 – Advanced Studies – Desserts & Patisserie

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Entry Requirements:

• Certificate (NQF 5) qualification in professional cookery; or
• A National senior certificate (NSC) & minimum three year’s industry experience in quality Pastry kitchens.

If the applicant’s Senior Certificate was received prior to 2008, or if they completed a different school leaving qualification, or if they completed their formal high school qualification at an international institution, a separate arbitration will be made by the Registrar.

Application Process

Prospective students will be required to complete the application forms and medical certificate and return this to the campus with the following supporting documents: ID copy, Latest tertiary academic results, motivation letter and CV. After reviewing the application documents by the admission panel prospective students will be invited to complete an entry assessment and interview.

Applications are welcome from all qualified, interested students regardless of race, religion, national origin, or sexual orientation. The School aims to conclude most of its registration work by November each year but recognizes that with matriculation results being published in early January there may be some last-minute activity.”
For information on Tuition Fees & Methods of Payment please fill in your details below.