Certificate in Pastry Making

 
 

PROGRAMME DESCRITION

This course stimulates interest in the field of pastry making with a view to improving local standards. It also provides persons who are interested in the trade with basic management skills.

PROGRAMME MODE

The programme is offered on a part time basis over a one-year period.

Career Opportunities

The programme prepares persons to establish their own baking and cake decorating business.

ENTRY REQUIREMENTS

Persons applying for admission to the certificate in Pastry Making will require secondary school education

Persons applying for admissions to the Certificate Programme in General Catering will require:

  • Two G.C.E. O’Level or CXC or JSC OR SSC  passes including English Language.

  • Mature entry (25 & up) with minimum 3 years work experience.

 

 

PROGRAMME GOALS AND OBJECTIVES
The goal of the course is to provide students with basic and intermediate practical and managerial skills in pastry making and cake decorating. This goal will be accomplished through:

  • students participating in practical class activities

  • exposure to decorating techniques and practices

  • studying the nature and behaviour of food commodities

  • comprehension and application of food handling regulations

  • use of managerial skills to make the business functional and profitable

 

 

PROGRAMME STRUCTURE

Year 1 Credits
Pastry Practical I 1
Pastry – Theory 1
Total 2
Year 2 Credits
Pastry Practical II 2
Commodities and Food Hygiene 1
Managerial Skills 2
Total 5

 

 

PASTRY MAKING COURSE DESCRIPTIONS

Pastry Making -Year 1

Pastry Practical I
- (including Home & Trade Cookery Pastry) (1 credit, 45 hours)
– HOURS AND CREDITS PENDING APPROVAL

The focus of this course is to improve students’ skills in pastry making and cake decorating. It includes various methods of cake making, choux pastry, icings and yeast goods.

Pastry-Theory
(1 credit, 15 hours)
– HOURS AND CREDITS PENDING APPROVAL

This course introduces students to the basic skills involved in pastry making and cake decorating.

 

Pastry Making - Year 2

Pastry Practical II
(2 credits, 90 hours)
– HOURS AND CREDITS PENDING APPROVAL

An advanced course that builds on the skills required in Pastry Making I. It involves advanced cake decorating and preparation of baked products for a variety of occasions.

Commodities & Food Hygiene
(2 credits, 15 hours)
– HOURS AND CREDITS PENDING APPROVAL

This course emphasizes the importance of proper hygiene in food preparation and the purchase and storage of commodities used in the baking industry.

Managerial Skills
(2 Credits, 30 hours)
– HOURS AND CREDITS PENDING APPROVAL

This course introduces students to the importance and the functions of Supervisory Management in an organization.

 

Links: School of Business Administration