COURSE DESCRIPTION

The Pastry Making and Cake Decorating course is designed to meet the needs of individuals who desire to develop their skills and career in baking. Focus areas will include Pastry Making, Cake Decorating and Safety and Sanitation (to include Hazard Analysis Critical Control Point - HACCP) and Functions Management.

CAREER OPPORTUNITIES

Graduates of the course will have increased skills and competence in baking for supervisory positions. Those with an entrepreneurial spirit can go into their own businesses.

DURATION OF THE COURSE

The Pastry Making and Cake Decorating course has a duration of one full year, including the summer. Students are required to attend classes three evenings per week for four hours each evening. In addition, students are required to attend classes three evenings per week during the summer session.

CAREER OPPORTUNITIES

Graduates of the course will have increased skills and competence in baking for supervisory positions. Those with an entrepreneurial spirit can go into their own businesses.

COURSE ENTRY REQUIREMENTS

 Applicants should have a minimum of two CXC General Proficiency subjects, Levels I, II or III(as of June 1998) or, GCE 'O' Levels (A, B or C). Subjects should include English Language. Applicants who do not meet the matriculation requirements, but who have several years related work experience, may be considered under the Prior Learning Assessment (PLA) programme.            

COURSE STRUCTURE

PASTRY MAKING COURSE DESCRIPTIONS

Pastry Making - SEMESTER 1

Basic Pastry Making & Cake Decorating Theory 1
(2 credit, 15 hours)
 

This course covers the fundamental principles, techniques and methods for preparing cakes, pastries and desserts. Participants will be taught the principles of mixing cakes, pastry, cookies as well as icings and decorating. 

Basic Pastry Making & Cake Decorating Practical 1
(2 credit, 120 hours)
 

This course is designed for students who wish to advance their skills in making a wide range of desserts and intricate cake decorations.

Sanitation and & Food safety

(2 credit, 30 hours)

This course is an introductory study of the science and practice of food sanitation and nutrition. The course exposes participants to standards and practices applied to sanitation and food safety.

Applied Mathematics for Food Service

(2 credit, 30 hours)

An introduction to the study of mathematics, with an emphasis on the business of food service. The course is developed to create interest in reasoning, application and the importance of mathematics in the activities of the real world and to develop competence in solving mathematical problems related to business.

Certificate Communication

(1 credit, 15 hours)

In this course students formulate and organize thoughts and ideas on a variety of topics; comprehend and evaluate written and oral material; write clear letters and memoranda and demonstrate oral fluency in a variety of situations typical to the workplace.

Pastry Making - SEMESTER 2

Intermediate Pastry Making & Cake Decorating Theory 2

(2 credits, 15 Hours  (1 Hour / Week )

This course covers principles, techniques and methods for preparing cakes, pastries and desserts at the intermediate level.

Intermediate Pastry Making & Cake Decorating Practical 2
(2 credits, 90 hours)
 

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.

Managerial Skills

(2 credits, 30 hours)

This course will introduce students to the concept of management which will equip them with the skills necessary to function at the supervisory level.

Certificate Communication

(1 credit, 15 hours)

In this course students formulate and organize thoughts and ideas on a variety of topics; comprehend and evaluate written and oral material; write clear letters and memoranda and demonstrate oral fluency in a variety of situations typical to the workplace.

Pastry Making - SUMMER SESSION

Advanced Pastry Making & Theme Cake Decorating

(3 credit, 120  hours)

This course represents the third and final part of the Pastry Making & Decorating course. Students will now be exposed to a wide range of desserts and intricate cake decorations.

Basic Food Costing

(2 credit, 30 hours)

This module will look at the principles of food costing and the importance of cost control systems in food and beverage entities. It will focus on the fundamental practices of applying cost to the different areas within the operation and also the relevance of analyzing the relationship between revenue and expenses.

Entrepreneurship Skills

(3 credit, 45 hours)

This course is designed to provide information and training to “budding entrepreneurs.” It covers important aspects of establishing and effectively managing a small business in Jamaica and the Caribbean.