Pastry &
Bakery
Diploma in Pastry and Bakery
If you have passion and love baking, this diploma will benefit you regardless of your specialty. Twelve months to prepare you with skills for the Hotel & Catering industry in pastry and bakery, to industry standards. Foundation and diploma titles on this page follow CAC naming; final programme names on your offer letter and admissions confirmation prevail.
Duration
12 Months
Schedule
Mon – Fri | 9:00am – 4:00pm
Comprehensive Curriculum
17 ModulesKitchen organization and food safety
Baking equipment, tools and sanitation
Foundation in Pastry and Bakery
Foundation in Basic Cookery Skills
Pastry dough and Shortcrust
French Pastries and Choux Pastry
Sponge and Pound Cakes
Genoise – Vanilla, Chocolate and Nuts
Puff Pastry, Curry Puffs and cases
Yeast Products
Tarts and Pies
Desserts – Cold and Hot
Custards and Trifle
Cold and Baked Cheesecakes
Cake Decoration and Icing
Pastry Showpieces
Festival pastries and Breads
Intensive
Foundation
Foundation in Pastry and Bakery
Everyone has a favourite cake, pastry, pudding or pie from when they were kids. Pastry is about art, formula, and the chemistry between ingredients. Join us to sharpen your pastry and baking skills.
Duration
3 Months
Schedule
M / W / F | 9:00am – 4:00pm
7 modules
- Introduction to Pastry & Bakery, tools, safety and ingredients
- Rich Short pastry, Shortcrust, tartlets, pies, tarts, filling, toppings
- Rich sponges, Butter cakes, Cup cakes, cakes with fruits, Sponge slices
- Pastries; Choux pastry, Puff pastry, Sweet and savoury fillings
- Bread: fermented yeast dough: Loafs, buns, Croissants, Danish pastries, fancy breads
- Genose sponge; Sponges, cakes with cream, flans, fruits fillings, Swiss rolls, Light chiffon.
- Desserts and cake decorations.
Begin Your Culinary Journey
Yearly intakes: January, April, July and October. We can accept ad hoc intakes as well. Contact CAC Academy of Chefs for enrolment and campus information.