Diploma in Patisserie Level Two
What sets us apart from other schools?
Career-Focused Learning
Our mission is simple: to shape confident, professional, and employable pastry chefs. We provide top-tier recipes, premium tools, and world-class knowledge to support your success.
Faster Career Start
Unlike other institutions that require a full year (6 months theory + 6 months placement), our program allows you to write your final exams before entering the industry, helping you begin your career sooner and start earning right away.
Affordable & Transparent Pricing
We’re more affordable than other institutions. With interest-free payment plans and no hidden fees, we make top-quality education accessible to more aspiring chefs.
Hands-On, Skills-Focused Training
We emphasise practical learning—you’ll spend extensive time in our kitchens mastering essential pastry techniques under expert guidance.
Premium Ingredients, Premium Results
We don’t cut costs when in comes to using quality ingredients, we only use the finest ingredients, such as real butter and Belgian chocolate,
What sets us apart from other schools?
Internationally Recognised Diploma in Patisserie
Accredited by CTH Awards (UK)
Core Modules (Theory & Practical)
- Food Safety & Hygiene (theory-based)
- Costing, Menu Planning & Kitchen Management (theory-based)
- Science of Ingredients and Baking)
Baking & Cake Practical Training
- Make a wide variety of cakes and sponges using modern and French techniques
- Decorate with multiple mediums: meringue-based buttercreams, French buttercream, ganache, pastry cream, chocolate, curds, etc. — all made from scratch
- Create biscuits ranging from traditional Viennese and biscotti to brownies, macarons, and chocolate chip cookies
Pastry 101 (Theory & Practical)
- Choux pastry: éclairs, craquelin, croquembouche
- Puff pastry from scratch: mille-feuille, pies, St. Honoré
- French tarts: quiche, pâte sucrée, pâte sablée
- Phyllo from scratch for baklava
Bread (Theory & Practical)
- Chemically aerated: cheese breads, butternut loaves, scones
- Yeasted breads: shokupan, ciabatta, buns, beignets, sandwich loaves
- Fermented doughs: sourdough, rye
- Enriched breads: brioche, bee sting cake, Danish pastries
- Viennoiserie: croissants and variations
Desserts (Theory & Practical)
- Frozen: delice, ice cream, sorbets, parfaits, semifreddos
- Egg-set: crème brûlée, crème caramel, pots de crème, curds, pavlova, crèmeux, cheesecake
- Hot desserts: soufflé, fondant, sticky toffee pudding, rice pudding
- Gelatine-set: panna cotta, mousse, jelly-based desserts, cheesecake
Chocolate Work (Theory & Practical)
- Bonbons
- Truffles
- Marshmallows
- Nougat
- Chocolate décor
Assessment Methods
- Written assignments for each module
- Ongoing practical evaluations
- Written and practical exams at the end of each module
- Final international CTH assessments, including:
- Online written exam
- High Tea practical exam — learners prepare and present a variety of items from the course to guests on campus
- All coursework is submitted as a Portfolio of Evidence to CTH
CTH certification is issued within 6–8 weeks following final assessment, in line with CTH policies.
Course Details
Admission Requirements
- Grade 10
- English literacy
- Basic mathematics
Duration
- Minimum of 6 months on-campus training
Tuition
- R85,000 (including VAT)
Includes:
- CTH exam registration
- Full uniform
- Textbooks and learning materials
- Kitchen equipment set
- All ingredients used in training
Payment Plans Available
Schedule an appointment to explore our flexible, interest-free payment options.
Career Pathways
Upon graduation, you’ll be ready to work in roles such as:
- Pastry Chef
- Chocolatier
- Bakery Owner
- Cake Artist
- Hotel/Restaurant Dessert Specialist
- International Cruise Line Pastry Chef
- Food Product Developer
- Pastry Instructor