The Village Centre

Sandbaai, Hermanus

+27 83 978 3942

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Warwick's Chef School

Training Academy

International Patisserie Course

ONE YEAR INTERNATIONAL CULINARY & PATISSERIE COURSE

Course Outline

The Patisserie course is aimed at those who have a keen interest in both the culinary arts and pastry, and wish to develop their skills to enter the hospitality industry with experience in the hot, cold and pastry kitchen. The course covers all theoretical, practical and workplace components and students work towards 2 internationally recognised diplomas within a one year period.
Students receive intensive practical & theoretical training on a daily basis at the school and gain experience at one of the schools approved professional hotel/restaurant partners.
We accept a limited number of students per intake for this intensive training course.

Course intakes are in February and July each year.

By successfully completing this programme, you will be industry ready and fully employable and will obtain a:

  • Highfield International UK Level 3 Diploma for Professional Chefs (RQF)
  • Highfield International UK Level 2 Diploma in Patisserie, confectionary & Bakery (RQF)
  • Highfield International UK Level 2 Award in Health & Safety within the Workplace (RQF)
  • Highfield International UK Level 2 Award in Food safety for Catering (RQF)

This one year qualification will give you the opportunity to enter the hospitality industry as a Commis chef or Commis Pastry chef to work in a restaurant or hotel ,as well as in catering companies and on cruise liners. The individual will then be able to climb the ladder to higher positions in the kitchen through hard work and experience.

Pastry Course Outcomes

Learners develop their skills in the following areas:

  • Maintaining Food Safety
  • Maintaining Kitchen Safety & Hygiene
  • First Aid & Fire Fighting
  • Team Work, Communication & Customer Services
  • Minimising Loss in the Food Operations Industry
    Menu Planning & Costing
  • Nutrition, Allergens & Special Diets
  • Cooking Methods & Principals
  • Hospitality Studies & Catering Operations
  • French Terminology
  • Food preparation principals & Knife Skills
  • Cooking Dishes in all the food groups (stocks, soups, sauces, seafood, meat, poultry, offal, vegetables, grains, rice, pulses, pasta, farinaceous dishes, eggs, desserts, bakery & pastry)
  • Dough & Breads
  • Pastry
  • Biscuits
  • Cakes
  • Desserts
  • Sugar, Chocolate
  • Petit Fours & Miniatures
    Toppings, Glazes, Creams & Sauces
  • Cake Decorating
    Plating & Presentation
  • Professional Development
  • Work integrated learning


Minimum entry requirements

  • 18 years of age
  • Matric Qualification or equivalent thereof.


If you have a passion for the culinary arts and the pastry kitchen and wish to enter the hospitality industry with experience in all sections of the kitchen, then this is the course for you.

2025 Patisserie Course Fees:
R 121 545.00 for the one year full time course (Professional Chef Diploma  &  Patisserie Diploma).

Course fees can be paid off on a monthly basis. Please enquire about our available payment plan option.

The following is included in the course fees:

  • Daily Theoretical and Hands-on Practical Training
  • Recipes, training manuals and printed notes.
  • Files & clipboard
  • Portfolio of Evidence
  • 3 Chef Jackets, 2 pairs of Chef Trousers, 2 Aprons, 1 Scull Cap
  • Professional knife set and bag
  • Use of the school’s equipment
  • All ingredients
  • International Qualification Costs
  • Examination Costs

Not included in the course fees:

  • Non-slip closed black safety kitchen shoes
  • Stationary (pens / notebook or paper / calculator)
  • Accommodation
  • Transport
  • Exam re-writes / re-do’s