///Advanced or Postgraduate Diploma in European Baking and Pastry Arts and Culinary Arts (Tailor-Made)
Advanced or Postgraduate Diploma in European Baking and Pastry Arts and Culinary Arts (Tailor-Made) 2016-11-07T11:22:08+00:00

Advanced or Postgraduate Diploma in European Baking and Pastry Arts

Advanced or Postgraduate Diploma in Culinary Arts (Tailor-Made)

Programme Objectives and Courses

At the conclusion of the programme, students will be able to:

  1. Identify the equipment, commodities and methods required to prepare different examples of European and International Breads, Pastries, Cakes, Desserts, Ice Creams, Chocolates and Showpieces
  2. Produce a range of Breads, Pastries, Cakes, Ice Creams, Chocolates, Showpieces, hot, cold and frozen desserts, baked goods and chocolates
  3. Demonstrate and apply food preparation and cooking skills that are safe, hygienic and professional after Swiss standards
  4. Explain the functioning and administration of the culinary purchasing process.
  5. Create edible decorations and showpieces for buffets and plated desserts.
The aim of this unit is to enable students to gain knowledge of the equipment, commodities and methods required to prepare and cook/bake Swiss and European Breads, Pastries, Cakes, Desserts and Chocolates, styles of buffet and plated desserts, that are created in Europe and develop skills in preparing, cooking and reviewing European dishes under the high Swiss standards of hygiene and food safety. To this, the unit will deal with the equipment, commodities and preparation methods that are necessary in order to be able to plan, prepare and cook a range of European dishes.

Students will develop an understanding of different types of European food and their specific influences and requirements. Students will have the opportunity to practice and develop their skills in the preparation and cooking/baking of a range of European and International Breads, Pastries, Cakes, Desserts and Chocolates, while ensuring that safe, professional and hygienic practices are followed at all times. They will be introduced to the process of reviewing and evaluating their dishes and then recommending any appropriate improvements.

The application of evaluation techniques and quality criteria will make a valuable contribution to students’ future role as a supervisor in the hospitality industry. Students will consider the influence that other European countries have on Swiss food and explore the factors that have promoted the incorporation of European food influences. Students will develop their knowledge, skills and understanding of gastronomy and gastronomic principles. This unit also will enable students to develop the application of management skills involved in the development of products, and services as well as research and evaluation of current innovations.

Programme Outline

The programme is divided into five key models blended into one coherent structure of learning. Small group workshops, one-on-one instruction and a “live” kitchen environment ensure students are well equipped for a career in this industry. To complete the course in European Baking and Pastry Arts, students will complete modules 1, 2, 3, 4. To complete the general course in Culinary Arts, students will complete modules, 4 and 5 and part of 1, 2, 3 only. The focus in module 5 will be tailor made to suit the student’s future needs and aspirations. The “tailor made” option will be finalised in detail on arrival after discussion with the Culinary Centre instructors.

Modules

  1. Modern and Artesian Breads
    Doughs and Pastries
    Biscuits and Cookies
    Tarts and Pies
  2. Buffet and Trolley Desserts
    Ice-creams and Sorbets
    Plated Desserts
    Molecular Desserts
  3. Chocolate Creations
    Truffles and Pralines
    Jellies and Nougats
    Sugar Art and Confectionary
  4. German Language
    Electronic Media
    Food Styling and Photography
    Career Development
    Research Project (Post Graduate Students Only)
    Internship Course
  5. Culinary Recipe Development
    Swisstouches Special Dishes
    Banqueting Event Culinary
    VIP Event Culinary

Programme Details

Entry requirements: Candidates for the Advanced Diploma should be at least 18 years of age with a passion for the culinary arts. This is the ideal specialisation for students who are currently enrolled in an undergraduate culinary programme. Candidates for the Postgraduate Diploma must be a minimum 20 years of age, hold a hospitality, culinary, or related qualification at Bachelor or Postgraduate level and/or have professional kitchen experience of at least two years.

Language proficiency: Required English level by interview / HTMi test or have TOEFL 450 or IELTS 5 or equivalent HTMi English Placement Test Score.

Mode of delivery: This unit has theoretical and practical components and focuses on the development of food preparation and cooking skills under Swiss health and hygiene regulations. Students have the opportunity to explore different types of European food, as well as to develop a wide range of knowledge and practical skills. Dishes must be prepared and cooked to a standard and quality suitable for paying customers, although learners will get extensive support during the initial stages of delivery. To achieve the learning outcomes learners are given the opportunities to visit a local bakery. Guest lecturers are invited to give the learners a better understanding from what is needed and expected in the industry and also on the international market. Students will run dessert buffets and dessert trolley and take part in events to apply their skills from purchasing to selling food items. Students also will take part in “Sörenberg concepts” where they are given the opportunity to plan and design a restaurant/pastry shop with all facilities needed to operate it as for real customers. Menus will be created according to the customers, theme and location of the property.

Final assessment: In order to pass this unit, the evidence that the students present for assessment needs to demonstrate that they can meet all the learning outcomes for the unit. The assessment criteria for a pass grade describe the level of achievement required to pass this unit.
This unit will be practical assessed through observation of students skills in preparing, processing, cooking/baking and finishing a range of patisserie items, recorded as witness statements or other appropriate formats. Diaries are used to provide useful support for records of observation. Evaluation of dishes will be evaluated through group discussions and a jury and will be kept in diaries. This unit will be theoretical and practical assessed.
Graduation requirements: 50%
Duration of programme: Academic / Culinary Study: 20 Weeks and Work Placement / Internship: 20-24 Weeks

Students who successfully complete the programme (academic study and work placement/internship) will be awarded with the Advanced or PgD Diploma in European Baking and Pastry Arts or Advanced or Pgd Diploma in Culinary Arts (Tailor-Made) by HTMi Hotel and Tourism Management Institute.

Your Executive Instructor

Chef Andreas Kurfurst with more than 25 years culinary experience is Executive Chef and Head Culinary Instructor at HTMi. He has previously been Vice President of the Emirates Culinary Guild and Food and Beverage Executive Chief at Marriott Salalah, Oman. Prior to that he was Director of Food and Beverage at Renaissance Hotel Dubai. Chef Kurfurst has held various culinary positions including Executive Chef at both the Renaissance and Ramada Hotels in Dubai and the Pastry Chef at the Ramada Hotel Dubai. his Pastry Chef background started at the London Swiss Centre Restaurant at Leicester Square followed by extensive experience in Baghdad, Iraq, before moving on to Riyadh, Saudi Arabia where he worked as a pastry chef for four years. This included catering to many Saudi palaces, including the Crown Prince, who is now King of Saudi Arabia.

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