The Diploma in Professional Cookery – Confectionery & Patisserie develops the students’ food preparation, cooking and finishing techniques specifically for pastry, desserts and other baked goods. Students will learn all the essential patisserie and confectionery skills required for a successful career as a pastry chef as well as improving the student’s overall culinary ability.
The Diploma in Professional Cookery – Confectionery & Patisserie programme is ideal for those looking to become professional pastry chefs or for those already working who are seeking to progress in their careers. Pastry Chefs are always in demand in the catering industry or in restaurants or bakeries. Pastry and baking requires a different skill set, it requires attention to detail, precision, patience and organisation. The programme incorporates the necessary theory required, and it is designed to maximise the amount of practical training and hands-on practice in the kitchen.
The Diploma in Professional Cookery- Confectionery & Patisserie will enable students to apply for Confectionery & Patisserie jobs in the culinary industry; such as, restaurants, hotel kitchens, retail coffee shops, banquets and conference catering organisations and many more.
Career opportunities in today’s world of culinary arts for graduates specialising in Confectionery & Patisserie are: Commis Pastry Chef, Pastry Chef, Pastry Sous Chef, Pastry Catering Chef, Food Photographer, Food Promoter, Food Critic, Food Stylist, Food Writer and many more.
La Xenia Campus
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Diploma in Professional Cookery –
Confectionery and Patisserie
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* The accommodation fee may vary. Based on the room type. All room options are subject to availability.
At La Xenia we provide our students with:
Students must successfully complete: 10 core courses plus a full-time internship
Credits: 60 ECTS
Techniques and Skills in Producing Frozen, Cold and Hot Dessert
Techniques and Skills in Baking and Baked Products
Techniques and Skills in Producing Fermented Dough Products
Techniques and Skills in Producing Decorative Items and Display Products
Techniques and Skills in Producing Paste Products and Petits Fours
Food Safety Practices in the Preparation, Service and Storage of Food
Supervising the Pastry Section
Professional Practical Training 1
English/German Communication 1
Practical Training Internship
Note: The courses listed above for this programme are regularly reviewed to ensure they are up to date and meet industry needs as well as the latest teaching methods. On occasion, we may need to make unexpected changes to the courses – if this occurs, we will contact all registered students as soon as possible.
Diploma in Professional Cookery – Confectionery & Patisserie