Advanced Diploma in European Baking & Pastry Arts | Culinary Arts (Tailor-Made)

Specialisation Course

  • Advanced Diploma in European Baking & Pastry Arts

  • Postgraduate Diploma in European Baking & Pastry Arts

  • Advanced Diploma in Culinary Arts (Tailor-Made)

  • Postgraduate Diploma in Culinary Arts (Tailor-Made)

Requirements of Admission

Candidates for the Advanced Diploma should be at least 18-years of age with a passion for the culinary arts. This is the ideal specialization for students who are currently enrolled in an undergraduate culinary programme. An English level equivalent to a TOEFL 450 or IELTS 5.0 is required.

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. An English level equivalent to a TOEFL 450 or IELTS 5.0 is required.

Progression Path

  • One Year Programme

    Academic Study for 20 weeks.

    Work Placement or Internship up to 20-24 weeks.

Programme Outline

The programme is divided into five key modules 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 & Pastry Art 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. This 'tailor-made' option will be finalized in detail on arrival after discussion with the Culinary Centre Instructors.

Module 1 Contact Hours Per Module
Modern and artesian breads 150 hours
Dough's and pastries
Biscuits and cookies
Tarts and pies
Module 2 Contact Hours Per Module
Buffet and trolley desserts 150 hours
DIce-creams and sorbets
Plated desserts
Molecular desserts
Module 3 Contact Hours Per Module
Chocolate creations 150 hours
Truffles and pralines
Jellies and nougats
Sugar art and confectionary
Module 4 Contact Hours Per Module
German language 150 hours
Electronic media·
Food styling and photography·
Career development
Research Project (Post Graduate students only)
Internship Course
Module 5 Contact Hours Per Module
Culinary Recipe Development 300 hours
Swisstouches Special Dishes·
Banqueting Event Culinary·
VIP Event Culinary

Note

Students will receive a professional pastry toolkit, and an iPad as part of the course deposit.

Internship Project (10 hours Tutoring and Support)

This project is part of any internship which is completed as part of the course, and must be completed and sent to HTMi by the end of the internship for assessment as part of the overall course marks.

HTMi will require a minimum of one internship at under- and postgraduate level. Any internship exemptions must be approved by HTMi.

Culinary Office in the Palm Of Your Hand

HTMi is a leader in the application of Apple technology for hospitality operations and education.

For the baking and pastry arts specialization, the iPad technology is used for recipe and menu development , and collaborative creative concept development within the Culinary Centre. This gives each student a professional lifelong individual recipe book and culinary library.

Interested, Whats Next?

To make an appointment for a free counselling session or to apply to the course, please contact us.

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