Diploma or Postgraduate Diploma in European Baking and Pastry Arts and Culinary Arts

Hotel and Tourism Management Institute Switzerland - HTMi, Switzerland
Diploma or Postgraduate Diploma in European Baking and Pastry Arts and Culinary Arts
Next enrollment cycle August 2024 See all cycles
Total Cost KES 3,700,670
Course Accredited By BAC
20 Weeks On Campus Postgraduate Diploma Up to 40% scholarship

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

. 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.

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

  • Identify the equipment, commodities and methods required to prepare different examples of European and International Breads, Pastries, Cakes, Desserts, Ice Creams, Chocolates and Showpieces
  • Produce a range of Breads, Pastries, Cakes, Ice Creams, Chocolates, Showpieces, hot, cold and frozen desserts, baked goods and chocolates
  • Demonstrate and apply food preparation and cooking skills that are safe, hygienic and professional after Swiss standards
  • Explain the functioning and administration of the culinary purchasing process.
  • Create edible decorations and showpieces for buffets and plated desserts.

Enrollment Cycles

  • August 2024
  • October 2024
  • January 2025
  • March 2025

Entry Requirements

Entry requirements:

  •  Candidates for the 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 Bachelors 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.

Academic Study (20 weeks)
Internship in Switzerland or Internationally for HTMi Switzerland Students (5-6 months)

1. Introduction to Food Safety and Hygiene 150 Hours
Introduction to Kitchen Tools and Equipment
Sponges, and Doughs
Biscuits and Cookies

2. Buffet and Trolley Desserts, 150 Hours
Tarts and Pies, Cakes and Gateaux,
A la carte dessert plating in various styles and services
Introduction to Herbs and Spices from around the world

3. Ice creams, Sorbets and Frozen Desserts 150 Hours
Modern and Artisan Breads,
European and International Fruits & Vegetables 
Introduction to regional dairies and cheeses
Introduction to Molecular Cuisine

4. Chocolate Creations, Pralines, 150 Hours
Sugar Art and Confectionary, Jams, Jellies and Mousses
Introduction to Food Cost and Yield Management
Introduction to Food Trends and Food Plating Styles

5. German Language 150 Hours
Sörenberg Concept (Developing a F&B Outlet)
Food Styling and Photography
Career Development
Research Project (Post Graduate Students only)

6. Culinary Recipe Development 300 Hours
Swisstouches Special Dishes
Banqueting Event Culinary
VIP Event Culinary

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