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  • Chef & Owner Professional Pastry Arts
  • AGE

    Between 18-49

  • EDUCATION DURATION

    3 months


A dual program where participants enroll in the Professional Pastry Arts as well as the Professional Food & Beverage Management programs to start up and manage their own f&b business. The 3 months long program offers the MSA graduation certificate, the certificate of mandatory hygiene education and the HACCP certificate.

Course Subjects

  • Macaron
  • Sponge cake: production & decoration
  • Cupcakes (plain and with filling) production & decoration
  • Choux dough products; clair, profiterolles, petit fours and their decorations
  • Modern petit four production
  • Cookies and sweet biscuits production & decoration
  • Chocolate and chocolate decoration
  • Pastilage, sugarpaste, gumpaste, chocolate dough & decorations
  • Pastilage, sugarpaste, gumpaste, chocolate dough & decorations
  • Royal icing and frosting
  • Pulled sugar techniques
  • Mirror glace
  • Wafer paper applications
  • Naked cake
  • Banquet applications
  • Feasibility
  • Project design & decoration
  • Figure modeling
  • Creme patissiere, ganage and fillings used in pastry products
  • HACCP
  • Mandatory hygiene education
  • Liaisons
  • Kitchen equipment
  • Licences & permits
  • Opening procedures & accounting
  • Menu planning
  • Personnel Selection
  • Sauces
  • Labour laws and recruitment
  • Social media
  • Purchasing, stocking, inventory management
  • PR, advertising and marketing
  • Introduction to alcoholic beverages
  • Payment systems and stock control
  • Repairs & renovations
  • First aid
  • Total quality management
  • Customer relations management
  • Menu design
  • Wine appreciation & management
  • Bar management & Coffee management
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MSA graduates are eligible for leading vocational diplomas

  • HACCP

    HACCP
    Certificate

    HACCP certificate, a requirement for professional culinary personnel both on a local and international scale, ensures the safe and secure operation of physical, chemical and microbiological processes related to food production.

Instructor Team

An instructor team with 23 full-time chef instructors as well as more than 30 local and international visiting chefs every year.

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