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Second Year Advanced Diploma Course/Advanced Patisserie
The 1000 Hills Chefs School has introduced the Advanced City & Guilds Diploma Course specializing in advanced patisserie work as a second year option for students wishing to further their education. The second year students will write the City & Guilds Advanced Diploma with the emphasis being on patisserie work. Second year students will also be taught the art of cheese and sausage making in our new cheese and sausage making facility. Our micro brewery will also form part of the second year course where students will be taught the art of beer brewing.We are currently the only school in Africa and possibly in the world offering the brewing course. We feel these skills are valuable tools for any person entering the Hospitality Industry. We will be placing second year students into the Industry for small periods during this second year course to give them relevant Industry experience. The second year course runs from January to December and is a full years course.
Advanced Diploma
01 Food safety operations and supervision
02 Staff organisation in the kitchen and ancillary areas
03 Product development and presentation
04 Cultural dimensions of food
05 Costing, budgets and control
06 Materials management
07 Production systems, planning and organisation
08 Quality assurance of products and services
09 Menu policy and planning
10 Training and team development
Patisserie studies
11 Patisserie studies: advanced techniques which cover an in-depth study of the following: sweet and savoury products, fermented goods, hot and cold desserts, cake sponges and meringue products, petite fours and chocolate, decorating mediums and display/show pieces.
Time Table
Duration and Times
The course starts in late January and runs until mid December. Students are taught from 8.00am to 4.00pm, Wednesday to Sunday. Owing to the fact that they will be running the bakery their teaching hours will change depending on circumstances within the bakery.
First semester 23 January 2013 to 16 June 2013
Half-Year Break
Second semester 25 June 2013 to 7 December 2013
Cost of Course
The second year course is the City & Guilds of London Advanced Diploma in patisserie studies.
Fee Structure 2013
The cost of the second year course is R74 000.00 (excluding uniforms, equipment and exam fees) and is payable as follows:
On Acceptance of Student
Admission fee/ non-refundable deposit
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R 8 000 |
Payable by 1 December 2012
Uniform and equipment
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R 6 500 |
Monthly Installments
Payable on the 1st day of each month
January to December 2013 (inclusive)
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R 5 500 |
Exam Fees
End of year Advanced Diploma fees(payable 1st September) |
R 3 500 |
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