Diploma in the Art of Patisserie, Confectionery & Boulangeries at Cilantro Culinary & Pastry Academy

Description

The Diploma in the Art of Patisserie, Confectionery & Boulangerie is designed to equip students with comprehensive practical skills in pastry, confectionery, and artisan bread production, preparing them for professional careers in the bakery and pastry industry. The programme places strong emphasis on hands-on learning, with approximately 95% of training conducted through practical kitchen experience, enabling students to develop technical proficiency and creativity in pastry preparation, cake decoration, and bread making. Instead of traditional examinations, assessment focuses on practical competency and real-world kitchen performance, ensuring graduates are industry-ready upon completion. The flexible programme structure allows students to select study terms aligned with their personal interests and career goals, while successful completion leads to certification that demonstrates professional expertise in patisserie, confectionery, and boulangerie for employment within the food and hospitality industry.

Intake Month(s)

Every month

Course Structure

Cookies & Biscuits
Pate a Choux & Meringue
Tarts & Pies
Puff Pastries
Dessert
Gateaux
Bread & Roll
Chocolate & Praline
Modelling Sugar Craft
Fun Cake
Elementary Assessment & Evaluation
Cookies & Biscuits
Pate a Choux & Meringue
Tarts & Pies
Puff Pastries
Dessert
Gateaux
Bread & Roll
Chocolate & Praline
Modelling Sugar Craft
Fun Cake
Elementary Assessment & Evaluation
Hi Tea Savoury
Viennoiseries
Chocolate Bon Bon
Artisan Bread
Modern Plated Dessert
Ice Cream
Gelato & Sorbet
Gingerbread House
Theme Design Wedding Cake
Artistic Chocolate
Pull Sugar Art
Classical Assessment & Evaluation

Entry Requirement

16 years old or above

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