INTRODUCTION TO:
THE 1-YEAR PROGRAMME IN PATISSERIE
(Pastry, Confectionary & Bakery)
DAY RELEASE
(Awarding Body: HTA and City & Guilds of London)
Assisting the South African Hospitality Industry since 1984, with the
development of classically trained professional chefs,
HTA now presents the following Programme in Pastry, Confectionary
and Bakery.
INTRODUCTION TO HTA
Established in 1996, Hospitality Trainers and Associates (HTA), was formed to assist South Africa’s fastest
growing industry (Hospitality, Travel and Tourism) with the skilling and development of Home-Grown Chefs.
Today HTA through a range of training interventions, skills and certifies approximately 500 cooks and chefs
per annum. HTA’s training interventions include the training of persons both employed and those wishing to
enter our industry:
• On-site Skills Training and Assessment
• 3-Year Apprenticeship Programme
• 1-Year In-Service Apprenticeship Programme
• 18 Month In-Service Apprenticeship Programme
• 1 Year In-Service Pastry, Confectionary and Bakery Programme
• 2-Year Diploma in Food Preparation & Culinary Art
• 2-Year In-Service Professional Pastry Chef Apprenticeship Programme
HTA’s Training Centre is situated in Randburg and its facilities include a number of Modern Classrooms,
Skills Kitchens, Administration Centre, Resource Rooms and Student Recreational Areas.
HTA is registered with City & Guilds International (Centre Number: 843244) as well as provisionally
accredited by Umalusi, Council for Quality Assurance in General and Further Education and Training (FET
00576 PA), and is a Training Provider member of the South African Chefs Association. All programmes
designed by HTA will where applicable be built on or around both the outcomes and range items of NQF
unit standards registered by the Tourism Hospitality Sport Education and Training Authority (CATHSSETA).
The School recently achieved international recognition from the World Association of Chef Societies
(WACS) with the issuing of their Recognition of Quality Culinary Education Award.
INTRODUCTION TO THE PROGRAMME
Based on the highly successful HTA In-Service Apprenticeship Diploma Programme (Block Release) and
Industry demand, HTA has designed and developed the 1-year Day Release Patisserie Programme. Similar
in concept to the Diploma Programme, the Patisserie Programme offers budding Pastry Chefs the
opportunity to learn whilst working. Delegates attend a 3-day per month Block Release Module, during
which both the Theoretical and Practical components of the qualification is covered.
WHY THIS PROGRAMME?
This programme allows the employer, to effectively train and develop its own Pastry Chefs in a cost
efficient, structured manner. It allows dedicated people wishing to excel in the field of Professional
Patisserie the opportunity to obtain top quality work experience, theoretical knowledge and a recognised
qualification whilst performing their functions in the workplace.
HOW DOES THE PROGRAMME WORK?
1. The Employer selects employed staff showing potential as aspiring Pastry Chefs or selects the more
experienced Chefs who require refresher training, theoretical and practical polishing onsite, and/ or
formal certification.
2. HTA meets with the Employer and the Candidate to register him/her onto the programme.
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3. An In-House facilitator is nominated to support, guide and validate the “on-going progress” of the
Apprentice against the set workplace training plan.
4. HTA provides the Apprentice with a Workbook covering all of the modules that make up the
qualification. Workbooks contain all of the required paper work to cover the theoretical knowledge
including activity logs, practical tasks, projects and assignments.
5. Once a month, on three consecutive days, the Apprentice is required to attend the Block Release
module at HTA’s Training Centre. The purpose of the Block Release is to provide the apprentices
with classroom style structured lectures, practical demonstrations and hands on professional
patisserie classes in our Pastry Training Kitchens.
6. To conclude each Block Release module, Apprentices will be given work-based assignments to
complete prior to attending the following module.
7. All Apprentices will undergo set Class Tests, as well as Practical and Theoretical examinations.
8. Throughout the programme an HTA Quality Assurer is available to help monitor the Apprentices’
Work Place Progress.
9. Upon successful completion of the Programme and examinations, the Apprentice will receive a
recognised Diploma in Patisserie from HTA, coupled with the City & Guilds Diploma in Patisserie.
BENEFITS OF USING THIS PROGRAMME:
1. Development of an In-House Pastry Chefs in a structured mutually beneficial method.
2. An affordable way to expand and improve your Pastry and Confectionary offering.
3. Dedicated confirmed commitment to assist the hospitality industry to rectify the National Skills
Shortage especially with Pastry Chefs.
4. Development of brand and employer loyalty.
5. To create an atmosphere within your kitchen environment of both skills enhancing and impartment.
6. To assist in meeting targets of both work place Skills Development Plans and Equity Employment
plans.
THE PROGRAMME OVERVIEW:
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Menu Planning and Food Costing
Food Safety & Hygiene in the Pastry Kitchen
Food Costing
Cakes, Sponges and Composition
Themed Cakes
Pastry & Pastry Products
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Dough & Dough Products
Hot & Cold Desserts, Presentation & Composition
Sugar & Sugar work
Chocolate & Confectionary
Cheese, Jam & Preserves
Cookies
FEE:
R38 000.00 per student (excluding VAT)
(Tool kit maybe purchased separately, if needed, at an additional cost)
Deposit:
In order to secure a place on the Programme, a non-refundable deposit of R 6000.00 (ex VAT) will be
required.
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Included in the fees:
• HTA Registration and Examination Fees
• Course resource materials and Text Book
• Practical training and assessment ingredients
Excluded from the fees:
Uniform items
Transport
Accommodation
Requirements for the programme:
All students are required to attend the Culinary School with the following:
1. Own uniform – White HTA Chef’s Jacket, Checked Blue Chef’s Trousers (no denim), white apron,
White Chef’s Hat, Black non-slip Closed Shoes (no trainers, pumps or formal shoes), and White
Necktie.
2. Own knives (basic chef’s knife, serrated bread knife, paring knife and peeler essential).
3. Basic stationary and calculator.
(Selected uniform items may be purchased from HTA.)
THE NEXT PROGRAMME DATE:
Mid-February 2017
A full breakdown of all scheduled training dates for the year is available on request.
Should you wish to implement the Patisserie Programme within your organisation, please contact Chef
Minette Smith, H.O.D of the Patisserie Department on (011) 285-0937/16 or email at [email protected].
The HTA Team looks forward to a training relationship in the development of your Pastry Chefs. We pledge
our commitment towards assisting your Apprentices in obtaining the required Practical and Theoretical
knowledge and skills, to excel in the world of Pastry, Confectionary and Bakery.
Culinary Regards,
Minette Smith
Pastry Chef
HTA School of Culinary Art
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