With the diploma in Pastry and Chocolate Arts, you will master the fundamentals of culinary arts and develop your palate and senses by exploring different techniques, ingredients, and world cuisines.
Entry Requirements
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Curriculum
Term 1
Fundamentals of Classical Baking & Pastry
Food Safety and Sanitation
Introduction to Industry Experience
French or German
Term 2
Chocolate Arts
Modern Desserts
Taste through Time: History and Culture of Baking & Pastry Arts
Nutrition, Health, and Special Diets
Business Communication
French or German
Optional Internship
Term 3
From Concept to Masterpiece – Theory
From Concept to Masterpiece – Practical
Baking & Pastry: Trends, Concepts, and Innovations
Kitchen Management and Leadership
French or German
Internship
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