Our advanced programme is a must for the ambitious student planning a career as a Pastry Chef or for someone who plans to own their own eatery after a few years of industry experience.
The course features advanced cooking skills and supervisory skills. Students are mentored and assessed in the following categories:
Food safety supervision for catering
Resource management in food preparation
Menu planning and costing
Global influences on eating and drinking
Supervise food production
Training and team development
An advanced course in French Patisserie is incorporated, which features:
Introduction to and history of French pastry
Creams and icings (all the classics)
Petit fours and friandises
Hot and cold desserts
All classical pastries
The UK-based WSET is the world’s leading Wine and Spirit education body, with accredited centres in 62 countries worldwide. This internationally accredited certificate is another useful qualification for our students, focusing on knowledge of common grape varieties, wine styles from around the world, wine tasting skills, how to correctly serve wine and the pairing of food and wine.
Coffee is one of the fastest growing artisanal trends, and this course covers skilled presentation of all the most popular coffee drinks. Guest experts talk to students about coffees from around the world, and how growing, roasting and brewing techniques impact on quality.
Our on-site deli exposes students to the practical side of a commercial venture, incorporating menu planning, scaled production and costing, budgets and controls. Students work in various roles in turn and are exposed to traditional and modern techniques used in creating quality artisanal foods, such as preserving and hot and cold smoking. Products such as pickles, jams, relishes and chutneys are produced and students are encouraged to experiment with new recipe development.
Cheese-making skills: A full range of cheeses are made in our cheesery
Charcuterie skills: Students are taught to produce a range of deli meats
The art of brewing: Our famous 1000 Hills Brewing Company is where 2nd years learn hands-on
The course starts in late January each year and runs until the middle of December. Students attend school from 7:15 am to 4:30 pm from Wednesday to Sunday and may be required to attend additional courses outside of these hours. Students are encouraged to participate in many outside events, such as presenting craft beers at the monthly Bellevue Market and participating in culinary competitions. Chef Lecturers are very supportive of these ventures, offering their free time and advice to mentor students in every endeavour.