This 9-month programme is suitable for
those who want to become professional
pastry chefs in high-end hotels and
restaurants, also for the enterprising ones
who want to launch their own patisserie
or boulangerie.
At APCA we take the foundational skills very seriously. Mastering basic skills opens the possibilities to explore other disciplines in the industry.
Foundational Modules:
• Food preparation & techniques
• Food hygiene & sanitary
• Supervisory skill & business management
... and many more
Practice,
Practice More,
Practice Better
We encourage students to experiment
and apply their own twist in the recipe.
That’s why hands-on time and
experience is key.
In the 36 weeks:
3 weeks of theory
33 weeks of hands-on practice
1440 hours of practical training
Competition for
Creative Collaboration
We encourage students to enrol in worldclass competitions and awards, both nationally and internationally to train their mental resilience and collaborative mindset.
1:14
This is the ratio of Chef:Students per class, to ensure individual attention is given, and ample time
is provided for each student to use and practice with the equipment and kitchen space.
Certified Curriculum
Our courses are certified by City & Guilds London, which is highly regarded worldwide.
Basic Modules
• Food Preparation and Techniques (theory)
• Boulangerie – Preferment Based
• Specialised Viennoiserie
• Japanese French Pastries
• Contemporary French Patisserie
• Bon bon, Ganache, and Confections
• Plated Dessert for Restaurant
• Traditional French Travel cakes
• Chocolate Display and Decoration
• Basic Sugar Display
• Cake Designing with Royal Icing
Intermediate Modules
• Food Hygiene and Sanitation (theory)
• Basic Boulangerie
• Laminated Dough and Paste
• Tars, Pies, and Flan
• Biscuit, Cookies, and Macarons
• Traditional Entremets
• Basic Petite Gateau
• Classic French Pastries
• Cafe Style Plated Dessert
• Chocolate and Pralines
• Basic Cake Designing with Fondant
Advanced Modules
• Supervisory Skill and Business
Management
• Artisan, Sugar Dough & Levain
• Modern French Patisserie
• Fine Dining Plated Dessert
• Modern French Tarts
• Savoury Canapes for High Tea
• Ice Cream, Sorbet, and Gelato
• Panning, Bean-to-Bar, Marshmallow & Candy
• Chocolate Sculpting and Design
• Celebrating Cake Making and Decorating
• Indonesian Sweets and Pastries
Basic Modules • Food Preparation and Techniques (theory) • Boulangerie – Preferment Based • Specialised Viennoiserie • Japanese French Pastries • Contemporary French Patisserie • Bon bon, Ganache, and Confections • Plated Dessert for Restaurant • Traditional French Travel cakes • Chocolate Display and Decoration • Basic Sugar Display
• Cake Designing with Royal Icing
Intermediate Modules • Food Hygiene and Sanitation (theory) • Basic Boulangerie • Laminated Dough and Paste • Tars, Pies, and Flan • Biscuit, Cookies, and Macarons • Traditional Entremets • Basic Petite Gateau • Classic French Pastries • Cafe Style Plated Dessert • Chocolate and Pralines • Basic Cake Designing with Fondant
Advanced Modules • Supervisory Skill and Business Management • Artisan, Sugar Dough & Levain • Modern French Patisserie • Fine Dining Plated Dessert • Modern French Tarts • Savoury Canapes for High Tea • Ice Cream, Sorbet, and Gelato • Panning, Bean-to-Bar, Marshmallow & Candy • Chocolate Sculpting and Design • Celebrating Cake Making and Decorating • Indonesian Sweets and Pastries
French Inspired
We emulate the French Cuisine, so the use of eggs is mandatory in almost all our recipes.
