Advanced Diploma In Pastry Arts

Advanced Diploma
in Pastry Arts

October 2024 Intake is Open

Profession Powered
by Passion

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.

Full-time Programme Schedule:
Monday - Friday
9.00 am - 5.00 pm

Building a Firm
Foundation

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.

July 2024 intake open

Advanced Diploma in Pastry Arts

Profession Powered by Passion

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.

Full-time Programme Schedule: Monday - Friday 9.00 am - 5.00 pm

Building a Firm Foundation

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.

French Inspired

We emulate the French Cuisine, so the use of eggs is mandatory in almost all our recipes.

Advanced Diploma
in Pastry Arts

Profession Powered
by Passion

Full-time Programme Schedule:
Monday - Friday
9.00 am - 5.00 pm

Building a Firm
Foundation

Foundational Modules:

• Food preparation & techniques

• Food hygiene & sanitary

• Supervisory skill & business management

... and many more

Practice,
Practice More,
Practice Better

In the 36 weeks:
3 weeks of theory
33 weeks of hands-on practice
1440 hours of practical training

Competition for
Creative Collaboration