2-YEAR DIPLOMA (PÂTISSERIE)

INTRODUCTION

The course includes internationally accredited certification and invaluable practical training with industry partners who are at the forefront of this unique culinary field. The ICA provides students with a specially designed pâtisserie kitchen where they are tutored under the expert leadership of award-winning chef lecturer and Head of Faculty, Merizle Mitrovich (City & Guilds Tutor of the Year – Medal for Excellence). This course is a course for the individual with patience and precision.

With a strong focus on both classical techniques and modern skill sets, this programme empowers students to develop their own unique culinary voice while fostering creativity, precision and passion for their art. Graduates are well-prepared to pursue careers in top-tier, professional kitchens of renowned establishments worldwide or venture into starting their own, centred around their particular culinary niche.

WHO IS IT FOR?

The 2-Year Diploma is perfect for the following individuals:

• Recent High School Graduates: Individuals who want to start their journey in the culinary world with an internationally recognised diploma, combining hands-on training with theoretical knowledge to prepare for a global culinary career.
• Aspiring Chefs and Culinary Professionals: Individuals passionate about food who seek to build a career in the culinary arts, gaining both practical cooking techniques and advanced pâtisserie skills.
• Pâtisserie Enthusiasts: For those who are particularly passionate about baking, pastries, and desserts, this programme offers in-depth training in advanced pâtisserie techniques. It’s designed for those who want to specialise in creating exquisite, high-end pâtisserie, offering a pathway to becoming a fine Pâtisserie Chef in top-rated restaurants or boutique pâtisseries.
• Cooking Enthusiasts: Those who are passionate about cuisine and mastering culinary techniques. This programme provides comprehensive training in the fundamental cooking methods. It's designed for individuals aiming to follow a career where creativity can be expressed on a plate.
• Future Culinary Leaders: Individuals who want to develop leadership and kitchen management skills to manage a professional kitchen, lead culinary teams, or even run their own food-related business.
• Career Changers: Newly graduated individuals from other fields looking to follow their passion and pivot into the dynamic and creative world of culinary arts and pâtisserie, seeking to acquire the skills necessary to thrive in a fast-paced kitchen or entrepreneurial setting.

OBJECTIVES

The ICA 2-Year Diploma in Culinary Arts and Advanced Pâtisserie is designed to provide students with comprehensive knowledge and practical skills in both culinary arts and pâtisserie, equipping them for success in the global culinary industry but with a special interest into the world of fine pâtisserie. Upon completion of this programme, students will:

• Master essential culinary techniques and advanced pâtisserie skills, ensuring a high level of competence in all kitchen environments. 
• Acquire in-depth knowledge of culinary disciplines such as gastronomy, food science and nutrition, as well as advanced pâtisserie techniques.
• Develop creativity and innovation in the kitchen, learning to experiment with flavours, ingredients and presentation to create memorable dining experiences.
• Learn the art of menu design and planning, understanding how to balance flavours, textures and seasonal ingredients, as well as manage costs and resources effectively.
• Gain expertise in kitchen management and leadership, learning how to lead teams, coordinate kitchen operations and maintain high standards of hygiene and safety.
• Understand the principles of sustainability and responsible sourcing, preparing students to contribute to a more eco-conscious culinary future.
• Explore the cultural and international influences on cuisine, developing intercultural awareness and adapting to global culinary trends.
• Hone advanced pâtisserie and dessert-making techniques, mastering skills in fine handcrafted chocolate and sugar confections, artisanal bread making and composing entremets.
• Prepare for diverse career paths in the culinary industry, including fine pâtisserie, with the confidence to excel in any culinary field.

ADMISSION

To be eligible for any of our Diploma programmes, applicants must meet the following requirements:

• Hold a National Senior Certificate (NSC) or international equivalent with an average admission point score (APS) of 4 (50%).
• An APS rating of at least 4 (50%) in English Home Language or First Additional Language is required, as English is the medium of instruction at the ICA.
• An aptitude for the particular programme and adequate academic ability.
• A tenacious passion for food and the hospitality industry, as well as a strong work ethic.
• Successful personal interview.

FIRST YEAR SYLLABUS

• Theory of Fundamental Cooking
• Practical of Fundamental Cooking
• Theory of Fundamental Pâtisserie
• Practical of Fundamental Pâtisserie
• Beverage Studies 101
• Food & Society 101
• Front of House
• Menu Compilation 101
• Nutrition 101
• Operational Management 101
• Industry Placement Block 1

SECOND YEAR SYLLABUS

• Theory of Advanced Pâtisserie
• Practical of Advanced Pâtisserie
• Food & Society 201
• Menu Compilation 201
• Nutrition 201
• Operational Management 201
• Industry Placement Block 2

WORLD RENOWNED LEARNING AT ICA

The ICA’s 2-Year Diploma in Culinary Arts and Advanced Pâtisserie ensures a solid foundation in culinary and pastry arts. Through a combination of traditional techniques and contemporary methods, students are encouraged to develop their creativity while gaining the critical skills needed for professional kitchens. The programme emphasises intensive practical and theoretical training, ensuring students are well-prepared for the dynamic culinary world.

The ICA's approach to culinary training excellence means and in-depth understanding of the science behind the arts. This emphasis on theory, enhanced by in-depth practical classes conducted under an unparalleled student-to-lecturer ratio of 6:1, provides students with a solid foundation and the freedom to explore new techniques and trends as the ever-important fundamentals of classical French cuisine will have been mastered.

• Hands-On Culinary Training: From the very beginning, students are immersed in practical, real-world kitchen environments. Each course is designed to develop technical proficiency in cooking and baking, with students spending significant time in fully equipped, custom-designed cooking and pâtisserie kitchens. Whether preparing complex dishes or intricate pâtisserie creations, students learn by doing, under the guidance of experienced chef lecturers. This approach ensures that students are ready to thrive in any culinary setting, from fine dining to casual eateries.
• Advanced Pâtisserie Techniques: For students specialising in pâtisserie, the programme offers an in-depth exploration of pâtisserie. The focus is on mastering both classic and contemporary pastry techniques, from delicate viennoiseries and chocolates to modern plated desserts. Students will also be exposed to the science behind baking, ensuring they understand the chemistry of ingredients and processes. Throughout the pâtisserie modules, creativity is encouraged, allowing students to design visually stunning and delicious creations that reflect personal expression.
• Real-World Application through Industry Placements: ICA students engage in practical placement blocks at some of the most renowned restaurants, hotels, and bakeries. These industry placements offer students a chance to apply what they’ve learned in a professional environment, helping to bridge the gap between academic learning and real-world culinary experiences. Mentorship from industry professionals provides invaluable insights into the demands and expectations of the culinary industry.
• Sustainability and Culinary Innovation: Throughout the programme, a strong emphasis is placed on sustainability in the kitchen. Students learn to respect ingredients, minimise waste, and explore sustainable sourcing and production methods. The programme encourages culinary innovation with a focus on future food trends, empowering students to contribute meaningfully to the evolving culinary landscape.

EVALUATION

Evaluation comprehends a diverse range of methods aimed at assessing both knowledge acquisition and practical application. Examinations, assessments, knowledge questions and individual assignments test the students' theoretical grasp of concepts while presentations and group projects encourage collaboration and critical thinking.

Regular personal feedback from assessors plays a fundamental role in tutoring our students and to identify strengths and areas for improvement. This comprehensive approach not only evaluates academic performance, but also ensures that the necessary skills that are vital to the professional workplace, are refined.

CAREER OPPORTUNITIES

• Pastry Chef / Pâtisserie Specialist: With advanced pâtisserie skills learned at the ICA, graduates can excel as pastry chefs in top-tier restaurants, bakeries, or even their own establishments. A pastry chef is responsible for creating and executing exquisite desserts, bread, and pastries, often leading a team in producing high-quality pâtisserie products. ICA graduates are trained in both traditional and modern techniques, making them versatile and highly valuable in any pâtisserie or culinary environment.
• Professional Chef: ICA-trained graduates are highly sought after in the best restaurants, both locally and abroad. Graduates are well prepared to take on roles such as Chef de Partie or junior Sous Chef, working up to Sous Chef, Executive Chef or Chef-Owner of their own establishment.
• Head of Pastry: An ICA Diploma in Culinary Arts and Advanced Pâtisserie provides fundamental skills in culinary techniques, pâtisserie expertise, kitchen management, and menu development, all of which are essential for leading a kitchen. As head of department, graduates will be responsible for overseeing their kitchen brigade, ensuring high standards in preparation and curating innovative, fine culinary art. These chefs lead their teams in delivering exceptional culinary experiences while maintaining efficiency, profitability, and performance in the kitchen.
• Pâtisserie Consultants: With a wealth of knowledge, both in the fundamentals of cooking and in the domain of advanced pâtisserie, ICA graduates can assist companies with menu revamps, improving kitchen workflows, implementing sustainable practices, or even guiding new restaurant openings. ICA graduates are equipped to handle complex culinary challenges, offering innovative solutions to enhance what an establishment is offering to its clients.

Below, you will find a selection of names of ICA alumni and/or the companies they represent, own or work for. All of these are real-life examples of graduates who have applied their skills and qualifications obtained at the ICA in their careers. If you’d like to read more about them individually, do look them up. We promise you will feel inspired!

• Angelo Scirocco - Chef Patron, Bugarol (Barcelona, Spain)
• Anmar Wilding - Business Owner, Crumb Boutique Bakery
• Anouchka Horn - Executive Chef, Belly of the Beast; Galjoen (Cape Town, SA)
• Callan Austin - Chef Patron, Dusk (Stellenbosch, SA);  Nocturne (Stellenbosch, SA); The Beach House (Yzerfontein, SA)
• Frik Oosthuizen - Product Developer and Business Owner, Santa Annas Products
• Herman Lensing - Food Media Personality & Food Writer, SARIE KOS/FOOD; Multiple Award-Winning Cookbooks
• Hylton Espey - Chef Patron, Culture (Cornwall, UK)
• Jacques Erasmus - Chef Patron & Consultant, Hemelhuijs (Cape Town, SA)
• Jacques Steyn - GM Jordan Wine Estate (Stellenbosch, SA); Cape Wine Master
• Jason Kosmas - Executive Chef, The Pot Luck Club (Cape Town, SA)
• Jesper Nilsson - Chef Patron, ëlgr (Cape Town, SA)
• Johnny Hamman - Chef Patron & Events Specialist, John Joseph - The Anatomy of Food; 55 Croissants & Osteria Prego and Wine Bar (Wellington, SA)
• Katelyn Allegra - Award-Winning Food Blogger, The Kate Tin
• Kerri Nelison - Business Owner, Cake Pâtisserie Studio
• Kobus van der Merwe - Chef Patron, Wolfgat (Paternoster, SA)
• Mareli Erasmus - Business Owner, Cake Me Happy
• Mark Colebank - Culinary Consultant, Red Giant
• Michael Cooke - Food Writer, Eat Out Magazine
• Monché Muller - Head Chef (Pink Valley Wine Estate, Stellenbosch, SA) Award-Winning Cookbook Author
• Peter Tempelhoff - Chef Patron, FYN; Beyond; Ramenhead (Cape Town, SA)
• Piet Marais - Product Developer and Business Owner, Santa Annas Products
• Roberto Gastaldi - Entrepreneur & Culinary Innovator, Food Lovers Market
• Rudolf van den Berg - Chef Patron, Burgundy's (Hermanus, SA)
• Wikus Potgieter - Catering Business Owner, Senses Food Concepts
• Zola Nene - Food Media Personality & Food Writer of Multiple Award-Winning Cookbooks

2-Year Diploma Programme 2025 Academic Year Fees

1st Year R 165 600.00

Class fees include:

• Tuition for all 1^st year theoretical classes
• Tuition for all Fundamental Cooking and Pâtisserie practical classes (minimum 16 practical hours per week; 1:6 lecturer to student ratio)
• ALL INGREDIENTS for Fundamental Cooking and Pâtisserie practical classes, assessments and examinations
• Various food and beverage excursions
• Industry placement and assessment during experiential training

2nd Year R 158 000.00

Class fees include:

• Tuition for all Advanced Pâtisserie theoretical classes
• Tuition for all Advanced Pâtisserie practical classes (including boulangerie, confectionery)
• ALL INGREDIENTS for Advanced Pâtisserie practical classes, assessments, examinations and tasting sessions
• Industry placement and assessment during experiential training
• First Aid Training and Certificate
• CATHSSETA Certificate
• Highfield International Diploma and all applicable fees 

The ICA believes in a fair approach to students' exposure to all ingredients. Constant exposure to quality ingredients and access to organically grown herbs and produce from the campus gardens is imperative to help students develop a fine palate. 

Additional costs

The cost estimates are based on the minimum standard issue required for the first year of the ICA Diploma programmes. Costs will, therefore, vary according to the study programme selected as well as the student’s personal choice in quantity of clothing and equipment, additional textbooks and equipment items as well as supplier preference of chef’s knives.

• Refundable breakage deposit R2 000.00
• Textbooks and manuals R4 000.00
• Uniforms and apparel R4 800.00
• Chef’s knives and equipment R7 300.00

*Please note: These items are subject to supplier costs, exchange rates and availability at the time of publication.

QUALIFICATIONS

Upon completion of your studies, you will receive the following qualifications, issued by the Institute of Culinary Arts, endorsed and certified in South Africa by CATHSSETA and internationally endorsed by Highfield:

• ICA 2-Year Diploma: Culinary Arts & Advanced Pâtisserie
• CATHSSETA: 73292 CERTIFICATE: Pâtisserie
• Highfield: Level 3 Diploma for Professional Chefs (RQF) 603/6949/8
• Highfield: Level 3 Diploma in Pâtisserie, Confectionary and Bakery (RQF) 603/6960/7
• First Aid Level 1