Certificate in Pastry Making and
Cake Decorating

Programme Name: Certificate in Pastry Making and Cake Decorating
Programme Code: UCEPMCDFX

PROGRAMME DESCRIPTION

 

COURSE DESCRIPTION

The Pastry Making and Cake Decorating course is designed to meet the needs of individuals who desire to develop their skills and career in baking. Focus areas will include Pastry Making, Cake Decorating and Safety and Sanitation (to include Hazard Analysis Critical Control Point - HACCP) and Functions Management.

COURSE DESCRIPTION

The Pastry Making and Cake Decorating course is designed to meet the needs of individuals who desire to develop their skills and career in baking. Focus areas will include Pastry Making, Cake Decorating and Safety and Sanitation (to include Hazard Analysis Critical Control Point - HACCP) and Functions Management.

CAREER OPPORTUNITIES

Graduates of the course will have increased skills and competence in baking for supervisory positions. Those with an entrepreneurial spirit can go into their own businesses.

DURATION OF THE COURSE

The Pastry Making and Cake Decorating course has a duration of one full year, including the summer. Students are required to attend classes three evenings per week for four hours each evening. In addition, students are required to attend classes three evenings per week during the summer session.

CAREER OPPORTUNITIES

Graduates of the course will have increased skills and competence in baking for supervisory positions. Those with an entrepreneurial spirit can go into their own businesses.

COURSE ENTRY REQUIREMENTS

Applicants should have a minimum of two CXC General Proficiency subjects, Levels I, II or III(as of June 1998) or, GCE 'O' Levels (A, B or C). Subjects should include English Language. Applicants who do not meet the matriculation requirements, but who have several years related work experience, may be considered under the Prior Learning Assessment (PLA) programme.            

COURSE GOALS AND OBJECTIVES

The goal of the course is to provide students with basic and intermediate practical and managerial skills in pastry making and cake decorating. This goal will be accomplished through:

  • students participating in practical class activities

  • exposure to decorating techniques and practices

  • studying the nature and behaviour of food commodities

  • comprehension and application of food handling regulations

  • use of managerial skills to make the business functional and profitable

 

Detailed Programme Structure

 

Module Code Module Name Credits  
  Semester 1
 
  Basic Pastry Making & Cake Decorating Theory 1
2
 
  Basic Pastry Making & Cake Decorating Practical 1
2
 
  Sanitation & Food Safety
2
 
  Certificate Communication
1
 
  Applied Mathematics for Food Service
2
 
  Semester 2
 
  Certificate Communication
1
 
  Intermediate Pastry Making & Cake Decorating Theory 2
2
 
  Intermediate Pastry Making & Cake Decorating Practical 2
2
 
  Managerial Skills
2
 
       
  Summer
 
  Basic Food Costing
2
 
  Entrepreneurship Skills
3
 
  Advance Pastry Making & Theme Cake Decorationing
3