SCAFA's Pro-Pastry programme is a full-time pastry-only programme, for students seeking professional pastry skills and certification. The programme teaches comprehensive skills in the following areas: breads, pastry, amuse-bouche, baking, cakes, hot and cold desserts.
Key features of the programme are:
- Pro-Pastry students work on their own and every student completes each session’s requirements by the end of the class.
- The Pro-Pastry programme is a 450 hour programme that is dedicated to teaching baking.
- SCAFA ensures a Teacher-Pupil Ratio of 1:6. Whenever there are more than 6 students in the class, the school will ensure the presence of a second teacher so that each student gets the individual attention necessary for a professional culinary programme.
- The Pro-Pastry programme leads up to the IVQ Level-2 Diploma in Professional Patisserie and Confectionery. Students are also awarded SCAFA’s Pro-Pastry certificate attested by the Knowledge & Human Development Authority of Dubai.
- Ingredients, equipment and supplies needed for each class are included in the course fee and provided to each student individually at the beginning of the class.
- Classes for the Pro-Pastry programme take place every Sunday to Thursday, from 9:00 AM to 3:00 PM
The programme is open to all students and will cover the following areas:
Week 1 |
- Food Safety
- Weights, measures, scaling and conversions
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Week 1 & 2 |
- Basic artisan and ethnic breads
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Week 3 |
- Practical baking techniques
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Week 4 |
- Pastry doughs, pies, sauces and fillings
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Week 5 |
- Cream, custards and icing
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Week 6 |
- Souffles and frozen desserts
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Week 7 & 8 |
- Specialty cakes, gateaux and torte
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Week 9 |
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Week 10 |
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Week 11 |
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Week 12 & 13 |
- Plating and presentation styles
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Programme fees cover:
- Certification
- All course and study material
- Ingredients, tools and equipment
- Chef Uniforms
- Lunch
- Personality development workshop
Contact SCAFA at info@scafa.ae for more information on registration deadlines and payment options for the April 2017 to June 2017 intake.