COURSE OVERVIEW
International Certificate in Culinary, Baking & Pastry Arts (Level 3 – Vocational Training) is a 12-week structured vocational programme aligned with international hospitality and culinary education standards (UK/EU-style framework). It develops foundational to intermediate competencies in culinary arts, bakery production, pastry techniques, food safety, and basic culinary business operations.
DURATION
12 Weeks (360 Guided Learning Hours – GLH equivalent)
Theory: 30%
Practical: 70%
ENTRY REQUIREMENTS
Minimum age: 16+
Basic literacy and numeracy
Interest in culinary or hospitality field
No prior experience required
LEARNING OUTCOMES
By the end of this programme, learners will be able to:
- Apply food safety and hygiene standards in professional kitchens
- Prepare bakery, pastry, and culinary products to industry standards
- Demonstrate correct use of kitchen tools and equipment
- Produce a range of baked goods, snacks, and plated items
- Apply basic presentation and food styling techniques
- Understand costing, pricing, and basic food business principles
COURSE STRUCTURE (12 WEEKS)
Module 1 (Weeks 1–2): Food Safety & Professional Kitchen Practice
Module 2 (Weeks 3–4): Baking Foundations
Module 3 (Weeks 5–6): Bread & Dough Production
Module 4 (Weeks 7–8): Pastry & Snack Production
Module 5 (Weeks 9–10): Cakes & Decoration
Module 6 (Weeks 11–12): Culinary Business & Final Project
ASSESSMENT METHOD
Practical Assessments: 70%
Theory Tests: 20%
Final Project: 10%
CERTIFICATION
International Certificate in Culinary, Baking & Pastry Arts (Level 3)
Awarded upon successful completion of all assessment requirements.
- Teacher: Chantel Phiri