The pastry art program is a fully loaded 2-3 months program designed to equip the beginner to become a professional pastry chef. The course is structured on the in-house EKGS method whereby the course work is presented in a cycle consisting of lecture, demonstration, practice and critique. Lecture and demonstration make up to 25% of the program with practice and critique making up 75%.
A range of pastries, appetizer, hor d'oeuvres, dough, cakes etc from both the continental and local sources are studied. Support based courses such as kitchen hygiene, business practices for chefs are also studied to equip the student to become a professional pastry chef.