INTRODUCTION & STRUCTURE
The Pastry Arts program is a fully-loaded 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 25% of the program, with practice and critique, making up to 75%.
CAREER ORIENTED TRAINING
The range of pastries, appetisers, hors d’oevres, cakes etc. from both 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.
- DURATION: 2 – 3 Months
- LEVELS: Basic(B) | Intermediate (I) | Advance (A) | Master (M)
- CERTIFICATES: EKGS
- CLASS TIMES: Morning | Afternoon | Weekend
- REGISTRATION FORM: GHC70.00
- COURSE FEES: Call to request Brochure