Higher Certificate in Culinary Skills and Patisserie Programmes with École Ducasse Certificate

What will I learn?

This programme is your first step into the dynamic world of professional cooking. It ignites a passion for food and creativity, blending essential culinary theory with intensive, hands-on kitchen experience. Students will master the art of food preparation, explore modern and classical cooking techniques, and gain insight into the rhythm and discipline of a professional kitchen. Beyond cooking, learners develop an understanding of kitchen management, menu planning, food and beverage pairing, and the visual artistry of food presentation. This exciting specialisation programme provides the knowledge and experience to the move effortlessly between the most basic puff pastry to complex plated desserts. It has been designed to provide a range of skills appropriate for a person working in a kitchen specialising in desserts, cakes and decoration. This programme includes additional specialisation in sugar craft and chocolate work. By the end of the programme, graduates are equipped with the confidence, creativity and technical expertise to thrive in restaurants, hotels and other culinary environments – ready to turn their passion for food into a rewarding career.

Successful graduates will receive:

École Ducasse will award their Certificate to those who have successfully completed their programme.

Students gain a strong foundation in culinary arts and patisserie skills through the following modules:

• Nutrition and Menu Planning – Principles of nutrition, menu design, costing, recipe scaling and special diets.
• Cooking Methods and Techniques – Knife skills, stocks, soups, sauces, flavour profiling and kitchen safety.
• Culinary Skills & Food Styling – Prepare cold foods, breakfast dishes, salads, vegetables, grains, meats, poultry, seafood and plated meals with creative presentation.
• Baking and Pastry Skills – Learn to bake breads, cakes, cookies, pies, tarts and desserts, with a focus on attractive presentation.
• Wine and Beverage Service – Explore wines, cocktails, coffee and non-alcoholic beverages, with correct service techniques and legal compliance.
• Food Service Management – Understand kitchen management, food safety, stock control, teamwork and financial basics.
• Work Integrated Learning (WIL) – Gain real-world experience in a professional kitchen through a structured workplace placement.
• Hot and cold sauces
• Simple frozen desserts
• Bake cakes and sponges
• Bake paste-based products and desserts
• Meringue-based products and desserts
• Gelatine-set desserts
• Egg-set desserts
• Bake chemically aerated products
• Cook fruit-based desserts
• Bake fermented products
• Use creams, fillings and glazes
• Use decorative mediums

French Culinary Arts Fundamentals by École Ducasse:

• Traditional French culinary fundamentals and skills
• French cooking methods and techniques
• Practice classic French recipes and ingredients
• French flavour combinations
• French terminology

French Pastry Arts Fundamentals by École Ducasse:

• Mastering the fundamental gestures and techniques of French pastry
• Practice classic French patisserie recipes
• Develop the French fundamental skills in laminating doughs, Choux Pastry and its derivates, gateaux sponges and layered Opera cakes
• Combine classic French sweet flavour combinations
• Prepare and plate French desserts
• French ingredients
• French terminology