The International Patisserie Diploma (IPD)
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1 The UK s Specialist Hospitality Programme International Office: Sami.Haq@westking.ac.uk
2 is a 24-week, hands-on certificate programme in baking and pastry education that offers its students expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. It is the ideal educational experience for passionate baking and pastry enthusiasts, and an inspired choice for those wishing to change their career path and pursue a fast-track experience into professional baking and pastry. Course Dates: 18th Sept th Mar 2018 Duration: 24 Week fast track programme Fees : F ees for the International Patisserie Diploma (IPD) are one full payment of 13,000 on registration prior to starting the programme and 500 cash per student given to the Programme Manager for external culinary trips, restaurant visits and show. Teaching hours: GLH (guided learning hours) 25 hours per week Qualification: International Patisserie Diploma CIEH Level 2 Food Safety and Hygiene Certificate Grading criteria: In twenty five hours per week spread over four days, students will experience a comprehensive foundation in the art of baking and pastry in modular formats, all delivered at a maximum student to teacher ratio of 12:1. In each practical session the students will be provided with costed recipes that will support their individual module journals. The fundamentals of level 1 and 2 techniques are taught in the following modules: 1. Level 2 Food Safety and Hygiene 2. Introduction to the Professional Kitchen 3. Fermented Dough Products 4. Short Pastries, Flans and Tarts 5. Biscuits, Cakes and Sponges 6. Hot & Cold Desserts 7. Sugar & Chocolate Confectionery 8. Food Science and Recipe Development ass; Merit: Distinction or P Certificate of Attendance Certifications: International Patisserie Diploma CIEH Level 2 Food Safety and Hygiene Certificate Certificate of Attendance Timetable: Contact: International Office Telephone: hrs 1 hr Theory and Tutorials hrs 5 hrs Sami.Haq@westking.ac.uk Mon hrs 6 hrs Tues hrs 6 hrs Wed Thurs hrs 6 hrs Food science, external trips, presentations Fri hrs 6 hrs Self-study Facebook: InternationalCulinaryDiploma i
3 1. Level 2 Food Safety and Hygiene 2. Introduction to the Professional Kitchen 4. Short Pastries, Flans and Tarts 7. Sugar & Chocolate Confectionery Students learn the fundamental concepts of food safety and hygiene. The Level 2 Award in Food Safety in Catering qualification is ideal for those working in the catering and hospitality industry and gain invaluable knowledge in food hygiene. Evaluation: External written exam; Cumulative attendance grade This module introduces students to the Professional kitchen and is divided into two parts: Kitchen familiarisation (students will understand how each piece of equipment works and where everything is located including safety and fire drill procedures); Basic knife skills (students will practice a selection of purposeful tasks using the knives in their equipment box) Evaluation: Portfolio; Cumulative Attendance Grade 3. Fermented Dough Products This module introduces students to the practice of creating a variety of baked goods. Students examine baking technology, learning the different types of flours, sugars, and yeast, and how the interactions of these ingredients affect the outcome in leavened, unleavened, and laminated products from making a levain or bread starter; how to shape and bake; and the art of enriched doughs and Viennoiserie. This modules introduces students to a comprehensive variety of sweet and savoury pastes sweet; lining; shortcrust; choux; suet; hot water; rough puff; and full butter puff pastry. The students will be preparing and making some classic and contemporary applications associated with sweet and savoury pastry items. At the same time, the students will discover industry techniques to ensure their products are consistent and very competently executed, whilst furthering their knowledge in preparing different types of crusts and fillings. 5. Biscuits, Cakes and Sponges In this module, students learn to produce a wide variety of classic and modern French biscuits, cakes and entremets. Students will bake sponge cakes, create buttercream fillings, and pipe royal icing decorations. These cakes will also be highlighted with glazes and chocolate and sugar decorations. In this course module, students learn how to make sugar confectioneries such as pâte de fruit (fruit pastes), guimauve (marshmallow), caramels with salted butter, chocolate caramels, nougats, lollipops, and wine gums. There will be an introduction to isomalt, with an objective for each student to produce a simple coloured sugar sculpture. Students also learn the fundamentals of the science of chocolate, the principles of tempering, and practice hand-tempering high-grade chocolate couverture. Students learn to produce a wide range of chocolate candies including ganache fillings, handdipped candies, molded bonbons, and truffles. The module ends with a centre piece display using Nougatine and choux buns the celebration Croquembouche. 8. Food Science and Recipe Development This module underpins the practical kitchen sessions. The students will be taught the science behind many food applications. In addition, the students will be set a recipe development project, having complete access to the latest professional kitchen equipment currently associated with molecular gastronomy. Evaluation: Presentations; Cumulative attendance grade 6. Hot and Cold Desserts In this course module, students learn how to recreate classic and contemporary plated desserts, from soufflés to coffee and walnut Dacquoise. Students become familiar with the flavour and texture elements in successful plated desserts, learning how to use all five senses to evaluate them. Students learn and explore classic French and modern presentations that can be applied to creating their own plated desserts. Final Diploma Exam on week 24 The final exam will provide an opportunity for each student and the chef lecturer to witness the development and progression of all the attendees. It is graded Pass, Merit and Distinction and the mark will be included in all the previous assessment grades. The dishes for the exam are selected from any of the completed modules.
4 Summary The over-arching aim of this fast-track course is to present students with a comprehensive understanding of Baking and Patisserie at levels 1 and 2. Students will acquire a broad foundation in classical skills required to work in top professional kitchens of the world. The following is also included in the course: Access to college Virtual Kitchen & Resources website Further demonstrations with industry Chefs in Patisserie and Confectionery Complimentary copies for the Professional Chef Series course books Industry visits to employers, catering suppliers and food producers as well as to some of London s top kitchens and markets Fees for the International Patisserie Diploma (IPD) are one full payment of 13,000 on registration prior to starting the programme and 500 cash per student given to the Programme Manager for external culinary trips, restaurant visits and show. Graduation At the end of September for students & invitees at. IPD Final Certificate It is important to note that the IPD final certificate will illustrate individual module grades, the final exam grade, and a final over-arching grade. Entry requirements There are no formal entry requirements. Applicants need to have a high level of motivation and a proven commitment to hard work. All applicants will have to submit the following: WKC electronic application form Provide educational achievements with evidence Provide any further qualifications with evidence International students will also have to provide the following: Apply today Do you want to advance your culinary career? You may already have valuable work and life experiences. But to thrive in today s rapidly developing catering and hospitality industry, you need to have the complete package which are; skills, knowledge, experience, and education. In the Culinary Arts Department your gastronomic education will transform the way you perceive food and it will develop the way you think about the concepts of agriculture and the appreciation of ethical sourcing. A Westminster Kingsway Culinary Arts student will not only benefit from an outstanding placement rate, thanks to the college s industry-wide reputation for excellence but the possibility of future training leading to the Foundation Degree in Culinary Arts. Valid passport Visa forms Immigration history All applicants will be assessed on application and invited for an interview. We will take into consideration your education achievements and any work experience that you have. For International applicants, you will need to have completed your secondary school education with an IELTS score of 4.5 or equivalent English qualification and submit proof. is a UKBA Tier 4 Highly Trusted Sponsor (HTS). All of our students are guaranteed a comprehensive programme of support, with courses and teaching. London boasts some of the top industry employers who look to graduates first to hire as their chefs of the future. International students: UK Applicants: Apply direct to the International Office at Westminster Kingsway College. Apply online or download an application form at The International Office Victoria Centre 76 Vincent Square London SW1P 2PD 0044 (0) international@westking.ac.uk
5 Victoria Centre 76 Vincent Square London SW1P 2PD United Kingdom 0044 (0) is proud to be members of the following organisations who help support, nurture and develop our past, present and future chef students:
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