This three-year programme for the pastry chef occupation prepares students to make cakes, creams, ice cream, decorative garnishes and other confections.
Quick overview
- Duration: 3 years
- Final qualification: pastry chef
- Internship: in hotels, with study excursions and field trips
- After completion: employment or continued education towards a level 4 diploma
About the occupation
A pastry chef prepares ingredients and materials and makes doughs for cakes and sponges: preparing moulds, shaping the dough, placing it into moulds or baking trays and overseeing the baking. They coat and fill the baked sponges and pastries with creams they prepare themselves, and decorate the cakes with glaze, fruit, icing sugar and edible garnishes, cutting them to a suitable size and shape.
In their work they use culinary and pastry-making utensils, tools and machines, maintaining and cleaning them and checking that they are in good order. Throughout the work they are required to maintain personal hygiene as well as the hygiene of the premises and equipment.
Curriculum
The general education component covers the Croatian language, a foreign language, physical and health education, history, and religious education/ethics.
The vocational component is organised into compulsory and elective modules by year:
Year 1
- Occupational safety in tourism and hospitality
- Communication in hospitality
- Hygiene and ecology
- Organisation of work in hospitality
- Food processing methods
- Fundamental hospitality skills
- Applied mathematics in hospitality
Year 2
- Foreign languages for the profession
- Pastry-making technology
- Dough-based confections
- Batter-based confections
- Cream-based confections
- Shaping, decorating and serving confections
- Elective module (students choose one): Traditional confections of the Croatian regions or Confiting, dehydrating and jellying in pastry making
Year 3
- Fundamentals of entrepreneurship and marketing in gastronomy
- Applied computing in hospitality
- Complex dough-based confections
- Complex batter-based confections
- Frozen and complex cream-based confections
- Shaping, decorating and serving complex confections
- Elective modules (students choose three): Classic confections of the world, Chocolate and chocolate products, Decoration in pastry making, Alternative nutrition, Creativity and innovation in pastry making, Restaurant desserts
Learning environment
- Modern, well-equipped classrooms and workshops
- Limited class sizes and individualised work in a smaller setting
- Continuous monitoring of the learning process and results
- Field trips and study excursions
- Scholarships for the best students, including internships abroad
- Internships in hotels and collaboration with leading names in Croatian and world gastronomy
- The option of employment or continued education towards a level 4 diploma
Enrolment
Required documents:
- copies of the report cards for grades 7 and 8
- occupational medicine medical certificate
Tuition includes a work uniform, a sanitary card and sanitary check-ups, as well as student insurance.
Tuition fee:
- in instalments: EUR 6,000.00 over 12 months
- single payment or 2 instalments: EUR 5,800.00
Please note: enrolment requires an interview with the student and their parents/guardians.
For further information and pre-enrolment, contact us by phone on 021 410 024, by email at info@oliva-allegra.com, or visit the school at Makarska 36, 21000 Split, on weekdays from 8:00 to 15:00.
