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Certificat d'Assistant de Pâtisserie

Certificat d'Assistant de Pâtisserie (Duration: 3 months)

Programme description:

Certificat d’Assistant de Pâtisserie aims to provide a strong basic foundation using the core ingredients of French Pâtisserie which are flour, butter, sugar, eggs. At this level we will impart techniques of applying and combining these ingredients which will progressively help students into producing a rich diversity of pastries and doughs such as pate sablee, pate feuilletee and pate a choux.

French culinary terms and definitions:

  • The use and care of cookery equipment
  • Working in a safe and hygienic manner
  • Food preparation and mise en place
  • Work organization and planning
  • French classical cooking techniques
  • Commodities – receiving and storage
  • Basic French pastry terms
  • Basic decoration
  • Introduction to chocolate
  • Introduction to bread and yeast dough’s
  • Introduction to desserts
  • French Patisserie – introduction to a variety of cakes and pastries
  • Basic dough’s and fillings – short pastry, choux pastry, puff


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