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Fast Track Pâtisserie Diploma

Basic Pâtisserie
Intermediate Pâtisserie
Superior Pâtisserie

 

Accelerate your culinary ambitions with our Fast Track Diplôme de Pâtisserie, which teaches the same knowledge of classic pâtisserie techniques as our nine-month diploma but through a condensed six-month structure.

Through study of this programme, you will become highly skilled in the culinary art of pastry and gain essential creative skills to craft exceptional dishes and showpieces. Knowledge is shared by our team of classically trained Master Chefs who possess years of experience working in Michelin-star restaurants and the industry’s finest kitchens.

Demonstrations of classic pâtisserie techniques are also led by our Master Chefs, followed by practical sessions in our award-winning kitchens where you will be tasked with replicating what has previously been shown. Technical classes are scheduled throughout the programme to provide a theoretical understanding of ingredients and key subjects to support your practical knowledge.

The Basic and Intermediate levels of this diploma are completed in three months, with the Superior level completed through a further three months of study.

Price:£15,669.

 

Basic Pâtisserie

 

Basic Pâtisserie is designed to give students a strong foundation on which to build their pâtisserie skills and knowledge. As students progress, they learn to prepare a wide selection of desserts and pastries through practical sessions and demonstrations. This exciting course introduces the various concepts, properties and applications of pâtisserie which are essential for working in the industry.

Core Units
• Classical French Pastry Techniques
• Kitchen Management 1
• Implementing Health, Safety and Hygiene Procedures
• Introduction to Basic Wine Knowledge
• Introduction to Basic Cheese Knowledge

Core Objectives
• demonstrate fundamental basic pâtisserie preparations and baking techniques including:
- knife skills
- elementary sugar cooking techniques
- tart production techniques
- basic pastry doughs e.g. short crust, sweet dough and puff pastry
- simple breads
- petits fours baking skills
- basic entremets skills
- piping techniques
• identify French culinary terms
• achieve the Level 2 award in food safety
• follow health, safety and hygiene regulations
• identify basic wine knowledge
• identify basic cheese knowledge
• develop personal kitchen organisation and management skills

 

Intermediate Pâtisserie

 

During Intermediate Pâtisserie you begin to master fundamental techniques, such as making a génoise sponge, and your proficiency will allow you to focus more on decoration. You will also be introduced to sugar sculpting and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts. Under the guidance of our chefs, students are able to develop essential artistic skills.

Core Units
• Viennoiserie and French Bread Making
• Decoration Techniques in Chocolate and Sugar Craft
• Complex Entremets and Gateaux Production
• Kitchen Management 2
• Implementing Health, Safety and Hygiene Procedures
• Regional Wine Knowledge
• Cheese Production Knowledge

Core Objectives
• implement all the basic techniques learned and apply them to fundamental advanced pâtisserie and bakery preparation techniques including:
- chocolate piping techniques
- elementary cake decoration
- introduction to sugar work
- introduction to viennoiserie e.g. brioche, croissant
- developing chocolate skills
- classical French entremets
• Kitchen Management 2
• Implementing Health, Safety and Hygiene Procedures
• Regional Wine Knowledge
• Cheese Production Knowledge

 

Superior Pâtisserie

 

Superior Pâtisserie combines all the knowledge, techniques and artistic skills previously acquired and encourages you to personalise your work. Practical sessions, demonstrations and theory lessons help you gain a thorough understanding of the principles involved, with a strong focus on developing advanced levels of artistic and creative work.

Core Units
• Hot and Cold Contemporary Plated Desserts for Restaurants
• Petits Fours and Chocolate Production Techniques
• Afternoon Tea Production and Event Organisation
• Kitchen Management 3
• Implementing Health, Safety and Hygiene Procedures
• Wine and Food Pairing
• Cheese Beyond Taste

Core Objectives
• master advanced international bakery techniques and confectionery methods including:
- mastery of plated desserts
- decoration and presentation
- entremets design and decoration
- contemporary plated desserts
- confectionery and moulded chocolate
- international boulangerie techniques
- artistic cooked sugar centrepiece techniques e.g. pouring, pulling, casting, colour, marbling and blowing
- identifying seasonal and market influences on pastry products
• meet health, safety and hygiene regulations
• analyse wine and food pairing
• discover cheese beyond taste
• establish personal kitchen organisation and management skills

Superior Pâtisserie students host a formal afternoon tea event which provides a taste of working in the industry – producing food in quantity, working as a team, working to a deadline and exposure to the hospitality environment. The afternoon tea event is unique to London’s Superior Pâtisserie programme and contributes to students’ overall grade. This programme is equivalent to Level 4 on the Qualifications and Credit Framework (QCF).

Your typical weekly schedule:

 

During study of our Basic and Intermediate levels, lessons are scheduled Monday to Saturday between 8am and 9.30pm, with a typical day comprising two occurrences of a demonstration and practical session held back-to-back. At Superior level, classes are scheduled with students of our nine-month diploma due to a greater focus on team events and exercises.

 

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