Please note it is also possible to apply for the certificates individually, beginning with Basic Cuisine.
- Basic Pâtisserie Certificate
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.
- Classical French pastry techniques (knife skills, basic pastry doughs, sugar techniques, petits fours and basic entremets)
- Kitchen management 1
- Implementing health, safety and hygiene procedures
- Introduction to basic wine knowledge
- Introduction to basic cheese knowledge
Students who wish to apply simultaneously for both Basic Cuisine and Basic Pâtisserie certificates should contact us directly.
- Intermediate Pâtisserie Certificate
Prerequisite: Basic 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, you are able to develop essential artistic skills.
- Viennoiserie and French bread making
- Decoration techniques in chocolate and sugar craft
- Complex entremets and gâteaux production
- Regional wine knowledge
- Cheese production knowledge
- Superior Pâtisserie Certificate
Prerequisite: Intermediate 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.
- Hot and cold contemporary plated desserts for restaurants
- Petits fours and chocolate production techniques
- Afternoon tea production and event organisation
- Wine and food pairing
- Cheese beyond taste
Superior Pâtisserie students host a formal Afternoon Tea event which provides a taste of working in the industry - producing food in quantity, working in team to a deadline and exposure to the hospitality environment. The Afternoon Tea event is unique to London campus and contributes to students' overall grade.