Pâtisserie Training

Basic Pâtisserie
Intermediate Pâtisserie
Superior Pâtisserie

 

Completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of our Diplôme de Pâtisserie. You will be taught the required knowledge to master the culinary art of pâtisserie, developing creative skills and learning established techniques to create classic and contemporary desserts served in the finest restaurants and pâtisseries.

Our pâtisserie master chefs lead demonstrations of delicate and intricate pastry items to showcase key techniques in creation and decoration. You are then tasked with replicating what you have been shown in one of our dedicated pâtisserie practical kitchens under the guidance of one of our master chefs to ensure satisfactory progress is made.

Theoretical technical classes explore a specific culinary subject or ingredient and are taught through concise classroom sessions. Each technical class is supplemented by supporting resources to underpin the practical knowledge taught and provide context to the techniques developed and ingredients used.

 

This Diploma can be completed over 9 months (minimum 15 hours per week).

The cost of the Pâtisserie Diploma is £14,704.

See course dates and apply

 

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

The cost of the Basic Pâtisserie course is £5,687.

See course dates and apply

 

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.

Prerequisite: Basic Pâtisserie

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

The cost of the Intermediate Pâtisserie course is £4,873.

See course dates and apply

 

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.

Prerequisite: Intermediate Pâtisserie

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).

The cost of the Superior Pâtisserie course is £5,344.

See course dates and apply

 

Your typical weekly schedule:

 

As a guide, a typical weekly class schedule is composed of the following sessions:

Pâtisserie courses: 2 demonstrations, 2 practical classes, 1 technical lecture – 15 hours

Demonstrations and practical classes are scheduled Monday to Saturday at any of the following times: 8:00am, 11:30am, 3:00pm and 6:30pm. The schedule is posted for the full session at the beginning of the term.