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Patisserie Upskilling

New Zealand
The Pâtisserie Upskilling Short Course is perfect for those with a basic foundation of pâtisserie skills and wanting to advance onto more complex pâtisserie. The course consists of 4-days intensive training with a Le Cordon Bleu Master patisserie chef.

Participants that complete the pâtisserie Upskilling Short Course will receive a Le Cordon Bleu New Zealand certificate *The certificate is not NZQA accredited.
 
Date: Friday 24th September – Monday 27th September 2021 (4 days)
 
Time:
 Demonstration 9am - 12pm
 Light Lunch 12pm-1pm
 Practical 1pm – 4:30pm
 
Location: Level 2, 52 Cuba Street, Te Aro, Wellington
 
Requirements: Safety shoes (closed-toe shoes)
 
Course Includes: All ingredients, aprons and tea towels will be provided. All cooking equipment, teaching resources and recipe books are provided in our practical kitchen for your use. Light lunch is included.

Course Details: Our Master Chef will conduct a 3-hour demonstration of the following techniques and recipes in the pâtisserie lecture theatre, followed by a 1-hour break, and a 3 ½ hour practical class in the pâtisserie kitchen.

Over the first three days, you will learn how to prepare in advance your production (“Mise En Place”) to be able to assemble all products and decorate on day four. By the end of the course, you will have a good understanding of how to create multilayers cake, tart and pastry items. 
You will be able to take all your patisserie products home on the last day.

You will learn the following skills over the 4-day course:
  • Classic Sable Breton
  • Crème anglaise as a base for aerated components
  • Folding aerated mixtures
  • Make and assemble an aerated component into a dessert
  • Caramelise and cook apples
  • Create an insert for Tarte or entremets
  • Glazing skills
  • Choux pastry 
  • Gateau sized choux pastry
  • Meringue
  • Master folding techniques
  • Dry caramel
  • Shiny caramelised hazelnuts
  • Praline
  • Liquid centre inserts                                                                               
  • Crème patisserie 
  • Mousseline cream
  • Classic Joconde sponge
  • Whole egg foam
  • White egg foam
  • Palette knife skills
  • Ganache
  • Fruit-based buttercream 
  • How to assemble the 
  • Classic opera cake
  • Layering 
  • How the professionals organise their workday to achieve intricate pastry items 

*Some products may be substituted depending on seasonal availability, however, the same skills will be taught. Some additional recipes will be provided.

All bookings are subject to the following terms and conditions
Contact Details: +64 4 472 9800  |  nz@cordonbleu.edu

Price: NZD 1,600.00

Duration: 4 days

Short Courses

New Zealand
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