Successful completion of the Basic, Intermediate and Superior Pâtisserie certificates results in the award of the Diplôme de Pâtisserie. You will learn to master the necessary skills to create fine Pâtisserie dishes through a combination of practical sessions, demonstrations and theory lessons, gaining knowledge from our classically trained master chefs who have experience working in senior positions in the world’s finest kitchens and
Michelin star restaurants.
Our Pâtisserie master chefs lead demonstrations to show you how to produce dishes to the highest professional standard. You are then tasked with replicating what you have been shown in one of our dedicated Pâtisserie practical kitchens
Classes are taught across three to four days a week. Each day begins with 2.5 – 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 – 4 hours of practical work in the specialised Pâtisserie kitchens and 2 hours of self-directed theory, for a total of 24 hours per week.
Assessment is achievement-based. A grade is awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. Summative practical and theory tests are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of the programme.
Basic Pâtisserie (10 weeks)
The Basic Pâtisserie programme (Basic Certificate) is designed to give students a strong basic foundation from which to build their skills and knowledge within the hospitality industry. This exciting course introduces the various concepts, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstration and practical sessions will lead you step by step
through the basics of French Pâtisserie.
Basic Pâtisserie Study Modules
- Basic knife skills
- Basic doughs
- Introduction to creams and fillings
- Traditional desserts and cakes
- Classical techniques, basic decoration
- Masking and glaçage
- Introduction to yeast doughs (breads and sweet doughs)
- Basic French Pâtisserie terminology
- Introduction to chocolate work and truffles ( hand tempering and dipping)
- Introduction to sweet petit fours
Intermediate Pâtisserie (10 weeks)
Intermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition. As you begin to master important technique, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on decoration of your cakes. You will also be introduced to basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine and preparing restaurant style desserts. Under the guidance of our chefs students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.
Intermediate Pâtisserie Study Modules
- Variations on restaurant desserts, including soufflés
- Savoury and sweet petit fours, classic and contemporary presentations
- Introduction to Viennoiserie (croissants and brioches)
- Mastering Bavarian Creams and mousses
- Caramel and nougatine (use of these components to assemble and decorate a croquembouche)
- Develop chocolate hand tempering and dipping skills
- Introduction to show pieces (chocolate centre pieces and celebration cakes)
- Artistic and decorative skills
Superior Pâtisserie (10 weeks)
The Superior Pâtisserie (Superior Certificate) combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages you to personalise your work.
Demonstrations, practical sessions and workshops help you gain a thorough understanding of the principles involved in each of these components with a strong focus on developing advanced levels of artistic and creative work.
- Contemporary Restaurant Desserts
- The Art of Chocolate
- Artistic Sugar Creations
- Boulangerie and Viennoiserie
- IELTS 5.5
- 16+ Years old
Last updated July 7, 2015